Category: Coffee
Upright Oatmilk: The New Expert-Approved Milk Alternative That Is Just As Nutritious As Dairy
Remember when there were only three kinds of milk—chocolate, white, and strawberry? And they all came from a cow? Well, it’s a different world now when it comes to milk products. You can choose between such milks as soy, nut milks like cashew and almond, and oat. You could make your own, but it’s a long process and so if you’re feeling lazy or just don’t want to bother there’s a great alternative and that’s Upright Oatmilk, a brand that advertises itself as being even better than just plain oats because it contains 25% of recommended daily value per serving for calcium, 15% of Vitamins A, B12, and D, 1 gram prebiotic fiber, and 8 grams oat protein per serving.
Made with just oats and a blend of key vitamins and minerals, Upright Oatmilk is naturally gluten-free and hypoallergenic. What it doesn’t have is equally important and that includes no dairy, eggs, gluten, wheat, nuts, seeds, soy, peas, sesame, corn, oils, gums, emulsifiers, carrageenan, artificial flavors or colors.
The makers of Upright worked with world-leading pediatricians and food scientists to develop our uniquely allergen-free and high-nutrient oatmilk to support heart, gut, and whole-body health.
It’s powder and comes in three flavors—vanilla, chocolate, and original unsweetened.
Normally I don’t like powders because they’re often lumpy but this one, after you add water, comes out smooth. You can drink it as is, use it for smoothies, soups, or as a one-to-one liquid substitute in baking and cooking.
The following recipes are courtesy of Allright Food
Iced Brown Sugar Oatmilk Shaken Espresso
- 2 shots espresso
- 2 tsp brown sugar
- 3/4 sachet Upright Instant Oatmilk Original
- 1 1/2 cups ice
- Cinnamon
Make your espresso. Add in brown sugar and shake for 20 seconds.
Add in ice and oatmilk and shake again.
Pour into a glass and add a dash of cinnamon.
Butternut Squash Soup
- 1 small onion, chopped
- 4 tablespoons margarine
- 1 sachet of Vanilla Upright High-Protein Instant Oatmilk
- 6 cups butternut squash, chopped
- 3½ cups chicken broth
- ½ teaspoon marjoram
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground chili pepper
- 2 (8 ounce) packages cream cheese
- Pumpkin seeds
Saute the onions with margarine in a saucepan.
Add the chopped squash, chicken broth, black pepper, sachet of Upright instant oatmilk, and chilli pepper and bring to a boil.
Cook for 20 minutes, or until the squash becomes tender.
Mix the squash and cream cheese to a smooth consistency using a hand blender. Return to saucepan and heat through.
Pour the soup into a bowl and top with pumpkin seeds for garnish.
Upright Oatmilk Pineapple Smoothie
- 2 cups of cut pineapple cubes
- 1 sachet of Vanilla Upright High-Protein Instant Oatmilk
- 1 cup of ice
Blend everything together, pour into a cup, and enjoy.
Upright Oatmilk Smoothie
- 1 handful of strawberries
- 1 handful of blueberries
- 1 handful of blackberries
- 1 sachet of Vanilla Upright High-Protein Instant Oatmilk
- 1 cup of ice
Pour in the strawberries, blueberries, blackberries, Vanilla Upright Instant Oatmilk, and ice cubes into a blender.
Blend for 30-45 seconds.
Pour smoothie into a cup.
Camp Runamok: Barrel-Aged and Smoked Maple Syrups
Maple syrup, one of the original cash crops, is the rich and delicious gifts the sugar maples give us every spring–at least for those willing to tap and collect the thin sap that is then boiled down to a thick amber consistency. For Eric and Laura Sorkin of the Vermont-based Camp Runamok, who make barrel-aged and smoked maple syrups, it’s more than just a pancake topping in the morning. One of Runamok Maple’s core missions has always been to educate consumers about the versatility of maple as an ingredient and they recently upped the ante with a variety of fascinating products such as their special-editions syrups including Cocoa Bean Infused made with only two ingredients–organic maple syrup and cocoa bean nibs
The Sorkins also produce jazzy Maple Sparkles (yes, just like the name implies it’s sparkly), and Strawberry-Rose Maple Syrups that can be used as a topping on pancakes and waffles and also in such recipes as Crepes with Sliced Bananas and Peanut Butter Pie.
