1Prepare the chimichurri by blending 1/3 cup of olive oil, two tablespoons of vinegar, four cloves of garlic, a piece of onion, one lemon, a sprig of cilantro, and a sprig of parsley. Season with chicken consommé, salt, a little dried oregano, and a little black pepper.
2Prepare the chimichurri by blending 1/3 cup of olive oil, two tablespoons of vinegar, four cloves of garlic, a piece of onion, one lemon, a sprig of cilantro, and a sprig of parsley. Season with chicken consommé, salt, a little dried oregano, and a little black pepper.
3Prepare the chimichurri by blending 1/3 cup of olive oil, two tablespoons of vinegar, four cloves of garlic, a piece of onion, one lemon, a sprig of cilantro, and a sprig of parsley. Season with chicken consommé, salt, a little dried oregano, and a little black pepper.
4Prepare the meat (arrachera or any roasting meat, about 4-5 pounds) by adding some chives for flavor. Marinate the meat in the chimichurri.
5Prepare the meat (arrachera or any roasting meat, about 4-5 pounds) by adding some chives for flavor. Marinate the meat in the chimichurri.
6Prepare the meat (arrachera or any roasting meat, about 4-5 pounds) by adding some chives for flavor. Marinate the meat in the chimichurri.
7For the tortilla dough, in a bowl, combine 3 cups of all-purpose wheat flour, one teaspoon of baking powder, one teaspoon of salt, and 3 ounces of vegetable shortening (or oil/butter). Mix well until the flour is sandy.
8For the tortilla dough, in a bowl, combine 3 cups of all-purpose wheat flour, one teaspoon of baking powder, one teaspoon of salt, and 3 ounces of vegetable shortening (or oil/butter). Mix well until the flour is sandy.
9For the tortilla dough, in a bowl, combine 3 cups of all-purpose wheat flour, one teaspoon of baking powder, one teaspoon of salt, and 3 ounces of vegetable shortening (or oil/butter). Mix well until the flour is sandy.
10Add one cup of hot water to the flour mixture and mix well. Add a little more water if needed until the dough is well hydrated.
11Add one cup of hot water to the flour mixture and mix well. Add a little more water if needed until the dough is well hydrated.
12Add one cup of hot water to the flour mixture and mix well. Add a little more water if needed until the dough is well hydrated.
13Knead the dough for about 10 minutes, then form into balls and let them rest to soften.
14Knead the dough for about 10 minutes, then form into balls and let them rest to soften.
15Knead the dough for about 10 minutes, then form into balls and let them rest to soften.
16For the salsa, cook tomatoes, garlic, onion, and bell pepper until soft. Blend these cooked ingredients, then season with salt, chicken consommé, and chiltepes.
17For the salsa, cook tomatoes, garlic, onion, and bell pepper until soft. Blend these cooked ingredients, then season with salt, chicken consommé, and chiltepes.
18For the salsa, cook tomatoes, garlic, onion, and bell pepper until soft. Blend these cooked ingredients, then season with salt, chicken consommé, and chiltepes.
19In a pan with a splash of oil, brown some chopped onion, then add the blended salsa and let it boil before removing from heat.
20In a pan with a splash of oil, brown some chopped onion, then add the blended salsa and let it boil before removing from heat.
21In a pan with a splash of oil, brown some chopped onion, then add the blended salsa and let it boil before removing from heat.
22For the cabbage, in a pan with oil, fry a piece of chopped onion until slightly golden. Add half a disinfected, chopped cabbage and two grated carrots.
23For the cabbage, in a pan with oil, fry a piece of chopped onion until slightly golden. Add half a disinfected, chopped cabbage and two grated carrots.
24For the cabbage, in a pan with oil, fry a piece of chopped onion until slightly golden. Add half a disinfected, chopped cabbage and two grated carrots.
25Add some bay leaves, thyme, 1/4 cup of vinegar, and 1/4 cup of water to the cabbage mixture. Season with salt and cook until the cabbage reaches your desired tenderness, then remove from heat.
26Add some bay leaves, thyme, 1/4 cup of vinegar, and 1/4 cup of water to the cabbage mixture. Season with salt and cook until the cabbage reaches your desired tenderness, then remove from heat.
