Epimeles

the Pence family cookbook

Recipes Tagged with “mexican”

Instant Pot Carnitas

main course instantpot mexican pork

Ingredients

for the carnitas:

  • 1 (4-5 pound) lean boneless pork roast, excess fat trimmed, cut into 2-inch chunks
  • salt and pepper
  • 1 tablespoon olive oil

for the sauce:

  • 1 cup beer (or chicken stock)
  • 1 head of garlic, cloves separated, peeled and minced
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoons salt
  • 1/2 teaspoon freshly-cracked black pepper

Preparation

In a medium mixing bowl, mix all sauce ingredients together.

Season pork chunks on all sides with salt and pepper.

Click the “Saute” setting on the Instant Pot. Add oil and half of the pork, and sear — turning every 45-60 seconds or so — until the pork is browned on all sides. Transfer pork to a separate clean plate, and repeat with the other half of the pork, searing until browned on all sides. Press “Cancel” to turn off the heat. Pour in the mojo sauce, and toss briefly to combine. Close lid securely and set vent to “Sealing”. Press “Meat”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 30 minutes. Cook. Then let the pressure release naturally, about 15 minutes. Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there. Then remove the lid.

Shred the pork with two forks. Then transfer it with a slotted spoon to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork. Then broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle a remaining third of the juices from the Instant Pot evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat even more crispy. Then remove and ladle the final third of the juices over the pork, and toss to combine.

Gimme Some Oven


Salsa Taquera

miscellaneous mexican salsa sauce

Ingredients

  • 10 tomatillos
  • 2 small roma tomatoes
  • 3-6 chipotle chiles in adobo (based on spice)
  • 1 chile serrano
  • 2 cups water (maybe less, control thickness here)
  • 1 tbsp dry oregano
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1/8 cup white vinegar
  • 2 cloves of garlic

Preparation

Boil the tomatillos and the tomatoes together. Once boiled, drain them and place in blender. Add the rest of the ingredients, and blend it all.

Authentic Mexican Recipes


Tacos al Pastor

main course mexican pork

Ingredients

  • 16 tortillas de maiz
  • 800g (1.5 lbs) pork butt
  • 1/2 pineapple
  • 1 lg. onion
  • 1 bunch cilantro
  • 8 limes
  • salt

For the axiote marinade:

  • juice of 2 oranges
  • 300g ground axiote (powder)
  • 10 dry chiles guajillos
  • 1 medium size onion
  • 3 cloves of garlic
  • 1 tbsp white pepper
  • 1 cup white vinegar
  • 1 stick of cinnamon

1 recipe salsa taquera

Preparation

1. Make a cut into the side of each chile guajillo, and devein them (rip out the stem and the guts) and soak them in hot water. Once they’ve hydrated and they’re soft, remove from water and place in blender. Add the vinegar, the juice of two oranges, chop up the medium sized onion and add that too. Add your garlic cloves, the cinnamon, and blend it a little. Then add the axiote, the white pepper, then blend. Then add salt to taste. Once the mix is ready, pour into a big bowl you’ll use to marinate the meat.

2. Cut your pork hiney into half steak pieces. Try to make them uniformly thick, but they don’t need to look pretty at all because we’re going to chop them all up before the end to serve in the tacos.

3. Cover each “steak” in the axiote marinade and then refrigerate them all for as long as you can afford to (at least three hours).

4. When it’s time to make dinner, start be preheating the grill.

5. Slice your 1/2 pineapple into “disks” just a bit over 1cm thick (about 1/2″). You can just cut the slices across the entire pineapple, and you don’t have to peel the outside of the pineapple off before you grill it, either.

6. With a hot grill, throw on the now-marinated pork steaks along with your pineapple pieces until both have been cooked. This should take about eight minutes, maybe a touch more. You know you’ve cooked the pineapple enough when it has become soft throughout. It’s alright if the pineapple slices get charred a bit, but do your best to keep them from burning, otherwise they will not taste good.

7. Now peel the pineapple rings off and chop the pineapple into small little cooked pieces.

8. Mince the onions, chop up the cilantro, then mix them together with the pineapple in a bowl. Take a lime and squeeze its juice into the mix and add salt to taste. Sample it to see if you need to add more lime juice.

9. Chop up the pork into little strips and pieces for filling your tacos with.

10. Make the tacos: add the meat to the tortillas first, then your pineapple-cilantro-onion mix, and then top off with your delicious authentic salsa taquera.

Authentic Mexican Recipes


Chicken Piperade Tacos

main course chicken mexican spanish untested

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
  • 1 (16-ounce) can diced tomatoes
  • fresh thyme
  • salt and pepper

Preparation

Pre-heat oven to 425F. Cut peppers in half, place on foil lined baking sheet. Roast until blackened, about 15 minutes. Wrap up in foil and lets steam for 15 minutes. Peel and slice.

Bring water to a boil, add chicken breast, ½ onion, 1 garlic clove & couple bay leafs. Cook 15 minutes or until chicken is done. Cool and shred. Add olive oil to a large skillet. Add yellow onions & garlic let it slowly sweat for 20 minutes. Add peppers, canned tomatoes, thyme, bay leaves & chipotle pepper (to taste). Add chicken, jalapeno and salt and pepper. Serve as taco filling.

