The Little Local Southwest Cookbook by Marilyn Noble

Author:Marilyn Noble
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2020-07-15T00:00:00+00:00

Note : If you can’t find fresh masa—and make sure you don’t use masa para tamales, which already has the lard and some other ingredients mixed in—you can buy a bag of masa harina and mix it with water to make the dough. For this recipe, mix 12 cups masa harina with 8 cups warm water until the dough comes together, then set aside to rest at room temperature for 15 minutes. After that, proceed with the assembly instructions for the tamales.

CARNE SECA CHIMICHANGAS

Makes 8 chimichangas

The chimichanga was invented in Tucson, allegedly by Monica Flin of El Charro fame, but others have also taken credit. Today, it’s ubiquitous on menus throughout the Southwest. Carne seca is dried meat that’s then rehydrated in a blend of green chiles and tomatoes. In some places they still dry it in the sun, but to make life easier we’re going to do it in the oven.

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