Yucatan Beef Food

YUCATAN BEEF TAQUITOS WITH RED RICE

Steps:

• Make the Beef: In a large pot, combine the steak, stock, onion, cilantro, garlic, and bay. Season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer until very tender, about 2 hours. Remove bay leaf. Let cool and shred the beef. (Strain the stock and reserve for another use.)
• Meanwhile, make the Taquitos: Heat the oil in a large skillet over medium-high heat. Add the tomato, onion, cilantro, and chipotle and cook, stirring, until soft. Season with salt and pepper, to taste. Let cool and mix with the shredded beef.
• In a large saucepan, pour the oil to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil reads 365 degrees F. Working in batches, fry the tortillas until just limp (not crisp!), about 2 to 3 seconds.
• Mix a little flour and water together in a small bowl to make a paste. Fill each tortilla with about 1 1/2 ounces of the beef filling and roll to form a tube. Seal each taquito with the paste. Refrigerate the taquitos until ready to serve.
• Make the Red Beans: Puree the tomatoes, onion, and garlic in a blender.
• Put the rice in a strainer in the sink and rinse, letting the water run over it for at least 5 minutes. Drain the rice and shake to remove any excess moisture.
• Heat the oil in a large saucepan with a tight-fitting lid, over medium heat. Add the rice and cook, stirring, until golden brown, about 8 minutes. Add the tomato puree and stir to combine. Season with salt and pepper, to taste. Add the stock and bring to a boil. Lower the heat and cook, covered, for 25 minutes.
• Remove the rice from the heat and let rest for 10 minutes. Fluff the rice with a
• fork. Stir in the carrots and peas.
• Reheat the oil to 365 degrees F. and fry the taquitos until crispy and hot. Serve immediately with the rice and beef.

YUCATAN CHICKEN

Steps:

• Blend marinade ingredients in a food processor until the mixture is thick. Pour into a sealable plastic bag, add the chicken and marinate overnight in the refrigerator. Barbeque with marinade on chicken, being careful not to burn the chicken as it cooks. Watch closely. The finished chicken will have nice orange red color.

YUCATAN BEEF

Steps:

• In a large Dutch oven over medium high heat saute onions, beef and garlic for 5-7 minutes, until beef is nicely browned. Stir in beef broth and scrape up browned bits on bottom of pan, reduce heat to medium and add remaining ingredients. Simmer covered for 1 hour until beef is tender and sauce is thickened. For thicker sauce increase heat to medium high, uncover pan and cook until sauce is desired consistency.