Tag: Latin American
Machaca con Heuvos
Machaca con Heuvos
The first time I’ve had machaca was in Vegas at my favorite taco joint, Roberto’s. Machaca is shredded dried beef, sort of like jerky without the smoke, cooked with onions and tomatoes in scrambled eggs. They served it with beans and tortillas. It was so good, I went back the next night and had it in a giant burrito. You can find machaca and any latin grocery store. I actually found some at my local Asian market in their Mexican section. It is sold shredded in containers or in whole pieces. If you buy the whole pieces, the best way to shred is in a food processor.
Servings: 2
Ingredients
- 2 tbsp vegetable oil
- 1/4 cup white onion chopped
- 1/2 cup dried beef
- 1/2 cup tomatoes chopped
- 1 serrano pepper chopped
- 3 large eggs beaten
- salt to taste
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Sauté the onions for 4 minutes.
- Add in the dried beef. Sauté for 5 minutes.
- If the oil has been soaked up by the beef, add another tbsp. Add in the tomatoes and serrano peppers. Sauté for 5 minutes.
- Lower the heat. Pour in the eggs and scramble. Cook for 4-5 minutes.
- Season with salt.
Morita Chilies Salsa
Morita Chilies Salsa
Morita peppers are dried jalapeños that have been slightly smoked. They have the spiciness similar to a chipotle pepper. What’s different about this salsa is that the dried peppers and garlic are fried in olive oil then soaked in hot water for 10 minutes to further hydrate them. Then they are purred with the water they were soaked in and the oil they were fried in. This salsa reminds me of the canned chipotle abodo sauce that chipotle peppers are packed in, but less smokey in flavor.
Equipment
- Blender or food processor
Ingredients
- 4 tbsp olive oil
- 12 dried morita peppers
- 6 garlic cloves
- 1 cup hot water
- salt to taste
Instructions
- Heat up olive oil in a sauté pan over medium high heat. Fry the morita peppers and garlic for 2-3 minutes. The peppers will puff up. That’s when you know that they’re done.
- Scoop out the peppers and garlic and let them soak in a cup of hot water for 10 minutes.
- Add the peppers, garlic, soaking water, and the oil they fried in to a blender. Purée until smooth. Season with salt to taste.
Argentinian Style Steak with Chimichurri Sauce
Argentinian Style Steak with Chimichurri Sauce
Argentinians love beef. They happen to have the second highest consumption rate of beef in the world, consuming an average of 125lbs per person annually. They are the third largest beef exporter in the world, right behind Brazil and Australia. It’s safe to say, they know beef.Argentinian style steaks are prepared very simply; nothing more than olive oil, sea salt and cracked black pepper. Their steaks are always grilled over a charcoal flame. The steaks are served with chimichurri sauce, which is the Argentinian version of steak sauce. Chimichurri is red wine vinegar based, with cilantro, parsley, garlic, and onions. Great steak options for grilling include ribeye, ny strip, porterhouse, top sirloin, flank steak, and skirt steak. Before you cook your steaks, let them rest at room temp for 30 minutes. To get a perfect medium rare, I like to have my steaks 1 1/4”thick, cooked 5-6 minutes a side. If you don’t have a charcoal grill: broiling, pan frying, or even baking in the oven are still good methods of cooking. High heat is the key to great steaks, so get your grill, broiler, pan, or oven hot. Your steaks will only need to be flipped once, so don’t futz around with it. Once the steak is finished to your desired doneness, let them rest for at least 10 minutes before cutting into it.
Equipment
- food processor
- chimney starter
- charcoal
- charcoal grill
Ingredients
- new york strip, ribeye, porterhouse, or t-bone 1 1/4” thick
- olive oil
- coarse ground sea salt
- coarse ground black pepper
Chimichurri Sauce
- 1/2 cup parsley
- 1/2 cup cilantro
- 1/4 cup olive oil
- 1/4 medium white onion
- 6 garlic cloves
- 4 tbsp red wine vinegar
- 1/2 tsp coarse ground sea salt
- 1/2 tsp corase ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp hot chili flakes
Instructions
Chimichurri Sauce
- Blend all of the ingredients together. Let sit in the refrigerator for 2 hours before using.
Argentinian Style Steak
- Rub a very small amount of olive oil on your steak. Coat each side with a generous amount of sea salt and fresh cracked pepper. Let rest at room temp for 30 minutes.
- Let your charcoal turn gray in your chimney starter. Pour in the grill and place on the grate. Place the steak directly over the charcoal.
- Grill the steaks for 5-6 minutes a side for medium rare, flipping only once. Let rest for 10 minutes before serving.
- Spoon chimichurri over your steak.
