Tag: main course
Pueblo Pork Roast
Pueblo Pork Roast
With Pueblo natives being indigenous to the southwest(New Mexico, Arizona, and Mexico), the flavors of this pork roast are definitely represented. The sauce that is made for the roast contains ingredients such as tomatoes, garlic, onions, juniper berries, coriander, honey, chili powder, and chocolate. The sauce is very reminiscent of Mexican mole.
Equipment
- Spice grinder
- immersion blender
Ingredients
- 1/4 cup vegetable oil
- 1 medium onion diced
- 4 garlic cloves minced
- 4 juniper berries
- 1/2 tsp coriander seeds
- 1 bay leaf
- 4 tomatoes diced
- 1 cup water
- 2/3 cup cider vinegar
- 1/2 cup honey
- 1 tbsp chili powder
- 2 tbsp salt
- 1 oz unsweetened chocolate grated
- 5 lb pork rib roast
Instructions
- Heat up the oil in a sauté pan over medium high heat. Sauté the onions and garlic for 5 minutes.
- Grind the juniper berries and coriander seeds in a spice grinder. Add them and the bay leaf to onions.
- Add the tomatoes, water, cider vinegar, honey, chili powder, and salt. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- Stir in the grated chocolate and continue to simmer for another 30 minutes.
- Pour the sauce into a bowl and allow to cool.
- Using an immersion blender, purée the sauce.
- Preheat the oven to 325 degrees. Pour 3/4 of the sauce over the pork roast. Bake for 45 minutes.
- Baste the roast with the rest of the sauce and bake for another 45 minutes.
Bison Fry Bread Tacos
HISTORY AND CONTROVERSY OVER FRY BREAD
The fry bread links generation to generation, connecting the painful narrative of Native American history. Fry bread can be traced back to the 1860s, created by the Navajo. The U.S. government forced Natives in Arizona to relocate to New Mexico in a 300 mile journey known as “the long walk”. With the land in New Mexico not being sustainable to grow their staples like beans and corn, the government gave the Natives processed flour, processed sugar, and lard; the main ingredients for fry bread.
There are 2 opposing perspectives on fry bread. While many look at fry bread as a symbol of pain, perseverance, and survival that has unified tribes, those that oppose see fry bread as contributing to high levels of obesity and diabetes on Native reservations. It is also looked at as a symbol of colonial oppression. As tasty as fry bread can be, there is no nutritional value whatsoever.
Bison Fry Bread Tacos
If you’ve never had a fry bread taco, you are missing out. A simple dough made of flour, baking powder, salt, milk, and water is rolled out into large disc-like shapes and is deep fried. Then you top the fried flatbread with taco toppings: meat, lettuce, cheese, peppers, tomatoes, sour cream, green onions, cilantro, and salsa.
Equipment
- rolling pin
Ingredients
Fry Bread
- 2 cups flour plus more for bench flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk
- 1/2 cup water
- vegetable oil for frying
Bison
- 1 tbsp vegetable oil
- 1/4 cup onion finely chopped
- 4 garlic cloves minced
- 1 lb ground bison
- 2 tsp salt
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp oregano
- 1 tsp black pepper
Taco Toppings
- lettuce shredded
- jalapeños sliced
- tomatoes diced
- green onion chopped
- cilantro chopped
- cotija cheese
- sour cream
- salsa
Instructions
Fry Bread
- Mix separately together the wet and dry ingredients.
- Mix the wet and dry ingredients together.
- Lighlty flour a clean workspace. Portion out the dough into 4 equal pieces.
- Roll out each pieces into 8” circular shapes; about 1/4” thick.
- Heat up cooking oil in a large sauté pan over medium heat; about 1/2” deep. Carefully lay one of the fry bread into the oil.
- Fry for 2-3 minutes a side.
Ground Bison
- Heat up oil in a sauté pan over medium high heat. Sauté the onions and garlic for 2 minutes.
- Add in the ground bison. Brown for 8 minutes.
- Season with salt, pepper, cumin, paprika, and oregano.
Navajo Blood Sausage
Navajo Blood Sausage
Every culture on every continent makes a blood sausage of some sort. They all consist of the animal’s blood(sheep, beef, or pork), a filler(cornmeal, rice, barley, buckwheat, etc), and seasonings; stuffed into either sheep stomach, and beef or pork intestines. They are then boiled until cooked through. The sausage is then eaten out of the casings(both sheep stomach and beef casings being inedible in this instance). Blood sausages can be traced back in the Navajo tribe to the 1600’s when they started farming sheep. They would traditionally use sheeps blood mixed with cornmeal, potato, chilies, and seasonings, stuffed inside a sheep’s stomach.Unless you know a farmer, finding lamb’s blood and stomach will be hard to find. Using beef blood and pork casings is an acceptable substitute. The sausages will be in a ring bologna shape instead of a softball-sized stuffed sheep stomach.
Equipment
- sausage stuffer
Ingredients
- 20 oz beef blood
- 12 oz pork fat cut into tiny cubes
- 2 cups cornmeal
- 1 large potato peeled; cut into small cubes
- 1 medium onion finely chopped
- 1 large jalapeño finely chopped
- 2 tbsp salt
- 1 tbsp black pepper
- pork casings
Cranberry Mustard
- 1/4 cup spicy brown mustard
- 1/4 cup cranberries
- 1 tbsp sugar
Instructions
- Bring a small pot of salted water to a boil. Boil the potatoes until cooked through; about 8 minutes. Drain and cool completely.
- In a large bowl, season the blood with salt and pepper.
- Stir in the rest of the ingredients.
- Using your sausage stuffer, pipe the filling into the sausage casings.
- Carefully twist the sausage into rings.
- Bring a large pot of water to a boil. Add the blood sausages to the water. Reduce the heat to medium low and simmer the sausages for an hour.
- Let rest for 15 minutes before serving.
Cranberry Bison Chuck Roast
A little about bison… Bison contains 17 grams of protein per 4oz serving. It is also a high source of iron, omega-3 fatty acids, Vitamin B, selenium, and zinc. Bison is lower in fat and calories as opposed to other red meat. Bison is the …