Now they’ve upped the ante with their their new collection of cocktail mixers includes four syrups – Maple Old Fashioned, Maple Tonic, Smoked Old Fashioned, and Ginger Mule – and three different kinds of bitters – Floral Maple, Aromatic Maple, and Orange Maple. All are made with 100% pure Vermont maple syrup. The cocktail syrups can easily take the place of simple syrup, and will leave cocktail enthusiasts wondering why they hadn’t previously opted for the rich, complex flavors of maple syrup instead. The maple-based cocktail bitters are jam-packed with earthy, botanical flavors and will quickly elevate cocktails with just a few drops. Customers can purchase 250 mL bottles of the cocktail syrups for $16.95 each and 100 mL bottles of the bitters for $11.95 on runamokmaple.com.
The line of cocktail mixers will feature four different syrups – Maple Old Fashioned, Maple Tonic, Smoked Old Fashioned, and Maple Ginger Mule – along with three different kinds of bitters – Floral Maple, Aromatic Maple, and Orange Maple.
“At Runamok Maple, we have been creating cocktails using our infused and smoked maple syrups since we started production,” said Laura Sorkin, co-founder of Runamok Maple. “Through our experimentation over the years, we have come to realize that our maple-based creations are, to this day, some of our favorite cocktails. With the launch of our new cocktail syrups and bitters, we want our customers to experience those same flavors that we have been sharing with our family and friends.”
Most cocktails feature a touch of sugar, which most commonly comes in the form of simple syrup, but the process can be tedious, particularly for the home bartender, and the taste of the granulated sugar dissolved in water is sweet but plain. Runamok Maple’s new cocktail syrups feature the rich, robust, and nuanced flavors of organic Vermont maple syrup, along with additional flavor notes from high-quality ingredients such as ginger and orange. The cocktail syrups, which are priced at $16.95 per 250 mL bottle, also have the added bonus of already being in syrup form, eliminating the extra step of dissolving sugar.
Made with 100% pure Vermont maple syrup, the Maple Old Fashioned cocktail syrup is an infusion blend of real herbs and spices, without any refined sugar. The syrup features a slight bite from Runamok Maple’s very own bitters, along with the subtle essence of orange and cherry, making it the perfect all-encompassing mixer to add to your favorite bourbon or whiskey. Similarly, the Smoked Old Fashioned cocktail syrup is packed with all of the classic Old Fashioned flavors – only this time Runamok Maple uses its Smoked with Pecan Wood maple syrup to add a unique flavor dimension. Maple syrup and whiskey are the perfect pairing, with each offering complex flavor profiles that bring out the best in the other. The added element of smoke creates the perfect drink to enjoy near a fire on a crisp fall evening.
In addition to the Old Fashioned, Runamok Maple drew inspiration from two more classic cocktails, the Gin & Tonic and the Moscow Mule, for its other cocktail syrups. The Maple Tonic combines Runamok Maple’s signature organic maple syrup with the addition of quinine extract, lemon, and lime, giving the mixer a bright, refreshing taste that will have cocktail drinkers quickly forgetting about traditional tonic water. Mixing the Maple Tonic cocktail syrup with gin and seltzer water makes for an easy and delicious summer cocktail. Like the others, the Maple Ginger Mule cocktail syrup features 100% pure Vermont maple syrup as its base. Runamok Maple then infuses fresh ginger and lime into the cocktail syrup to give it a crisp, zesty flavor profile and a cleaner overall taste than mixers that use artificial flavors.
