Tag: Mexican
Carnitas
Carnitas
I was asked a few weeks ago if I had a carnitas recipe. I go to my site and realize that I don’t; which is absolutely crazy because I make carnitas all the time. So now, at this very moment, is my carnitas recipe. It really isn’t mine. It is the traditional Mexican recipe, which is just pork, lard, water, and salt(garlic is optional). All you have to do is add all of the ingredients to a pot and braise for 45 minutes. Then you reduce all of the liquid out until the pork starts to fry in its own fat. Once the pork is slightly browned, it’s ready to eat. Carnitas are great in tacos, burritos, quesadillas, tamales, tortas, omelettes, nachos, and just about anything else that you can think of.
Equipment
- cast iron pot
Ingredients
- 4 lbs pork shoulder cut into cubes
- 1/4 cup lard
- 8 garlic cloves
- 1 tbsp salt
- water
Instructions
- Add the pork, lard, garlic, and salt to a cast iron pot. Pour in enough water to cover the pork. Bring to a boil. Cover. Reduce heat to medium and simmer for 45 minutes.
- Uncover. Turn the heat up to high and reduce until all of the water has evaporated. There will only be pork and fat left.
- Turn the heat to medium and fry the pork in its own fat until browned; about 10-15 minutes.
Pastrami Tacos
Pastrami Tacos
Another example of what good things marijuana can lead you to. I was getting sick of eating pastrami sandwiches, so my high ass changed it up into tacos. I diced some pastrami and sautéed it with sauerkraut. Then I heated the corn tortillas in the residual juices and assembled the tacos on the griddle; with swiss cheese and the sautéed pastrami and kraut. Finally, I topped off the tacos with finely chopped fingerling chilies. Needless to say, these tacos were amazing.
Ingredients
- 1 tbsp vegetable oil
- 1/2 cup pastrami diced
- 1/2 cup sauerkraut
- 4 corn tortillas
- 1/2 cup swiss cheese shredded
- 4 fingerling chilies finely chopped
Instructions
- Heat up the oil on a griddle over medium high heat. Add the diced pastrami. Cook for 3 minutes.
- Add in the sauerkraut. Cook for 2 minutes. Remove from the pan.
- Add the tortillas to the griddle. Cook for 1 minute, then flip.
- Top the tortillas with the cheese, then the sautéed pastrami/sauerkraut mix. Cook for 3 minutes.
Chicken Mole
Chicken Mole
Chicken mole is one of the most popular dishes to represent the Mexican gastronomy. If you’ve never had mole before; what stands out in the sauce is the use of Mexican chocolate. The chocolate is sugary and contains cinnamon. When combined with a pasilla pepper sauce, it creates a rich, sweet and savory sauce. It is truly a dish that has its own flavor that tastes unlike anything else.
Equipment
- blender
Ingredients
- 4 whole chicken legs drumstick cut from thigh
- 1/4 medium white onion
- 3 garlic cloves
- 1 rib celery
- 3 sprigs parsley
Mole Sauce
- 4 dried pasilla peppers
- 1/4 medium white onion
- 1 large tomato
- 3 garlic cloves
- 1 cup chicken stock
- 1 tbsp vegetable oil
- 1 tablet Mexican chocolate 3 1/4 oz
- salt and pepper to taste
Instructions
- Place the chicken, onion, and garlic in a large pot. Fill it with water until the chicken is submerged.
- Bring to a boil. Skim off all of the scum that floats to the top. Add in the celery and parsley. Simmer for 45 minutes over medium heat until the chicken is completely cooked through. Drain the chicken, saving a cup of the stock you just created. Set aside.
- Dry toast the pasilla peppers in a skillet for 5 minutes on all sides. Place in a bowl of hot water for 15 minutes. Remove the seeds and drain the water.
- Dry toast the tomato, onion, and garlic for 5 minutes until charred on all sides.
- Place the pasilla peppers, tomatoes, onion, garlic, and the chicken stock in a blender.
- Purée until smooth.
- Heat up the cooking oil in a large saucepan over medium heat. Pour the sauce through a fine strainer to remove the seeds into the saucepan. Simmer for 5 minutes.
- Add in the Mexican chocolate tab, salt, and pepper. Simmer until the tablet has completely dissolved.
- Place the chicken pieces back into the mole sauce. Simmer for 15 minutes over medium heat; continuously basting the chicken with the sauce.
