Hash, Mexican Style

March 04, 2011
By Holly Jennings


A lot of good cooking is derived from using up what’s at hand. In this case the recipe for Dried Beef Hash, or Aporreada de Huetamo, from The Art of Mexican Cooking by Diana Kennedy allowed me make use of some dried beef I had in the freezer (it’s always a good day when I actually remove something from our over-packed freezer instead of just adding to it) and, since this hash include eggs, some of the eggs that are being produced (more…)