Half a white onion, peeled and coarsely chopped
1 1/2 cups water
6 garlic cloves
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
4 whole cloves, stems removed
1 tablespoon kosher or coarse sea salt, or to taste
1 tablespoon lard, vegetable shortening or oil
4 to 5 pounds boneless pork shoulder or butt, cut into 4-inch chunks, fat on!
1/2 teaspoon kosher or coarse sea salt
2 bay leaves
1 cup freshly squeezed orange juice
2 tablespoons La Lechera
In the jar of a blender, place the water, onion, garlic cloves, marjoram, thyme, black pepper, cumin, stemmed whole cloves and 1 tablespoon salt. Puree until smooth.
Set a large Dutch oven or heavy casserole over medium-high heat. Add the lard (or vegetable shortening or oil), and once it has heated up, add the pork chunks and sprinkle in 1/2 teaspoon of salt. Brown the meat on all sides, stirring and flipping as each side browns, about 10 minutes.
Pour the onion mixture over the meat, let it come to a simmer and cook for 5 to 6 minutes. Pour in the orange juice and sweetened condensed milk, add the 2 bay leaves, and give it a good stir. Let it come to a simmer, then reduce heat to medium-low to low and cover.
Cook covered, stirring and scrapping the bottom of the casserole 2 to 3 times along the way, until the meat is completely cooked and coming easily apart if you pull one piece, about one hour and a half. Remove the lid, cook for another 4 to 5 minutes. Scoop out the carnitas with a slotted spoon, leaving any fat behind, and serve in a bowl or platter. Shred with a fork, if desired, before tucking into tacos. Or do like we do, serve straight from the pot.
Serve with warm corn tortillas and pickled jalapeños or salsa verde cruda on the side.
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ADOBO FISH TACOS WITH GRILLED PINEAPPLE SALSA
Tacos de pescado adobado con salsa de piña
2 oz or 3 ancho chiles, rinsed, stemmed and seeded
1/2 cup white onion, coarsely-chopped
2 garlic cloves, peeled
1 tablespoon dried oregano
1/2 cup apple cider vinegar
1 teaspoon brown sugar
3/4 teaspoon kosher or sea salt
2 tablespoons vegetable oil
1 pound of mild and firm fish fillets like snapper, striped bass, rock fish, snook or tilapia
4 pineapple slices
1 jalapeño or serrano chile, chopped, or to taste
3 tablespoons chopped cilantro
1 tablespoon freshly-squeezed lime juice, or to taste
1 tablespoon olive oil
Kosher or coarse sea salt, to taste
To make the Adobo Sauce:
Cover the chiles with boiling hot water and let them soak for 10 minutes. Pace the chiles along with 1/2 cup of soaking liquid, onion, garlic, oregano, vinegar, sugar and salt in the blender. Purée until smooth.
In a saucepan set over medium heat, heat the oil. Once hot, pour the sauce into the oil; cover the saucepan, leaving it slightly open, and let the sauce season and thicken for 6 to 8 minutes, stirring here and there. Remove from the heat.
To make the Fish:
Baste the fish fillets with the adobo sauce; you may refrigerate them and let them marinate for up to 24 hours.
In a large skillet coated with oil and set over medium-high heat, cook the fish for about 3 to 4 minutes per side.
To make the Salsa:
Heat a grill pan, a grill or a nonstick skillet over medium heat until hot and lightly coat with safflower or corn oil. Cook the pineapple slices for about 4 minutes per side until they are slightly charred. Remove from the heat, once cool enough to handle cut into bite-size chunks. Place in a mixing bowl and toss with the cilantro, chile, lime juice, oil and salt to taste.
To assemble Tacos:
Place the warm tortillas, the pineapple salsa and the fish on the table, then assemble the tacos!
LIME-RUBBED CHICKEN TACOS WITH CORN GUACAMOLE
Tacos de pollo con guacamole con elote
Serves 6 to 8
1 1/2 pounds boneless chicken breasts
2 tablespoons fresh-squeezed lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper, or to taste
1 tablespoon chopped fresh rosemary, or 1/4 teaspoon dried
Corn Guacamole Ingredients:
2 large ripe Mexican avocados, halved, pitted and diced
1 jalapeño chile, roasted, chopped, or to taste
2 garlic cloves, roasted with the skin on, peeled and minced
3/4 cup corn kernels, shaved from corn, or cooked from thawed
3/4 cup cherry or grape tomatoes, halved or chopped
1 tablespoon fresh-squeezed lime juice
3/4 teaspoon kosher or sea salt, or to taste
To assemble Tacos:
10-12 corn tortillas, homemade or store-bought
To make the Chicken:
Mix the lime juice with the olive oil, 1/2 teaspoon salt, 1/4 teaspoon ground pepper and rosemary in a bowl. Pour on top of the chicken, in a container. Cover and refrigerate anywhere from 1/2 hour up to 12 hours.
Heat a medium-sized sauté or grill pan over medium-high heat. Add corn or safflower oil; once it is hot but not smoking, add the chicken. Sauté until golden brown and cooked through, about 5 minutes per side. Remove from the pan, place on chopping board to cool. When cool enough to handle, slice into diagonal strips about a 1/2-inch wide.
To make the Guacamole:
Place the jalapeño and garlic cloves in a small baking dish under the broiler, for 6 to 9 minutes, until completely cooked through, soft and skin is charred. Once cool enough to handle, peel garlic and mince along with chiles.
Place diced avocado in a mixing bowl. Add the charred and minced garlic and jalapeños, gently tossing everything together well. Incorporate the corn and tomatoes. Squeeze the lime juice on top and sprinkle the salt. Mix it all together.
