CRISPY POBLANO CHILES STUFFED WITH BLACK BEAN, PORK, CHEESE YELLOW RICE, AND "BANDERA (MEXICAN FLAG)" SAUCE
Provided by Ming Tsai
Time 1h50m
Yield 4 servings
Number Of Ingredients 36
Steps:
- Preheat a fryer to 375 degrees F.
- In a small saute pan coated lightly with oil, saute the black beans and garlic until soft, add the jalapenos, serranos, and saute 2 minutes, add the pork and cook about 8 to 10 minutes on low heat or until cooked through. Set aside and let cool.
- Add the chopped cilantro and cheese. Stuff each chile full. Dip each one in the tempura batter and fry until golden brown, about 4 to 5 minutes. Season lightly with salt and pepper.
- Plating: On a large plate, ladle each half with the red and green sauces, yin-yang-like, if possible. Place a small mound of rice in the middle of the plate. Top with a poblano chile, drizzle with cilantro crema, and garnish with a cilantro sprig.
- In a large bowl, mix the cornmeal, and rice, and whisk in the soda until a pancake batter consistency is achieved.
- Transfer all ingredients to a blender and puree until smooth. Season with salt and pepper.
- In a saucepan, coated lightly with oil, add the onions and garlic and sweat until soft. Add the jalapenos, bell pepper, cinnamon, season, and stock. Reduce by 50 percent then transfer to a blender. Puree until smooth and check for seasoning.
- Mix all ingredients together and refrigerate until needed.
ROASTED GARLIC AND CHILE-CRUSTED PORK LOIN
Steps:
- Squeeze the roasted garlic pulp from each clove into a bowl. Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil and make a wet rub.
- Stab holes into the pork loin and insert a quarter of a garlic clove into each. Massage the wet rub all over the meat, pushing some of it in between the two loins. Do this ahead, cover, and refrigerate overnight for maximum flavor penetration.
- Fire up the grill, mounding a hot coal bed on one side. Just before grilling, season the meat all over with the salt and a grinding of black pepper.
- Set the meat directly over the coals to sear for 2 minutes, making sure to scrape onto the roast any of the coating rub stuck to the plate it was setting on. Sear the remaining 3 sides for 2 minutes each. Push the meat to the other side of the grill, away from the coals. Cover the grill and adjust the heat so that it's from 325 to 350 degrees F inside. Roast for about 1 hour, till the meat reaches an internal temperature of 150 degrees F. Pull the roast off the grill and let it rest for 15 minutes.
- Carve and serve immediately, or let it cool completely and then slice for sandwiches.
CARNE ADOVADA: NEW MEXICO RED CHILE PORK STEW
Steps:
- Preheat oven to 350 F.
- Cook the pork, undisturbed, until each piece is browned well on one side, about 3 minutes.
Nutrition Facts : Calories 714 kcal, Carbohydrate 16 g, Cholesterol 195 mg, Fiber 8 g, Protein 56 g, SaturatedFat 17 g, Sodium 1131 mg, Sugar 3 g, Fat 48 g, ServingSize About 6 servings, UnsaturatedFat 0 g
SOUTHWEST STYLE SPANISH OKRA
For the ZWT 5 Texmex/Mexico/Southwest region Times are approximate From the website www.southwestcuisine.com This delicious side dish can be prepared up to 24 hours ahead. Refrigerate, covered, until ready to reheat and serve. If fresh okra is unavailable or too costly, use frozen okra. You can also substitute canned whole tomatoes if fresh are too expensive. Be sure to drain tomatoes well before adding. Pre - Prepared Items for even Faster Serving Times This delicious side dish can be prepared up to 24 hours ahead. Refrigerate, covered, until ready to reheat and serve. NOTE: After reading reviews you may want to omit the water and add some garlic. I have not been able to make this yet since we have not seen okra at the store yet.
Provided by wicked cook 46
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim and discard stem ands of okra. Cut okra into 1/4-inch slices. Dice tomatoes.