On the back side of each cocktail syrup bottle and on their website, customers will find a suggested cocktail recipe to use with each syrup, including the Amber Old Fashioned (using Maple Old Fashioned), Tapper’s Tonic (using Maple Tonic), Leather & Velvet (using Smoked Old Fashioned) and Green Mountain Mule (using Maple Ginger Mule).
Launched alongside the cocktail syrups is Runamok Maple’s collection of cocktail bitters. Made in the traditional way with all-natural herbs and root extracts infused in alcohol, Runamok Maple delivers its version in a maple base. Though they’re maple-based, the bitters pack a punch, like traditional bitters, and just a few drops can take a cocktail to the next level. Each 100 mL bottle of bitters is priced at $11.95.
With notes of cardamom and ginger, the Floral Maple bitters combine botanical complexity and subtle aromas with a smooth maple base. The addition of rose, citrus, and clove makes these bitters perfect for any gin or vodka cocktail. Built on a warm base of maple, cinnamon, clove, and allspice, the Aromatic Maple bitters meld perfectly with the flavors of darker spirits, like bourbon and whiskey, and even feature subtle tasting notes of sarsaparilla and vanilla bean. Lastly, the Orange Maple bitters are perfect for brightening up any cocktail – whether fruity or neat. The citrus aromas, layered on top of a subtle maple base, make it a wonderful addition to cocktails made with vodka, gin, and even bourbon.
Runamok Maple’s full collection of products – including specialty maple syrups like Bourbon Barrel-Aged, Cardamom-Infused, Cinnamon + Vanilla-Infused, and Pecan Wood-Smoked – are available on runamokmaple.com. The products can also be found on the brand’s Amazon page, as well as at specialty food shops across the country.
For making cocktails, there’s a selection for mixing Manhattans as well as several types of bitters and with Mother’s and Father’s Day coming up, the gift packages should make any parent happy.
The following recipes are courtesy of Camp Runamok.
Roasted Pears with Royal Cinnamon Maple Caramel
2 pears, ripe but not too soft
2 tablespoons butter
2 teaspoons granulated sugar
1/3 cup Runamok Royal Cinnamon Infused Maple (can also use Sugarmaker’s Cut Pure, Cinnamon+Vanilla Infused or Whiskey Barrel-Aged)
1/3 cup heavy cream
Vanilla ice cream (optional)
Preheat oven to 375. Peel the pears and then cut them in half. Remove the cores with a melon baller or pairing knife. Slice the pears starting an inch down from the stem, keeping them still attached (if a slice comes off, just roast it next the the pear in the pan and add it at the end).
Find a pan that fits all four halves snugly but in one layer. Put the butter in the pan and heat on the stove until melted. Place the pear halves in and fan the slices gently. Baste with a the melted butter and then sprinkle the sugar on them evenly. Place the pan in the oven and roast for about ten minutes or until they have just begun to brown. Remove from the oven, take the pears out with a spatula and set aside. Pour the maple syrup into the pan and heat to a boil. Add the cream and stir, cooking about another five minutes until the sauce has thickened.
To serve, put two pear halves on a plate and drizzle with the warm maple caramel sauce. Add a dollop of vanilla ice cream if you like. Serves 2.
“If they are not crispy, chicken wings can be a big disappointment,” writes Laura Sorkin in this introduction to Wings with Maple Hot Sauce. “I never cared for them until I tried a recipe that involved baking them in high heat for almost an hour. Wow, what a difference. Most of the fat is rendered, leaving crispy skin and tender meat. Wings are now my son’s yearly request for his birthday dinner and we are always game for trying new sauces.
“Runamok Consiglieri, Curt Alpeter is all about wings and developed this sauce using the Cardamom Infused Maple for the sweet counterpart to the heat of Texas Pete’s. Curt is from Ohio which is near enough to Buffalo, New York that we are going to allow that he is a wing expert by proxy. He has related to me that the chopped scallions and cilantro are key. I did not include measurements because it should be a little-of-dis, little-of-dat kind of dish.”
