Mexican

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Semi-traditional machaca

As an extra credit project for my Food, Health and Sustainability program at Evergreen, I'm making machaca in the traditional beef jerky style. Most restaurants make their machaca just by cooking up some shredded beef till it dries out a little. This is still plenty tasty, but not as good as the traditional method. Unfortunately, we just don't have the weather in Washington State in February to sun dry the beef, so I'm cheating and using the dehydrator.

I'm following the recipe in my old Mexican Cooking at the Academy book, which is really one of the best practical books for producing high quality Mexican food. I love the Diane Kennedy and Rick Bayless books, but the out of print book from the California Culinary Academy is a lot more straight forward.

Fajita burritos for dinner

Looking for something to eat out of the freezer for dinner, and I came across some frozen carne asada. I chopped up part of an onion and a pepper, a few cloves of garlic, some black beans and brown rice to top it off and I had a nice burrito filling. I melted a few of my tomatillo salsa ice cubes to pour over the top.

Fast and yummy!

Simple and fresh Mexican food in Tigard, OR

La Fuente Mexican restaurant in Tigard, OR (12198 SW Main Street, behind the bead shop near the Tigard post office) is not the prettiest place around, but the food is simple, good, and fresh.

So far I have tried the pollo taco and the carne asada burrito and have been pleasantly suprised. The tomatillo and green pepper salsa is very fruity but a little mild for my taste. The red pepper salsa is quite hot and mixes very well with the green for a good balance of fruit and heat.

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