Tag: Mexican
Guisado a Los Tres Chiles (3 Pepper Stew)
Guisado a Los Tres Chiles (3 Pepper Stew)
Guisado a Los Tres Chiles is pork shoulder stewed in a sauce made of 3 different types of dried peppers. Ancho and guajillo chilies are always the base, followed by a that has some heat. I used puya peppers, but morita, chipotles, piquin, and arbol chilies are all acceptable. This stewed pork is typically served with rice and pinto beans, but is also great as a taco filling with chopped onions and cilantro.
Servings: 4
Equipment
- Blender or food processor
Ingredients
- 2 lbs pork shoulder cut into 1” cubes
- 6 cups water
- 1/4 medium white onion
- 6 garlic cloves
- 3 bay leaves
3 Pepper Sauce
- 3 ancho chilies seeded
- 3 guajillo chilies seeded
- 3 puya chilies seeded
- 4 tbsp sesame seeds
- 1/4 medium white onion
- 4 garlic cloves
- 2 tsp cumin seeds
- salt and pepper to taste
Instructions
- Bring the water to a boil with the pork, onion, garlic, and bay leaves in a large saucepan or Dutch oven. Simmer uncovered for 50 minutes.
- Strain the meat from the stock you just created. Put the meat back in the pan and continue to cook on low.
- Save the stock.
- Dry toast the dried peppers in a sauté pan over medium high heat for 5-6 minutes until they get some color and swell.
- Place the peppers in warm water and let soak.
- In the same pan, toast the sesame seeds for 3 minutes until they start to sizzle. Set aside.
- In the same pan, dry toast the onions and garlic for 5 minutes.
- Add the peppers and sesame seeds back in. Continue toasting for 5 minutes over medium low heat.
- Place the peppers, sesame seeds, onion, and garlic in a food processor or blender with 3 cups of the stock. Purée until smooth.
- Stir in the 3 pepper sauce with the pork over medium heat. Simmer uncovered for 15 minutes. If the meat gets too dry, add in a 1/2 cup of the leftover stick at a time.
- The sauce should be thick. Let rest for 10 minutes before serving.
Bocoles
Bocoles
Bocoles are fried masa cakes. They can be eaten for breakfast, lunch, or dinner. They can be eaten plain, topped with cheese, sour cream, and salsa, or split in half, stuffed, and eaten like a gordita.
Equipment
- tortilla press
Ingredients
- 1 cup masa flour
- 4 tbsp lard or butter
- 1/3 cup queso fresco crumbled
- 1/2 tsp salt
- 3 tbsp cilantro chopped
- 3/4 cup warm water
- 3 tbsp vegetable oil
Instructions
- Mix together the masa flour, lipid of your choosing, queso fresco, salt, cilantro, and warm water. Knead for 5 minutes.
- Form the dough into 6-8 balls.
- Place a piece of wax paper on a tortilla press. Place a dough ball in the center, followed by another piece of paper over the top.
- Flatten to a 1/3” thick.
- Flatten the rest of the dough balls.
- Heat up cooking oil on a griddle over medium high heat. Place a few of the patties on the griddle.
- Cook for 2-3 minutes a side.
Chiapas Roast Pork
Chiapas Roast Pork
Cochito al horno is the Mexican state of Chiapas most popular recipe. This pork adobo is traditionally roasted in a clay pot, but a Dutch oven or baking dish will get the job done. Serve the pork with tortillas, beans, rice, and all of the fixings. If there are any leftovers, the pork is great on sandwiches.
Equipment
- Food processor or blender
Ingredients
- 3 lbs pork shoulder cut into 2”-3” pieces
- 6 dried ancho peppers
- 2 medium tomatoes diced
- 1/2 medium white onion
- 5 garlic cloves
- 12 allspice berries ground in a spice grinder
- 3 whole cloves ground in a spice grinder
- 6 bay leaves ground in a spice grinder
- 1 cinnamon stick ground in a spice grinder
- 1 tbsp dried thyme
- 1/2 cup vinegar
- salt to taste
Instructions
- Soak the ancho chilies in hot water for 20 minutes.
- Add the soaked chilies and 1 1/2 cups of the soaking liquid along with the tomatoes, onions, garlic, dried spices, and vinegar to a food processor.
- Purée until smooth.
- Preheat the oven to 350 degrees. Pour the sauce over the pork shoulder in a Dutch oven. Roast covered for 90 minutes.
- Take the cover off the pot and roast for 20 more minutes.
