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Tinga Verde de Res-Green Beef Tinga

Hello!, We are back!…

Where have we been? Very busy with our project, giving it our best. We have learned a lot through this journey. Writing a book is not easy and it takes your all and a little more, and some more and right when you think you are done… it needs the last effort. Often it seems like you are never done. After nearly a year things are moving along and soon we promise to give you the full disclosure and we are certain it will be worth the wait.

As you can read our sanity is not 100% restored yet, but we hope to return to form and post a recipe weekly. I hope you had the chance to try previous posted recipes in the meantime and now you must be ready for the new ones!.

The focus of the blog has always been very diverse in nature and based on seasonal, local ingredients. I enjoy new takes and variations on classic recipes, like my Root-a-touille (a version of Ratatouille made with root vegetables) , or pancakes made with nuty delicious buckwheat flour, our French onion soup using a crisp bagel, and even a refreshing vegan version of ceviche substituting cauliflower for fish. Recipes also include some fundamental techniques, from how to make beans from scratch, and the popular Chilaquiles Manifesto which is quintessential in my Mexican cooking heart. I think you will be seeing more Mexican recipes in future, and the occasional twist on a classic and or borrowed inspiration from other cuisines. I have many suppressed cravings and new recipes I intend to share with you in the upcoming weeks and months.

I hope you like the new recipes to come, and I hope that you still be here for the step-by-step cooking, the music pairings, the cooking inspiration and the fun.

Laying the new grounds, Lets start cooking!

Tinga Verde de Res gives me the warmth and satisfied feeling I need on a fall or wintery day. This recipe of Tinga verde de Res, its a lesser known variation of the infamous “Tinga de Pollo”. In case you have never heard of this guisado its a home made easy recipe, made with chicken , lots of onions, and smokey chipotles which give this dish its distinct flavor.
Why did I choose this recipe this week? I like Tinga de Pollo for the summer, and for the Fall I prefer this Beef Tinga Verde. This heartier version is just what I crave on a cold day. Tinga is not a stew nor a guiso, it stands up right in between. A juicy guisado.

The shredded beef used in this recipe, is very lean which gives rich flavor but does not leaves you feeling heavy. I warn you, this Tinga Verde is spicy. However, the sweet onions and the starchy little potato cubes balance the heat.

A pot of simmering Tinga will comfort you and make great meal on any given weekend. Its a make-ahead dish that gets better the second day. It can be served with a side of rice and beans, or on tostadas (most traditionally) , tacos, or burritos as an informal festive meal.
Take this Tinga to a potluck and blow away the tired casseroles. No doubt, people will take note and you will be asked for the recipe.

Whatever your choice, I think this Tinga Verde de Res has all the qualities to be one of your new Fall-Winter favorites. Enjoy!

TINGA VERDE de RES-GREEN BEEF TINGA

Serves 6-8

3 lbs Skirt steak or short steak = Falda de res
or a medium-large piece of beef eye round roast.
½ medium white onion, 1 bay leaf, 8 black peppercorns, 1 teaspoon sea salt.
Cook and shredded

3 tablespoons of neutral cooking oil
2 large white onions, thinly sliced into half moons
2 wax potatoes, cut in small cubes
1-2 chile chipotle meco dry
4-5 Serrano peppers, stems removed
1 chile poblano, seeds removed-roughly chopped
8 tomatillos, husked and washed
1 cup cilantro, about ½ bunch including stems
2 large garlic cloves
1 tablespoon apple cider vinegar
2 cups of the reserved beef stock in which the meat cooked.
1 teaspoon sea salt
6-8 cranks fresh black pepper

Directions:

1. In a large pot, place the meat and pour enough water to cover it ½ inch above. Add the half onion in chunks, bay leaf, black pepper, and salt. Bring to a boil and remove all the foam that forms during the first 10 minutes. Turn down the heat to a slow simmer and cook for about 45 minutes to 1 hour until fork tender. Turn off the heat cover with a lid and let meat rest until cools enough to handle. Save about 2 cups of the beef stock. Shred the meat and set aside.

Note: It is important that the meat is still warm when shredding since its easier to shred.
Save the rest of the beef broth for future uses, like a chilli or a beef stew. Beef stock can be frozen for up to 4 months.

2. In a large enamel or stew pot, add the oil, and briefly, fry the dry chipotles. Once they have a little color, remove from the pot, set chiles aside. Turn off the heat and let the pot in standby, while you cook the chiles.

