Tag: Mexican
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.
Black Bean Soup with Chorizo
Black Bean Soup with Chorizo
This is a real simple black bean soup with chorizo. I prefer to use dried black beans instead of canned. I prepared my black beans in an Instant Pot, which took 30 minutes without soaking. The bean stock that it creates will be the main stock of the soup, so don’t pour it down the drain. My favorite part of this soup is all of the toppings: fried tortillas strips, crumbled queso, Mexican sour cream, avocado, and cilantro.
Servings: 4
Ingredients
- 1 lb chorizo
- 1/2 cup white onion
- 1 large poblano pepper seeded and chopped
- 2 serrano peppers seeded and thinly sliced
- 2 medium tomatoes diced
- 4 cups cooked black beans with it’s broth
- 1 cup water
- salt to taste
- 1/4 cup cilantro chopped
Toppings
- queso fresco crumbled
- 4 corn tortillas cut into strips and fried
- avocado sliced
- Mexican sour cream
- cilantro chopped
Instructions
- Brown chorizo in a pot over medium high heat for 8-10 minutes.
- Add in the onions and continue to sauté for 2 minutes.
- Add in the poblano and serrano peppers. Sauté for 3 minutes.
- Add in the tomatoes. Season with salt. Cook for 8 minutes.
- Add in the beans with it’s juices and 1 cup of water. Bring to a boil. Cover. Reduce the heat to medium and simmer for 5 minutes.
- While the soup is simmering, cut 4 corn tortillas into strips. Fry in vegetable oil until crispy and drain grease on paper towel.
Mexican Chorizo
Chorizo is one of my favorite sausages. I’ve made thousands upon thousands of pounds of it as a butcher. Chorizo’s main flavor comes form ancho chili powder, which is very mild. If you are looking to have a spicier chorizo, add cayenne pepper to the mix. Chorizo is great in tacos, eggs, soups, with potatoes, and much more. If you happen to have a Kitchen Aid mixer with the sausage attachment, you can make this into links. Chorizo is even better smoked, like myself.
Ingredients
- 3 lbs ground pork, medium grind
- 20 cloves of garlic minced
- 1 medium white onion grated
- 6 tbsp ancho chili powder
- 3 tbsp paprika
- 2 tbsp salt
- 2 tbsp Mexican dried oregano
- 1 1/2 tsp black pepper
- 1 1/2 tsp cumin
- 1 1/2 tsp coriander
- 3/4 tsp cinnamon
- 3/4 tsp cloves
Instructions
- Mix all ingredients together.
- If not using within 3-4 days, wrap in freezer paper and toss in the freezer.
