Chivichangas De Machaca Stewed Brisket And Cheese Chimichangas Food

CHIVICHANGAS DE MACHACA (STEWED BRISKET AND CHEESE CHIMICHANGAS)

Steps:

• Place brisket, onion, garlic, salt, coriander, cumin, black pepper, cayenne, garlic powder and onion powder in a 4- or 5-quart pot or Dutch oven. Add 3 cups water and cover pot. Bring to a boil, then reduce heat and simmer for 3 hours or until meat is tender when pierced with a fork.
• If using a charcoal grill, fill a chimney starter with charcoal and light. When the coals are white-hot, pour them out of the chimney starter into the grill to form a hot bed of coals. Use tongs to move any flaming coals off to one side of grill. Set grill grates over the coals, and allow them to get hot. If using a gas grill, preheat to medium-high. If using a broiler, turn oven to broil setting.
• Grill tomatoes and peppers over medium-high heat (or broil) rotating from time to time, until skins are evenly blistered and charred, about 20 minutes. Place into a metal bowl and seal with plastic wrap. When cooled, peel tomatoes and peppers and discard skin and stems. Use your hands to crush tomatoes and peppers into a rough salsa in the bowl. Set aside.
• When tender, remove meat from pot and set aside. Discard onion, garlic, and all but 1 cup cooking liquid. When meat is cool enough to handle, shred thoroughly, scraping off any fat and setting aside as you go. Finely chop the fat and add back into meat.
• Return pot to stove and set over medium heat. Add meat, fat, crushed salsa, and grated cheeses. Stir well to combine, then taste and adjust seasoning with salt as needed. Bring to a gentle boil, then reduce heat and simmer uncovered for 30 to 35 minutes until thick and unctuous.
• To form chivichangas, spoon a heaping 1/4 cup of machaca mixture into the center of each tortilla and spread into a 3-inch rectangle. Fold the bottom half of the tortilla over the filling, then pull the edge of the tortilla back toward the top of the filling to create a tight cylinder of filling. Fold both sides of the tortilla in, then tightly roll the chivichanga toward the top of the filling to yield a small, rectangular burrito.
• Stoke grill or preheat griddle or skillet to medium-hot. Cook the chivichangas for about 2 minutes per side until evenly crisp and golden brown. Serve hot with sliced radishes and wedges of lime.

HERBY FRIED SHALLOT AND BREAD CRUMB CRUNCH

Steps:

• In a food processor, pulse the bread until no pieces larger than a pea remain. Set aside.
• Line 2 baking sheets with paper towels and set a fine-mesh strainer over a medium saucepan. Set aside.
• Combine shallots and oil in a second medium saucepan or a wok, and place over medium-high heat. Cook, stirring frequently, until shallots begin to bubble, about 2 minutes, then reduce heat to medium-low. With the shallots constantly bubbling - the constant bubble is key - continue frying. Stir regularly to ensure even cooking, until shallots turn pale golden brown, 24 to 28 minutes longer.
• Quickly and carefully pour the shallots and the oil into the prepared strainer, draining the oil into the first saucepan. (The shallots will continue to carry over to a deep golden brown as they cool and crisp up.) Carefully spread out the shallots to cool onto one of the prepared trays and season lightly with salt. Set aside.
• Reset the strainer over the now-empty pot and set aside. Place the saucepan with the strained oil over medium-high heat, and add a sage leaf to test the temperature. (Alternatively, use a thermometer to check that the oil is at 360 degrees.) When it sizzles, add the rest of the sage and the rosemary, and stir with a slotted spoon or spider. As soon as the bubbles subside, after 20 to 30 seconds, remove the herbs from the oil and spread them out onto the second baking sheet.
• Add the bread crumbs to the oil and stir. Cook, stirring constantly, until golden brown, 3 to 4 minutes, then quickly and carefully pour the bread crumbs and oil into the prepared strainer. Spread bread crumbs on the baking sheet beside the rosemary and sage. Season herbs and bread crumbs lightly with salt. Set aside and allow to cool.
• To assemble, in a large bowl, toss together shallots, bread crumbs, crumbled fried herbs, parsley and thyme, and 3/4 teaspoon flaky salt. Taste and adjust seasoning as needed. Keep in an airtight container for up to 3 days.