3. In a small pot boil the Serranos, poblano, tomatillos, and the fried chipotles.Simmer until chipotles are hydrated, about 5 to 7 minutes. Discard the boiling water in which the chiles cooked. Add all the cooked chiles, cilantro, garlic, salt and vinegar add about ½ cup of the reserved beef stock into the blender and blend until a rough puree. Set aside.

4. In the standby pot with the remaining oil of the chiles, add the slivered onions and potatoes. Cook until onions are translucent. Use medium-low heat, you do not want to put any color on the onions or potatoes, basically, they are just sweating together. Stir them occasionally.

5.  Once the onions are softer and translucent, and the potatoes are cooked halfway, add the shredded and beef toss well.

6. Make an opening in the center of the Tinga meat in the pot and add the chile-tomatillo puree, cook and toss well cook for 5 minutes, then add 1 cup of the beef stock, salt, and black pepper. Bring the temperature up to a rapid simmer then lower down the heat, stir well and cook for 25- 30 minutes with the pot lid ajar, until the potatoes are soft and meat and sauce flavors are well married. Taste for salt and pepper and adjust if necessary.

Serving time! Tinga can be served as a main dish with rice and refried beans. The most common way to serve Tinga in Mexico, since is an informal meal, is served on Tostadas, Tacos or Burrito filling using flour or corn tortillas. Tinga can be topped with Mexican Crema, queso añejo, quick pickled onions, and finely shredded iceberg lettuce.

This time I made tacos with flour tortillas, red pickled onions, queso añejo, and a drizzle of crema to tame the heat, along with a squeeze of lime juice. A glass of beer or agua fresca and you are all set for a great homemade meal.
A comer!!!…Enjoy!

Music Pairing: Natalia Lafourcade – Tu si Sabes Quererme

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Tinga Verde de Res - Green Beef Tinga

A spicy version of the Red tinga utilizing green tomatillos, serrano chiles, and the smoky chipotles. One pot dinner, homestyle Mexican comfort food at its best!

Course Main Course
Cuisine Mexican
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Author Mariana McEnroe

Ingredients

  • 3 lbs Skirt steak or short steak = Falda de res or a medium-large piece of beef eye round roast.

cook with: ½ medium white onion, 1 bay leaf, 8 black pepper corns, 1 teaspoon sea salt. Cook and shredded.

  • 3 tablespoons neutral cooking oil
  • 2 large white onions
  • 2 medium wax potatoes, cut in small cubes
  • 1-2 medium chile chipotle meco dry
  • 4-5 medium Serrano peppers
  • 1 large chile poblano seeds removed, cut in large chunks
  • 8 medium Tomatillos, husked and washed
  • 1 cup cilantro about ½ bunch including stems
  • 2 large garlic cloves
  • 1 tablespoon apple cider vinegar
  • 2 cups of the reserved beef stock, in which the meat cooked.
  • 1 teaspoon sea salt
  • 6-8 cranks fresh ground black pepper

Instructions

  1. 1. In a large pot, place the meat and pour enough water to cover it ½ inch above. Add the half onion in chunks, bay leaf, black pepper, and salt. Bring to a boil and remove all the foam that forms during the first 10 minutes. Turn down the heat to a slow simmer and cook for about 45minutes to 1 hour until fork tender. Turn off the heat cover with a lid and let meat rest until cools enough to handle. Save about 2 cups of the beef stock. Shred the meat and set aside.

    Note: It is important that the meat is still warm when shredding since its easier to shred.

    Save the rest of the beef broth for future uses, like a chili or a beef stew. Beef stock can be frozen for up to 4 months.

    2. In a large enamel or stew pot, add the oil, and briefly, fry the dry chipotles. Once they have a little color, remove from the pot and set chiles aside.

    3. Using the remaining oil in the same pot add the slivered onions and potatoes and cook until onions are translucent. Use medium-low heat, you do not want to put any color on the onions or potatoes, basically, they are just sweating together. Stir them occasionally.

    4. Meantime, on a small pot boil the Serranos, poblano, tomatillos, and the fried chipotles until soft. Discard the boiling water in which the chiles cooked. Add all the cooked chiles, cilantro, garlic, salt and vinegar add about ½ cup of the reserved beef stock into the blender and blend until a rough puree.

