Burritas de Chilorio
3 pounds boneless pork (butt, shoulder or loin with some fat on!) cut into 2″ chunks, or substitute for chicken
1 1/4 cup fresh orange juice
1 1/4 cup water
1 teaspoon kosher or sea salt
5 dried ancho chiles (about 55 grams), tops and seeds removed
1 1/2 cup of the chile soaking liquid (see below)
1/2 cup white onion, roughly chopped
4 garlic cloves, peeled
1/2 cup fresh parsley leaves
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper, or to taste
2/3 cup cider vinegar or distilled white vinegar
3 tablespoons vegetable oil
1/4 teaspoon kosher or sea salt, or more to taste
Flour tortillas, warmed, optional
Place rinsed meat chunks in an extended heavy pot. Barely cover with the orange juice and water, add a teaspoon of salt and set over high heat. Once it comes to a boil, bring the heat down to medium and let is simmer for about 40 to 45 minutes, or until most of the liquid has cooked off and the meat is thoroughly cooked, and has rendered most of its fat.
Meanwhile, remove the stems from the chiles, make a slit down their sides and remove their seeds and veins. Place them in a bowl, cover them with boiling hot water, and let them sit and rehydrate for about 15 minutes. Place the chiles and 1 1/2 cups of their soaking liquid in the blender along with the onion, garlic, parsley, oregano, cumin, black pepper, vinegar, and puree until smooth.
Once the meat is ready, place it in a bowl along with any remaining cooking broth. Once it is cool enough to handle, shred it with your hands or using two forks.
In the same pot, heat oil over medium heat. Pour in the chile sause and let it season and simmer for 4 to 5 minutes. Toss in the shredded meat along with any of its remaining cooking broth. Sprinkle 1/4 teaspoon salt and let it cook, stirring often, until the meat has absorbed most of the chile sauce, which will have thickened, seasoned and changed color to a much darker tone. It will take about 20 minutes. Taste for salt and add more if need be.
Serve with warmed flour tortillas on the side. If you wish, spoon chilorio on tortillas and roll them into burritas or burras. They are wonderful with refried beans and avocado or guacamole on the side as well.
COWBOY CHARRO BEANS
Frijoles Charros con Tocino y Chorizo
6 oz sliced uncooked bacon, chopped
8 oz fresh, uncooked Mexican chorizo, casings removed, chopped
1/2 cup white onion, chopped
1 jalapeño pepper (seeded if desired), finely chopped, more or less to taste
1/2 lb roma tomatoes, about 2 to 3 tomatoes, chopped
1 tsp kosher or sea salt, plus more as needed
5 cups cooked pinto beans and their cooking liquid (or substitute with black or Peruvian beans)
Cook the bacon in a large, deep skillet over medium-high heat for 3 to 4 minutes, until it is lightly browned and starting to crisp. Add the chopped chorizo; cook for 4 to 5 minutes, until it starts to brown and crisp. As it cooks, use a wooden spoon or spatula to break it into smaller pieces.
Add the chopped onion and jalapeño; mix well and cook for 1 or 2 more minutes, letting them soften a bit. Add the tomatoes and mix well; cook for 3 to 4 minutes, stirring, until the tomatoes soften and appear mushy.
Add the cooked beans and their cooking liquid; mix well and reduce the heat to medium. Cook for 8 to 10 minutes, until the beans are moist but not soupy. Add a bit more water if needed. Taste, and add more salt to your taste. Serve hot.
Beans are a crucial part of any Mexican meal, where the black bean is the most common bean used generally speaking. However, speaking regionally, it is favored in the Southern states and also in Veracruz. In the northern areas of Mexico, the lighter colored beans such as the Pinto are more common, and in the center areas, both kinds are eaten as well as Peruvian beans (continue for more information and a photo).
