Tag: main course
Chilorio
Chilorio
Chilorio is a popular dried chili pepper pork stew, hailing from the Mexican state of Sinaloa. Dried ancho chilies are used, making this dish fairly mild. If you want some spice, add in a couple of dried morita chilies. This chili sauce traditionally has vinegar in it, but you can also use orange juice. Chilorio can be found already prepared in delis at Mexican markets. It is even sold in a can.Chilorio is a great protein for tacos, burritos, tortas, gorditas, sopes, tamales, quesadillas, etc.
Equipment
- Food processor or blender
Ingredients
- 2 lbs pork shoulder cubed
- 2 tsp salt
- 3 bay leaves
- 1 1/2 cup water
- 3 dried ancho chilies
- 3 dried morita chilies
- 6 garlic cloves
- 2 tsp oregano
- 2 tsp cumin
- 1 cup orange juice
Instructions
- Add the pork, salt, bay leaves, and water to a Dutch oven. Bring to a boil 0ver medium high heat. Cover and simmer for 45 minutes.
- While the pork is simmering, soak the dried chilies in hot water for 20 minutes.
- Add the dried chilies plus a 1/2 cup of the soaking liquid, garlic, oregano, cumin, and 1/2 cup of orange juice to the blender.
- Purée until smooth.
- After the pork has simmered for 45 minutes, remove the cover and let the liquid evaporate. Let the pork fry in it’s own fat for a few minutes.
- Pour in the rest of the orange juice, deglazing and scraping up the brown bits from the pot. Pour in the chili sauce. Bring to a simmer. Cover and place in a 300 degree preheated oven for 20 minutes.
- Take off the cover and cook for another 20 minutes.
Scrambled Eggs with Salsa Verde
Scrambled Eggs with Salsa Verde
Eggs are a huge staple of a Mexican diet; with Mexico being one of the world’s top consumers of them. This is one of many ways to prepare scrambled eggs. You can also prepare this dish with red salsa instead of green.
Ingredients
- 2 tsp vegetable oil
- 3 tbsp white onion diced
- 1/2 poblano pepper sliced into strips
- 3 large eggs beaten
- salt to taste
- 1/2 cup salsa verde
- queso fresco crumbled
Instructions
- Heat up cooking oil in a skillet or griddle over medium high heat. Sauté the onions and poblano peppers for 2-3 minutes.
- Pour in the egg mixture. Let set for a minute.
- Scramble. Season with salt and cook for another minute.
- Add the salsa verde to the center of the plate.
Machaca con Heuvos
Machaca con Heuvos
The first time I’ve had machaca was in Vegas at my favorite taco joint, Roberto’s. Machaca is shredded dried beef, sort of like jerky without the smoke, cooked with onions and tomatoes in scrambled eggs. They served it with beans and tortillas. It was so good, I went back the next night and had it in a giant burrito. You can find machaca and any latin grocery store. I actually found some at my local Asian market in their Mexican section. It is sold shredded in containers or in whole pieces. If you buy the whole pieces, the best way to shred is in a food processor.
Servings: 2
Ingredients
- 2 tbsp vegetable oil
- 1/4 cup white onion chopped
- 1/2 cup dried beef
- 1/2 cup tomatoes chopped
- 1 serrano pepper chopped
- 3 large eggs beaten
- salt to taste
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Sauté the onions for 4 minutes.
- Add in the dried beef. Sauté for 5 minutes.
- If the oil has been soaked up by the beef, add another tbsp. Add in the tomatoes and serrano peppers. Sauté for 5 minutes.
- Lower the heat. Pour in the eggs and scramble. Cook for 4-5 minutes.
- Season with salt.
