PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
Wheat flour tortillas
- 2 cups all-purpose flour
- 1 tbsp salt
- 1/4 cup bacon fat
- 1 tbsp vegetable oil
- 1/2 cup warm water
Beef Texan
“Sop” for the beef
- 2 tbsp of cumin
- 2 onions, diced
- 2 heads of garlic, minced
- 3 tbsp Worcestershire sauce
- 2 tsp Tabasco
- 2 tbsp dry oregano
- 1 beer can
- Salt and pepper
- 1 kilo of beef flank
TOPPINGS:
- Pico de Gallo (double if making guacamole)
- 1 cup chopped tomatoes
- 2 jalapenos, brunoise (finely diced)
- 1/2 onion, brunoise (finely diced)
- Juice of 3 limes
- 1 clove of garlic, minced
- Salt and pepper
Method:
- Mix everything together and refrigerate.
Guacamole
- 3 ripe avocados
- 1 cup coriander
- 1 cup pico de gallo
Method:
- Mash the avocado with a mortar or a fork and add the other ingredients. Refrigerate
Chipotle mayo
- Combine the following ingredients:
- 1 cup of mayonnaise
- 2-3 chipotle peppers in Adobo sauce
Marinated red onions
- 2 red onions, julienne
- 2 cups cider vinegar
- ½ cup sugar
- Salt and pepper
Method:
- Boil all ingredients together for 5 minutes and leave at room temperature before refrigerating for a week.
Other toppings:
- Iceberg salad
- Sour cream
- Fresh Jalapenos
- Coriander
- Lime wedges
- Coarse salt
- Tabasco or other hot sauces
PREPARATION:
- Wash the green tomatoes and remove the stems using a tomato corer.
- Cut the tomatoes in half and use a grapefruit spoon to scoop out the insides. (Save the insides for making soup.)
- Wash the red peppers, remove the insides, and cut them into large pieces.
- Dice the green tomatoes and red peppers using an OXO vegetable chopper. (Refer to the video for demonstration.)
- In a 28cm granite saucepan, heat Stefano’s olive oil over medium heat along with 2 whole garlic cloves and 2 red bird’s eye chili peppers.
- If you want a spicy sauce, remove the stems of the chili peppers; for a milder sauce, keep the stems.
- Once the oil is hot, add the diced green tomatoes and red peppers to the saucepan. Cover and bring it to a boil.
- Once boiling, cook the mixture uncovered for 20 minutes.
- Season with salt and remove the garlic cloves and chili peppers.
- Transfer the cooked tomatoes to a bowl and let them cool.
- Start by sterilizing the lids in boiling water for 3 minutes.
- Using a funnel, fill 500ml jars with the diced green tomatoes and peppers, filling them up to the neck of the jar.
- Wipe the rim of the jar thoroughly with a paper towel.
- Place the lid on the jar and screw it tightly. Then, unscrew it slightly and screw it again without applying too much force.
- Place the jars in an enamel canner pot with a grill at the bottom. Fill the pot with water until the water level reaches 1 inch above the jars.
- Once the water boils, let it boil at medium heat for 15 minutes.
- Turn off the heat and leave the jars in the water until they reach lukewarm temperature.
- As soon as you turn off the heat, you will hear the jars popping as they seal.
- Remove the jars from the water and check that the lids have sealed properly.
- The jars can be stored for up to one year in a dark, cool, and dry place.
- Store and enjoy!
