Northern Recipes

Machaca (Shreded beef) – Serves 6-8

Ingredients:

Machaca

Machaca

Marinade:

  • ¼ cup Worcestershire sauce
  • Juice of two limes
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup vegetable oil or olive oil

Machaca:

  • 1.5 kg Chuck Roast or Skirt Steak, trimmed and cut into portions.
  • 1 Large Texas Sweet Onion (yellow onion) diced
  • ½ green bell pepper diced
  • 4 cloves of garlic, minced or pressed
  • 1 Fresh Jalapeno Pepper, minced
  • 1 14oz can diced tomatoes or tomatoes with green chilies
  • ¼ cup beef broth
  • 1 Tb dried oregano
  • 1 Tb ground cumin
  • 1 teaspoon hot pepper sauce such as Tabasco
  • salt and pepper to taste
  • Vegetable oil for searing the beef
Preparation:
  1. For the marinade, combine all the ingredients in a bowl then whisk them to form an emulsion
  2. Add the beef making sure every piece is evenly coated. Cover and refrigerate
  3. Marinate the beef overnight in a bowl in the refrigerator. Before preparing, drain thoroughly and allow meat to come up to room temperature for about 30 minutes
  4. In a large soup pot, heat a few tablespoons of oil over medium-high heat until very hot
  5. Sear the beef a few pieces at a time to develop a rich brown color on all sides as well as on the bottom of the pan. Do this in several batches if the pot is too crowded
  6. When all the beef is browned nicely and removed from the pan, add the onions, peppers, and garlic to the hot pan
  7. Saut for a few minutes then add the remaining ingredients to the pan along with the beef
  8. Bring to a boil, scraping the browned bits off the bottom of the pan
  9. Reduce heat to low, cover and simmer slowly for about 2 hours. The meat should be very tender and should easily fall apart when pricked with a fork
  10. Remove from heat, remove meat to a cutting board and shred with a pair of forks. Return to the pot and bring to a simmer, uncovered.
  11. Reduce the liquid until very thick, almost dry. At this point, adjust the seasoning with salt, pepper, and whatever additional spices you want to add if any
  12. Serve with tortillas, cheese, salsa, lettuce and guacamole for a great beef taco

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Cuete Enchlado Frio (Cold Beef With Chili Sauce)- Serves 8

ingredients:

Cuete Enchalado Frio

Cuete Enchalado Frio

  • 1.5 kg eye of round
  • 1 onion
  • 3 cloves of garlic
  • 2 hard-boiled eggs
  • 2 guajillo chilies
  • 1/4 cup of minced meat
  • 1/4 cup of vinegar
  • 1 bay leaf
  • 1/2 cup of olive oil
  • 1 tablespoon of salt
  • pepper and paprika to taste

Preparation:

  1. Pressure cook the meat with the halved onion, garlic, bay leaf and salt in water to cover for one hour over medium heat
  2. Slice the meat thinly while still quite hot and put in a deep serving dish
  3. Toast the chilies and remove the seeds and veins
  4. Blend the parsley, olive oil, vinegar, chilies, salt and pepper
  5. Pour the sauce over the sliced meat, garnish with chopped egg and sprinkle with paprika

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Filete a la Mexicana (Tenderloin, Mexican style) – Serves 6

Ingredients:

Filete A La Mexicana

Filete A La Mexicana

  • 5oo g tenderloin
  • 3 tomatoes
  • 1 small onion
  • 4 serrano chiles
  • 1 clove garlic
  • 4 tablespoons of oil
  • salt and pepper to taste

Preparation:

  1. Cut the steak into small cubes and chop the onion finely
  2. Toast the tomatoes, chilies and garlic; peel and chop
  3. Heat the two tablespoons of oil in a clay casserole and fry the meat, tightly covered
  4. Fry the vegetable mixture separately in the remaining oil and when flavours are well combined, add the meat, with salt and pepper

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Tortillas De Harina (Flour Tortillas) – Makes 18

NOTE: THIS IS NOT A DISH BY ITSELF BUT YOU CAN MAKE IT ONE BY FILLING THE TORTILLA WITH ANYTHING (MOSTLY MEAT)

Ingredients:

White Flour Tortillas

White Flour Tortillas

  • 1 cup all-purpose flour
  • 4 cups white flour
  • 1/2 cup shortening
  • 2 teaspoons salt
  • 1 1/2 cups boiling water
  • All-purpose flour for rolling
Preparation:
  1. In a large bowl, stir together 1 cup all-purpose flour, the white flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal.
  2. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated.
  3. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
  4. Make balls the size of golf balls, about 2 ounces each.
  5. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
  6. Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness.
  7. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds.
  8. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked.

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