Wings with Maple Hot Sauce
Chicken wings
Vegetable oil
Salt and pepper
Texas Pete’s Hot Sauce or similar
Runamok Cardamom Infused Maple Syrup
Butter, softened
Scallions, chopped
Fresh cilantro, chopped
Preheat oven to 400. Place wings in a sturdy pan, making sure there is enough room for a single layer. Drizzle just a tad of vegetable oil and sprinkle on some salt and pepper. Place in the oven and bake for about 25 minutes. Remove the pan from the oven, flip the wings over and return to the oven. Bake until crispy and brown, about another 20 – 30 minutes.
In the meantime find a bowl large enough to hold all the wings. Pour equal amounts of hot sauce and maple syrup and butter. If you are cooking a few pounds of chicken, try 1/4 cup of each. Combine with a fork, mashing up the butter and blending it. Don’t worry if the butter leaves chunks, it will melt when you add the hot wings.
When the wings are fully brown and crisp, remove them from the pan with a slotted spoon and put in the bowl with the sauce. Add scallions and cilantro. Toss until coated and serve immediately with plenty of napkins.
Sparkly Maple Bourbon Smash
2 ounces bourbon
1 ounce Runamok Maple syrup (Sparkle Syrup or Sugarmaker’s Cut)
1 ounce lemon juice
1 lemon twist
Combine over ice and serve.
Silver & Tequila in the Sierra Madres: The Tale of San Sebastian de Oeste
High in the Sierra Madres, we follow the twisting road from Puerto Vallarta and the seaside on our way to San Sebastian del Oeste, once a booming mining town in the Sierra Madres northeast of the city and one of the wonderful Pueblos Magicos or magic towns on Mexico. Our journey took us through green jungles and blue plantations. The latter are agave farms, owned for generations by jimadores or farmers who specialize in growing, harvesting and distilling the pinon or heart of the agave into gold and silver tequila and reposado, a type of tequila aged in oak.
Crossing the long spanned bridge over Rio Ameca, the road curves around a ridge and into the tiny village of La Estancia near Hacienda San Sebastián, a family owned raicilla and tequila distillery (for raicilla think tequila only much stronger and likely of inducing hallucinations in anyone who drinks too much).
San Sebastian, now on the way to nowhere, was for years a major stop between the Bay of Banderas on the Pacific Ocean to Guadalajara when its mines produced riches of silver.
When San Sebastian was at its glory, the residents of Puerto Vallarta, then a tiny port and fishing hamlet called Las Penas, were harvesting salt–a necessary ingredients for smelting the ores taken from the mines– loading it onto mules and trekking 4500-feet up to San Sebastian. The bridge we cross into San Sebastian takes us from the paved highway main street made of dirt and pitted with rocks. It probably hasn’t change that much since the mules came through carrying salt centuries ago.
Founded in 1605, San Sebastian’s boom lasted until the early 1900s. Because it was so remote, modernization never came again to sweep away the historic buildings dating back centuries.
The families of many who live here now can trace their lineage back to the early Spanish colonial Viceroyalty of New Spain period and the town was wealthy, with some 25 mines producing lead, silver and gold.
Walking along the cobblestone streets, past walls covered with red, purple and orange bougainvillea, we take a turn past the town’s zocolo centered around an ornate gazebo. Nearby is the Colonial Spanish Baroque Iglesia de San Sebastian, notable for such architectural flourishes as Corinthian columns, ornate bell tower, and vaulted ceilings painted with frescos. Dedicated to San Sebastian, the church was built in the 1600s and then, after an earthquake, rebuilt in 1868. As we continue on, we pass the Hotel Los Arcos de Sol with its white washed exterior. It too is old, built more than 200 years with a restaurant that gets good reviews. Along the way there ae small stores, housed in historic buildings, offering a variety of goods but we don’t stop to shop.
