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Posts Tagged ‘Mexican’

Guac the way I make it (more or less)

Guac the way I make it (more or less)

We’ve been making a ton of guacamole lately. Which is kinda weird for us – not something we usually eat. Thought I’d post the recipe here.

Do you really need a recipe for guacamole? Probably not. It’s kinda like salsa – add a little of this, a little of that and voila. But anyhoo, here it is just for fun:

Guacamole

Ingredients:

1 Haas Avocado (ok, those ones usually in the store) – a little squishy to the touch

1 medium sized tomato seeded and chopped

1 T red onion or so

1 clove of garlic minced (pressed, whatever)

1 jalepeno seeded (wuss) and chopped

1/2 lime

1 T or so (give or take) cilantro chopped

salt. Do.Not.Forget.To.Salt.Your.Food

Steps:

Combine. Eat it. The end.

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Pork fried in pork fat - what could be better?  

Pork fried in pork fat - what could be better?

 Carnitas means “little meats” in Spanish. Many people think of the dish as Mexican Pulled Pork – which works for me.  But it goes just a little farther than pulled pork by cooking the meat in its own fat as the last step. 

I served my little meats with a pineapple salsa – cause I happened to have a fresh pineapple on hand. Corn tortillas are preferred over flour (but for my husband, I was nice and let him have a few flour tortillas). Traditional toppings are minced onion and cilantro, a squeeze of lime, Cotija cheese (queso fresco would work too) and maybe some Mexican crema (sour cream).

 

Pork Carnitas

Adapted from egullet.org

 Ingredients

Marinade:

  • About 2 lbs pork shoulder, cut into 1-2 “cubes. Don’t trim the fat – you’ll need it for the frying part. You can also use boneless pork country ribs (which is the same cut – but the meat is cut into strips).
  • 1 chopped onion
  • 4 garlic cloves, crushed
  • 2 jalapenos, seeded and chopped
  • 2 tsp chile powder (you can use chili powder, or an individual kind of chile powder – I had a few dried anchos laying around that I ground up and used).
  • 2 tsp cumin
  • 2 tsp oregano (preferably Mexican)

Cooking liquid

  • 1/4 cup fresh lime juice
  • 1/2 cup fresh orange juice
  • 1/2 cup tequila
  • 1 1/2 T brown sugar
  • Enough chicken stock to cover meat in cooking vessel (approx 3 cups)

Steps

Combine all ingredients for marinade. Cover and let sit a few hours (or overnight) in fridge.

When ready to cook, empty contents of pork marinade mixture into Dutch oven. Add cooking liquid (lime juice, orange juice, tequila, brown sugar and enough chicken stock to cover meat – approximately 3 cups depending on size of your Dutch oven).

Allow to simmer partially covered on stove top until liquid is gone, and fat is rendering from meat. Keep an eye on it and either cover, or uncover, or partially cover Dutch oven, and turn heat up and down as required to keep the liquid evaporating nicely, but not so quickly that it’s all gone before the meat is properly cooked and tender. Cooking time should be approximately 2 1/2 hours. 

When the liquid is gone, and the fat is rendering from the meat, turn up heat and fry the pork cubes in their own fat. You may need to add additional fat to the pan to ensure proper browning.

OR

Place cooked meat onto a baking sheet. Place sheet under broiler on high for 6-10 minutes or until meat is brown and crispy. Be sure to stir from time to time to prevent burning. 

Serve with your favorite accompaniments: tortillas, salsa, onions and cilantro, sour cream, queso fresco, whatever you’ve got!

 

Pineapple Salsa

Pineapple Salsa

 

Pineapple salsa

Ingredients

  • Pineapple – diced
  • Red onion – diced
  • Cilantro – chopped
  • Jalepeno pepper – diced (or if you are lazy, red pepper flakes – that’s what I tend to use)
  • Fresh lime juice
  • Salt to taste

Steps

Um, combine? Sorry to be vague – I have really no idea how I make salsa. I just chop up some ingredients in the proportion that looks good to me and stick it in a bowl.  So basically, it’s mostly pineapple with a little bit of onion and cilantro. Could add some garlic if you so desire. Add some pepper flakes (I always have those on hand. A fresh pepper is preferred, but…I won’t tell). Finish with juice of one lime and a little salt. 

Enjoy!

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Mexican Lasagna

Mexican Lasagna

AKA – How I used up a ton of leftover corn tortillas and some other stuff

Is this authentic? No. Is it gourmet? Um, definitely not. But it was pretty tasty and helped solve the problem of a leftover package of 18 corn tortillas hanging out in my fridge.

Ingredients

1 T oil (just enough to saute the onions)
1/3 cup diced onion
1 pepper – any kind (optional – only if you have it on hand)
a couple cloves of garlic (again, optional and only if you have on hand)
1 lb ground beef
1/2 lb chorizo
1 packet taco seasoning (or, if you are so inclined, your own taco seasoning mix. I normally use America’s Test Kitchen recipe)
1/4 cup water
18 corn tortillas
1 can refried beans
1 jar salsa
1 package Mexican blend cheese (8 oz)
green onions (again, optional and only if you have on hand – they will go sprinkled over top before baking)

Steps

In medium saute pan, saute onion in oil. Maybe a pepper too if you have one. Got garlic? Ok, add in a clove or two if you want. Add ground beef and brown it. Add chorizo and brown it. Drain and remove fat from pan. Add back to pan with taco seasoning packet (I would have used my own blend, but was out of chili powder, so packet had to do).  Add some water – I added ¼ cup. You don’t want it too soupy, but not too dry either.

In a 9×13 baking dish, add a thin layer of salsa – just enough to coat the bottom so the tortillas won’t stick. Spread layer of beans on tortillas and lay tortilla on top of salsa (I cut off edges of the tortilla so they fit in the pan better). Continue with tortillas till you have a layer in the pan (I got 6 to fit in one layer). Add a layer of meat. Then a layer of cheese. Then a layer of salsa. Repeat. Final layer should be composed of tortilla (without beans) and a layer of cheese over top. If you have some green onions, sprinkle over top. 

Bake in 400 degree oven for 30 minutes. 

Other uses for leftover tortillas

Fry them up and use as chips. 
Flour tortillas– fry and sprinkle with cinnamon and sugar
Chilaquiles
Migas

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