Chivichanga de Machaga is a traditional American recipe (from Arizona) for a classic barbecued wrap of shredded beef in a spiced sauce served topped with cheese. The full recipe is presented here and I hope you enjoy this classic American version of: Chivichanga de Machaga.
Chivichangas are small burritos typically filled with stewed and shredded meat. They are traditional Mexican cuisine, originally from Sonora and thus have entered Arizonan cookery. They may be the original inspiration for chimichangas.
Ingredients:
900g (2 lbs) beef brisket, cut into approximately 10 x8cm (4 x 3-in) pieces
1/2 yellow onion, outermost layer peeled
4 cloves garlic, unpeeled
4 tsp fine sea salt
1 1/4 tsp ground coriander
1 1/4 tsp ground cumin
1 1/4 tsp freshly ground black pepper
1 1/4 tsp cayenne powder
1 1/4 tsp garlic powder
1 1/4 tsp onion powder
4 Roma tomatoes
4 fresh Anaheim peppers (large, mild, chillies)
60g (3/4 cup) finely grated Cheddar cheese
120g (1 1/2 cups) finely grated Monterey jack cheese
Flour tortillas
Sliced radishes and lime wedges, to serve
Method:
Combine the brisket pieces, onion, garlic, salt, coriander, cumin, black pepper, cayenne, garlic powder and onion powder in a 4- or 5l cast iron casserole (Dutch oven). Add 750ml (3 cups) water and cover the pot. Bring to a boil, then reduce the heat to a simmer and cook for 3 hours or until the 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 grill (broiler) pre-heat on high.
Barbecue the tomatoes and Anaheim peppers over medium-high heat rotating from time to time, until the skins are evenly blistered and charred (about 20 minutes). Place into a metal bowl and cover with clingfilm (plastic wrap) so they steam a little. When cooled, peel the tomatoes and peppers and discard the skin and stems. Use your hands to crush the tomatoes and peppers into a rough salsa in the bowl. Set aside.
When tender, remove the meat from the pot and set aside. Discard the onion, garlic, and all but 250ml (1 cup) of the cooking liquid. When the 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 the pot to the heat and set over medium heat. Add the meat, fat, 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 heat and simmer uncovered for 30 to 35 minutes until thick and unctuous.
To form chivichangas, spoon a 65ml (1/4 cup, heaped) of the machaca mixture into the centre of each tortilla and spread into a 7.5cm (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 your barbecue or preheat a griddle pan or skillet over medium-high heat. Cook the chivichangas for about 2 minutes per side until evenly crisp and golden brown.
Serve hot with sliced radishes and wedges of lime.
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