Edible Nashville


Best Black Bean Soup

main course bean mexican soup untested vegan vegetarian

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 oregano, preferably Mexican
  • 2 bay leaves
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • Red wine vinegar, to taste
  • Pickled onions, cilantro, sour cream, avocados (optional, for garnish)

Preparation

Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.

In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.

Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.

Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.

Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.

Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.

Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.

Julia Moskin, New York Times


Barbacoa Goat or Lamb

main course goat lamb mexican

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 substituted banana leaves)

Preparation

Toast chiles, cover with boiling water in a deep bowl, and set aside for 20 minutes. Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chiles, puree in blender the chiles, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process until smooth Push mixture through a sieve, season goat with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated. Preheat the oven to 325 degrees F. In a deep roaster pan scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat. Cover the pan tightly with aluminum foil. Cook the goat 6 to 7 hours until meat is falling off the bone. If using lamb shoulder cook for 4 hours.

Food Network


Pork Chops in Pipian

main course mexican pork untested

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 sesame seeds
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice (or 2 allspice berries)
  • 1 canned chipotle pepper
  • 2 tablespoons neutral oil, lard or chicken fat
  • 1 cup chicken broth, homemade or low-sodium
  • 1 tablespoon kosher salt
  • 1 tablespoon light brown sugar
  • 1 tablespoon cider vinegar

Preparation

Make the sauce: Remove the stems from the chiles de árbol, and gently roll the chiles between your fingers to remove the seeds. Discard seeds. Set a bare skillet over high heat for 5 minutes, then add the chiles. Toast until they are darkened and fragrant, approximately 4 to 5 minutes. Place them in a bowl, cover with 2 cups boiling or very hot water, and set aside to soak.

Return the skillet to high heat. Add the tomatoes, onion and garlic, and cook, turning occasionally, until charred, approximately 10 minutes. Put the vegetables on a plate, and set aside to cool, then slip the skins off the cloves of garlic.

Return the skillet to medium-low heat. Place the pumpkin seeds, peanuts and sesame seeds in the skillet, and cook, stirring and shaking the pan continuously, until they are toasted and fragrant, approximately 2 to 4 minutes. Put the seeds and nuts in a bowl, and stir in the cinnamon, cloves and allspice.

Put the chiles and soaking liquid in a blender with the tomatoes, onion, garlic, the nut-seed mixture and the chipotle. Purée until smooth. Add the oil, lard or chicken fat to a large, heavy-bottomed pot, and heat over medium heat until it is nearly smoking. Add the purée. It will sputter a lot. Lower the heat, and stir, cooking the mixture down to a thick paste. It will continue to sputter and pop. Add the broth to the paste, and stir, then season with the salt, sugar and vinegar, and cook for another 15 minutes or so, until it resembles a thick, creamy soup. Lower heat to a bare simmer.

Make the pork chops: Season the pork chops aggressively with salt and pepper, and dust them with the flour. Add the oil to the skillet, and heat over medium-high heat until nearly smoking. Add the chops, and let them cook undisturbed, in batches if necessary, until crisp and well browned, about 5 minutes per side. Set them aside to rest for 5 minutes or so. Serve a chop per person on a generous amount of sauce, with tortillas to mop it up. Extra sauce can be used to braise chicken, lamb or more pork, or as a topping for enchiladas.

The New York Times


Slow Cooker Barbacoa

main course beef mexican untested

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 ground cumin
  • 1 Tablespoon dried Mexican oregano (or regular oregano)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/4 tsp ground cloves
  • 1/2 cup beef broth or water

Preparation

Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.

Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.

If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Gimme Some Oven


Black Bean-Chorizo Stew

main course bean mexican sausage untested

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 juices
  • 2 teaspoons kosher salt, more as needed
  • Diced avocado, for serving
  • Sliced scallion, for serving
  • Lime wedges, for serving

Preparation

Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.

Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.

Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.

New York Times


Green Chorizo

main course mexican sausage untested

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 kosher salt

Preparation

Place the ground pork in a large bowl. Set a cast-iron skillet over medium heat for 5 minutes. Add black peppercorns, coriander seeds, cumin seeds, oregano, bay leaf and cloves and toast briefly until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder and grind to a fine powder. Add to the bowl with the ground pork.

Return the skillet to a high flame and heat for 5 minutes. Add garlic cloves, Serrano and poblano chiles and roast, turning them from time to time until softened slightly and blackened in spots, about 6 to 12 minutes, removing the pieces as they finish cooking. Set aside to cool at room temperature. Once garlic cloves are cool enough to handle, peel them and discard the skin. Wearing gloves if possible, remove the stems and seeds from the Serrano chiles. Remove the stems and seeds from the poblano chile, and peel away the charred skin.

In a blender, purée the roasted garlic cloves, Serrano and poblano chiles along with the sherry vinegar, parsley and kosher salt until smooth. Transfer to the bowl with the ground pork and spices.

Mix the chorizo with your (preferably gloved) hands until thoroughly combined. Transfer to a container and refrigerate until ready to use, or for up to 3 days. The chorizo can also be frozen in an airtight bag for up to 1 month.

New York Times