Category Archives: beef and lamb

Machacado con Huevo

machacado con huevo

Machacado con Huevo

The word machacado means crushed or shredded. Machacado con Huevo is a traditional northern Mexican dish of eggs and dried shredded beef. It is the ultimate comfort food and reminds me of Sunday mornings growing up. I’m convinced this dish is the reason my husband proposed.

6 eggs lightly beaten
1 cup machacado
1/2 yellow onion, diced
2 serrano peppers, diced
1 cup tomato, finely chopped
2 tablespoon avocado oil

flour tortillas for serving

Heat the oil in a skillet over medium-high heat. Add the onions and saute until translucent. Add the machacado and saute until the beef begins to brown.

Add the sliced serrano peppers and tomatoes. Lower the heat and cook until the tomatoes release their juices, about 5 minutes.

Crack the eggs into a bowl. Add a pinch of salt and whisk. Add the eggs to the shredded beef mixture and stir until combined and cooked through. Serve immediately with warm flour tortillas.

Serves 4

Chipotle Lamb Patties with Mango Chutney

lamb with mango chutney

Chipotle Lamb Patties with Mango Chutney

Native to India, mangoes were first mentioned in the Upanishads about 1000 BC. Mango blossoms were considered sacred to the moon and had a wish-fulfilling connotation. Legend has it that a woman’s laughter could cause a mango tree to bloom.

For the lamb:
1 ½ pound ground lamb (you can also use ¾ pound ground lamb and ¾ pound ground beef)
4 cloves garlic, minced
½ cup fresh cilantro, chopped
2 tablespoons sauce from chipotle in adobo, or more to taste
salt and pepper to taste
Avocare Chipotle Avocado Oil for pan

For the mango chutney:
2 large rice mangos, peeled and diced
1 apple, peeled and diced
½ of a red onion, diced
½ cup currants
3 tablespoons ginger, minced
¾ cup sugar
½ cup apple cider vinegar
1 ½ teaspoons mustard seeds
½ teaspoon chipotle or red pepper flakes
½ teaspoon salt

Prepare the chutney. Place all of the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer until tender and the liquid thickens to form a light syrup – 30 to 40 minutes. Turn off heat and set aside.

Prepare the patties. In a large bowl mix the lamb, garlic, cilantro, chipotle adobo sauce, salt and pepper. Form meat into patties. Bring about 2 tablespoons of Avocare Chipotle Avocado Oil to heat in a skillet and cook the patties, pressing slightly to flatten and cooking in batches, until browned on the outside and slightly pink inside, about 4 to 5 minutes per side. (You can also do this on an oiled barbeque grill.)

Serve with a dollop of warm Mango Chutney.

Serves 6 to 8

Salsa Macha

salsa macha

Salsa Macha

This salsa is from the state of Veracruz on the Gulf of Mexico, a gateway for immigrants since the 16th century. In fact, this is where Hernan Cortes landed in 1519 and this is also where African slaves arrived in Mexico to work on sugar plantations, gold and silver mines, or to become domestic servants in Mexico City.

Africans introduced, among other foods, their native sesame seeds and peanuts, which are native to Brazil but brought into Mexico via African slave ships. 

Salsa Macha is a marriage of Mexican chiles with African sesame seeds and Spanish olive oil. True fusion cuisine, which is what Mexican food is. 

This sauce is amazing on eggs, steak, or just plain baguette. FYI: Macha is the feminine version of the word macho. If you’re a woman and you grow hairs on your chest after eating it, don’t say I didn’t warn you.

3 ounces combination of dried morita and guajillo chiles
2 1/2 cups olive oil
1/3 cup roasted and salted peanuts
5 garlic cloves, peeled and smashed
3 tablespoons roated sesame seeds
1 teaspoon salt, or to taste
2 tablespoons piloncillo or brown sugar
3 tablespoons apple cider vinegar

Stem the chilies, then break or cut them open and remove the seeds. Tear into pieces and set aside.

Set a saucepan over medium-high heat and add the oil. Once the oil is hot, but not smoking, add the garlic cloves. Stir and fry for one to two minutes, until they start to gain color.

Add the chiles, peanuts, and sesame seeds fry for about two minutes. Remove from heat. Let cool then carefully transfer all the contents from the saucepan into a blender.

In a small bowl, mix the vinegar, salt and brown sugar, then add to the blender. Process until everything is chopped into finely chopped, but not pureed. Pour into a jar and refrigerate until ready to use.

Makes about 3 cups

Adapted from Pati’s Mexican Table

Mushroom and Stilton Pasties

mushroom and stilton pasties

Mushroom and Stilton Pasties

This recipe was one of an entire feast prepared in my recent “Pubs and Taverns” class at The Huntington Library, Art Collections and Botanical Gardens after a discussion in the special exhibition Bruce Davidson|Paul Caponigro: Two American Photographers in Britain and Ireland. (Guinness Stout not pictured.)

English cheeses, though far fewer in numbers than the cheeses of France, have an important place in their diet, with Stilton being one of the finest. Pasties, or turnovers, are common fare in pubs and taverns. In the Middle Ages, mushrooms only appear in pasty recipes. This is not to say that they weren’t prepared other ways, but the vegetable was not considered appropriate for the wealthy table. Because of their mysterious growth and the fact that they lack visible roots, mushrooms were considered excrementa terrae, or excrements of the earth.

For the dough:
3 cups flour
1 stick butter
½ teaspoon salt
½ cup water
1 egg

For the mushroom filling:
1 tablespoon olive oil
1 large yellow onion, thinly sliced
1 tablespoon unsalted butter
1 pound white button mushrooms, thinly sliced
1 clove garlic, chopped
½ tablespoon fresh thyme
salt and pepper to taste
1 cup crumbled Stilton cheese
1 egg mixed with 1 tablespoon water for egg wash

Prepare the dough. Place the butter and the water in a small saucepan and simmer until the butter melts. (This can also be done in a bowl in the microwave). When cool, whisk in one egg. Place the flour and salt in the bowl of an electric mixer fitted with the paddle attachment and slowly add the liquid while kneading. Gather the dough and chill.

Preheat oven to 450º F and line two baking sheets with parchment paper.

Prepare the mushroom filling. Heat the olive oil in a wide pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes. Add the butter to the pan. Once melted, add the mushrooms and sauté, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes. Add the garlic and thyme and sauté until fragrant, about 1 minute. Season to taste with salt and pepper. Remove from heat and stir in the cheese.

Roll the dough out until about 1/8-inch thick. Cut out circles and place about a tablespoon of the filling in the center of each circle. Use your finger to brush a little of the egg wash onto the inner rim of the circle. Fold in half, pinch the edges together with your fingers and use a fork to seal. Brush the top with egg wash and bake for 20 minutes or until golden brown.

(Skip the egg wash if you choose to deep fry the pasties. Instead, heat about 2 inches of grapeseed oil in a deep pot to 365º F and fry in batches until golden brown on both sides. Drain on paper towels and serve hot.)

Makes about 24 pasties