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Fiesta Week Part 1 – Chorizo Tacos

I decided to make a bunch of Mexican dishes yesterday as kind of an early Cinco de Mayo kind of meal for Sunday since we were having some guests over. I made three different kinds of tacos, some re-fried beans, vegetable slaw, guacamole, salsa, confetti corn, pickled onions and radishes, southwestern egg rolls, avocado dip and more, so there were lots of things to choose from, some of which I have made before and posted here and some new things. Unfortunately, I got so caught up in all of the cooking that I forgot to take pictures of a lot of it, so I hope to take some pictures of some of the leftover items tomorrow. The only thing I did not have anything left of was the chorizo tacos, which seemed to be quite a favorite. I had bought the chorizo at Adam’s Farms since they make their own, but you could also make your own as well at home if you have all the ingredients or a favorite recipe you like to use. I saw a bunch of different recipes, but this one from Williams-Sonoma struck me as the best one of the bunch, so I used this one.

Chorizo Tacos

8 ounces (1 cup) Mexican chorizo sausage

3 medium potatoes

Salt, to taste

2 medium poblano chiles or red bell peppers

3 tablespoons vegetable oil

1 onion, thinly sliced

Guacamole (homemade or store-bought)

Salsa (homemade or store-bought)

Flour or corn tortillas

With a small knife, slice down the side of the chorizo casings. Remove the chorizo from the casing and discard the casing. In a large skillet set over medium heat, add the chorizo. Cook, stirring regularly to break up the clumps, about 4 minutes, until the chorizo is cooked through. If there is a lot of rendered fat, discard some of the excess and remove the chorizo to a bowl. Set the pan aside for later use.

Peel the potatoes and cut them in half, and then dice the halves. In a medium bowl, add the potatoes and 1/2 teaspoon of salt and toss the potatoes. Cover the bowl with plastic wrap and microwave them on high for 4 to 5 minutes, until the potatoes are tender.

Roast the chiles or bell peppers by placing them directly over a gas flame (don’t use a pan), or 4 inches below the broiler in the oven, turning the peppers occasionally with tongs until they are evenly blackened all over. Place the peppers in a plastic bag and allow them to cool. Peel off and discard the blackened skin of the peppers. Pull out the stems from the peppers and the seed pods and discard them. Tear open the peppers and rinse off the seeds and bits of black skin. Cut the peppers into 1/4-inch pieces.

In the empty skillet, add the vegetable oil to a bit of the rendered chorizo fat set over medium heat. Add the sliced onion and cook, stirring regularly, until the onions are translucent, about 2 minutes. Add the potatoes and cook, stirring regularly, until the potatoes are browned, about 5 minutes. Stir in the  chile peppers and the chorizo and cook for 3 or three minutes, stirring occasionally. Taste the mixture and season with salt and pepper as needed.

Warm the tortillas and scoop the chorizo filling into a serving bowl. Set the bowl on the table with the warm tortillas, guacamole, salsa, hot sauce and any other accompaniments that you like.

Everyone really loved the chorizo tacos. They had just the right amount of spice and adding the potatoes to the mix really added something great as far as taste and texture to the mix. This mix would be great without the tortilla as a main dish with some rice or even as a breakfast with some eggs. You could even omit the chorizo altogether and just have the potatoes, onions and peppers if you wanted a vegetarian taco mix instead. I wish I had taken a picture of it as they were really good. Next time I make them I will post a picture of them for sure.

That’s all I have for today. Check back next time for another recipe from our Mexican fiesta. until then, enjoy the rest of your day and enjoy your meal!

 

 

 

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Cinco de Mayo Feast

I wanted to make something for Cinco de Mayo today that was different for me at least without it taking me hours in the kitchen or having something that is smothered in cheese (I am not a fan of all things cheesy). I looked around this past week and saw some great recipes in a few places and decided to give them a try. The bulk of them came from America’s Test Kitchen, including this one for Mexican Pulled Pork, or Carnitas.

