PORK CARNITAS WITH CARAMELIZED ONIONS AND CHIPOTLE
From Cooking Light. Serve with jicama, roasted red peppers and avacado wrapped in soft corn or flour tortillas-or spoon over rice.
Provided by kitchenslave03
Categories Pork
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine 1st 4 ingredients in a large zip-top plastic bag; seal and shake to coat. Refrigerate 8 hours or overnight.
- Heat oil in a large nonstick skillet over med-high. Remove pork from bag. Add pork to pan; cook 10 min, browning on all sides. Remove from pan.
- Coat pan with cooking spray. Add onion and garlic; saute 5 min or til lightly browned. Stir in salt, cumin, and chile. Return pork to pan and add broth. Bring to a simmer; cover. Cook 2 hours or til very tender. Remove from heat and discard bay leaves. Stir in cilantro and juice.
Nutrition Facts : Calories 304, Fat 20, SaturatedFat 6.6, Cholesterol 80.5, Sodium 482.2, Carbohydrate 8.5, Fiber 1.2, Sugar 2.9, Protein 22.3
TAMALES DE CHILE ROJO (RED CHILE TAMALES WITH MEAT)
Tamales are often served with complementing salsas and soups, but Claudia Serrato serves her exquisite tamales de chile rojo - made with freshly ground nixtamalized blue corn and filled with tender, braised bison - plain, exactly as they are, with nothing else on the plate. The tamal is so deeply flavored, so perfumed with corn and chiles, that it doesn't need a thing to hold your attention. Eat these the day you steam them, when they're still piping with steam from the tamalera, and the next day, fry leftover unwrapped tamales in a hot pan for a perfect holiday breakfast.
Provided by Tejal Rao
Time 2h30m
Yield About 20 tamales
Number Of Ingredients 7
Steps:
- Sort through the husks to get 20 large ones and place in a large bowl, along with 10 additional smaller husks. Add enough boiling water to cover and weigh down with a plate to soak until softened, at least 30 minutes or up to 3 hours. Drain and wipe dry.
- Mix the harina de maíz nixtamalizado azul and baking powder in a large bowl and gradually add 1 1/2 cups broth while mixing and kneading with your hands. Add the remaining broth as needed to achieve a smooth dough that feels neither moist nor dry. It shouldn't stick to your fingers but should hold together in a single mass.
- Beat the vegetable shortening in a large bowl by hand or with an electric stand or handheld mixer on medium-high speed until it becomes very smooth and brighter in color, 3 to 5 minutes. Beat in the salt until incorporated. Add the masa by the handful and beat, on low speed if using an electric mixer, until evenly incorporated. Beat on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. The mixture should be the texture of buttercream. To see if the dough is ready, fill a small cup with water and drop in a 1/4 teaspoon dough. It should immediately rise and float.
- To assemble the tamales: Place a large corn husk on your work surface or in your hand. Using the back of a spoon or a small palette knife, spread about 1/3 cup masa (2 ounces) in a rectangle (about 5- by 6-inches) in the center, leaving a few inches empty on the long sides. Add 3 tablespoons meat filling (2 ounces) in a line down the center of the masa. Wrap the tamal: Hold the long sides of the husk and bring them together, so the masa meets in the center and encloses the filling, then fold those sides of the husk together over and around the enclosed filling. Fold the pointed end over the tamal to secure and place on a sheet pan. Repeat with the remaining ingredients, stacking the folded tamales on the pan.
- To steam the tamales: Place a few coins in the bottom of a tamalera or other deep steamer pot and add enough water to come to the bottom of the steamer insert and no higher so the water won't touch the tamales. The coins will stop clattering if your water runs low and let you know that you need to replenish with more hot water. Arrange the tamales upright in the steamer, open-side up, leaving a space in the center. The tamales should be touching. Cover the tops with the remaining corn husks, then cover the steamer with the lid. Bring the water to a boil and steam for 1 hour, pouring in more water through the empty center as needed.
