Wednesday, December 5, 2018

16. Arizona

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Carne Seca and Cheese Crisps 

Serves8 to 10
Cooking MethodBaking, Sauteeing, Stewing
CostModerate
Total Timeunder 4 hours
OccasionBuffet, Family Get-together, Game Day
Recipe CourseMain Course
Dietary ConsiderationDiabetic, Egg-free, Gluten-free, Lactose-free, Low Carb, Peanut Free, Soy Free
EquipmentBlender
MealDinner
Taste and TextureGarlicky, Herby, Hot & Spicy, Meaty, Salty, Smoky, Spiced

Ingredients

  • 3-pound eye of round or boneless shoulder chuck roast
  • 3 tablespoons vinegar, preferably white
  • 1 tablespoon salt
  • 2 teaspoons fresh-ground black pepper
  • 10 garlic doves, sliced
  • 1 tablespoon ground dried mild red chile, preferably ancho, New Mexican, or Anaheim
  • 8 cups water
  • Juice of 2 limes
  • 1 tablespoon ground dried mild red chile, preferably ancho, New Mexican, or Anaheim
  • 1 teaspoon salt
  • 1 teaspoon fresh-ground black pepper
  • ¼ cup vegetable oil
  • 1 medium onion, chopped
  • ¾ cup chopped roasted mild green chiles, preferably poblano, New Mexican, or Anaheim, fresh or frozen
  • 2 small tomatoes, preferably Roma or Italian plum, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano, preferably Mexican
  • Salt to taste (optional)
  • Lime wedges, for garnish

Instructions

  1. In a Dutch oven or large, heavy saucepan, combine all of the dried beef ingredients except the lime juice. Bring the meat mixture to a boil, skim off any foam, reduce the heat to a low simmer, and cover. Cook for about 2 to 2¼ hours, until the meat is very tender. Cool the meat in its cooking liquid for 30 minutes. Strain the cooking liquid, reserving 1 cup. (The remaining liquid can be used as a soup stock or to enrich vegetable dishes.)
  2. Preheat the oven to 275°F.
  3. Tear the meat into thin shreds and transfer it back to the Dutch oven or saucepan. Add the reserved cooking liquid and simmer over medium heat until the liquid is absorbed. Pour the lime juice over the meat and toss together.
  4. Transfer the meat to 1 or 2 baking sheets, spreading it thin. In a small bowl, combine the dried seasonings and sprinkle about half of the mixture over the meat. Bake the meat for 20 minutes, stir it well, and sprinkle with as much of the remaining dried seasonings as you wish. Bake an additional 30 to 40 minutes, until browned and dry. (The meat can be prepared ahead to this point and refrigerated for 1 or 2 days. This method does not preserve the meat, so do not leave it at room temperature.)
  5. Transfer the meat to a blender, a handful at a time, and Purée briefly, in little bursts, until the meat is reduced to fine threads. Don’t overdo it or the meat can end up resembling sawdust.
  6. In a heavy skillet, warm the oil over medium heat. Add the onion and sauté until softened. Stir in the chiles, tomatoes, garlic, and oregano and cook for another couple of minutes, covered. Add the browned meat and heat through, cooking uncovered until all the liquid is evaporated. Add salt to taste if you wish.
  7. Serve the carne seca with lime wedges.
INGREDIENTS
  • 4 medium flour tortillas (buy the thinnest ones you can find - hopefully thin enough to see through when you hold them up to the light!)
  • 4 teaspoons unsalted butter, melted
  • 2 cups grated cheeses (use any combination of good melting cheese you like: I used Longhorn style cheddar and Oaxaca melting cheese. Monterey Jack and cheddar is a good, melty combo as well.)
INSTRUCTIONS
  1. Preheat oven to 325 degrees.
  2. Brush tortillas with a little butter on each side. Place tortillas on a wire rack on a baking sheet. Bake for 20 to 25 minutes, turning halfway through.
  3. Remove from oven and spread tortillas with cheese and chiles, if desired.
  4. Turn oven heat to 500 degrees.
  5. Return tortillas to oven for about 5 minutes, until cheese(s) bubble.

GREEN CORN TAMALES

INGREDIENTSNutrition

DIRECTIONS

  1. Cut both ends of the corn, remove husks and save for wraping,(Put husk in water), cut corn kernels off the cob, use a spoon and scrap corn cobs.
  2. Place corn kernels in food processor, grind, Add cornmeal and grind together, set aside.
  3. Beat shortening and butter with electric mixer until creamy, add sugar, half and half and salt; ADD corn mixture and mix well.
  4. FOR each TAMALE, overlap two or more corn husk and spread some of the corn mixture onto the husk.
  5. Place one cheese strip and chile strips(I used about 1/2 of a whole chile in each tamale without seeds, seeds makes then HOTER your choice).
  6. Top with MORE corn mixture; Bring edges of husk over OR add another husk on top, to cover filling complety, Bring bottom of husk over tamale.
  7. Wrap in foil,lay tamale on foil, bring one side over, bring up the bottom, then bring other side over leaving top open.
  8. Place tamales upright in a steamer or large kettle with steamer basket in bottom.
  9. Steam for 45 to 50 minutes, enjoy

Chicken Chimichangas


Directions

Add a notePrint
  1. Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture.
  2. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.
  3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  4. Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
  5. Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.

