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Entomatado de la Mayora

Who’s the Mayora, you may ask? Mayoras are, by tradition, the heads of Mexican kitchens. This goes back hundreds of years: women have always been in charge of kitchens. Year upon year, they work alongside their daughters and granddaughters, passing on their knowledge and skill so that these women in turn could do the same. In this way, tradition was preserved, no recipe lost.

Today, though you hear much more about male chefs, in Mexico there are still many mayoras in charge of kitchens. That makes me very happy - and not because I’m a feminist, but because I know these women are continuing to pass down their knowledge to younger women. To me, tradition is very important.

In true mayora style, this recipe (though simple in technique) packs loads of flavor. Sometimes, we're in a rush to get dinner on the table, and other times, we can take our time to make something that will be comforting and delicious, something that will take us back to slower, easier times.

This is that recipe. Though somewhat involved, it can be completed in less than two hours. It's a special recipe and the result is delicious. Because the ingredients are very simple, you have to make sure they are nice and fresh. Get organized, put some music on, prepare your mise-en-place and get cooking. You will be rewarded with a meal that will satisfy your family and friends. Comfort food at its best, from the mayora, to you.

Entomatado de la Mayora 

  • 2 pounds stewing beef, cut into 1” cubes
  • 4 tablespoons vegetable oil
  • 2 large onions, peeled, halved, and cut into thin half-moons (about 4 cups), divided
  • 5-6 cloves garlic, peeled and minced, divided
  • 1 1/2 pounds tomatillos, husked, washed and diced
  • 2 pounds tomatoes
  • 1 chipotle chile in adobo
  • 1 heaping teaspoon Mexican oregano
  • 1 pound new potatoes, halved if they are too big

Get the full recipe. 

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