Red Beef, Green Beef, Machaca, Chicken, Chorizo Recipe

COMBINATION PLATES

1. 1

   Prepare Red Beef

   In a heavy pot, heat 1 tablespoon of neutral oil over medium heat. Sear the 1.5 pounds of beef cut into chunks until browned on all sides. Add 1 chopped onion, 2 minced garlic cloves, and 1 teaspoon ground cumin; cook until fragrant. Stir in 1 cup crushed tomatoes or tomato purée and 1 cup beef broth. Add 1–2 dried guajillo or ancho chiles (seeded and torn) or 2 tablespoons chili paste for depth. Simmer covered on low heat for 75–90 minutes, or until beef is tender and sauce thickens. Season with salt and pepper to taste. Shred or dice beef as desired for serving.

2. 2

   Prepare Green Beef

   In a separate pot, heat 1 tablespoon oil over medium heat and brown 1.25 pounds of beef chunks. Add 1 cup green salsa verde (made from tomatillos, green chiles, onion, cilantro, garlic) and 1 cup beef broth. Bring to a gentle simmer and cook 60 minutes, or until beef is tender and sauce coats the meat. Season with salt to taste.

3. 3

   Prepare Machaca

   Reconstitute 1 cup machaca in warm water or low-sodium chicken stock for 10–15 minutes, then drain. In a skillet, heat 1 tablespoon oil and sauté the rehydrated machaca with 1/2 cup diced onion and 1 minced garlic clove for 5–7 minutes until heated through and slightly caramelized. Season with cumin, chili powder, and salt to taste.

4. 4

   Cook Chicken

   Season 1.25 pounds of chicken (breasts or thighs) with salt, pepper, and a pinch of garlic powder. Simmer in a pot with enough water to cover (about 4 cups) along with 1/2 diced onion and 2 garlic cloves for 20–25 minutes, or until meat reaches 165°F (74°C). Remove, shred the chicken, and toss with a squeeze of lime juice if desired.

5. 5

   Cook Chorizo

   Remove chorizo from its casing and crumble. In a skillet over medium heat, cook the 12 oz of chorizo, breaking it up, for 6–8 minutes until fully browned and cooked through. Spoon off excess fat and keep warm.

6. 6

   Prepare Rice

   Rinse 3 cups of white rice. In a medium pot, heat 1 tablespoon oil over medium heat and lightly toast the rice 2 minutes. Add 4.5 cups water (or stock), 1 teaspoon salt, and bring to a boil. Reduce to a simmer, cover, and cook 15–20 minutes until the liquid is absorbed and the rice is tender. Fluff with a fork.

7. 7

   Warm Beans

   If using canned pinto beans, drain and rinse lightly. In a pot, simmer beans with a pinch of salt and cumin for 8–12 minutes to develop flavor. Keep warm.

8. 8

   Warm Tortillas

   Warm 8 corn tortillas on a dry skillet 15–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes until pliable. Keep wrapped to stay warm.

9. 9

   Plate Assembly

   To serve, place a bed of rice on each plate. Arrange portions of red beef, green beef, machaca, chicken, and chorizo alongside the rice. Add a helping of beans and a stack of warm tortillas. Garnish with chopped cilantro, lime wedges, and a spoon of salsa or pico de gallo if desired. Serve immediately.