- To test for doneness, remove one tamal, unwrap and cut through the center. There should be no raw masa remaining, and the tamal should peel away easily from the husk as you unwrap it. If not, continue steaming, checking for doneness every 15 minutes. When cooked, remove from the heat and let stand in the steamer for 15 minutes before serving. The tamales can be kept warm in the steamer off heat for up to an hour. Steamed tamales can be cooled completely, wrapped tightly, and frozen for up to 3 months. Thaw overnight in the refrigerator, then steam again in husks or unwrap and pan-fry until heated through, about 15 minutes.
CARAMELIZED RED BELL PEPPERS AND ONIONS
This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!
Provided by CROW
Categories Side Dish Vegetables Onion
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
- If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 9.4 g, Cholesterol 2.7 mg, Fat 4.6 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 12.6 mg, Sugar 4.8 g
CARAMELIZED ONIONS
These lightly golden onions have a delicate taste that complements green, beans, peas and almost any type of meat. Try them over steaks, on burgers, with pork chops and more. -Melba Lowery Rockwell, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings
Number Of Ingredients 4
Steps:
- In a large skillet, saute onions in oil over medium heat until tender, about 15 minutes. Stir in vinegar and brown sugar. Cook for 10 minutes longer or until onions are golden.
Nutrition Facts : Calories 136 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.
YUCATáN-STYLE PICKLED RED ONIONS
Zingy, crunchy, and colorful, this popular Mexican condiment complements anything from tacos to grilled meats. The lime acts as a preservative and also mellows out the sharp onion flavor, while the chile adds a welcome touch of heat.
Provided by Gabriela Cámara
Categories condiment
Time 2h5m
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a large jar, add sliced onions and about 2 teaspoons of salt. Cover and shake well. To the jar, add a splash of olive oil, cover, and shake again. Repeat with a splash of lime juice.
- Add a pinch of salt to the sliced habanero, then add to jar. Add remaining olive oil, lime juice, two big pinches of salt, and two big pinches of oregano. Shake one more time to fully combine. Refrigerate for at least 2 hours, but preferably 24, before using. (Store for up to two weeks in lidded jar in refrigerator.)
RED CHILE POZOLE
Pozole is a traditional Mexican stew typically made with pork or chicken, but this vegetarian version calls for a Plant-based Protein Starter from Pure Farmland® instead. You can serve this hearty dish, topped with cilantro, avocado, and radishes, for lunch or dinner.
Provided by Pure Farmland
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 6
Number Of Ingredients 20
Steps:
- Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.
- Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.
- Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.
- To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.
Nutrition Facts : Calories 399.8 calories, Carbohydrate 31 g, Fat 26.9 g, Fiber 6.6 g, Protein 13 g, SaturatedFat 2 g, Sodium 722.6 mg, Sugar 2 g
More about "redchileporktacoswithcaramelizedonions food"
RED CHILE PORK TACOS WITH CARAMELIZED ONIONS
From myrecipes.com
3/5 (2)Calories 304 per servingServings 4
- Combine first 3 ingredients; rub evenly over pork. Place pork on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until a thermometer registers 160° (slightly pink). Remove pork from oven; let sit 5 minutes before slicing.
- While pork cooks, heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion; cover and cook 10 minutes or until golden brown, stirring frequently. Uncover and cook 1 minute, stirring constantly.
- Fill each taco shell with about 2 ounces pork, 3 tablespoons sautéed onion, 1 tablespoon tomato, and 1 teaspoon green onions.
DINNER PLANS: TRANSFORM CARAMELIZED ONIONS INTO FOUR …
From thespruceeats.com
Estimated Reading Time 3 mins
RED CHILE PORK TACOS WITH CARAMELIZED ONIONS
From today.com
- Fruit Salsa:Combine 2 cups sliced banana, 1/2 cup diced pineapple, 1/4 cup chopped cilantro, 1 teaspoon brown sugar, 1/4 teaspoon salt, and 2 diced seeded jalapeno peppers.