    5. Check on your onions. By now they should be softer and translucent, and the potatoes should be cooked halfway. Add the shredded and beef toss well. Make an opening in the center of the Tinga meat in the pot and add the chile-tomatillo puree, cook and toss well cook for 5 minutes, then add 1 cup of the beef stock, salt, and black pepper. Bring the temperature up to a rapid simmer then lower down the heat, stir well and cook for 25- 30 minutes with the pot lid ajar, until the potatoes are soft and meat and sauce flavors are well married. Taste for salt and pepper and adjust if necessary.

    Serving time! Tinga can be served as a main dish along with rice and refried beans. The most common way to serve Tinga in Mexico, since is an informal meal, is served on Tostadas, Tacos or Burrito filling using flour or corn tortillas. Tinga can be topped with Mexican Crema, queso añejo, quick pickled onions, and finely shredded iceberg lettuce.

    This time I made tacos with flour tortillas, red pickled onions, queso añejo, and a drizzle of crema to tame the heat, along with a squeeze of lime juice. A glass of beer or agua fresca and you are all set for a great homemade meal.

    A comer!!! , Enjoy.

 

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Sopes de Pollo – Chicken Sopes

sopes-de-pollo chicken sopes_yes-more-please!

Antojitos Mexicanos…These are the “small bites” in Mexican street food. Go to the fair or the Tianguis (street market) and they are the perfect food for an impromptu craving. Sopes de Pollo – Chicken Sopes is one of them. Take corn masa dough and create a small fried or grilled pattie and you have the foundation to add any kind of toppings you like; shredded chicken, beef, pork, picadillo, chorizo, requeson~Mexican Ricotta, refried beans, mashed potatoes, calabazitas, poblano rajas, mushrooms, infinite filling possibilities. Top them off with a simple tomato salsa, shredded lettuce or cabbage, onions, radishes, crema and queso fresco or cotija cheese, and these little sopes, will be a highly crave-able meal.

In Guadalajara, Jalisco, where I’m from, these fresh corn masa patties are called Sopes de Masa, or pellizcadas which translates into “pinched”. Why? Once these masa patties are cooked, on the comal or fried, the edges of these round patties are pinched all around to create a border-leap that will hold the fillings and topping goodness.

This masa pinching is done by an experienced cook, a grandma or an aunt, cooks that have developed Moctezuma fingers, with digital prints deleted by the generational hard work in the kitchen. Since these patties are piping hot, you need this kind of strong digital numbness to achive the results. Lucky you, this is not the only way to make sopes, I will provide you with an easy solution using two spoons. You get to keep your fingerprints.

Now, the best way to make these home style masa sopes, relies on a key ingredient to have a crispy exterior sope and soft inside texture. It is to add a smashed potato to the masa. This gives the corn masa a soft tender bite and a lighter more delicate feel and flavor. Optimally, this recipe is best made with fresh masa. Read below for recommendations.

Fried or cooked on a comal? This is your choice. In my version I added a bit of oil to the griddle (comal) to give the sopes crispy edges and exterior without having to use a lot of oil for frying since its just for the two of us. But, if you have more than 8 guests, pan frying them would be the way to go.

Are you ready to make some of the most delicious Sopes de Pollo – Chicken Sopes  in the comfort of your home kitchen? Lets cook!

Grab some cold Mexican beer or prepare some Agua Fresca, and the party is on!

sopes-de-pollo-yes-more-pleasemasa-for-sopes

Sopes de Pollo – Chicken Sopes

Makes 8- 3″ round sopes

For the Masa:

1- ¼ cup fresh corn masa or masa harina, I prefer Minsa brand, or Maseca.
1 medium waxy potato, cooked, peeled and pureed
¼ teaspoon sea salt
¾ cup of warm water, add a few more teaspoons if needed

For the fillings:
2 cups shredded rotisserie chicken, about 3 pieces of chicken (skin removed)
1/2 cup refried beans, on the lose side, to make them more spreadable.

For other fillings variations check this 8 vegetable taco fillings that will work just as deliciously!

For the toppings:

1 cup shredded iceberg lettuce or green cabbage
¼ cup red onion, diced
4-6 radishes, thinly sliced
1-2 fresh Serrano peppers thinly sliced
½ cup queso fresco, crumbled
½ cup Crema Mexicana
1 cup simple tomato sauce

Simple tomato sauce:

2 large roma tomatoes, boiled and peeled*
2 garlic cloves
3 good pinches of dry oregano
1 pinch of ground cloves
¼ teaspoon sea salt

Place everything in the blender and puree. Add 1-2 tablespoons of water if the sauce is to thick.
*If tomatoes are out of season, I use roasted canned tomatoes from Muir Glenn.

