Machaca Burritos

Dave DeWitt Leave a Comment

Common throughout the Southwest in home cooking but not so common in restaurants (who knows why?), this savory shredded meat burrito is a meal in itself. The word machaca is derived from the Spanish machacar, to pound, an apt description of the appearance of the meat. This recipe is from our late friend, Barbara Graham.

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

  • 6 to 8 flour tortillas

  • Chopped tomatoes

  • Shredded lettuce

  • Cheddar cheese as needed

  • Sour cream (optional)

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. Place the meat in a large flour tortillas with the tomato, lettuce, cheese, and sour cream, if used.

Chile-Chicken Soft Tacos

Dave DeWitt Recipes Leave a Comment

In this recipe, the chicken absorbs the flavors of what it is simmered in. You can use hard taco shells for more traditional tacos if you wish.

Ingredients

  • 8 piquín chiles or chiltepíns, crushed

  • 1 small chicken, cut up

  • 2 small onions, chopped

  • 2 cloves garlic, sliced

  • 8 corn tortillas

  • 1 tablespoon vegetable oil

  • 2 poblano chiles, roasted, peeled, stems and seeds removed, chopped

  • 2 medium tomatoes, chopped

  • 2 teaspoons dried oregano

  • 1/4 teaspoon ground cumin

  • Diced avocados or guacamole for garnish

  • Chopped cilantro for garnish

Instructions

In this recipe, the chicken absorbs the flavors of what it is simmered in. You can use hard taco shells for more traditional tacos if you wish.

  • 8 piquín chiles or chiltepíns, crushed

  • 1 small chicken, cut up

  • 2 small onions, chopped

  • 2 cloves garlic, sliced

  • 8 corn tortillas

  • 1 tablespoon vegetable oil

  • 2 poblano chiles, roasted, peeled, stems and seeds removed, chopped

  • 2 medium tomatoes, chopped

  • 2 teaspoons dried oregano

  • 1/4 teaspoon ground cumin

  • Diced avocados or guacamole for garnish

  • Chopped cilantro for garnish

Place the piquíns, chicken, 1/2 the onion, and garlic in a pan with enough water to cover. Bring to a boil, reduce the heat, and simmer, covered, for 40 minues. Remove thechicken, allow to cool, and shred the meat off the bones by using two forks.

Wrap the tortillas in a damp towel and warm them in a 300 degree oven.

Saute the remaining onions in the oil until soft. Add the chopped poblanos, tomatoes, oregano, and cumin, and saute for 5 minutes. Add the meat and cook until the meat is thoroughly heated.

Place the meat in the warmed tortillas, and add the avocados or guacamole and cilantro as garnishes.

Yield: 4 servings

Heat Scale: Medium

 

Germination Problems

system Chile Gardening Leave a Comment

Dave-Quick question: Been trying to start some seeds, specifically, all but the chitelpin and jolokia seeds have germinated. I use one of those small Jiffy brand seed starters with the expandable peat pellets–worked great for all my other tomato and chile seeds, but not these two. Seeds are fresh. Thought about using a heat pad? Any suggestions?? Thanks!Rick Hello Rick:Chiltepin …

Chile-Infused Syrup

system Cooking Leave a Comment

Dave,My husband and I recently had a "red hot passion" drink at Chambers in Minneapolis. It was the most delicious concoction of flavors I have ever had (chili-infused passion syrup mixed with Makers Mark Whiskey). We want to make this for our families at Christmas or New Years. We have tried to find a way to make our own chili-infused …