- Melt butter in a skillet. Add okra, tomatoes and onion. Cook, stirring occasionally, until onion is tender, about 5 minutes.
- Add salt, chili powder and water to okra mixture in skillet; mix well.
- Cover; cook until vegetables are tender and mixture has thickened, about 30 minutes.
Nutrition Facts : Calories 120.9, Fat 9.4, SaturatedFat 5.6, Cholesterol 22.9, Sodium 731.5, Carbohydrate 9.4, Fiber 3.7, Sugar 3.9, Protein 2.2
POLLO RANCHO LUNA - RANCHO LUNA'S CHICKEN
I have brought this recipe with me, from the time we left Cuba in 1959 - the year that dreaded man took over - and ruined the country, as we can see now - some 40 odd years later. It is typical of the chicken dishes served all over Miami now.
Provided by Manami
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Heat 3 tablespoons of the oil in a medium skillet over medium heat.
- Add one chopped onion and saute, 2-3 minutes.
- Add the garlic and saute for 1 minute longer.
- Set aside.
- In a separate medium bowl, combine the remaining onion, orange juice, lemon juice and wine.
- Season with salt, pepper and bay leaf.
- Add the heated onion & garlic oil and mix well.
- Place chicken pieces in a 9x13 inch baking dish and pour the juice mixture over the chicken, coating well.
- Add onion slices and sliced olives.
- Bake for 1 hour, basting oaccasionally with the sauce.
- Garnish with parsley leaves, if desired.
Nutrition Facts : Calories 748.6, Fat 55, SaturatedFat 12.7, Cholesterol 172.5, Sodium 166, Carbohydrate 16.1, Fiber 1.4, Sugar 7, Protein 44.2
CARNE ADOVADA (RED CHILE AND PORK STEW)
My aunt brought me a trunk load of dried red chiles and chile powder so I have been finding recipes to use them up. This was delicious a bit spicy so make sure you can take some heat before giving this one a try - or you might sub some of the New Mexico Chile Powder for California Chile powder. This makes great burritos with beans and sour cream.
Provided by cookiedog
Categories Stew
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Heat 2 tablespoons oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and garlic and cook, stirring, until onions are golden, about 6 minutes. Remove from heat and transfer onions and garlic to a bowl with a slotted spoon.
- In a large bowl, stir together flour, salt, cumin, and pepper. Add pork and toss to coat. Return pot to medium-high heat, add remaining 1 tablespoons oil, and, working in batches, lightly brown meat on all sides, 5 to 7 minutes per batch. Transfer meat to a separate bowl as you go.
- Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick- I added some of the broth at this point to keep the chile from burning). Add the rest of the broth, stirring to loosen browned bits from bottom of pot. Whirl sauce in a blender until smooth. Return sauce to pot and add bay leaf and reserved pork (I also added the pork bone).
- 4. Cover pot, put in oven, and cook 1 hour. Set lid slightly ajar and cook until pork is fork-tender, about 1 hour more. Remove bay leaf and season with additional salt before serving.
SESAME-CHEESE CRISPIES
Posting for ZWT 5 Texmex/ Mexico/ Southwest region This is from a southwestcuisne website Times are approximate You can prepare these snacks up to 5 days ahead. Refrigerate in an airtight container For a spicy twist, use Pepper Jack cheese in place of the cheddar cheese.
Provided by wicked cook 46
Categories Tex Mex
Time 30m
Yield 56 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350˚F.
- Mix flour, salt and cayenne pepper in a medium bowl.
- Cut in margarine with a pastry blender or two knives until coarse crumbs form.
- Add Cheddar, cereal and sesame seeds to bowl; mix well.
- Divide dough in half. Shape each half into a log on waxed paper. Slice dough into 1/2-inch discs.
- Arrange discs on baking sheets.
- Bake until crispies are firm and golden, about 15 minutes.
Nutrition Facts : Calories 77.1, Fat 5.6, SaturatedFat 1.9, Cholesterol 6.4, Sodium 93.9, Carbohydrate 4.5, Fiber 0.2, Sugar 0.1, Protein 2.2
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