Directions:

1. Prepare the masa by combining all the ingredients, mixing and kneading with your hands, until a soft dough ball that resembles a moist play-dough. Cover the ball with a damp clean kitchen towel and let it rest for 15 minutes.

sopes-de-masa-yes-more-please
2. Heat up a heavy cast iron skillet, flat griddle, or a comal. Keep it under medium heat. Meantime…
3. Divide the dough into 8 round balls around 2-1/2”. Take one ball and with your fingers press to make a round flat shape. Then turn around a press again. Use your fingers to keep the round shape on the perimeter until you have a flat round patties around 3”-3 1/2” inches in diameter and about a little less than 1/2” inch thick.

how-to-shape-sopes_yes-more-please
4. Add about 1 tablespoon of sunflower or vegetable oil to the comal and place each pattie on the comal as you keep shaping the rest of the masa. Check the patties every now and then, keep rotating them for even cooking. Give each pattie about 2-3 minutes per side. Start flipping them as they turn golden brown with a few toasty brown spots. Add a bit more oil to the comal when flipping them.

sopes-de-masa-en-el-comal
5. Once both sides are cooked, transfer to a plate and with the help of two same size spoons , make an indentation on the sope about 3/8” from the perimeter, then position one of the spoons on the outside of the sope edge and the other spoon on the indentation you just made. Gently press the masa in between the spoons, like if they were “spooning” to create the sope edge all around. If you feel confident enough, you can pinch the edges with your fingers but be very, very, careful not burn yourself. This masa gets very hot. Do this to all eight of them, and place them in the warm comal at a low heat to keep them warm as you shape the rest of the sopes.

how-to-make-sopes-como-hacer-sopes-sin-quemarse-los-dedos-yes-more-mexico-please
6. Once all are ready, fun begins!, I like to spread some refried beans on the bottom, that is my glue, then fill them with the shredded chicken, garnish with lettuce, onions, radishes, spoonful of the simple tomato sauce, drizzle with crema, sprinkle crumbled queso fresco, some thinly sliced serranitos, salt and pepper to taste.

You can make a Salsa Verde like this for a variation, or a spicier salsa to serve on the side, like this ones could be a good option. Or your favorite hot sauce, mine: Cholula or Tapatio.

Serve warm and enjoy!sopes-de-pollo-preparation

sopes-de-pollo-mexican-antojitos-corn-masa-yes-more-please

Sopes de Pollo - Chicken Sopes

5 from 1 vote
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Sopes de Pollo

Yes more please!, cooking blog

Antojitos Mexicanos

Course Appetizer, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 -1/4 cup Fresh masa or masa harina, I prefer Minsa brand, or Maseca.
  • 1 medium white potato, cooked, peeled and pureed
  • 1/4 teaspoon sea salt
  • 3/4 cup warm water, add a few more teaspoons if needed

For the fillings:

  • 2 cups shredded rotisserie chicken, about 3 pieces of chicken (skin removed)
  • 1/2 cup refried beans, on the lose side, to make them more spreadable.

For the toppings:

  • 1 cup shredded iceberg lettuce or green cabbage
  • 1/4 cup red onion, diced
  • 4-6 radishes, thinly sliced
  • 1-2 Serrano peppers, thinly sliced
  • 1/2 cup queso fresco or cotija, crumbled
  • 1/2 cup crema Mexicana
  • 1 cup Simple tomato sauce, recipe follows

Simple tomato sauce

  • 2 large roma tomatoes, boiled and peeled*
  • 2 cloves garlic
  • 3 good pinches of dry oregano
  • 1 pinch of ground cloves
  • 1/4 teaspoon sea salt

Instructions

  1. 1. Prepare the masa by combining all the ingredients, mixing and kneading with your hands, until a soft dough ball that resembles a moist play-dough. Cover the ball with a damp clean kitchen towel and let it rest for 15 minutes.

    2. Heat up a heavy cast iron skillet, flat griddle, or a comal. Keep it under medium heat. Meantime...

    3. Divide the dough into 8 round balls around 2-1/2”. Take one ball and with your fingers press to make a round flat shape. Then turn around a press again. Use your fingers to keep the round shape on the perimeter until you have a flat round patties around 3”-3 1/2” inches in diameter and about a little less than 1/2” inch thick.

