Here is my version of carnitas, it is sort of a Mexican/ French version.
Carnitas
Ingredients
4 lbs pork loin cut into two inch cubes
1/2 lb of bacon
2 medium onions large chopped
4 stalks of celery chopped into 3 inch pieces
2 red peppers cut into strips
1 cup of dried apricots
1 large orange, cut into quarters
6 whole cloves of garlic
2 teaspoon cumin seeds
2 teaspoons dried thyme
2 teaspoon dried oregano
2 dried bay leaves
Salt
Salsa of choice
Corn tortillas
Directions
In a large ceramic bowl place pork and set aside.
In a skillet of high heat place all the dried spices and seeds, heat for about a minute. Remove from heat and either grind is a coffee grinder or the old fashion way in a mortar and pestle. Sprinkle over pork with the salt and toss. Make sure all the pork has been covered by the spices. Cover and let set for at least 2 hours, the longer the better.
In a large deep skillet or dutch oven render off the bacon. Remove once crisp: the bacon is now done with its task and you can save it the crisp bacon for another dish. Now you need about a cup of fat remaining in the pan. If you are a little shy make it up with butter. Now add the pork, onions, garlic, celery, pepper, apricots and oranges to the skillet. Brown the pork on all sides. then reduce the heat to low and cover and simmer for about am hour and half. 45 minutes in remove the garlic, celery, pepper and onions.
Now uncover, remove the oranges and apricots and cook until the meat crisps up and the juices are gone. Do not over cook, you just want the outer edges crisp and the center of the meat tender.
Serve of tortillas and with your salsa of choice. I like to add some fresh sliced onions and fresh cilantro to the tortillas as well.
Enjoy Cooking
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Monday, December 20, 2010
Wednesday, November 17, 2010
Pork Stew
I got the idea for this stew after having a french version a few years ago, only it need a bit more of kick so i went south of the boarder with it. Some time i can find some of the veggies in this stew but you can easily swap out more common veggies if you can not find the Mexican ones.
Mexican Pork Stew
Ingredients
2 pounds of pork shoulder cut into about 1 inch cubes
2 pounds of Chayote squash, peeled, seeded and sliced - if you can not find this swap it out for potatoes
2 pounds of lime beans , i some time use green beans as well - you could use red or black beans but it is really about the green color that is needed in the stew
2 red onions, halved and sliced
4 cobs of corn sliced into 1 inch medallions
1 to 2 Jalapeno diced
3 sprigs of fresh oregano
2 sprigs of epazote
1 1/2 teaspoon of cumin seeds
1 teaspoon yellow mustard seeds
1 teaspoon black pepper corns
Salt and pepper to taste
Directions
This is really simple and is done in one pot.
In a large soup pot place pork and cover with water to about 1 inch above the meat. Add the cumin and mustard seeds and the pepper corns, bring to a boil then reduce to a simmer, cover and cook for about 1 1/2 hours or until meat is very tender. Skim off excess fat during the cooking process.
Once meat is tender add the squash and beans and simmer for an additional 15 to 20 minutes or until squash and beans are tender. Now add the balance of the ingredients and simmer for 15 more minutes.
Serve with corn tortillas.
Enjoy cooking
Mexican Pork Stew
Ingredients
2 pounds of pork shoulder cut into about 1 inch cubes
2 pounds of Chayote squash, peeled, seeded and sliced - if you can not find this swap it out for potatoes
2 pounds of lime beans , i some time use green beans as well - you could use red or black beans but it is really about the green color that is needed in the stew
2 red onions, halved and sliced
4 cobs of corn sliced into 1 inch medallions
1 to 2 Jalapeno diced
3 sprigs of fresh oregano
2 sprigs of epazote
1 1/2 teaspoon of cumin seeds
1 teaspoon yellow mustard seeds
1 teaspoon black pepper corns
Salt and pepper to taste
Directions
This is really simple and is done in one pot.
In a large soup pot place pork and cover with water to about 1 inch above the meat. Add the cumin and mustard seeds and the pepper corns, bring to a boil then reduce to a simmer, cover and cook for about 1 1/2 hours or until meat is very tender. Skim off excess fat during the cooking process.
Once meat is tender add the squash and beans and simmer for an additional 15 to 20 minutes or until squash and beans are tender. Now add the balance of the ingredients and simmer for 15 more minutes.
Serve with corn tortillas.
Enjoy cooking
Tuesday, November 16, 2010
Mexican Meatballs
Well I sort of came up with this as an alternative to my Swedish meat ball recipe: only this one is much easier to take and does not take as much time to prepare. I was thinking I like the flavors in meat tacos but wouldn’t it be great in a meat ball sub sometimes too, or as an app at a dinner party without the mess of a taco.
I have served this many times at our cabin and our friends cabin.
I hope you like it.
