Tag: Mexican
How To Make A Mango Rose
How To Make A Mango Rose
This mango rose may look fancy, but it’s as easy as it gets to make and very satisfying. Mango season runs May-September; and right now is the perfect time to buy them. If you were to go to Mexico, this preparation is a very common and popular street food snack. Peeled mangos get turned into roses, sprayed with lime juice, and covered with Tajin seasoning. Tajin can be found at just about every grocery store. It consists of dried ground chili peppers, dried lime juice, and salt. Sprinkled on a mango, it gives a perfect contrast of sweet, salty, sour, and spicy.
Servings: 1
Equipment
- vegetable peeler
- chop stick
- paring knife
Ingredients
- 1 sweet yellow mango ripened
- lime juice
- tajin seasoning
Instructions
- Place your mango on a chopstick and peel with a peeler.
- Using a paring knife, start cutting petals at the bottom of the mango at a 45 degree angle; cutting to the core.
- Work your way cutting the petals to the top of the mango. Place in a tall glass and squeeze lime juice over the mango.
- Sprinkle the tajin seasoning all over the mango.
Arrachera (Mexican Skirt Steak)
Serve the skirt steak on corn tortillas with cilantro, onion, jalapeños, and your favorite hot sauce.
Oaxacan Lamb and Goat Barbacoa
Oaxacan Lamb and Goat Barbacoa
Authentic barbacoa comes from the Oaxacan region of Mexico. It is traditionally made out of lamb or goat, but in the U.S., you’ll see it made out of beef. The main flavor profile of this meat comes from the ancho chilies, smokey chipotle peppers, and oranges used in the marinade. The meat is slow roasted with the marinade until it falls off the bone. It can be used in tacos, burritos, tortas, enchiladas, and much more.
Equipment
- blender
Ingredients
- 2 lbs bone in lamb shoulder cut into large cubes
- 2 lbs bone in goat shoulder cut into large cubes
- 1 tbsp salt
- 1 tbsp olive oil
- 1 large white onion thinly sliced
- 1 large orange thinly sliced
- bay leaves
Barbacoa Marinade
- 3 ancho chilies seeded
- 1 chipotle pepper with 2 tbsp of its juice
- 6 garlic cloves
- 2 cups beef stock
- 1 orange juiced
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tbsp chili powder
- 1 tbsp Mexican oregano
- 1 tbsp dried epazote
- 2 tsp salt
- 1 tsp cinnamon
- 1 tbsp vinegar
- 1 tbsp honey
Instructions
- Heat up the oil in a large sauté pan or Dutch oven over medium high heat. Add in the lamb and goat. Season with salt. Brown on all sides for 12 minutes. Turn off the heat. Remove the meat from the pan.
- Layer the onions, orange slices, and bay leaves in the bottom of the pan.
- Place the meat back into the pan.
- Purée the barbacoa marinade ingredients in a blender.
- Pour the marinade over the meat. Cover and place in a preheated 325 degree oven for 4 hours.
- Take out of the oven and allow to cool.
- Pull the meat off the bones and chop. Stir in some of the sauce from the pan.
Pueblo Posole
Pueblo Posole
The origin of posole can be traced back to the Aztecs of Tenochtitlan. It is said after a human’s heart was removed after ritual sacrifice, the rest of the body was chopped up and cooked with maize; eaten as an act of religious communion. After the Spanish conquest of Aztecs in 1521, cannibalism was banned. Pork became the protein of choice.Today, posole is a staple of indigenous Pueblo communities of Colorado, Utah, Arizona, and New Mexico. Pork shoulder gets stewed with chilies and hominy. The posole is served with fry bread and topped with a large variety of garnishes such as green onions, cilantro, chilies, radishes, avocado, just to name a few.
Equipment
- Spice grinder
Ingredients
- 2 lbs pork shoulder cut into small pieces
- 4 cups water
- 4 dried chilies
- 1 tsp oregano
- 1 small onion finely chopped
- 6 garlic cloves minced
- 1 tsp cayenne pepper
- 1 tbsp cumin seeds
- 3 cups hominy
- 2 tsp salt
- 1 tsp black pepper
Fry Bread
- 2 cups flour
- 1/2 tbsp baking powder
- 3/4 tsp salt
- 3/4 tsp vegetable oil plus more for frying
- 3/4 cup warm water
Garnishes
- green onions chopped
- cilantro chopped
- lime wedges
Instructions
- Simmer the pork, onions, and garlic with 4 cups of water in a large pot over medium heat for 90 minutes.
- Grind the dried chilies and cumin in a spice grinder.
- Add to the pork along with the hominy and the rest of the seasonings.
- Simmer for 30 more minutes.
Fry Bread
- Mix the ingredients together.
- Roll pieces out into flat discs. Poke a whole in the center with your finger.
- Heat up 1/2” deep of vegetable oil in a skillet over medium high heat. Carefully lay a disc of dough into the oil.
- Fry for 3 minutes a side.