    4. Add about 1 tablespoon of sunflower or vegetable oil to the comal and place each pattie on the comal as you keep shaping the rest of the masa. Check the patties every now and then, keep rotating them for even cooking. Give each pattie about 2-3 minutes per side. Start flipping them as they turn golden brown with a few toasty brown spots. Add a bit more oil to the comal when flipping them.

    5. Once both sides are cooked, transfer to a plate and with the help of two same size spoons , make an indentation on the sope about 3/8” from the perimeter, then position one of the spoons on the outside of the sope edge and the oder spoon on the indentation you just made. Gently press the masa in between the spoons, like if they were “spooning” to create the sope edge all around. If you feel confident enough, you can pinch the edges with your fingers but be very, very, careful for not burning yourself. This masa gets very hot. Do this to all eight of them, and place them in the warm comal at a low heat to keep them warm as you shape the rest of the sopes.

    6. Once all are ready, fun begins!, I like to spread some refried beans on the bottom, that is my glue, then fill them with the shredded chicken, garnish with lettuce, onions, radishes, spoonful of the simple tomato sauce, drizzle with crema, sprinkle crumbled queso fresco, some thinly sliced serranitos, salt and pepper to taste.

    You can make a Salsa Verde like this for a variation, or a spicier salsa to serve on the side, like this ones could be a good option. Or your favorite hot sauce, mine: Cholula or Tapatio.

    Serve warm and enjoy!

Music Pairing: Chan -Chan ~ Buena Vista Social club

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Guajillo Pork Chops

guajillo-garlic-porterhouse-pork-chops-ingredientsjpg

When I saw these succulent Porterhouse pork chops at the butcher shop, I knew they were coming home with me. Porterhouse pork chops are the Cadillac of chops. Divided by a “T” bone, these chops combine some of the best cuts of the tenderloin and the loin surrounded by a generous and beautiful ribbon of pork fat and their double thickness these chops are as luscious and succulent almost like having almost a steak. Thinking of how to prepare them, I could almost hear them whispering “Guajillo and garlic” to me, so there Guajillo Pork Chops for diner it was.

Chiles are one of my favorite ingredients in Mexican cooking, especially dry chiles. They work miracles in the kitchen. Dry or fresh, these beautiful capsicum fruits are not only about spicy heat;
fresh chiles can brighten up and give a spicy-sass flavor to any dish along with a bright loud note. Dry chiles add a pleasant intense depth of flavor from smokey-sweet, to spicy and fruity, floral and fruity notes with a pleasant hint of spice. Dry chiles are a must have in your pantry.
Dry Guajillos are the perfect example I just described. Guajillos, when slightly toasted, fried or hydrated, bloom with the most aromatic, intense color and mild fruity heat flavor. This effect is irresistible and best used with pork because the meat’s flavor still shines through.

I just knew this Guajillo-Garlic adobo is what these chops needed. In the blink of an eye, I was in the kitchen prepping and making this recipe come to life. I toasted the guajillo chiles to awaken the oils and flavor, then removed the seeds cut into strips and sauteed them in a little oil along with comino seeds and copious amounts of garlic. All these toasted ingredients went into the molcajete to be ground by hand. Using the molcajete is one of my favorite pleasures in the kitchen to smell the aromas that the combination of ingredients emanate from the friction of the volcanic stone. Feeling how the ingredients are being transformed, is such a rewarding cooking process for me. Once the chiles start to become a coarse paste, I incorporated the vinegar and there it was… Guajillo Adobo. This adobo can be ground as coarse or fine as you prefer. I left it medium coarse for this recipe , to add texture to the rub. When its was time to marry the flavors first a gave a good pan sear on the chops, added the adobo, basted the pork chops, and finished in the oven. The smell in the kitchen was insane! The moment I sliced the chop it was juicy, and succulent.
I try not to ever say “you should”… but in this case I will say “you must” try this recipe.
Have fun in the kitchen!

guajillo-pork-chops-yesmore-please

Guajillo Pork Chops

Makes 2 1b. Chops serves 2-4

2 -2” thick Porterhouse Pork Chops*, about 1lb each.
Sea salt and black pepper to season the chops
1 tablespoon extra virgin olive oil
1 tablespoon butter

For the brine:

1 cups warm water,
1/2 kosher salt
1/2 cup sugar
1 cup ice
1 bay leaf

For the adobo:

4 dry Guajillo peppers
8 cloves fresh garlic, peeled
¼ teaspoon comino seeds
1 teaspoon sea salt
Fresh crushed Black Pepper
3 tablespoons apple cider vinegar
1/2 teaspoon agave nectar.