Casa Museo de Dona Conchita Encarnacion
Instead we’re on a mission to visit Casa Museo de Doña Conchita Encarnación the small museum run by Lupita Bermudez Encarnacion, the great times four granddaughter of a Spaniard who came here to run Santa Gertrudis, one of the mines here, in the 1770s. There is a hiking path to the old mine.
The museum, once the home and office of Santa Gertrudis and built in 1774, is packed with an array of family momentos, furniture, silver studded trunks, books, photos, clothing such as lace and satin christening gowns more than 150 years old and odd artifacts including 3D pornography with its own special reader dating back to 1904 and a 19th century photo of the family holding a cadaver. It seems that, according to Lupita, it was a family tradition that when a family member died, before they were buried (and remember it’s very hot here), a photographer was summoned to take a photo of the deceased. It could take days, but that’s how it was done.
Over all the story of San Sebastian del Oeste is one of glory and loss. At one time the town had a population of 20,000; now there are about 1000. San Sebastian was founded by three families who immigrated from Spain and to keep their blood lines pure, they only intermarried with each other. So through the centuries uncles married nieces and aunts married nephews. Thus Lupita says that her mother, Dona Conchita, married a man who was her cousin and nephew and so Lupita’s father was also her nephew, cousin and uncle.
.
As our guide Victor Avila continues to translate Lupita’s many tales, we learn her great great uncle Jose Rogello Alvarez (and who knows how else they were related) and other men, carrying rifles and riding on horseback, guarded 40 mules loaded with silver and gold as they made the five day trip through the mountains to Guadalajara to deposit their money. Then it was five days back on the narrow mountain passage. Of the many runs they made–at least five a year– bandits only managed to rob them twice. Even then the weight of the metal made it impossible for the bandits to carry only much away.
Pancho Villa Ruins It All
In 1910, as the Mexican Revolution raged, Lupita’s family’s wealth disappeared. She blames Pancho Villa and his men who kept raiding the town demanding ransom and money until it was all gone.
Those that probably never got rich were the laborers in the mine who were paid by money printed in the office here by Lupita’s family which made spending it anywhere else except San Sebastian almost impossible. Talk about owing your soul to the company store. As an aside, I’ve visited other mines in Mexico and was told that on the average, because of the dangers of mining (no OSHA here), the life span of a miner was ten years.
Plantacion de Cafe
Organic Coffee Farm
Owners Rafael Sanchez, his wife Rosa and Lola, Rafael’s sister are the fifth generation family members to grow coffee hereLa Quinta Café de Altura, an organic coffee farm.
The family’s home and business is located in a building dating back more than 140 years. Out back they tend 11 acres of coffee trees, some as old as the house. The family handpicks 30 tons of beans each year. They’re then dried, roasted, and gound. Sometimes sold just like that, the family also makes blends such as a mixture of ground beans with cinnamon and sugar for the making traditional Mexican coffee–now hard to find, Hot coffee samples are provided and Rosa’s sells her homemade candies such as guava rolls and sweets made from goat’s milk. In an interesting aside, we learn that the Sanchez’s parents married early (the Don was 15), a union lasting 68 years and producing 21 children. Their grandfather did even better, having 28 children, though that took both a wife and several mistresses.
Comedor Lupita
Walking along the cobblestone road, past a massive 300 year plus ash tree and cascading white frizzes of el manto de la virgin, we enter Comedor Lupita. Here terra cotta platters loaded with chicken mole, fresh handmade tortillas (in America they’d be called artisan tortillas), refried beans and something I’ve never tasted before – machaca, a dish of dried beef mixed with spices and eggs, are placed in front of us. As we eat, we watch the family busy behind the tiled counter, making even more food. One woman’s sole job seems to be quickly patting masa into paper thin tortillas. Victor Avila, who lives in Puerto Vallarta, is entranced with that.
“It’s so hard to find handmade tortillas anymore,” he says.