Mexican Pulled Pork (Carnitas)

1 (3 1/2 to 4-pound) boneless pork butt, fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks

Salt and ground black pepper

1 teaspoon ground cumin

1 small onion, peeled and halved

2 bay leaves

1 teaspoon dried oregano

2 tablespoons juice from 1 lime

2 cups water

1 medium orange, halved

Tortillas

Lime wedges

Minced red onion

Fresh cilantro leaves

Thinly sliced radishes

Sour cream

Guacamole (recipe to follow)

Salsa

Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Combine the pork, 1 teaspoon of salt, 1/2 teaspoon of pepper, cumin, onion, bay leaves, oregano, lime juice and water in a large Dutch oven. The liquid should just barely cover the meat. Juice the orange into a medium bowl and remove any seeds. You should have about 1/3 a cup of juice. Add the juice and the spent orange halves to the pot. Bring the mixture to a simmer over medium-high heat, stirring occasionally. Cover the pot and transfer it to the oven; cook until the meat is soft and falls apart when prodded with a fork, about 2 hours, flipping pieces of meat once during the cooking process.

Remove the pot from the oven and turn the oven to broil. Using a slotted spoon, transfer the pork to a bowl; remove the orange halves, onion, and bay leaves from the cooking liquid and discard. Do not skim the fat from the liquid. Place the pot over high heat and simmer the liquid, stirring frequently, until thick and syrupy. A heat-safe spatula should leave a wide trail when dragged through the glaze. The process should take 8 to 12 minutes. You should have about 1 cup of reduced liquid when done.

Using two forks, pull each piece of pork in half. Fold in the reduced liquid; season with salt and pepper to taste. Spread the pork in an even layer on a wire rack set inside a rimmed baking sheet or on a broiler pan. The meat should cover almost the entire surface of the pan. Place the baking sheet on the lower-middle rack and broil until the top of the meat is well browned but not charred and the edges are slightly crisp, about 5 to 8 minutes. Using a wide metal spatula, flip the pieces of meat and continue to broil until the top is well browned and edges are slightly crisp, about 5 to 8 minutes longer. Serve immediately with warm tortillas and any garnishes that you like.

All 3 of us loved this pork. These tacos were easily some of the best I had made. The pork just melted in your mouth and was cooked perfectly. You could easily use this pork in other ways for other Mexican meals if you wanted, such as burritos, enchiladas or tamales, but I think they worked great as a taco myself. We did have some good leftovers which I am looking forward to having for lunch this week.

As a good side dish to go along with this, I decided to make a Cuban-Style Black Beans and Rice (Moros y Cristianos). I thought it would make a nice accompaniment to the pork and I got the recipe from America’s Test Kitchen as well.

Cuban-Style Black Beans and Rice (Moros y Cristianos)

Salt

1 cup dried black beans, rinsed and picked over

2 cups chicken broth

2 cups water

2 large green peppers, halved and seeded

1 large onion, halved at the equator and peeled, root end left intact

1 head garlic, 5 medium cloves removed and minced, remaining head halved at the equator with skin left intact

2 bay leaves

1 1/2 cups long grain white rice

2 tablespoons olive oil

6 ounces lean salt pork, cut into 1/4 inch dice

1 tablespoon minced fresh oregano leaves

4 teaspoons ground cumin

2 tablespoons red wine vinegar

2 medium scallions, sliced thin

1 lime, cut into 8 wedges

Dissolve 1 1/2 tablespoons salt in 2 quarts of cold water in a large bowl. Add the beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

In a large Dutch oven with a tight-fitting lid, stir together the drained beans, broth, water, 1 pepper half, 1 onion half (with root end), halved garlic head, bay leaves and 1 teaspoon salt. Bring to a simmer over medium-high heat, cover, and reduce the heat to low. Cook until the beans are just soft, about 30 to 40 minutes. Using tongs, remove discard the pepper, onion, garlic and bay leaves. Drain the beans in a colander set over a large bowl, reserving 2 1/2 cups of the bean cooking liquid. If you don’t have enough bean cooking liquid left, add some water to equal 2 1/2 cups. Do not wash out the Dutch oven.

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Place the rice in a large fine-mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes. Shake the strainer vigorously to remove all excess water; set the rice aside. Cut the remaining peppers and onion into 2-inch pieces and process them in a food processor until broken into rough 1/4-inch pieces, about eight 1-second pulses, scraping down the sides of the bowl as necessary; set the vegetables aside.

In the now-empty Dutch oven, heat 1 tablespoon of oil and the salt pork over medium-low heat; cook, stirring frequently until lightly browned and rendered, about 15 to 20 minutes. Add the remaining oil, chopped peppers and onion, oregano, and cumin. Increase the heat to medium and continue to cook, stirring frequently, until the vegetables are softened and beginning to brown, about 10 to 15 minutes longer. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the rice and stir to coat, about 30 seconds.