Preparation Method:

1. In a glass bowl, dissolve sugar and salt into the warm water. Add ice, let it melt,add bay leaf. Add pork chops cover with plastic wrap or a lid, let them rest over night or at least 2-4 hours.
2. Take the pork chops out of the refrigerator at least 30 minutes before cooking them. To become room temperature, this will ensure even cooking and tender, juicy chops. Remove pork chops from brine and pat dry really well. Set aside.
3. In a cast iron pan, slightly toast the Guajillo peppers until pliable and they change color. Remove from heat, let them cool a bit. Using kitchen scissors remove the chile tails and shake them to remove all seeds. Cut the chiles into thin rings.
4. Heat up a cast iron pan, make sure your chops fit loosely on the pan you will use. Add oil and warm up, add garlic, comino seeds, and the thinly cut guajillo. Saute for 2 -3 minutes until Guajillos are deep red and garlic is light golden brown. Remove pan from heat.

guajillo-pork-chops-garlic-adobo-yes-more-please
5. With a slotted spoon transfer the sauteed guajillos, garlic and cominos to a molcajete or stone mortar. Add sea salt and grind by hand until a coarse paste. Add the vinegar, agave nectar and grind a few more times until well incorporated.
This can be done on a small food processor pulsing 3-4 times, add the vinegar and pulse 2 more times until you have a coarse paste. Reserve paste set aside.

guajillo-pork-chops-adobo-en-molcajete_yes-more-please
6. In the same cast iron pan, utilizing the garlic-Guajillo infused oil left in the pan, bring the pan to a medium high heat. Season the pork chops both sides and around the edges with sea salt and pepper. Sear the chops for about 2-3 minutes per side and sear the chops all around standing them on their sides. This will render some of the pork fat and also will give a nice crust to the chops.
7. Once all sides are seared, bring down the heat to medium low and carefully tilt the pan, add the Guajillo adobo paste, into that oil. Be careful this might splash. Place pan flat and start basting the chops with this paste-oil for a couple of minutes. Top pork chops with a couple of spoonfuls of the guajillo adobo, add about ½ tablespoon butter on top of each pork chop.

Place the pan into the preheated oven at 425 for about 6-8 minutes.
Insert a meat thermometer, they should read between:
140-145F for medium rare.
Remove pan from oven and rest them in the pan for 3 minutes, transfer to a board or warm platter and rest them for 2 minutes.
155-160F for well done.
Remove pan from oven and let them rest in the pan for 3-5 minutes for well done. Transfer to a plater and serve.

Notes:

I always remove my pork chops from the heat about 5 degrees before they reach the highest temperature, the reminder heat will carry on and will keep cooking the chops, while you baste them, with out over cooking them. New guidelines in cooking temperature from the USDA have allow our sweet pork not being overcooked, living us with a tender, juicer pork.
Check this link for more information:
www.pork.org/new-usda-guidelines-lower-pork-cooking-temperature/

*If you are in Austin, visit Salt & Time for amazing porterhouse pork chops, or Smith and Smith Farms ask for Colby at the Texas Farmers Markets on Sundays at Mueller and Domain location

guajillo-pork-chops_adoboguajillo-pork-chops_adobo-yes-more-please

guajillo-pork-chops-porterhouse-yesmore-please

Music Pairing: Cantaloupe Island- Herbie Hancock

 

 

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Guajillo Pork Chops

www.yes-moreplease.com

The great delicate fruity middle spice guajillo and garlic adobo over these porter house pork chops is to die for. Serve them with mashed sweet potatoes, and a generous green salad with a generous squeeze of lemon or lime, salt and pepper. Enjoy!

