My Mexican Mesa, Y Listo! by Jenny Martinez

Author:Jenny Martinez
Language: eng
Format: epub
Publisher: S&S/Simon Element
Published: 2024-04-29T00:00:00+00:00

2 pounds beef skirt steak

2 tablespoons pork lard (manteca)

2 tablespoons chicken bouillon powder, divided

1 tablespoon cornstarch

3 garlic cloves, shaved, divided

1½ white onion, sliced

½ cup canola oil

2 Russet potatoes, peeled wedges

3 Roma tomatoes, sliced into wedges

2 fresh jalapeño chiles, julienned

2 fresh serrano chiles, julienned, divided

1 bunch fresh cilantro, roughly chopped

For Serving

Preferred rice

Refried Beans

1 • Start by cutting the steak into thin (2-inch-long) strips. Set aside.

2 • Heat the lard in a large pan over medium heat. Add the meat, and sprinkle in 1 tablespoon of chicken bouillon powder and the cornstarch and cook, stirring constantly, until the meat has browned and released its juices, about 5 minutes. Add 2 cloves of shaved garlic and 1 whole sliced onion and mix until all is combined; cover and cook until the meat’s juices have been reabsorbed, about 10 minutes.

3 • Meanwhile, in a separate medium skillet over medium-high heat, heat the canola oil. Check the heat by dipping a wooden spoon into the hot oil; if it sizzles, it’s ready. Add the potato wedges and fry until golden brown, about 10 minutes. BEAUTIFUL!

4 • Now back to the meat. To the skillet over medium heat, add the wedges of 1 tomato, 1 jalapeño, 1 serrano, and 1 cup of water; cover and cook until the meat is softened, about 10 minutes.

5 • Meanwhile, in a molcajete, grind the remaining shaved garlic clove into a paste with the remaining 1 tablespoon chicken bouillon powder. Grind in the remaining onion, then the other remaining ingredients, one at a time: the jalapeño, the serrano, and the remaining 2 tomatoes. Stir the mixture into the meat. Add the fried potato wedges and the cilantro. Stir until well combined, cover and simmer until all is tender, 8 to 10 minutes.

6 • Serve with rice and Refried Beans.

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