Back in the summer 0f 1987, I spent a few weeks in Mexico City as an exchange student. I lived with a host family and the Andreau family treated me like I was one of their own. On the final evening before I was set to fly home, the family had a huge BBQ as a going away party. Madre Andreau cooked this delicious dish called Carne de Albañil. To this day, the Andreau family makes it for family reunions and special occasions.
When I returned to the United States I could not stop raving about this fantastic dish they made on my final night in Mexico. My mom was able to get the recipe but could not pronounce “Albañil”. She just called it “Meat, Meat, Meat”. After seeing the recipe, you’ll understand why. Since this is an authentic Mexican dish and in Mexico they use the metric system, portions are in metric. (Tip: 1 Kilo = approximately 2.2 pounds.)
What you’ll need:
1 Kilo – Steak cut into small pieces and browned
1 Kilo – Pork cut into small pieces and browned
8 oz – Boiled Ham (regular lunch meat works great)
1/2 Kilo – Pork Chorizo
4 Onions – Diced and fried until golden brown
8 Slices of Bacon – Cut in small pieces and fried
1/2 Bunch Cilantro
1/2 Bunch Italian Parsley
What to do:
Fry steak and pork pieces in a large skillet until brown. Fry bacon and chorizo in a different pan until done. Remove meat from pan and leave grease to fry onions. Place all ingredients in a large pot with cilantro (washed and large stems removed) and Italian parsley (washed and large stems removed). Rinse out frying pans with a little water to get the brown off and add it to the pot mixture to add some moisture to the meats so they won’t stick to the bottom of the pot.
Simmer for at least four hours. Stir often checking for bottom to stay moist and meat does not stick to the bottom of the pot. Serve in warm corn tortillas. Guests can choose to add cheese, sour cream, guacamole, salsa or other garnishments.
Serves 10 – 12
Tailgating Tip: If you are planning on serving this dish while tailgating make sure you are tailgating somewhere that allows you to tailgate for 5 hours or more. Much of the cutting of the meats can be done the night prior to cut down on prep time in the parking lot.
Also, bring a camping stove or a turkey fryer burner. You will need a large pot to make this meal and placing the pot on your grill will not cut it. Also a long handled wooden spoon comes in handy when stirring the mixture.