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 2" Porterhouse Pork Chops, about 1 lb each.
  • 1 tablespoon Extra virgin Olive Oil
  • Sea salt and fresh ground pepper, to season the chops
  • 1 tablespoon butter

For the brine:

  • 1 cup water
  • 1/2 cup kosher salt
  • 1/2 cup sugar
  • 1 cup ice
  • 1 piece bay leaf

For the Guajillo Adobo:

  • 4 dry Guajilllo peppers
  • 8 cloves garlic, fresh
  • 1/4 teaspoon comino seeds
  • 1 teaspoons sea salt
  • Fresh crushed black pepper
  • 3 tablespoons Apple cider Vinegar
  • 1/2 teaspoon agave nectar

Instructions

  1. 1. In a glass bowl, dissolve sugar and salt into the warm water. Add ice, let it melt, add bay leaf. Add pork chops cover with plastic wrap or a lid, let them rest over night or at least 2-4 hours.

    2. Take the pork chops out of the refrigerator at least 30 minutes before cooking them. To become room temperature, this will ensure even cooking and tender, juicy chops. Remove pork chops from brine and pat dry really well. Set aside.

    3. In a cast iron pan, slightly toast the Guajillo peppers until pliable and they change color. Remove from heat, let them cool a bit. Using kitchen scissors remove the chile tails and shake them to remove all seeds. Cut the chiles into thin rings.

    4. Heat up a cast iron pan, make sure your chops fit loosely on the pan you will use. Add oil and warm up, add garlic, comino seeds, and the thinly cut guajillo. Saute for 2 -3 minutes until Guajillos are deep red and garlic is light golden brown. Remove pan from heat.

    5. With a slotted spoon transfer the sauteed guajillos, garlic and cominos to a molcajete or stone mortar. Add sea salt and grind by hand until a coarse paste. Add the vinegar, agave nectar and grind a few more times until well incorporated.

    This can be done on a small food processor pulsing 3-4 times, add the vinegar and pulse 2 more times until you have a coarse paste. Reserve paste set aside.

    6. In the same cast iron pan, utilizing the garlic-Guajillo infused oil left in the pan, bring the pan to a medium high heat. Season the pork chops both sides and around the edges with sea salt and pepper. Sear the chops for about 2-3 minutes per side and sear the chops all around standing them on their sides. This will render some of the pork fat and also will give a nice crust to the chops.

    7. Once all sides are seared, bring down the heat to medium low and carefully tilt the pan, add the Guajillo adobo paste, into that oil. Be careful this might splash. Place pan flat and start basting the chops with this paste-oil for a couple of minutes. Top pork chops with a couple of spoonfuls of the guajillo adobo, add about ½ tablespoon butter on top of each pork chop.

    Place the pan into the preheated oven at 425 for about 6-8 minutes.

    Insert a meat thermometer, they should read between:

    140-145F for medium rare.

    Remove pan from oven and rest them in the pan for 3 minutes, transfer to a board or warm platter and rest them for 2 minutes.

    155-160F for well done.

    Remove pan from oven and let them rest in the pan for 3-5 minutes for well done. Transfer to a plater and serve.

Recipe Notes

Notes:

I always remove my pork chops from the heat about 5 degrees before they reach the highest temperature, the reminder heat will carry on and will keep cooking the chops, while you baste them, with out over cooking them. New guidelines in cooking temperature from the USDA have allow our sweet pork not being overcooked, living us with a tender, juicer pork.
Check this link for more information:
www.pork.org/new-usda-guidelines-lower-pork-cooking-temperature/

*If you are in Austin, visit Salt & Time for amazing porterhouse pork chops, or Smith and Smith Farms ask for Colby at the Texas Farmers Markets on Sundays at Mueller and Domain location

Happy Cooking!

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Hibiscus-Orange Glazed Cornish Hens

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Have you ever tried hibiscus?… hibiscus is a flower from a tall plant that when dried makes the most fabulous aromatic and vitamin C loaded tea or cold beverage. It is one of my favorite ingredients.
I’m from Mexico and Hibiscus is called “Jamaica” and it is pronounced Ha-my-cah, not to get it confused with the Island. Hibiscus is used in many different preparations, the most common is to prepare “agua fresca”flavored water. Jamaica it is very floral and refreshing, its our natural instant beverage.
It is also used in candy making in Mexico on the Chapala Lake Riviera, in Jalisco. There they make delicious sweet and tart hard candy pieces. If I was to describe the hibiscus flavor, it resembles a little to cranberry. The difference: Hibiscus has this floral notes that makes it so remarkable.

I was thinking of a little spin on Thanksgiving for people who find cranberry too tart so I thought of Jamaica. Then, what to do besides agua fresca and candy? Chutney?.. no… Glaze!

