Sometimes it is too much hassle to try and convince the manager at your local MaccyDs to give you a large cup full of Big Mac sauce. So, with the guidance of a few handy websites, we figured out a way to make our own. Enjoy.
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Realistically you aren't going to make something as ridiculous as our Mexi Mac. But the magic behind the monstrosity is the meat that goes into the quesadilla, each of which is fucking delicious.
So we thought we'd impart how we made each one to you. Make sure you've got a fair whack of fresh coriander, jalapenos and fuck tons of cheese for the quesadillas. Make sure you brush the outside of the tortillas with oil, and then pan or oven cook depending on you preference. We cooked ours in the oven because we'd filled them so much that pan cooking became logistically tricky as balls. Get a bit of Mexican in you and give them a go.
And seriously. Buy a slow cooker. Only good things come from one.
La Anarquía Carne
(for about 8 peeps)
- 1 1/2 pounds flank/strip steak
- 40 ml white vinegar
- 60 ml soy sauce
- 2 cloves garlic, minced
- juice of a lime
- 60 ml olive oil
- 1/2 tsp of:
- salt
- ground black pepper
- ground white pepper
- garlic powder
- chili powder
- dried oregano
- ground cumin
- paprika
1. Flop the steak in a glass baking dish.
2. In a bowl, lob together the vinegar, soy sauce, minced garlic, lime juice, and olive oil. Throw in the salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk everything until well blended, then slosh it over the steak in the dish. Flip reverse the steak to coat both sides. Cover with plastic wrap, and marinate for as long as you want, overnight worked for us.
3. Take the steak out of marinade and fry in a hot pan until cooked medium. Slice into strips.
La Anarquía Carne
La Anarquía Cerdo
(for about 10 peeps)
- 1 (4 pound) boneless pork shoulder roast
- 475ml chicken broth
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 teaspoon ground cinnamon
- 2 bay leaves
1. Combine the salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Seductively massage the spice mixture into the pork.
2. Place the bay leaves in the bottom of a slow cooker and plonk the pork on top. Pour the chicken broth over the pork, being careful not to rinse off the spice mixture.
3. Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use the liquid in the cooker to moisten the meat if you need to. We did, it totally did the trick.
La Anarquía Cerdo
La Anarquía Pollo
(for about 6 peeps)
- 6 skinless, boneless chicken breasts
- 1 (20 ounce) jar salsa
- 3 cloves crushed garlic
- 2 tbsp of:
- ground cumin
- lemon juice
- chili powder
- oregano
1. Preheat oven to 205°C.
2. Chuck the chicken into a baking dish. Throw together the salsa (it ain't just for dipping chips people), cumin, lemon juice, chili powder, oregano and garlic. Slop the mixture over the chicken and cover. Bake in the oven for an hour or so.
3. Chop into small chunks.
La Anarquía Pollo
*All recipes adapted and modified from recipes on the online foodcyclopaedia that is allrecipes.com*