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Chicken Chimichangas with Sour Cream Sauce
See how to make cheesy chicken chimichangas in a savory sauce.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easy

  • Navajo tacos

Ingredients

    • FOR THE NAVAJO FRY BREAD
    • 2CUPS ALL-PURPOSE FLOUR
    • 1TEASPOON SALT
    • 2½TEASPOONS BAKING POWDER
    • 2TABLESPOONS SHORTENING
    • 3/4CUP MILK
    • FOR BEEF
    • 1POUND BEEF GROUND CHUCK
    • SALT AND PEPPER TO TASTE
    • 1TEASPOON GRANULATED GARLIC
    • 3/4CUP ONION DICED
    • 2CLOVES OF GARLIC MINCED
    • 1JALAPEÑO SEEDED AND MINCED
    • 2ROMA TOMATOES DICED
    • 3TEASPOONS CHILE ANCHO POWDER
    • 1TEASPOON CUMIN
    • 1/2TEASPOON SMOKED PAPRIKA
    • 1/2TEASPOON OREGANO
    • 1½TABLESPOONS MAGGI SAUCE OR WORCESTERSHIRE
    • 2EARS FRESH CORN OFF THE COB OR 1 FULL CUP FROZEN CORN
    • YOU WILL ALSO NEED
    • 8OUNCES COLBY JACK CHEESE SHREDDED
    • 4CUPS LETTUCE SHREDDED
    • 1CUP TOMATOES DICED
    • 2FRESH OR PICKLED JALAPEÑOS SLICED
    • 4GREEN ONIONS SLICED
    • 1/4CUP CILANTRO CHOPPED
    • 1CUP SOUR CREAM
    • HOT SAUCE

Directions

      • For the Navajo Fry Bread
        1. In a large bowl, sift the dry ingredients. Using your hand or a pastry cutter, cut in the shortening until you have small crumbles. Gradually mix in the milk and knead until dough forms. Roll 12 equally sized balls and place into plastic storage bag for 20 minutes.
        2. After 20 minutes, on a lightly floured surface roll out the dough balls to a 5-inch disc. Set rolled out dough aside.
        3. Preheat 2 cups of oil to medium heat for 5 minutes or until oil temperature reaches 350ºF.
        4. When ready, using a fork, puncture the surface of dough in a few places. Fry one at a time, pushing down into the oil if it blows up too much. Fry until golden brown and crispy on each side. Drain onto a baking sheet lined with paper towels.
        For the Beef
        1. Preheat skillet to medium heat for a few minutes. Add the beef. Season with salt, pepper and garlic powder. Stir well to combine. Continue cooking until nicely browned, draining any excess fat if needed.
        2. Add in the onions, garlic and jalapeño. Saute for 5 minutes. Add the tomatoes and cook for another 5 minutes.
        3. Stir in the chile ancho powder, cumin, paprika, oregano and Maggi sauce. Stir well to combine and taste for salt. Remove the corn kernels from the cob and stir into the picadillo. Cover and simmer for 10 minutes.
        4. To the fry bread, add some ground beef, cheese, lettuce, tomato, jalapeños, green onions, cilantro, sour cream and hot sauce. Serve right away.

    Fry Bread

    Ingredients


    Directions

    Add a notePrint
    1. Whisk baking powder, salt and flour together. Cut in shortening. Add cold water gradually until a soft dough is made (it will still be a little sticky). Flour hands and knead about 5 minutes until smooth and no longer sticky. Divide into 8 pieces. Cover dough with plastic. Working one piece at a time, flatten each piece until about 1/2 inch thick and the size of a lunch plate.
    2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
    3. Fry dough in oil; turn with tongs to brown each side. Drain on paper towels. Keep warm in paper towels in a 200 degree oven while cooking the rest.

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    Sweet Corn Bread
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    Footnotes

    • Editor's Note
    • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
    • Sprinkle Sugar and Cinnamon on top. 

    • Classic Margarita

    • Ingredients

      • Lime wedge, plus 2 lime wheels for garnish
      • 1 tablespoon coarse salt, for glass rims
      • 4 ounces high quality blanco tequila (see note)
      • 2 ounces Cointreau
      • 1 1/2 ounces fresh juice from 2 limes
      (Good Eats: Ma Mae's Biscuits and Sawmill Gravy) 

      Directions

      1. 1.
        Run lime wedge around the outer rims of two rocks glasses and dip rims in salt. Set aside.
      2. 2.
        In cocktail shaker, combine tequila, Cointreau, and lime juice. Fill with ice and shake until thoroughly chilled, about 15 seconds (the bottom of a metal shaker should frost over).
      3. 3.
        Fill glasses with fresh ice and strain margarita into both glasses. Garnish with lime wheels and serve.
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