RED CHILE PORK TACOS WITH CARAMELIZED ONIONS
From today.com
Author NBC Universal
USE CARAMELIZED ONIONS IN THESE DISHES, FOR TASTY RESULTS
From sodelicious.recipes
PICKLED RED ONIONS A LA YUCATECA - PATI JINICH
From patijinich.com
CARAMELIZED CAULIFLOWER TACOS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
SIMPLY THE BEST CARAMELIZED ONIONS - SOMETHING ABOUT SANDWICHES
From somethingaboutsandwiches.com
PICKLED RED ONIONS - EASY MEXICAN PICKLED ONIONS - OR WHATEVER …
From orwhateveryoudo.com
PICKLED ONIONS FOR MEXICAN DISHES (CARNITAS, FISH ... - FARM TO JAR …
From farmtojar.com
RED ONION SALSA WITH CHILES RECIPE | 24BITE® RECIPES
From 24bite.com
QUICK MEXICAN PICKLED ONIONS RECIPE - MUY DELISH
From muydelish.com
17 RECIPES ALL ABOUT CARAMELIZED ONIONS | SAVEUR
From saveur.com
25+ CARAMELIZED ONION RECIPES | EATINGWELL
From eatingwell.com
CARAMELISED RED ONIONS RECIPE | BATCH COOKING | TESCO REAL FOOD
From realfood.tesco.com
PULLED PORK CARNITAS QUESADILLAS | RECIPETIN EATS
From recipetineats.com
BEST CARAMELIZED ONIONS RECIPES | COMFORT FOOD | FOOD …
From foodnetwork.ca
10 BEST CIPOLLINI ONIONS RECIPES | YUMMLY
From yummly.com
RED CHILE PORK TAMALES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CROCK POT CARNITAS TACOS WITH RED CHILI SALSA - THE ROASTED ROOT
From theroastedroot.net
SLOW-ROASTED PORK WITH CARAMELIZED ONIONS AND CHIPOTLE
From southernfoodandfun.com
CAULIFLOWER TACOS WITH QUICK PICKLED RED ONIONS - FRESH OFF THE GRID
From freshoffthegrid.com
CARAMELIZED ONIONS - THE PANICKED FOODIE
From thepanickedfoodie.com
CARNITAS WITH PICKLED ONIONS RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
BALSAMIC ROASTED RED ONIONS - A FOODCENTRIC LIFE
From afoodcentriclife.com
HOW TO MAKE PICKLED RED ONIONS | AUTHENTIC MEXICAN FOOD RECIPES
From mexicoinmykitchen.com
RED CHILE PORK TACOS WITH CARAMELIZED ONIONS - MEXICAN RECIPES
From fooddiez.com
PICKLED RED ONIONS | IT'S ONLY FOOD W/ CHEF JOHN POLITTE - YOUTUBE
From youtube.com
BUFFET | TAJPALACETANDOOR.COM | TAJ PALACE INDIAN CUISINE
From tajpalacetandoor.com
30-MINUTE MEXICAN PICKLED ONIONS | COOKING ON THE RANCH
From highlandsranchfoodie.com
HOW TO CARAMELIZE ONIONS {EASY RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
8 FOODS YOU MUST EAT IN NEW CALEDONIA - CULTURE TRIP
From theculturetrip.com
QUICK MEXICAN PICKLED RED ONIONS RECIPE - EASY AND DELISH
From easyanddelish.com
CARAMELIZED ONIONS - RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CARAMELIZED RED ONIONS WITH MERLOT - TASTE AS YOU GO
From tasteasyougo.com
YUCATAN-STYLE PICKLED RED ONIONS – FOOD NETWORK KITCHEN
From foodnetwork.com
FOOD.COM
From food.com
WHICH ONION SHOULD I USE FOR MEXICAN RECIPES?
From mexicanplease.com
CARNITAS WITH PICKLED RED ONIONS - OH SWEET BASIL
From ohsweetbasil.com
FRENCH ONION CROQUE MADAME - CTV
From more.ctv.ca
CARAMELIZED ONION BAKED CHEESE TORTELLINI - MEAL KIT DELIVERY
From makegoodfood.ca
SWEET CHILI CARAMELIZED ONION BREAKFAST TACOS - | WORLD FOOD …
From worldfoodnetwork.ca
HOW TO MAKE THE BEST CARAMELIZED ONIONS | WHOLESOME YUM
From wholesomeyum.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love