Stir in the beans, reserved bean cooking liquid, vinegar and 1/2 teaspoon of salt. Increase the heat to medium-high and bring to a simmer. Cover and transfer to the oven. Bake until the liquid is absorbed and the rice is tender, about 30 minutes. Fluff with a fork and let rest, uncovered, for 5 minutes. Serve, passing the scallions and lime wedges separately.

A few things about this recipe. First, I did not use salt pork. I had bacon on hand, so that is what I used. If you are using bacon, you only need to cook it for about 4 to 8 minutes instead of the 15 to 20 for the salt pork. If you want a more vegetarian version of the recipe, eliminate the pork altogether and use water instead of the chicken broth. You could also add a little tomato paste when cooking the vegetables for some more body and flavor. Lastly, although a traditional sofrito calls for green peppers, green peppers upset my stomach and Michelle’s, so I went for red pepper instead. I actual like the flavor better and the color of the final product. This recipe makes a lot of rice and could easily feed 8 people, so you may want to cut it down to half if you have a smaller table to feed. Overall, I thought it was a very nice side dish and I could use the leftovers with a wide variety of other dishes.

I also made the fresh salsa that I usually make, which is America’s Test Kitchen as well if you want to check it out. I also made the guacamole I had made in the past as well if you want to see that recipe. The entire meal turned out great and we had a very relaxing late lunch/early dinner for the day.

I do have several other recipes to share for this week, including the dessert I made for tonight of a Mango-Pineapple Fruit Salad. I also have recipes this week for chicken, crab cakes, griddle cakes and a few others since I didn’t get to share any this past week. Check back and see if you like anything you see. Until then, enjoy the rest of your day and enjoy your meal!010 007 008 009

 

 

 
 

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Sizzling Steak Fajitas

I had picked up a skirt steak this week and wanted an easy dinner for tonight, and you can’t get much easier than this fajita recipe. We love fajitas in our house and make them with all kinds of filling, like chicken (most often) shrimp, an occasionally beef. This recipe, from America’s Test Kitchen, is perfect for a weeknight meal since it only takes about 30 minutes to prepare and cook everything and you can use ingredients that a lot of people already have in the house.

Steak Fajitas

1 1 1/2 pound flank steak

Salt and pepper

2 tablespoons vegetable oil

2 tablespoons fresh lime juice

2 peppers (red, yellow or green, your choice) stemmed, seeded and sliced very thin

1 onion, sliced very thin

2 tablespoons water

1 teaspoon chili powder

1 teaspoon hot sauce

1/2 teaspoon cumin

Flour tortillas

Pat the steak dry with paper towels, then season with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat until just smoking. Brown the steak on the first side, about 5 minutes.

Flip the steak over and continue to cook to the desired doneness, 3 to 6 minutes. Transfer the steak to a large plate and drizzle with the lime juice. Tent the steak with foil and let it rest for about 10 minutes.

Add the remaining 1 tablespoon of oil to the skillet and return it to medium-high heat until shimmering. Add the peppers, onion, water, chili powder, hot sauce, cumin, and 1/2 teaspoon of salt. Cook, scraping up any browned bits, until the onion is softened, about 5 minutes. Transfer everything to a serving bowl.

Stack the tortillas on a plate and cover with plastic wrap. Heat the tortillas in a microwave until soft and hot, about 2 minutes (You can also heat the tortillas individually in a hot skillet, flipping each one after about 20 seconds to heat the second side).

Slice the steak very thinly across the grain. Arrange the beef on a platter and serve with the warm tortillas, vegetables and any sides you like and let everyone make their own fajitas as they like.

I usually serve fajitas with some diced tomato or homemade salsa, guacamole, sour cream, shredded cheese and shredded lettuce. This way, everyone can add what they like best onto their own fajitas. Sometimes I also serve this with Mexican rice or rice and beans.

That’s dinner for tonight. I have a whole chicken to make tomorrow but I am not quite sure what recipe I want to use yet. I think it really depends on the weather and if it’s too humid to use the oven. I may opt to use the grill tomorrow night instead. We’ll have to see how it goes. Until then, enjoy your evening and enjoy your meal!

 
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Posted by on August 1, 2012 in Beef, Cooking, Dinner

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

simple cooking recipes

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