To assemble Tacos:
In an already hot skillet or comal set over medium-low heat, heat the tortillas. It will take about 1 minute per side.
Place the tortillas in a tortilla warmer or wrap them in a clean kitchen towel or cloth napkin. Serve them together with the guacamole and the chicken at the table and assemble your tacos!
BRICKLAYER-STYLE BEEF TACOS
Tacos al albañil
Serves 6 to 8
8 oz bacon, sliced
2 pounds beef sirloin or tenderloin, cut into 1″ pieces
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
2 cups white onion, slivered or sliced
2 garlic cloves, chopped
1 jalapeño chile, sliced, seeding optional, or to taste
1 pound ripe Roma tomatoes
Flour or corn tortillas
Place tomatoes in a baking dish and under the broiler for 6 to 9 minutes, until charred, mushy and juices have begun to run. Once cool, roughly chop, but don’t discard the juices.
Heat the skillet, add the bacon and cook until it is crisp and browned, about 5 minutes. Add the meat and season with salt and pepper and sear for about 2 minutes per side.
Add in the onion and jalapeño and let them soften for 2 to 3 minutes. Add the garlic and before it browns, in less than a minute, add the chopped tomatoes. Stir here and there and let it all season for about 4 to 5 minutes.
In a skillet or comal, set over medium-low heat, heat the tortillas. It will take about 1 minute per side. Place the tortillas in a tortilla warmer or wrap them in a clean kitchen towel or cloth napkin.
Serve along with the tenderloin tips; guests can fill the tortillas with the amount of filling they desire.
This episode explores three very different, very authentic and very simple twists on Mexican tacos, one of Mexico’s most iconic foods.
POTATO, SCALLION & CHORIZO CRISPY TACOS
Tacos Crujientes de Papa, Cebollita y Chorizo
1 lb red bliss potatoes, peeled and cut into 1-inch pieces
8 oz fresh, uncooked Mexican chorizo sausage, casings removed, coarsely chopped
8 scallions, white and light green parts, thinly sliced (1/2 cup)
1 tsp kosher or sea salt, or more to taste
10-12 corn tortillas
Safflower oil, for frying
Salsa verde or any salsa of your choice
Bring a medium pot of water to a boil over medium-high heat. Add the potato pieces, once the water returns to a boil, cook for 10 to 12 minutes or until the potatoes are tender. Drain.
Place the chorizo in a large skillet over medium-high heat. As it cooks, use a wooden spoon or spatula to crumble it into smaller pieces. Once it browns and crisps, 5 to 6 minutes, add the scallions and stir to combine; cook for about 1 minute or until the scallions begin to soften.
Add the cooked potatoes and salt, mashing them into the chorizo mixture with a potato masher or a wooden spoon, for about 1 minute until well combined. Remove from the heat. Taste, add salt as needed.
Heat a dry, medium skillet over medium heat. Warm the tortillas in the skillet one at a time for 15 to 30 seconds on each side, to soften them for rolling.
Place a few tablespoons of the filling on each tortilla, and roll into a taco. Insert a wooden toothpick through taco pairs through thee seams to help them retain their shape as they cook. Place the completed tacos on a platter or tray with the seam sides facing down as you work. When they have all been rolled, finish the tacos by either frying or toasting them.
To fry the tacos:
Pour enough oil into a large skillet to a depth of about 1 inch, place over medium heat. Once the oil is hot, 4 to 6 minutes, fry the tacos in batches, placing them in the skillet, without crowding them. They oil should be bubbling as they cook. Cook for about 2 to 3 minutes on the first side, until the bottom and sides have crisped and turned golden. Use tongs to turn over the tacos, cook for another 2 to 3 minutes. Transfer them to a plate lined with paper towels. Continue until all the tacos have been fried.
To toast the tacos:
Heat a large, dry skillet or comal over medium heat. Working in batches, place the tacos in the skillet. Let them toast and heat for about 3 to 4 minutes or until the tacos are browned and crisped, then flip to the other side and toast until evenly browned and crisp.
Remove all toothpicks; serve warm.
Who doesn’t love sausage? Chorizo, the Mexican version, is a deep-burnt-reddish explosion of fresh, moist, exotically seasoned flavor. When it’s fried, it becomes crisp and incredibly savory. This episode will look at the difference between Mexican chorizo sausage and its Spanish, Central American and South American cousins.
Right off the bat, you must understand: I heart chorizo. Especially the kind I grew up eating in Mexico. It comes in deep-burnt-reddish links of fresh, moist, exotically seasoned ground meat that, once fried, becomes crisp and filling bites with bold flavors and a thousand uses. My oldest son’s quick choice for breakfast is chorizo fried until it browns and crisps, with a side of white toast. Add some lightly beaten eggs as the chorizo is starting to brown and some ripe and creamy avocado slices on the side, and that’s my kind of rich-tasting brunch dish. Of course chorizo is delicious in sandwiches, in tacos and quesadillas, on top of enchiladas, in mashed potatoes, as a topping for heartier salads, in some of the tastiest bean dishes I have tried, in pastas with a ton of personality and on pizzas with pickled jalapeño peppers on top.
I am really trying to stop myself here…
Continue reading More Chorizo to Love
Here is a clip from my appearance on Paula Deen’s Best Dishes. Click below to learn how to make fried plantains.
24 August 2009
12:00 PM ET on the Food Network, repeat. Show aired for the first time on August 15.
This I can say: Cooking with Paula couldn’t have been more fun! She is as scrumptious in person as she is on TV. I tried to make the tastiest menu and she topped it off with a fried ice cream! If you can, watch the show…