Machaca Shredded Beef

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This recipe can be stuffed in enchilads, tacos, sopalillas.

Ingredients

  • 3-pound arm roast

  • Water

  • 1 1/2 cups coarsely chopped green chile

  • 1 tomato, chopped

  • 1/2 onion, diced

  • 1/2 teaspoon garlic powder

Instructions

Place the roast in a large pan with water to cover and simmer until tender and the meat begins to fall apart, about 3 to 4 hours. Remove the roast from the pan, remove the fat and bone, and shred the meat by hand or with a fork.

Return the meat to the pan, add the remaining ingredients, stir well, and simmer until all the liquid has been absorbed by the meat, about 30 minutes.

The Enchiladas

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Serve with refried beans. In northern New Mexico, home-fried potatoes are also served.

Ingredients

  • 12 blue corn tortillas

  • Vegetable oil

  • 1 large onion, finely chopped

  • 3 cups shredded cheddar cheese

  • Shredded lettuce for garnish

  • Finely chopped tomatoes for garnish

Instructions

Place a little oil in a small skillet and heat up until almost smoking. Using tongs, fry each tortilla in the oil for about 5 seconds a side, turning once. Do not overcook or the tortillas will be tough. Drain the tortillas on paper towels. Add more oil as needed when frying the tortillas.

To assemble the enchiladas, place a single tortilla on an oven-proof plate. Spread about 1/4 cup of machaca beef over the tortilla, and sprinkle on some cheese. Spread about 3 tablespoons of chile sauce over the cheese. Place a second tortilla over the first, pour about 3/4 cup chile sauce over it, and top with about ½ cup of cheese over it. Repeat with the remaining 5 plates.

Place the plates in a 350 degree F. oven for about 20 minutes. Remove from the oven and garnish with the lettuce and tomatoes.

Rosemary-Scented Lamb Chops

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Anyone who has eaten at my house knows that sooner or later they will have something flavored with two of my favorites–chiles and rosemary. Depending on your preference, the marinade can be strained before reducing. This recipe will also work well with ribs, roasts, or even cubed lamb, which can be made into kebabs.

Ingredients

  • 1 cup fresh lemon juice
  • 1 cup dry red wine
  • 1 cup red wine vinegar
  • 3/4 cup chile-flavored mustard
  • 3/4 cup chile-and-herb-infused olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons minced onion
  • 2 to 3 chiltepins, crushed
  • Salt and freshly ground black pepper
  • 4 lamb chops

Instructions

Combine the lemon juice, wine, vinegar, and mustard together in a nonreactive bowl. Whisk the mixture while slowly adding the oil in a steady stream. Add the remainder of the ingredients, except the lamb, and mix well.

Marinate the lamb in the mixture for an hour at room temperature.

Remove the lamb and reserve the marinade.

Grill or broil the lamb chops to desired doneness.

Place the reserved marinade in a saucepan and simmer the sauce, stirring occasionally, until reduced by one half, about 20 minutes.

To serve, place some of the cooked marinade on a plate and arrange the chops on top. Additional sauce can be served on the side.

Grilled Artichokes with Chile Dipping Sauce

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These artichokes are so easy to prepare and are a great accompaniment to any barbecue of grilled meat, poultry, or fish.

Ingredients

  • 4 small fresh artichokes
  • 1 cup oil-and-vinegar-based barbecue basting sauce or barbecue marinating sauce
  • 1 cup mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons minced serrano chiles
  • 1 teaspoon lime juice

Instructions

Cut the artichokes in half vertically and scoop out the dark leaves and the “fur.” Poach the artichokes in boiling, salted water until the leaves start to come off.

Remove and drain. Marinate in the marinade or grilling sauce for 2 hours.

Combine the mayonnaise, cilantro, chiles, and lime juice.

Grill the artichokes for 3 to 6 minutes on each side, remove and drizzle additional sauce over the top. Serve with the dipping sauce.