STRESS THERAPY BAKING FACTOR: ARRIBBA! I had a friend in grade school who used to say this before digging into lunch every day. If you’re going to make this, might as well go big. There’s a pile of stuff on the stove, a dirty sauce pan sitting on top of the garbage can and the oily frying pan resting on the step stool.
Beef machacha full#
So yes, thank you for asking but my kitchen sink right now is indeed full of pots, pans, spoons, strainers, spatulas, forks and every utensil I’ve ever owned. Does your favorite Mexican joint just serve you enchiladas? I think not. I have a tendency to complicate matters so I’ll often make refried beans and Mexican rice too. This is food for a crowd but since I’m only one person and frequently find myself crowd-free, I’ll eat 2 or 3 enchiladas right away and make little dinner kits in foil pans with the rest for a quick meal later. If you get a chance, look up her recipe for eggplant and almond enchiladas with this sauce. The sauce is based on a recipe from Mollie Katzen, writer of classic cookbooks, and has become a standard of mine.
Beef machacha free#
Feel free to adjust the heat to your comfort level. I like to add a poblano or anaheim chili for a little flavor but the other night I used a jalapeno and it was great. It’s not the blazing red chile sauce of my chimichanga dreams, rather a simple, slightly spicy tomato based sauce that is easy to pull together with items you probably have in your kitchen right now. Or if you’re so inclined and find yourself with a free day, both the beef and the sauce can be frozen for several weeks until you’re ready.Ī word about this sauce. Good news though – you can make the beef and the sauce ahead of time so this can come together quickly for a weeknight dinner.
There are a few sub-recipes and the beef can be a little time-consuming but nothing is overly difficult and I love nothing more than a project. Roll up the shredded beef in fresh corn tortillas, nap with a ladle or two of a red tomato-based enchilada sauce, a handful of cheese and a few minutes in the oven until hot and bubbly. Very delicious and a bit easier to pull off. When the machaca craving hits and December is months away what I’ll now do instead is whip up a batch of machaca enchiladas. There are very few things I deep fry at home – chicken, egg rolls and a packzi or two are the occasional exceptions and a single chimichanga will not be added to that list anytime soon. While the beef is a fairly do-able thing to pull off in a home kitchen, deep-frying a giant burrito at home has never appealed to me.
It is one of my favorite things of all time. The beef is no better than in a giant deep-fried burrito sauced with both fiery red and green chili sauces and sour cream, known as “Christmas style” in those parts. My standard plan when visiting family in Phoenix, is to stop by my favorite restaurant for a machaca chimichanga. In my previous post, I extolled the virtues of machaca, a Mexican shredded beef of which I am inordinately fond.
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