RECIPE: REC: Machaca Mexicana

RECIPE:
M

moyn

Well-known member
I'm putting this in here b/c it's such a pain to find it in the old archives anymore!

Machaca Mexicana

serves 4

1 pound boneless beef chuck

1 cup water

6 peppercorns

1/4 medium onion

salt

1 clove garlic

1/4 teaspoon salt

1 tablespoon vegetable oil

1/2 medium onion -- chopped

1 California or Poblano chile,

roasted and peeled

2 small tomatoes, peeled and chopped

(1/2 pound)

1/4 teaspoon ground cumin

freshly ground black pepper

Place the meat in a large saucepan.

Add water, peppercorns, 1/4 onion and salt to

taste. Bring to a boil and reduce heat. Cover

and simmer until meat is very tender, about

1 1/2 hours. Cool the meat in its broth.

Drain, reserving 1/3 cup broth. Shred the

meat with 2 forks or your fingers.

Mash the garlic with 1/4 teaspoon salt to

make a paste. Heat the oil in a large skillet.

Add chopped onion and garlic paste. Cook until

the onion is tender. Cut the chile into short

strips. Add chile strips and tomatoes to cooked

onion. Cook 3-4 minutes. Add meat, cumin and

freshly ground pepper to taste. Cook and stir

until meat is heated through. Stir in the

reserved broth. Taste and add salt if needed.

For each taco, place a spoonful of machaca on

a warm tortilla. Top with avocado

(mashed with lime juice and salt), chopped

raw onions, chopped cilantro and fresh salsa.

Fold tortilla and eat immediately

 
bugger indeed.....

and to think that Epi has "custody" of all our hard work.
I hope we find a way to recover it!

 
Sandra, thanks so much for resposting this

I've been making this so long from memory that I have "deviated" slightly from the original. LOL This is such an amazing recipe! I will be making this for Christmas evening gathering. Our big traditional Christmas dinner is on the 24th. By the time we get to Christmas evening, we're so sick of traditional that we love to make something totally different, and that is usually Mexican, New Mexican, or Tex Mex. Can't wait to follow the recipe this time. Big thank you! I'm going to serve the tacos with assorted salsas, chips, and a big pan of paella--do you have any additional suggestions to round it out?

 
REC: Coconut Shrimp with Tamarind Ginger Sauce

Coconut Shrimp with Tamarind Ginger Sauce
Gourmet, May 2002

Makes 8 hors d'oeuvre servings.

For sauce:
1 teaspoon tamarind concentrate*
1 1/2 tablespoons fresh lime juice
2/3 cup mayonnaise
1 1/2 tablespoons mild honey
2 teaspoons Dijon mustard
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon salt

For shrimp:
4 cups sweetened flaked coconut (10 oz)
1 cup all-purpose flour
3/4 cup beer (not dark)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cayenne
1 large egg
6 cups vegetable oil
48 medium shrimp (1 1/2 lb), peeled, leaving tail and first segment of shell intact, and, if desired, deveined

Special equipment: a deep-fat thermometer


Make sauce:
Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.

Prepare shrimp:
Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.

Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.

Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.

While oil is heating, coat shrimp:
Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere.

Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.

Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute.

Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
Serve shrimp with sauce.

Cooks' note:
• Tamarind ginger sauce can be made 6 hours ahead and chilled, covered.

Bring to room temperature before serving.
* Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).

http://www.epicurious.com/recipes/food/views/COCONUT-SHRIMP-WITH-TAMARIND-GINGER-SAUCE-106513

 
Sausages: Italian, Portugese, and "Jamaican Mango." Steamed ahead and chilled, then grilled.

 
Cucumber Salad: Thinly slice unpeeled English cucumbers (3-packs at Costco), red onion and red bell

pepper. Chill. Before serving, toss with salt pepper sugar and a tiny bit of white wine vinegar. Let sit a few minutes. Toss with a drizzlo of olive oil and serve.

 
REC: Pineapple Upside-down Cake

I've tried scratch versions but I like this Bisquick version the best. A double recipe fits a 10 x 15" Pyrex dish.

PINEAPPLE UPSIDE-DOWN CAKE

1-1/2 (20 oz.) cans sliced pineapple (12 slices)
14 maraschino cherries
1/4 cup butter
1/2 cup brown sugar
1/4 cup pecans
Bisquick Velvet Crumb Cake (below)
Grand Marnier Syrup, optional (below)

Drain cherries and pineapple slices and dry on paper towels.

Melt butter in a 10" cast-iron skillet. Stir in brown sugar. Remove from heat.

Place one slice of pinapple in the center of the skillet and 7 more around it. Cut the rest of the slices in half and arrange around the sides. Place a cherry in each pineapple hole, in the half-slices too, and tuck pecans into the gaps.

Pour on cake batter. Bake at 350*F 40-45 minutes.

Unmold while still hot. Drizzle with Grand Marnier syrup (optional) and let cool.


BISQUICK VELVET CRUMB CAKE

Cut together:
1-1/2 cups Bisquick
3/4 cup sugar
3 T. soft butter

Mix in:
1 egg
3/4 cups milk
1 tsp. vanilla


GRAND MARNIER SYRUP

Combine 2 Tbs. each:
Hot water
Sugar
Grand Marnier

Stir until sugar is dissolved. Reheat in the microwave if necessary to dissolve the sugar.

 
the difference in the recipe I found was 1/2 c milk, 1/2 c sugar and 2T oil.

It was on the Bisquick site, but I had such a hard time searching the site. I thought the cake could have been a bit sweeter---like your recipe.

 
Sandra, thanks so much for resposting this

I've been making this so long from memory that I have "deviated" slightly from the original. LOL This is such an amazing recipe! I will be making this for Christmas evening gathering. Our big traditional Christmas dinner is on the 24th. By the time we get to Christmas evening, we're so sick of traditional that we love to make something totally different, and that is usually Mexican, New Mexican, or Tex Mex. Can't wait to follow the recipe this time. Big thank you! I'm going to serve the tacos with assorted salsas, chips, and a big pan of paella--do you have any additional suggestions to round it out?

 
How about a big pot of black beans?

Sorry, I just saw this today, have not had time to even check emails!

Black beans and a sald shoudl round it up nicely, I've been serving a watercress and coriander salad, sort of 2 parts watercress 1 part coriander, some sliced scallions and a lime and olive oil dressing, salt and pepper - maybe throw in some red chile rings for x-massy colours...

And for dessert you could do buñuelos maybe? deep fry some flour tortillas and serve them warm with a syrup made of honey, brown sugar, cinnamon, cloves, etc...

I'm on my way...

 
You must log in or register to reply here.
Back
Top