Continue reading Beans: Black Beans
GUAJILLO CHILE SALSA
Salsa de Chile Guajillo
Makes about 2 cups
3 guajillo chiles, about 1 oz, stemmed and seeded
1 lb roma tomatoes, or about 4 or 5 tomatoes
1 garlic clove, peeled
¼ cup white onion, roughly chopped
¼ tsp dried oregano
1/8 tsp ground cumin
1 tsp Kosher or sea salt, or to taste
1 tbsp safflower or corn oil
Toast guajillo chiles for about 20 seconds per side over an already hot pan or comal set over medium low heat. Be careful not to burn them or they will taste bitter.
Place toasted chiles, tomatoes and garlic in a pan covered with hot water and simmer for about 10 minutes until the guajillos are softened and tomatoes are cooked through. Place the chiles, tomatoes and garlic in the blender with about ½ cup of the cooking liquid, the onion, oregano, cumin and salt and puree until smooth. Strain the sauce.
Heat oil in a sauce pan set over medium high heat. Once hot, pour in the sauce, careful because it will jump a bit, and simmer for about 12 to 15 minutes, or until the sauce thickens and seasons. Taste for seasoning and add more salt if needed. Once cooled down, the sauce may be refrigerated for a couple weeks.
Quesadillas–the perfect marriage of heaven and earth, where the basic, simple tortilla meets the ecstasy of cheese. If you can find the right cheese, that is… So, where do you find great Mexican cheeses in the US? If you can’t find Oaxaca Cheese or Manchego, what can you use instead? What about Monterey Jack or Cheddar as a substitute?
In this episode I interview the fabulous Joe Yonan (who just came out with an equally fabulous cookbook!), who gives us a lot of cheesy advise.
Would it shock you to know that you don’t technically need to stuff cheese inside for it to qualify as an authentic Mexican quesadilla?
Plantain and Refried Bean Quesadillas
Quesadillas de Plátano Macho con Frijolitos Refritos
Makes 6 to 8, 5″ quesadillas.
Place the whole plantains in a large pot filled with boiling water. Simmer, partially covered, for 20 to 30 minutes, until they are thoroughly cooked. Remove from the water and let cool. Peel the plantains, slice, and place in a food processor along with the sugar. Process until smooth. If the dough seems to soft and runny, you may add some all purpose flour to thicken it a bit. You may also let it sit in the refrigerator, covered, for a half an hour so it will harden too.
Make round balls of about 1 to 2″. Press in between plastic rounds in a tortilla press or roll with a roller until you get a flat disk of about ¼”. Place about a tablespoon of refried beans right in the center and fold like a turnover. Press down along the edges so they will be tightly sealed.
In a large deep skillet set over medium heat, heat enough oil to have about an inch high. About 3 to 4 minutes later, when it is hot but not smoking, insert the quesadillas a few at a time. The oil should be bubbling around the quesadillas as you do. Let them fry, about 2 minutes on each side until nicely tanned and lightly crisped. Don’t let them brown too much. Remove them and place on a paper towel to drain excess of oil.
Serve with your favorite salsa.
Thanks to the amazing team at Cortez Brothers for editing this quick preview of the new show on PBS, take a peek!!!
Pati’s Mexican Table Cooking Show Preview: Take a Peek!
Ham and Cheese Sincronizadas with Flour Tortillas
Sincronizadas de Jamon con Queso
12 flour tortillas
Safflower or corn oil, optional
½ lb Mexican manchego or Chihuahua cheese, monterey jack, muenster, or light cheddar grated
½ lb or about 6 to 12 slices ham or turkey
Avocado slices, optional
Salsa of your choice
Heat a sauté pan or a comal over medium heat. You may add a light coat of oil to the pan if desired. Top as many tortillas as will fit into the pan or comal with a generous amount of shredded cheese and a slice of ham or turkey. Cover with a second tortilla. Toast until the bottom tortillas begin to achieve a nice tan and some freckles and the cheese begins to melt. Flip over and toast the other side. I like to wait until the cheese oozes out and crisps a little! Transfer to a plate and slice in half or quarters.
Serve with a salsa of your choice and slices of ripe avocado on the side.