Archive for July 20th, 2017

I recently joined a Facebook group called Bayless’ Best Ever and the members have been posting some wonderful, homemade AUTHENTIC dishes for us to drool over.  Chef Rick posted a contest using his recipe for salsa (Chef Bayless Rustic Roasted Tomato Salsa) and we were supposed to make it (or a variant of it), add it to our dish and post about it.


Roast the peppers on a hot griddle, blistering the skin for easy removal.



Roughly grind the chilis in a molcajete (volcanic rock mortar & pestle) OR give it a rough chop in your food processor.  Add the fire roasted tomatoes and the other ingredients in the recipe, especially the fresh cilantro.  I love the smell of fresh cilantro (I know, I know, some of you out there hate it!).  I tried to make this simple and used canned diced fire-roasted tomatoes.  The recipe calls for lime juice or cider vinegar, I used both!  Loved the flavor!


Here’s the finished product!  SO easy!

Coincidentally, I had made some machaca from scratch a few days ago and filled my chimichanga with the delicious meat.

I’m not really sure of the origin of this machaca recipe.  Some say it is from La Hacienda restaurant which used to be open in Imperial, CA and others posted an extremely similar recipe from a place in El Centro, CA that closed called La Reina.  I kind of changed it a little to suit my tastes.


Approx 2.5 lb Chuck Roast

3 cups water

3 peppercorns (if you don’t have, just heavily pepper the roast)

Sprinkle roast with crushed black pepper

1/2 tsp salt

1 large or 2 small bay leaves

1/2 medium white onion, sliced

Cut the roast into big chunks (about 3 ” square).  Place the roast in a shallow pan, add 2 1/2 cups water, bring to a boil and turn heat down to a simmer.  Cover and simmer until meat is tender (about 2 hours).  Be sure to check on it every half hour or so to make sure your heat isn’t too high and the liquid is still there.  Remove meat to a plate or tray to cool off.   When it is cool, shred it with 2 forks and set aside.  You can reserve the liquids and add later if necessary to add some flavor.


MACHACA ingredients:


1 Tbsp vegetable oil (or olive oil if you prefer)

1/2 medium onion, chopped

1 California  (Anaheim) chili pepper, sliced into 3″ strips

1 or 2 chile serrano, sliced

2 garlic cloves, minced

2 Roma tomatoes, chopped (approx 1/2 pound)

1/4 teaspoon salt

ground pepper (to taste)

In large saute’ pan, put oil, onions, Anaheim chili strips and chopped Serrano.  Cook on medium heat until softened.  Add minced garlic, tomatoes and add salt and pepper.  Add shredded beef and check moisture level.  Add more water or the juices from cooking the meat.

Reduce heat to a low simmer and let cook until vegetables are tender.  Add more salt or pepper if needed.  This is even better the next day which allows the flavors  of the veggies to meld with the meat.



I used the machaca meat to make a chimichanga, which is essentially a deep-fried burrito.  This one was too big, I normally make them smaller than this.

Warm  your tortilla on a griddle, fill with machaca and fry in hot vegetable oil.  Make sure the oil is hot enough to quickly fry it or your chimichanga will be greasy.  When I was first learning, I would seal it with a toothpick to keep the filling from coming out.  Now, I just start the frying on the flap side of the burrito and spoon hot oil over it and it will stay closed when you flip it over.  Don’t walk away from the skillet during this part.  It is easy to scorch them and you just need a golden crust as shown in the photo.

Top your chimichanga with Rustic Tomato Salsa, finely chopped lettuce, thinly sliced radishes, guacamole and sour cream.





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