DISCOVER FOOD

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MEXICO

Mexican cuisine began about 9,000 years ago, when agricultural communities such as the Maya formed, domesticating maize, creating the standard process of maize nixtamalization, and establishing their foodways. Successive waves of other Mesoamerican groups brought with them their own cooking methods. These included the Olmec, Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua.

The Mexica establishment of the Aztec Empire created a multi-ethnic society where many different foodways became infused. The staples are native foods, such as corn (maize), beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, cacao, vanilla, agave, turkey, spirulina, sweet potato, cactus, and chili pepper.

After the Spanish conquest of the Aztec Empire in the 16th century and the subsequent conquest of the Maya area, Europeans introduced a number of other foods, the most important of which were meats from domesticated animals (beef, pork, chicken, goat, and sheep), dairy products (especially cheese and milk), and rice. While the Spanish initially tried to impose their own diet on the country, this was not possible.

Asian and African influences were also introduced into the indigenous cuisine during this era as a result of African slavery in New Spain and the Manila-Acapulco Galleons.

Over the centuries, this resulted in regional cuisines based on local conditions, such as those in Oaxaca, Veracruz and the Yucatán Peninsula. Mexican cuisine is an important aspect of the culture, social structure and popular traditions of Mexico. The most important example of this connection is the use of mole for special occasions and holidays, particularly in the South and Central regions of the country. For this reason and others, traditional Mexican cuisine was inscribed in 2010 on the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO.

 Steak Strip Chimichangas

1 Roma Tomato

1 Tbsp. Taco Seasoning

2 Large Flour Tortillas

10 oz. Steak Strips

2 oz. Shredded Cheddar-Jack Cheese

2 oz. Sour Cream

¼ oz. Cilantro

1 Red Bell Pepper

2 fl. oz. Red Enchilada Sauce

1.Prepare the Ingredients

Core tomato and cut into ½" dice. Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Mince cilantro (no need to stem). Separate steak strips into a single layer and pat dry. Season all over with taco seasoning and a pinch of salt. If using ground beef or ground pork season with taco seasoning and a pinch of salt. If using diced chicken, pat dry and season all over with taco seasoning and a pinch of salt.

2.Make the Pico de Gallo

In a mixing bowl, combine tomato, half the cilantro (reserve remaining for filling), a pinch of salt and pepper. Set aside.

3.Start the Filling

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains, 4-6 minutes. If using ground beef follow same instructions, breaking up meat with a spoon until no pink remains, 4-6 minutes. 

If using ground pork follow same instructions, breaking up meat with a spoon until no pink remains, 5-7 minutes. If using diced chicken, follow same instructions until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer steak strips to a plate. Keep pan over medium-high heat. Add red bell pepper to hot pan and stir occasionally until softened, 3-5 minutes. Stir in steak strips and any accumulated juices and enchilada sauce until combined. Remove from burner.

4.Make the Chimichangas

Place tortillas on a clean work surface. Place filling in the middle of each, then top with cheese and remaining cilantro. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Set aside, seam side down. Repeat with second tortilla.

5.Bake Chimichangas and Finish Dish

Place chimichangas on prepared baking sheet, seam side down. Drizzle each chimichanga with 1 tsp. olive oil, then massage oil into tortillas. Bake in hot oven until lightly browned, 8-10 minutes. Plate dish as pictured on the front of the card, halving if desired and topping with pico de gallo. Serve sour cream on the side. Bon appétit!