Tagged with mexican

Chicken Piperade Tacos

Ingredients PIPERADE PEPPER STEW 4 red bell peppers 3 green bell peppers 1 yellow pepper 2 tablespoons canned chipotle peppers in adobo sauce 1 jalapeño, seeded and diced CHICKEN TINGA 1 chicken breast 1/2 onion 1 garlic clove Bay leaves 8 tablespoons extra virgin olive oil 2 garlic cloves, minced 1 large yellow onion, julienned … Continue reading

Best Black Bean Soup

Ingredients 1 small (7-ounce) can chipotle chiles in adobo 2 tablespoons olive oil 2 carrots, peeled and chopped 2 onions, peeled and chopped 4 garlic cloves, minced 1 cup red wine 2 jalapeño peppers, seeded and chopped 1 pound dry black beans (do not soak) 2 quarts mild vegetable or chicken stock 1 tablespoon dried … Continue reading

Barbacoa Goat or Lamb

Ingredients 4 guajillo chiles 2 teaspoons cumin seeds 1 teaspoon ground cloves 10 allspice berries 1/3 cup Mexican oregano 12 sprigs fresh thyme 6 garlic cloves 1 onion, roughly chopped 1/3 cup cider vinegar 1 (12-pound) goat, quartered or 1 (6 to 8-pound) lamb shoulder Salt and pepper 1 (2-pound) package dried avocado leaves (we … Continue reading

Pork Chops in Pipian

Ingredients 4 medium-thick pork chops, bone-in or boneless Kosher salt and freshly ground black pepper 2 tablespoons all-purpose flour 2 tablespoons neutral oil 8 chiles de árbol 3 plum tomatoes 1 small onion, peeled and thickly sliced 3 cloves garlic, unpeeled ½ cup raw, hulled, unsalted pumpkin seeds ⅓ cup unsalted peanuts ⅓ cup hulled … Continue reading

Slow Cooker Barbacoa

Ingredients 3 lbs chuck roast (fat trimmed), cut into 2-inch chunks 4 cloves garlic, minced 2 chiptoles in adobo sauce, chopped (or more to taste) 1 (4-ounce) can chopped green chiles 1 small white onion, finely chopped (about 1 cup) 1/4 cup fresh lime juice 2 tablespoons apple cider vinegar 3 bay leaves 1 Tablespoon … Continue reading

Black Bean-Chorizo Stew

Ingredients 2 tablespoons extra-virgin olive oil 1 large white onion, diced ½ batch (12 ounces) homemade green chorizo, or use another spicy fresh sausage ¼ cup chopped cilantro stems, leaves reserved for serving 7 cups cooked black beans (from 4 cans or 1 pound dried beans), drained 1 (28-ounce) can diced plum tomatoes with their … Continue reading

Green Chorizo

Ingredients 1 pound ground pork 1 teaspoon whole black peppercorns 1 tablespoon whole coriander seeds ⅛ teaspoon whole cumin seeds ½ teaspoon dried oregano, preferably Mexican 1 dried bay leaf 4 whole cloves 8 garlic cloves (do not peel) 2 Serrano chiles 1 poblano chile ¼ cup sherry vinegar 1 cup parsley leaves 1 tablespoon … Continue reading

Mexican-Style Red Chili

Ingredients 3 medium ancho chiles, toasted and ground 3 tablespoons NM red chili (medium) 2 tablespoons cumin seeds, toasted and ground 2 teaspoons Mexican oregano 7 1/2 c. water 4 lb. beef chuck roast, cut into 1″ cubes 2 tsp. salt 1/2 lb. bacon, chopped 1 medium onion, chopped 5 cloves garlic, chopped 4 – 5 small jalapeños [CP: yes, that … Continue reading

Tofu Chorizo

Ingredients 2 tablespoons olive oil 1 small onion, chopped 1 tablespoon garlic, chopped Salt and ground black pepper 2 blocks firm tofu 1 tablespoon chili powder 1 teaspoon cumin 1/8 teaspoon cinnamon 1 teaspoon cider vinegar Chopped fresh cilantro for garnish Chopped scallions for garnish Preparation Put oil in a large skillet over medium-high heat. … Continue reading

Slow-Cooked Carnitas

Ingredients 4 pounds bone-in pork shoulder roast, cut into 1 1/2- to 2-inch slabs Salt Preparation 1. Moist cooking. Heat the oven to 375 degrees. Cut each slab of pork in half and lay the pieces in a baking dish (they should fit into a 13 x 9-inch baking dish without being crowded). Liberally sprinkle … Continue reading