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.

Chicken, Chile, and Cheese Chimichangas

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These sweet chicken chimichangas with fruit are lighter than the more traditional beef and bean recipe popular in Arizona.

Ingredients

  • 1 medium onion, chopped fine

  • 1 tablespoon vegetable oil

  • 4 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped

  • 3 cups cooked chicken, diced

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1 small orange, peeled, seeded, and chopped

  • 6 flour tortillas

  • 1 cup grated Monterey Jack cheese

  • Vegetable oil for deep-fat frying

  • Chopped lettuce and tomatoes for garnish

Instructions

Sauté the onion in the oil until soft. Add the chiles, chicken, and spices and saute for an additional 5 minutes. Add the chopped oranges and mix well.

Wrap the tortillas is a moist towel and place them in a warm oven to soften. Place approximately 1/2 cup of the mixture in the center of each tortilla and top with cheese. Fold the tortilla like an envelope and secure with a toothpick.

Deep-fry the chimichangas, one at a time, in 375°F oil until well browned. Drain on paper towels and remove the toothpick.

Serve topped with shredded lettuce, chopped tomatoes, and your favorite salsa.

Stuffed and Smokey-Hot Baked Potatoes

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Sunday afternoon heaven, accordingto Harald and Renate Zoschke, is watching a soccer game on TV, drinking beer, and snacking on these spicy baked potatoes!

Ingredients

  • 2 dried chipotle pods

  • 1 1/2 pounds.medium potatoes (about 6-7)

  • 1 teaspoon crushed piquin chile

  • 6 tablespoons grated Swiss cheese for the stuffing (if not available, use cheddar)

  • 6 teaspoons milk

  • Salt, freshly ground black pepper and freshly ground nutmeg to taste

  • Optional: 2 ounces lean smoked ham, diced

  • 1 tablespoon vegetable oil

  • 4 tablespoons grated Swiss cheese (to sprinkle on top)

Instructions

In a bowl, soak the chipotle pods in warm water for about 1 hour, then dice.

Brush potatoes thoroughly under running water and cook with their skins in the microwave until done (typically takes about 10 to 15 minutes but may vary depending on your microwave–check microwave manual).

Let potatoes cool a bit, then cut in half lengthwise. With a spoon, carve out the soft flesh leaving about 1/4″ standing around the edge (try not to puncture the skin). Put aside the resulting “potato bowls.”

In a bowl, mash potato dig-outs using a fork. Mix well with the grated cheese, diced chipotle, and crushed piquin, using just enough milk to get a coarse puree consistency. Add salt, pepper, and nutmeg to taste, add diced ham it you choose that option.

Brush outside of potato skins lightly with the vegetable oil, place on an aluminum barbecue tray and fill with the potato-cheese mixture.

Sprinkle grated cheese on top of each stuffed potato half, pressing it down lightly so it won’t fall off.

In the covered grill, cook for about 10 minutes at 400 degrees, until the cheese turns golden brown.

Arrange on plate and serve hot, best with a cool beer or two…

Note: As an alternative, this dish may also be prepared on a baking sheet on the middle rack in the oven, same temperature.

Cinco de Mayo Bean Salad

Dave DeWitt Leave a Comment

If you want to have a blast on May 5th, literally and figuratively, serve this unique salad. It has texture, color, and flavor. The dressing is deceptive–it starts out mild, and then goes wild on the tongue. Serve lots of margaritas with this salad!

Ingredients

  • 1 cup sliced young green beans, steamed for 3 minutes

  • 1 cup cooked garbanzo beans, if using canned, drain and rinse

  • 1 cup cooked kidney beans, drained and rinsed

  • 1 cup cooked lima beans

  • 1 cup cooked pinto beans or black beans

  • 1 medium onion, sliced into rings

  • 3 serrano chiles or jalapeño chiles, seeds and stems removed, cut into rings

  • 2 tablespoons granulated sugar

  • 1/2 cup red wine vinegar

  • 1/2 cup light olive oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon dry mustard

  • 1/2 teaspoon dry basil

  • 1 tablespoon freshly chopped parsley

  • 1 teaspoon finely minced habanero chile

Instructions

Combine the green beans, garbanzo beans, kidney beans, lima beans, pinto beans, onion, and serrano chiles in a ceramic bowl, cover and refrigerate.

In a glass jar with a cover, add the sugar, vinegar, oil, salt, dry mustard, basil, parsley, and the habanero chile. Shake the mixture until the sigar dissolves, and then allow the dressing to sit at room temperature for 30 minutes.

Shake the dressing again, pour it over the bean mixture, cover, and allow the salad to marinate in the refrigerator for several hours or overnight

Colorful Cauliflower Salad

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Raw cauliflower has great salad appeal, and many people prefer to eat it raw rather than cooked. This colorful salad mix, served on a bed of Boston lettuce, would go well with a grilled portobella mushroom entree or sandwich.

Ingredients

  • 1 1/3 cups salad oil

  • 2/3 cup rice wine vinegar

  • 2 tablespoons sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon basil

  • 1/4 teaspoon oregano

  • 1 clove garlic, minced

  • 3 cups cauliflower florets

  • 2 serranos or jalapeño chiles, seeds and stems removed, chopped

  • 3/4 cup pitted ripe olives, sliced

  • 3/4 cup chopped red bell pepper

Instructions

Combine the salad oil, vinegar, sugar, salt, basil, oregano, and garlic in a glass jar with a lid. Shake the mixture until the sugar is dissolved and set aside.

Place the cauliflower and the serranos in a ceramic bowl. Shake the dressing again, pour it over the vegetables, toss lightly, cover, and refrigerate at least 2 hours or overnight.

Before serving, add the olives, the bell pepper, and toss the mixture.