Oh yes I experimented last week glazing some Cornish Hens and it tastes  delicious. My original thought was to glaze some quail, but I look for a good source of quail here in Austin and I was with out luck… so I cooked Cornish Hens…and what a treat!
The results?… Well  you have to try it. It’s floral, tart, sweet and I added a hint of orange zest, and ancho powder to give a little spicy kick….Ian loved it!.. and yes I liked it too.. I definitely want to share the recipe with you, let me know what you think!
Try it with Quail if you or some soul around reading this can find some. I think it will be wonderful and if not it’s great on Cornish Hen! And if you are already a Hibiscus Lover, try our recipe  Martini dos Flores… you will fall in love with it! http://yes-moreplease.com/2013/08/martini-dos-flores/

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Hibiscus-Orange Glazed Cornish Hens

Serves 2-4

2 cornish Hens, about 18 to 22 oz each
4 sage leaves
4 bay leaf
Sea salt and black pepper

Directions:

To roast the perfect cornish hens, I always follow the following steps:

1. Bring the Cornish Hens to room temperature. Take them out of the refrigerator at least 30 minutes before start cooking.
2. Preheat the Oven at 450 F/ 232 C – cook at 425 F/ 218 C
3. Using paper towels pat dry the hens. Salt, pepper and add 2 bay leaves and 2 sage leaves to each bird cavity.
4. Truss the birds, ensuring legs are tight and the tips of wings are behind the body just like if the bird is taking a nap in the sun. Trussing the Cornish Hens make a more even mass, so they cook more evenly.
5. Place them on a baking sheet or a heavy bottom roasting pan and roast for 30-25 minutes until a meat thermometer, inserted in between the breast and thigh reads 165 F/ 70 C anf juices run clear. 0While the hens are in the oven, make the glaze.

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Hibiscus-Orange Glaze

The first time I made this dish I tried to make the glaze using the Cornish Hens drippings from the pan and de-glaze de pan like when you are making a gravy. I did not like this, the delicate floral flavors from the hibiscus were masked by the chicken fat so I made the glaze separate to keep the floral notes alive.

1 cup dry Hibiscus flowers
the zest of ½ medium size valencia orange
½ cone piloncillo, grated
1 aromatic clove
1 chile de arbol
1 teaspoon ancho powder
4-6 sprigs of thyme
1 tablespoon of butter
pinch of sea salt

Directions:

  1. Steep 1 cup dry hibiscus flowers in about 1 ½ cups of simmering water for about 8-10 minutes.
    In a small sauce pan add the concentrated hibiscus tea, piloncillo, clove, chile de arbol, ancho chili powder, orange zest, and thyme. Bring to a slow simmer, simmer for 4-6 minutes.
  2. Remove the sprigs of thyme clove and chilies. Bring the glaze to a rapid simmer stir constantly, until the glaze is reduced by half. Check the consistency by dipping a spoon into the glaze and running your finger tip across. If the line stays put, your glaze is ready (see picture below). At this point add 1 tablespoon of butter until melted and well incorporated, set aside.
  3. Check cornish Hens at 35 minutes. If the thermometer reads 160F/70C start glazing.
    Use a pastry brush or a rubber brush to varnish them. Apply 1 coat and keep baking for about 2 minutes, apply 2 or 3 glaze coats in total. If necessary turn on the broil on the oven and broil for 1 minute for a shiny glaze finish.7. Check temperature until reads 165F/74C and juices run clear.
    Remove from the oven and let them rest for 10-12 minutes before serving.
  4. Serve over a bed of herbed farro or buttery rice, recipe follows…

    Quick herb-orange farro

    Serves 2

    ½ cup farro perlato
    2 cups water or chicken stock
    ¼ cup finely chopped parsley
    1 teaspoon orange zest
    1 tablespoon butter (or you can use some of the chicken fat from the roasting pan)
    salt & pepper to taste.

    In a small sauce pan, bring water to boil and add farro. Reduce heat to a low simmer.
    Cook for about 20-25 minutes. Check for doneness. It usually takes 30-35 to be al dente,
    at this point add butter, chopped parsley, orange zest, salt and pepper. Toss well, remove from heat and cover with a lid for 5 minutes. Serve warm.
    Note: I love farro done this way, I like it a little al dente, not too mushy, and I like to add the herbs, at the end to keep the flavors fresh and colors vibrant.

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Enjoy!

Music pairing: Sabor a mi, by Lila Down

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