Apache Tomale Cho Recipes

APACHE TOMALE CHO

Steps:

• The jerky should be pounded out on a metate into flakes and fried with the onions in an iron frying pan, using about 2 tablespoons of lard to fry.
• Pour the flour into a 1/2 quart pan, add the salt and then the water.
• Knead these ingredients together until able to handle without sticking to hands. You might need to add water or more flour to form round dough tortillas about 6 inches in diameter.
• Put 3 or 4 tablespoons of fried jerky and onions in the center of the tortilla.
• Pinch tortilla (dough) together forming a round dumpling.
• Put dumpling in a deep pan of bowling water for about 2 minutes, then take out.
• Its ready to eat while still warm.

CARNE APACHE

Steps:

• In a large bowl, combine the tomatoes, serranos, onion and cilantro. Add meat and mix well. Season with salt and pepper, and add lime juice and vinegar. You don't want too much lime juice/vinegar, just enough to thoroughly distribute through the meat to 'cook' it. I usually start with about 4 or 5 limes, and go from there. Sometimes I don't use the vinegar.
• Cover with plastic wrap and refrigerate about 1 to 2 hours, stirring well every 30 minutes or so, and adding more lime juice if necessary. It may not take 2 hours, you just want the beef to be mostly brown.
• I serve with tortilla chips and Salsa Valentina (found in Mexican food aisle).