Recipe from Chasing Chiles: Hot Spots Along the Pepper Trail by Kurt Michael Friese, Kraig Kraft and Gary Paul Nabhan, Chelsea Green Publishing, March 2011. If it is unavailable, you might substitute less authentic (but still delicious) spinach leaves. It is often referred to as pigweed, and is quite tasty and nutritious. **And about the amaranth: The leaves are a common vegetable throughout many parts of Africa, Asia and Central and South America. 8.95 (w/chips or fries, beans, cheesesour creams, guacamole, salsa, carne asada) Camarones Rancheros Plate 11.99. The boiled option often produces a certain mucilaginous texture many people find objectionable, so my preference is grilled. Place the roasting pan directly on the grill grates. Wash them thoroughly and boil or grill them for any number of uses. Spring and summer are the common harvest times, so look for them then. It is widely available in bodegas and should be obtained as fresh as possible. *A note about nopales –the leaves or pads of the genus Opuntia from the Cactaceae family, or what is commonly known as the prickly pear cactus. Adjust the heat level to your tastes by adding or omitting as many as you wish. Gary's fondness for this dish of his adopted homeland, which he affectionately refers to as "The Stinkin' Hot Desert," mandates its inclusion here, but it would have been necessary anyway for its foundational use of the cherished chiltepin in two forms–dry and red as well as fresh and green. Shop Shredded Beef Jerky Chew - Machaca, Carne Seca de Res - High Protein, Sugar Free, Carb Free, Gluten Free, Keto Friendly - Smoked, 16oz online at best. For purposes such as the recipe below, it is widely available pre-shredded. It retains its popularity for similar uses to this day. My grandpa used to call it "cowboy meat" due to its ubiquitous presence in saddlebags in the Old West. It is, in essence, what Americans would call jerky. The Tex-Mex version is a braised beef dish that can be served alone with tortillas for tacos and burritos. The drying process preserved the beef, made it easy to pack on the trail. Beef that has been marinated, cooked, shredded and dried. It utilizes machaca, a form of dried beef brisket popular in the Sonoran Desert of north-central Mexico and southern Arizona. Machaca in its traditional form is the Mexican equivalent of beef jerkey.
This recipe is, in a sense, a more rustic (and genuine) version of the fajitas popularized in modern chain restaurants across the United States. Of course, drying meat had already long been a practice in these same cultures combining the two strategies must have seemed what we now refer to as a no-brainer. One of the reasons chiles gained popularity around the globe so quickly after being brought to the Old World from the New is their usefulness as a preservative for meat. Serve with flour tortillas and a side of pinto or tepary beans. Taste for salt, although usually the dried meat provides plenty. Add the oregano, grilled nopales, amaranth leaves, onion, garlic and cilantro, stirring until the onion is browned.Īdd the tomatillos and soaked meat and continue to cook, stirring, for another 5 minutes or until the tomatillos have softened. Heat the oil in a sauté pan over medium heat and sauté the green chiltepines, being careful about the fumes, which can burn or choke you if directly inhaled.
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