teo's brisket chivis

• annokset: To fill 24 sm burritos

Ainekset

4 pounds beef brisket, cut into roughly 4 x 3- inch pieces

1 yellow onion, outermost layer peeled

8 garlic cloves, unpeeled

5 tablespoons plus 1 teaspoon (48g) kosher salt

5 tablespoons Teo's Chivi Spice (see Note)

6 cups water

8 Roma tomatoes

8 fresh Anaheim chiles (see Note)

1-1/2 cups (about 4 ounces) finely grated medium Cheddar cheese

3 cups (about 8 ounces) finely grated Monterey Jack cheese

8- or 10-inch flour tortillas

Sliced radishes and lime wedges, for serving

Ohjeet

In a large Dutch oven, combine the brisket, onion, garlic, salt, chivi spice, and water. Cover the pot and bring to a boil. Reduce the heat and simmer until the meat is tender when pierced with a fork, about 3 hours. (Alternatively, cook this mixture in a pressure cooker on high pressure for 90 minutes, with a 10-minute natural release, then finish the machaca on the stovetop.)

Meanwhile, preheat the broiler. Position an oven rack 3 to 4 inches from the broiler.

Arrange the tomatoes and chiles on sheet pan and set in the oven so that the produce is 2 to 4 inches from the heat source. Broil, rotating the tomatoes and chiles from time to time, until the skins are evenly blistered and charred. Depending on your broiler, this could take anywhere from 10 to 20 minutes- just keep a close eye on the pan and check on it every few minutes or so.

Place the blistered vegetables into a metal bowl and cover with a lid or plate. When they have cooled, peel the tomatoes and chiles and discard the skins and stems. Use your hands to crush them into a rough salsa in the bowl. Set aside.

When the meat is tender, remove it from the pot and set aside. Discard the onion, the garlic, and all but 2 cups of the cooking liquid. When the meat is cool enough to handle, shred it thoroughly with your hands or with two forks, scraping off any fat and setting it aside as you go. Finely chop the fat and add it back into the meat.

Return the pot to the stove and set it over medium heat. Add the meat, crushed salsa, and grated cheeses. Stir well to combine, then taste and adjust the seasoning with salt as needed. Bring to a gentle boil, then reduce the heat and simmer, uncovered, until thick and unctuous, 30 to 35 minutes -this is your machaca mixture.

To form chivichangas, spoon a heaping 1/4 cup of machaca mixture into the center of each tortilla and spread it into a 3-inch rectangle. Fold the bottom half of the tortilla over the filling, then lift the top 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.

Preheat a griddle or skillet to medium-hot. Cook the chivichangas until evenly crisp and golden brown all over, about 2 minutes per side. Serve hot with sliced radishes and wedges of lime.

Cover and refrigerate leftover machaca mixture for up to 1 week or freeze for up to 3 months. Reheat the machaca mixture gently with a splash of water, making sure to bring it to a boil, before serving,

Muistiinpanot

If you can't find Anaheim chiles, you substitute 4 large green bell peppers.

To make Teo's Chivi Spice, in a small jar, combine equal parts ground coriander, cumin, black pepper, cayenne pepper, garlic powder, and onion powder and shake to combine. Store in an airtight container in a cool, dry place for up to 6 months. If you have a silica packet, add it to help keep the garlic and onion powder from clumping.

Source: good things, by Samin Nosrat