Avoid the Machitos from HEB/Cabrito Market
I must say this does "NOT" sound very appetizing at all. It reminds me of a
dish my Grandmother use to make called Haggis. Harold "Chicken Lips" > wrote in message ... > I finally got around to buying a couple of those "Machitos" sold at a > few of the local HEB's for $2.77/lb. They come from the Cabrito > Market in Mission, TX. > > They're intestines wrapped around thick caul fat (omental fat), > wrapped around chopped heart and liver. They're made entirely of lamb > and/or goat according to the ingredients. They weigh about 1lb each > and could be mistaken for large, short penises of unknown origin. > > The intestines (1/4" wide) are wrapped in a spiral fassion, probably > about 2 feet all together. They did indeed crisp up in the oven at > 350 for 1.5 hours (as they directions indicated), but not all the fat > rendered out. The liver was way too strong and had a nasty, pudding > texture. The taste of lamb was very faint - I would have guessed I > was eating pork if I didn't already know the ingredients. > > Bottom line - if there was no liver and they cost $1.50/lb or less, I > might buy tham again. But the liver taste and texture was just too > overpowering. Don't look for them anytime soon, and if you do happen > to see them, run. They seem to be a local invention of some sort; > Some kind of sick tex-mex joke. > > [cross-posted to alt.food.mexican-cooking] > > -sw |
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