Slow Cooker Pork Tacos
Food Network Magazine
- 3 whole ancho chiles
- 3 whole pasilla chiles
- 4 cloves garlic, unpeeled
- 2 to 3 chipotles in adobo sauce
- 1/2 medium white onion, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon cider vinegar
- Kosher salt
- 2 teaspoons dried oregano, preferably Mexican
- 3 3/4 cups low-sodium chicken broth
- 4 pounds boneless pork shoulder (untrimmed), cut into chunks
- Freshly ground pepper
- 2 bay leaves
- 1 cinnamon stick
- Corn tortillas, warmed, for serving
- Assorted taco toppings, for garnish
Put the ancho and pasilla chiles and the garlic in a bowl. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.
- 1 3/4 cups chicken broth or water
- 2 roasted poblano peppers, stems, seeds and skin removed
- 1 roasted jalapeno pepper, stem, seeds and skin removed
- 1/2 cup chopped fresh cilantro leaves, divided
- Kosher salt
- 2 tablespoons vegetable oil
- 1 Spanish onion, finely diced
- 4 garlic cloves, peeled and finely chopped
- 1 1/4 cups long-grain rice
Combine the broth and chiles in a medium saucepan, bring to a boil, and then partially cover and simmer gently over medium to medium-low heat for about 10 minutes. Pour the chile mixture into a food processor, add 1/4 cup cilantro and process to a smooth puree. Season with salt and keep warm.
Wipe the pan clean, add the oil, and heat over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the rice and cook for 1 minute. Add the warm broth mixture, stir, and season with salt. Bring to a boil, cover, and then reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let sit for 5 minutes, covered. Fluff with a fork, transfer to a bowl, and stir in remaining cilantro.Sun-Dried Tomato Guacamole Guacamole Invernal
Makes about 3 cups
Recipe from Season 6 of Mexico - One Plate at a Time
½ medium white onion, chopped into small pieces (about 1/3 cup)
Fresh hot green chiles to taste (usually 2 serranos or 1 jalapeño), stemmed, seeded (if you wish) and finely chopped
¼ cup soft sundried tomatoes, chopped into small pieces (patted dry on paper towels if oil-packed)
¼ cup coarsely chopped fresh cilantro, plus a little extra for garnish
3 medium-large (about 1 ¼ pounds) ripe avocados
1 or 2 tablespoons fresh lime juice
A little Mexican queso fresco or other fresh garnishing cheese like feta or salted farmers cheese, for garnish (optional)
Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and transfer to a large bowl, along with the green chiles and tomatoes..
Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Scoop out the pit and discard. Scoop the flesh from the skin and add to the bowl. Using an old fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree, mixing in all the flavorings. Taste and season with salt and lime juice—the guacamole usually takes about 1 teaspoon of salt, lime juice is a matter of personal preference.
Dulce de leche cookie sandwiches (alfajor)
Simple Delicioso Ingrid Hoffman
2 c all purpose flour
1/4 c confectioners sugar sifted
1 cup unsalted butter cut into small pieces and softened
1 c dulce de leche at room temp (bought at store pre made)(found ours near the coffee)
1/4 t ground cinnamon
1/8 t ground cloves
pinch of grated nutmeg
Preheat oven to 350. Line a baking sheet with parchment or spray with cooking spray.
Place flour, sugar, salt and butter in a bowl. Using your hand mix the butter in or use a pastry blender. If the dough is too sticky add a little more flour. Shape into a disc and refridgerate for 10-20 minutes. Roll the dough out and cut into shapes with a cookie cutter of your choice. They used a circle. I used a flour. Be creative. Bake cookies 15-20 minutes. Warning, if they are thin, they won't take long. The thicker you cut them the longer they take. They recommend 1/8 in thick. Mine varried as did the doneness. I also added the cinnamon to my dough instead of the filling. I liked it a lot like that. When cooled spread a tablespoon or so of the dulce de leche into the middle of the cookie and top with another cookie. Enjoy.
Makes 4 cups
1 1/2 c chopped mango
1 c diced fresh pineapple
1 avocado diced
1/2 c diced red onion
1/2 c chopped fresh cilantro
1/4 c fresh squeezed lime
1 jalapeno seeded and diced
2 t minced garlic
1 t salt
1/2 t pepper
1/2 t chili powder
1/4 t ground cumin
Combine all in a bowl. Stir to mix and refrigerate at least an hour to meld the flavors.