27Add some bay leaves, thyme, 1/4 cup of vinegar, and 1/4 cup of water to the cabbage mixture. Season with salt and cook until the cabbage reaches your desired tenderness, then remove from heat.
28Prepare the flour tortillas by dusting a surface with flour and rolling out the dough balls with a rolling pin until thin. If they are too thick, stretch them by hand.
29Prepare the flour tortillas by dusting a surface with flour and rolling out the dough balls with a rolling pin until thin. If they are too thick, stretch them by hand.
30Prepare the flour tortillas by dusting a surface with flour and rolling out the dough balls with a rolling pin until thin. If they are too thick, stretch them by hand.
31Cook the flour tortillas on a grill or pan for a short time on one side, then flip them. They will start to puff up when ready.
32Cook the flour tortillas on a grill or pan for a short time on one side, then flip them. They will start to puff up when ready.
33Cook the flour tortillas on a grill or pan for a short time on one side, then flip them. They will start to puff up when ready.
34Grill the marinated meat (on an indoor grill if it's raining outside).
35Grill the marinated meat (on an indoor grill if it's raining outside).
36Grill the marinated meat (on an indoor grill if it's raining outside).
37To assemble the tortilla, spread it with mayonnaise, then add beans, cabbage, meat, and finally top with the salsa.
38To assemble the tortilla, spread it with mayonnaise, then add beans, cabbage, meat, and finally top with the salsa.
39To assemble the tortilla, spread it with mayonnaise, then add beans, cabbage, meat, and finally top with the salsa.
Ingredients
0.33 taza aceite de oliva
0.33 taza aceite de oliva
0.33 taza aceite de oliva
2 cucharadas vinagre
2 cucharadas vinagre
2 cucharadas vinagre
4 ajos
4 ajos
4 ajos
1 pedazo cebolla
1 pedazo cebolla
1 pedazo cebolla
1 limón
1 limón
1 limón
1 ramito de cilantro
1 ramito de cilantro
1 ramito de cilantro
1 ramito de perejil
1 ramito de perejil
1 ramito de perejil
consomé de pollo
consomé de pollo
consomé de pollo
sal
sal
sal
poquito orégano seco
poquito orégano seco
poquito orégano seco
poquito pimienta negra
poquito pimienta negra
poquito pimienta negra
4 libras arrachera (o cualquier carne para asar)
4 libras arrachera (o cualquier carne para asar)
4 libras arrachera (o cualquier carne para asar)
cebollines
cebollines
cebollines
3 tazas harina de trigo todo uso
3 tazas harina de trigo todo uso
3 tazas harina de trigo todo uso
1 cucharadita polvo de hornear
1 cucharadita polvo de hornear
1 cucharadita polvo de hornear
1 cucharadita sal
1 cucharadita sal
1 cucharadita sal
3 onzas manteca vegetal (o aceite o mantequilla)
3 onzas manteca vegetal (o aceite o mantequilla)
3 onzas manteca vegetal (o aceite o mantequilla)
1 taza agua caliente
1 taza agua caliente
1 taza agua caliente
tomate
tomate
tomate
ajo
ajo
ajo
cebolla
cebolla
cebolla
chile pimiento
chile pimiento
chile pimiento
1 pedazo cebolla picada
1 pedazo cebolla picada
1 pedazo cebolla picada
0.5 repollo picado ya desinfectado
0.5 repollo picado ya desinfectado
0.5 repollo picado ya desinfectado
2 zanahorias ralladas
2 zanahorias ralladas
2 zanahorias ralladas
hojitas de laurel
hojitas de laurel
hojitas de laurel
tomillo
tomillo
tomillo
0.25 taza vinagre
0.25 taza vinagre
0.25 taza vinagre
0.25 taza agua
0.25 taza agua
0.25 taza agua
chiltepes
chiltepes
chiltepes
mayonesa
mayonesa
mayonesa
frijoles
frijoles
frijoles
Equipment
procesador de alimentoslicuadorarecipientesarténrodilloparrilla
Tips
If you want the chimichurri ingredients more blended, use a blender instead of a food processor.
The longer you marinate the meat in the chimichurri, the more flavor it will have.
To prevent tortillas from sticking, add a little flour to the surface when rolling.