Through the windows we see splashes of bright purple from the masses of bougainvillea that drape the stone exterior walls and here the sounds of caballeros, their horses’ hooves striking the centuries old street. We sip our sweet agua de Jamaica water, eat tortillas fresh from the griddle and help ourselves from heaping platters, we all feel time slipping backwards into the past.
Machaca Marinade:
1/4 cup Worcestershire sauce
Juice of 4 limes
4 cloves garlic, chopped
1 tablespoon cumin
1 tablespoon chili powder
1/2 tablespoon salt
1/2 tablespoon black pepper
1/2 cup olive oil
Machaca:
2 lbs. skirt steak, cut into strips
1 large sweet onion, diced
1 green bell pepper, chopped
4 cloves garlic, chopped
1 jalapeno pepper, chopped
1 14 ounce can diced tomatoes with green chilies
1/2 cup beef broth
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon hot pepper sauce (Tabasco or a Mexican brand, such a Valencia)
Salt and pepper
2 tablespoons oil
Whisk all the marinade ingredients together, and then add the skirt steak. Marinate at least 6 hours or overnight tablespoon Remove meat from marinade, drain, and pat dry. Bring to room temperature. Discard marinade.
In a large heavy pot, heat oil. Sear the meat well on both sides, in batches so as not to crowd them. Remove the meat as it is browned and set aside.
Drain fat. Add in the onion, peppers, and garlic, cook until tender, then add tomatoes, broth, pepper sauce and spices. Bring to a boil, stirring and scraping the bottom of the pot. Return beef and simmer, covered, for two hours, stirring from time to time until tender. Cool and shred.
Lay meat on a single layer on a baking sheet. Bake at 250º for 20 minutes or until meat is dry.
Machaca con Huevos
2 chopped scallions (white part only)
1 hot green chili
2 tomatoes
1 cup dried machaca
2 eggs
Chopped cilantro
Sauté scallions and peppers in oil until tender, add tomatoes and beef until heated. Remove from pan, add eggs and cumin. Scramble, then stir machata mixture. Garnish with cilantro and serve with hot tortillas.
Silver & Tequila in the Sierra Madres: The Tale of San Sebastian de Oeste
High in the Sierra Madres, we follow the twisting road from Puerto Vallarta and the seaside on our way to San Sebastian de Oeste. Crossing the long spanned bridge over Rio Ameca, the road curves around a ridge and into the tiny village of La Estancia and Hacienda San Sebastián, a family owned raicilla and tequila distillery (for raicilla think tequila only much stronger and likely of inducing hallucinations in anyone who drinks too much).
Founded in the 1930s and still family owned, their vast agave fields – called green plantations — can be seen on the surrounding hillsides. Besides making organic and flavored tequilas such as Licore de Café with its hints of coffee, chocolate and vanilla as well as almond tequila made from nuts grown in Durango and roasted here, the family also makes agave sugar and syrup, all without electricity. The peñas or agave hearts roast over an open fire as they were centuries ago and what power there is comes from solar panels.
Sampling and then stocking up on organic tequila we continue on, taking a turn on a dirt road where cows, unconfined by fencing, have to be shooed out of the way, to San Sebastian. Here we stop at La Quinta Café de Altura, an organic coffee farm owned by Rafael Sanchez, his wife Rosa and Lola, Rafael’s sister. Five generations of the family have grown coffee here.
The family, in a building dating back more than 120 years, tend 11 acres of coffee trees, some as old as the house, handpick 30 tons of beans each year, dry, roast and grind them, making blends such as a mixture of ground beans with cinnamon and sugar for the traditional, and now often hard to find, Mexican coffee. Tastings are available and so are Rosa’s homemade candies such as guava rolls and sweets made from sweet goat’s milk. In an interesting aside, we learn that the Sanchez’s parents married early (the Don was 15), a 68-year union that produced 21 children. Their grandfather did even better, having 28 children, though that took both a wife and several mistresses.
