Tag: Mexican
Refried Beans with Chorizo
Refried Beans with Chorizo
The musical fruit returns; now with chorizo added to these porky refried beans. These beans are a great accompaniment to any meal and makes a great dip. Use these beans as the base on your bread when making tortas.
Equipment
- bean masher
Ingredients
- 2 tbsp lard
- 1/2 medium white onion chopped
- 3 garlic cloves sliced
- 1/4 lb bulk chorizo
- 3 cups cooked pinto beans + bean broth
- salt and pepper to taste
Instructions
- Melt the lard in a large sauté pan over medium heat. Sauté the onions and garlic for 3 minutes.
- Add in the chorizo. Break up finely and cook for 5 minutes until browned.
- Add in the beans with it’s broth. Mashed the beans to your desired consistency. Cook for 10 minutes on medium low until thickened. Season with salt and pepper to taste.
Achiote Pork Sandwich (Instant Pot)
Achiote Pork Sandwich (Instant Pot)
To continue on with this Yucatán kick, I made shredded pork in traditional pibil achiote marinade, but in an Instant Pot instead of banana leaves. While you won’t get the flavor that the banana leaves give, the Instant Pot is going to infuse the pibil marinade into the pork, making it flavorful and tender in a fraction of the time. If you don’t have a pressure cooker, you can prepare the pork in a crockpot or in the oven; low and slow.The sandwich part of this recipe consists of toasted telera or kaiser rolls; top side spread with mayo, bottom side with refried black beans. A heaping pile of the pork is layed upon the beans, then topped with sliced tomatoes, white onions, and cilantro. This pork also makes great tacos!
Equipment
- blender
- instant pot
Ingredients
Achiote Pork
- 4 lbs pork shoulder cubed
- 1 1/2 cups orange juice
- 2 tbsp lime juice
- 2 tbsp vinegar
- 2 oz achiote paste
- 10 black peppercorns
- 2 garlic cloves
- 1/4 medium white onion
- 1/2 tsp salt
- 1/2 tsp Mexican oregano
- 2 bay leaves
For the Sandwich
- Telera or Kaiser rolls toasted
- refried black beans
- tomatoes thinly sliced
- mayonnaise
- white onion thinly sliced
- cilantro
Instructions
- Place all of the marinade ingredients in a blender.
- Purée until smooth.
- Place the pork with all of the marinade in an Instant Pot. Turn the settings to pressure cook on high for 60 minutes. Place the cover on and push start.
- Release the pressure. Turn the function to Sauté on high.
- Cook the pork down for another 10-15 minutes until almost all of the liquid has evaporated. The pork should be shredded.
Sandwich Assembly
- Spread mayonnaise on the top half of the toasted roll and refried black beans on the bottom half.
- Place a healthy amount of the achiote pork on top of the beans. Top the pork off with sliced tomatoes, white onions, and cilantro.
Birria Tacos
Birria Tacos
Over the last 6 months, there has been a huge trend in the Mexican culinary world. All of a sudden, every Mexican restaurant is carrying birria tacos. So what is a birria taco? Birria originated from the Mexican state of Jalisco; also home of pozole and menudo. It all started with caldo de birria, a meat stew in a pepper broth. Traditionally goat and lamb are used, but beef can be substituted. I used a combination of all 3 meats. Corn tortillas are dipped in the birria broth, then assembled with the meat, onions, and cilantro. The tacos are folded over and grilled on a griddle until they are crispy. The tacos are served with a side of the birria broth to dip the taco in; just like a French dip sandwich. I chose to use an Instant Pot to make the birria. It only took 90 minutes to prepare. You can make this in a Dutch oven or a crockpot if you don’t have a pressure cooker. It will take anywhere from 4-6 hours to get the meat tender enough to shred. Either process will get you the same results.
Servings: 24 tacos
Equipment
- food processor
- instant pot
Ingredients
- 1 1/2 lbs beef chuck cubed
- 1 beef shank
- 1 1/2 lbs bone in goat shoulder cubed
- 1 lamb shank
- 3 dried ancho chilies
- 6 dried guajillo chilies
- 3 roma tomatoes
- 1/2 medium white onion sliced
- 6 garlic cloves
- 4 whole cloves
- 1/2 tsp cumin seeds
- 1/2 tsp black peppercorns
- 1 tsp Mexican oregano
- 1/2 tsp marjoram
- 1 cinnamon stick
- 1/2 cup vinegar
- salt to taste
- 2 cups water
- corn tortillas softened
Garnish
- white onion finely chopped
- cilantro chopped
Instructions
- Dry toast the dried peppers in a sauté pan over medium heat for 5 minutes.
- Place the peppers in a bowl of hot water for 20 minutes.
- Dry toast the cumin seeds, cloves, and cinnamon stick for 2 minutes. Remove from the pan.
- Dry toast the tomatoes, onions, and garlic for 10 minutes.
- Place the rehydrated roast peppers, tomatoes, onion, garlic, whole spices(except the cinnamon stick), oregano, marjoram, vinegar, and salt in a blender.
- Purée until smooth.
- Arrange all of the meat in a glass baking dish.
- Pour the sauce from the blender over the meat. Cover with foil and marinate overnight in the refrigerator.
- Place all of the meat and sauce in the Instant Pot along with 2 cups of water. Toss in the cinnamon stick. Turn the function to pressure cook on high for 90 minutes. Put on the cover and push start.
- Remove all of the meat and bones from the Instant Pot.
- Keep all of the birria juice warm.
- Pick out all of the bones from the meat. Place the meat in a large sauté pan over medium high heat.
- Cook down the meat until the majority of the liquid has evaporated.
Birria Taco Assembly
- Dip the softened corn tortillas in the birria juice.
- Top the tortillas with the meat, onion, and cilantro.
- Place the tacos on a griddle over medium high heat. Fold the tacos over.
- Grill the tacos for 3-4 minutes a side until the tortillas are crispy.
