Machuca Recipes

Steps:

• Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
• Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
• Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
• NOTE: Can be served as a main dish or in tacos or other tortilla dishes.

Steps:

• Peel the plantains, cut them into 3-inch chunks and place them in a pot with well-salted water to cover. Bring to a boil over high heat, then reduce to a simmer. Cook until the plantains are easily pierced with a fork, 15 to 20 minutes.
• Drain, keeping 1/2 cup of the water, and pound the plantains to a purée in a large mortar, or purée in a food processor until nearly smooth with some small chunks. The texture should be a bit like chewy mashed potatoes. Add a few tablespoons of the cooking water while puréeing if needed to keep it soft, and season with salt to taste. Keep warm, and serve with hudutu.