Aside

Something to crunch about

Ingredients:Serves: 2-4

1 large tomato, roasted,peeled and chopped
1 small onion, chopped fine
1 clove garlic, minced
1 teaspoon vegetable oil
1 1/2 lbs cooked chicken breasts or 1 1/2 lbs cooked beef or 1 1/2 lbs cooked pork, shredded
1/2 teaspoon salt
12 corn tortillas, slightly warmed for easy rolling
1 cup vegetable oil
2 teaspoons milk
1/2 cup sour cream, thined with the milk
1 1/2 cups guacamole
shredded queso fresco or shredded farmer cheese
1/2-1 cup salsa
cilantro

Directions:

1. Puree the tomato, onion and garlic in a food processor.
2. Heat the oil in a medium skillet over medium high heat.
3. Cook tomato filling until thick and reduced-around 5 minutes.
4. Add the meat of choice and mix well.
5. Remove from heat and season with salt.
6. Heat the tortillas and place an equal amount of filling on each.
7. Roll and secure with toothpicks OR assemble all and chill seam side down.
8. Heat the oil over medium high heat and when hot begin frying tacos 4 at a time until golden on all sides.
9. If you are not using the toothpicks-I dont-place seam side down in the hot oil first.
10. Remove and drain-repeat and keep warm in the oven until done.
11. When done place 3 on each plate and top with Guacamole, cream and salsa.
12. Garnish with Cilantro and cheese.

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Aside

A great soup

Ingredients

Original recipe makes 8 servings

  • 3 gallons water, divided
  • 2 1/2 pounds beef tripe, cut into 1-inch pieces
  • 6 cloves garlic, finely chopped
  • 1 large white onion, finely chopped
  • 1 1/2 tablespoons salt
  • 1 tablespoon ground black pepper
  • 1 1/2 tablespoons dried oregano
  • 2 tablespoons ground red pepper
  • 5 de arbol chile peppers
  • 6 japones chile peppers, seeds removed
  • 6 cups canned white or yellow hominy, drained
  • 1/2 white onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 2 limes, juiced

Directions

  1. In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain.
  2. Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.
  3. Preheat the broiler.
  4. Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
  5. Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.

The #1 favortite for all occassions

Posole Rojo Recipe

  • Prep time: 30 minutes
  • Cook time: 3 hours

We haven’t made this in a slow cooker, but I’m guessing that step 6 could easily be done in a slow cooker.

Ingredients

    • 4 ounces guajillo, ancho, or a combination of both, chili pods
    • Salt

hominy-can.jpg

  • 1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed
  • 3 lbs pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat
  • 8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves
  • 3 bay leaves
  • 1 teaspoon ground cumin
  • 2 Tbsp of dry oregano (Mexican oregano if available)

Garnishes (can prep while pozole is cooking):

  • Half a small cabbage, thinly sliced
  • One bunch cilantro, chopped
  • 1/2 white onion, chopped
  • 2 avocados, chopped
  • 4 limes, quartered
  • A bunch of red radishes, sliced thin
  • A couple dozen tostada shells*

*Tostadas are crispy fried corn tortillas. They are sold packaged and can often be found in the same section of your grocery store as fresh tortillas, or can be found at Mexican markets. You can make your own by frying stale corn tortillas (or tortillas that have dried out a bit in a warm oven), in hot vegetable oil until stiff.

Method

1 Fill a large 10-12 quart stockpot with 5 quarts of water. Set on heat to bring to a boil while you proceed with the next steps.

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2 Remove and discard the stems, seeds, and large veins from the chili pods. Heat a cast iron pan on medium high and lightly roast the chili pods for a couple minutes, until they begin to soften. Do not let them burn. While the chilies are heating, bring a medium pot with 3 cups of water to a boil. Once the chiles have softened, submerge them in the pot with the 3 cups of hot water, cover the pot and remove from heat. Let the chiles soak in the hot water for 15 to 20 minutes.

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3 Heat a tablespoon or two of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Pat the pork pieces dry with paper towels. Sprinkle them generously with salt. Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides. Right at the end of browning the meat, add 4 cloves of roughly chopped garlic to the pan with the meat, let cook with the meat for about a minute.

4 Once the meat has browned, transfer it to the large stockpot of boiling water. Scrape up any browned bits at the bottom of the pan, and any garlic, and add those to the pot as well. Add the rinsed hominy. Add bay leaves, cumin, and oregano. When you put the oregano in, smoosh together with your hands so that the oregano breaks up more as it goes in. Add a tablespoons of salt. Bring to a simmer, reduce the heat and cook for 15 minutes.

5 Prepare the red sauce by puréeing in a blender the chilies, 2 1/2 cups or so of their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. (To prevent the blender from creating too much pressure, it’s probably best to start with the chiles and garlic and only a cup of the liquid in the blender, and then adding the rest of the liquid.) Strain the red sauce through a sieve, discarding the tough bits of the sauce.

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6 Add the red chili sauce to the pot with the pork and hominy. Add another couple teaspoons of of salt. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered. Cook for 2-3 hours until the pork is completely tender. Skim away excess fat. Taste for seasoning and add more salt to taste (you will likely need more than you expect, perhaps a tablespoon or more.) The resulting soup should be rather brothy, as you will be adding a lot garnishes. Add more water if necessary.

7 When getting ready to serve the pozole, you can prep the garnishes (slice the cabbage, chop the cilantro, etc.) To serve, arrange the garnishes in bowls on the table and serve the pozole soup into bowls. Let your guests pick and choose which garnishes they would like on their pozole. Serve with tostada shells (or tortilla chips if you can’t find tostada shells).

Yield: Serves 12, plus plenty for leftovers.