Settled in 1605, San Sebastian was nominated as a World Heritage site by UNESCO. Lovely in its vintage charm, the surrounding pine covered mountains were bonanzas of silver and gold. Aristocratic families from Spain made the perilous travel across the sea and then land to oversee the mining of these treasures. Once here, deigning not to marry locals, they married each other. It made for interesting relationships, uncles were also cousins, sisters also grandchildren or whatever.
We hear the tales when we stop at the museum, housed in the 200-year-old Hotel Jalisco. It’s a very crowded museum–more like a fascinating attic full of family heirloom items and the curator is a direct descendent of the founding families.In the museum, we see trunks inlaid with silver, 19th century lace gowns and jewelry boxes, china and silver that came from Spain.
It’s a story of glory and loss–at one time San Sebastian des Oeste had a population of 40,000; now there are about 600 and the occasional tourists. Silver was transported by horses and mules through treacherous mountain passes, robbers waited in wait. Pancho Villa and his men showed up regularly stripping away the wealth.
There were interesting family traditions. When a family member died, before they were buried (and remember it’s very hot here), a photographer had to be sent for from Puerto Vallarta to take a photo of the deceased. It could take days, but that’s how it was done.
Walking along the cobblestone road, past a massive 300 year plus ash tree and cascading white frizzes of el manto de la virgin, we enter Comedor Lupita. Here terra cotta platters loaded with chicken mole, fresh handmade tortillas (in America they’d be called artisan tortillas), refried beans and something I’ve never tasted before – machaca, a dish of dried beef mixed with spices and eggs, are heaped in front of us. As we eat, we watch the family busy behind the tiled counter, making even more food.
Through the windows we see splashes of bright purple from the masses of bougainvillea that drape the stone exterior walls and here the sounds of caballeros, their horses’ hooves striking the centuries old street. We sip our sweet agua de Jamaica water and feel time passing in reverse.
For more information click here
Machaca Marinade:
1/4 cup Worcestershire sauce
Juice of 4 limes
4 cloves garlic, chopped
1 tablespoon cumin
1 tablespoon chili powder
1/2 tablespoon salt
1/2 tablespoon black pepper
1/2 cup olive oil
Machaca:
2 lbs. skirt steak, cut into strips
1 large sweet onion, diced
1 green bell pepper, chopped
4 cloves garlic, chopped
1 jalapeno pepper, chopped
1 14 ounce can diced tomatoes with green chilies
1/2 cup beef broth
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon hot pepper sauce (Tabasco or a Mexican brand, such a Valencia)
Salt and pepper
2 tablespoons oil
Whisk all the marinade ingredients together, and then add the skirt steak. Marinate at least 6 hours or overnight tablespoon Remove meat from marinade, drain, and pat dry. Bring to room temperature. Discard marinade.
In a large heavy pot, heat oil. Sear the meat well on both sides, in batches so as not to crowd them. Remove the meat as it is browned and set aside.
Drain fat. Add in the onion, peppers, and garlic, cook until tender, then add tomatoes, broth, pepper sauce and spices. Bring to a boil, stirring and scraping the bottom of the pot. Return beef and simmer, covered, for two hours, stirring from time to time until tender. Cool and shred.
Lay meat on a single layer on a baking sheet. Bake at 250º for 20 minutes or until meat is dry.
Machaca con Huevos
2 chopped scallions (white part only)
1 hot green chili
2 tomatoes
1 cup dried machaca
2 eggs
Chopped cilantro
Sauté scallions and peppers in oil until tender, add tomatoes and beef until heated. Remove from pan, add eggs and cumin. Scramble, then stir machata mixture. Garnish with cilantro and serve with hot tortillas.
Search: San Sebastian de Oeste, Hacienda San Sebastián, agave fields
Keywords: San Sebastian de Oeste, Hacienda San Sebastian, agave fields, organic and flavored tequilas
Description: In San Sebastian de Oeste, near Puerto Vallarta is Hacienda San Sebastian where you can taste the organic and flavored tequilas such as Licore de Café with its hints of coffee, chocolate and vanilla as well as almond tequila.
