machaca baja
RECIPE OF THE DAY:
inspired by a trip to the fabulous sunrise food on milwaukee and by rick bayless. if you shop at sunshine, pick up some fresh fava beans while they last, and git some tamales from the guy who’s out front under the cheap beach umbrella. good eats. he doesn’t speak english. just say, peurco rojo or verde.
mexican beef jerky, broiled lightly to brown
pound cut-up jerky in a mortar until it becomes small feathery shreds
in rendered lard (or crisco, or oil & butter):
saute chopped onion, chopped roasted garlic, cumin seed and the shredded jerky
add chopped tomatoes, a little of the sauce from canned chipotles in adobo, water
cook and reduce til jerky is tender and tomatoes are mushy
serve on a corn tortilla with slices of avocado, and tequila shots, of course
smoky dried chile salsa:
pan roast cleaned dried guajillo chiles on each side. press down with a spatula to toast, toast the seeds for extra heat, tear into pieces
in a blender, add: roasted garlic cloves, fire roasted tomatoes (canned), salt, water
puree til smooth
