Over Christmas our friends Matt and Mara brought us a brown paper sack filled with delicacies from his brother’s cattle ranch about 80 miles northeast of here.
There was an experimental chorizo (a little heavy on the cinnamon but made delicious chorizo and eggs on Christmas morning), a few pounds of the most beautifully marbled freshly ground beef, and two glorious chuck roasts.
I used one of those chuck roasts around New Year’s to make outrageous surf and turf nachos. The beef I covered in a thick paste of achiote, lime juice, and salt, laid it on a pile of onions and roasted it super slow until the meat was a mumble-jumble of sour, chewy burnt ends and meltingly tender middle shreds. If you have the time I highly suggest roasting it even lower than the 300°F heat the recipe calls for. Something like 275°F makes for the most tender beef well worth the extra hour or so it may take.
Last week when I was digging around in the freezer for dinner ideas I found a container of that perfectly piquant achiote beef. Knowing for sure tacos were in order I quickly started in again, scrounging for ingredients for a quick crunch-heavy salsa to pull it all together.
Pomegranates are on their way out making room for all the spring fruit about to come but you can still find that 21st century ingredient, the pre-plucked container of pomegranate arils at most supermarkets. Not only are they convenient but also make a winter pico de gallo that is as flavorful as it is easy.
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