Serves 1
Directions
- 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 meat (arrachera or any roasting meat, about 4-5 pounds) by adding some chives for flavor. Marinate the meat in the chimichurri.
- 3For 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.
- 4Add 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.
- 5Knead the dough for about 10 minutes, then form into balls and let them rest to soften.
- 6For the salsa, cook tomatoes, garlic, onion, and bell pepper until soft. Blend these cooked ingredients, then season with salt, chicken consommé, and chiltepes.
- 7In a pan with a splash of oil, brown some chopped onion, then add the blended salsa and let it boil before removing from heat.
- 8For 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.
- 9Add 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.
- 10Prepare 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.
- 11Cook 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.
- 12Grill the marinated meat (on an indoor grill if it's raining outside).
- 13To 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
- 2 cucharadas vinagre
- 4 ajos
- 1 pedazo cebolla
- 1 limón
- 1 ramito de cilantro
- 1 ramito de perejil
- consomé de pollo
- sal
- poquito orégano seco
- poquito pimienta negra
- 4 libras arrachera (o cualquier carne para asar)
- cebollines
- 3 tazas harina de trigo todo uso
- 1 cucharadita polvo de hornear
- 1 cucharadita sal
- 3 onzas manteca vegetal (o aceite o mantequilla)
- 1 taza agua caliente
- tomate
- ajo
- cebolla
- chile pimiento
- 1 pedazo cebolla picada
- 0.5 repollo picado ya desinfectado
- 2 zanahorias ralladas
- hojitas de laurel
- tomillo
- 0.25 taza vinagre
- 0.25 taza agua
- chiltepes
- mayonesa
- 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.
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