Mexican meatballs
Ingredients
2 tablespoons olive oil
2 medium red onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeded and finely chopped
2 pound ground pork
1 cup dry panko bread crumbs
2 large eggs
2 teaspoons kosher salt
1/2 teaspoon black pepper
2 teaspoon ground cumin
1 teaspoon of ground yellow mustard
4 sprigs of fresh oregano – leaves removed from stems
6 cups of Fresh Salsa – there is a recipe on this blog for Rancho Salsa, this is what I use.
Corn tortillas or a nice baguette and fresh grated cheese
Heat oven to 400° F.
In a skillet over medium high heat place the olive oil and the onions and cook until soft. Remove from heat add garlic, jalapenos and the fresh oregano and set aside.
In a small bowl whisk together the eggs and the spices. Once the onions mixture has cooled add the onions to the eggs. The onions must be cooled you do not want to scramble the eggs.
In a large bowl place the pork and break it up with your hands. Next add the egg mixture to pork and using hands combine all the ingredients. Lastly add the bread crumbs and kneed the mixture. Once combined, form into 1 inch balls and place on a parchment line cookie sheet. Yes you are going to bake them. Place in the oven for about 15 to 20 minutes or until the meatballs have started to brown and firm up. Remove the meatballs from oven and place them in a deep baking dish and cover with 4 cups of salsa and return to oven to bake for an additional 10 minutes. Remove from oven and serve with either Corn tortillas and the additional salsa or place on a baguette and cover with cheese to make a Mexican meatball sub.
If serving at a dinner party as an app, I have removed the meatballs from the baking dish and placed them on toothpicks and placed the on a platter with additional salsa.
Enjoy Cooking
I have served this many times at our cabin and our friends cabin.
I hope you like it.
Mexican meatballs
Ingredients
2 tablespoons olive oil
2 medium red onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeded and finely chopped
2 pound ground pork
1 cup dry panko bread crumbs
2 large eggs
2 teaspoons kosher salt
1/2 teaspoon black pepper
2 teaspoon ground cumin
1 teaspoon of ground yellow mustard
4 sprigs of fresh oregano – leaves removed from stems
6 cups of Fresh Salsa – there is a recipe on this blog for Rancho Salsa, this is what I use.
Corn tortillas or a nice baguette and fresh grated cheese
Heat oven to 400° F.
In a skillet over medium high heat place the olive oil and the onions and cook until soft. Remove from heat add garlic, jalapenos and the fresh oregano and set aside.
In a small bowl whisk together the eggs and the spices. Once the onions mixture has cooled add the onions to the eggs. The onions must be cooled you do not want to scramble the eggs.
In a large bowl place the pork and break it up with your hands. Next add the egg mixture to pork and using hands combine all the ingredients. Lastly add the bread crumbs and kneed the mixture. Once combined, form into 1 inch balls and place on a parchment line cookie sheet. Yes you are going to bake them. Place in the oven for about 15 to 20 minutes or until the meatballs have started to brown and firm up. Remove the meatballs from oven and place them in a deep baking dish and cover with 4 cups of salsa and return to oven to bake for an additional 10 minutes. Remove from oven and serve with either Corn tortillas and the additional salsa or place on a baguette and cover with cheese to make a Mexican meatball sub.
If serving at a dinner party as an app, I have removed the meatballs from the baking dish and placed them on toothpicks and placed the on a platter with additional salsa.
Enjoy Cooking
Wednesday, September 8, 2010
Pork Empanadas
It is time to break from soups, i will come back to them, but for now here is a great dish that stores well that it can be made ahead to serve during the week.
Pork Empanadas
Ingredients
The wrappers
1 cup unbleached flour
2 cup yellow cornmeal
2 sticks unsalted butter, chopped into small pieces
8 oz cream cheesed, chilled and diced small
touch of salt
Filling
1 pounded of pork, cut into cubes
1 onion, minced
4 cloves of garlic, minced
2 jalapeno, minced
1 fresh bay leaf
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground yellow mustard
2/3 cup of diced dried apricots
8 oz cream cheese
1/3 cup diced red pepper
1/4 almonds, minced
4 green onions, minced
1/2 cup cilantro, chopped and stems removed
1 bottle of dark beer, 12 oz
salt & pepper to taste
1 egg
2 table spoons of water
Directions
Wrappers
Place all dried ingredients in food processor and pulse to combine, next add butter and cream cheese and turn processor on until the ingredients form into a ball. Shape dough into a disk, wrap in plastic and chill for at least an hour.
Filling
In a large skillet place pork, beer, onions, garlic jalapenos and spices, bring to a boil then reduce heat and simmer for about 15 minutes. Next add the apricots and cook for an additional 15 minutes. Remove from heat and let cool to warm.
Transfer to food processor once warm, remove bay leaf, and process until coarsely chopped. Remove from processor and set aside.
Next in the food processor add cream cheese, red peppers, almonds, green onions and cilantro, salt and pepper to taste; and pulse to combine. Next add the pork and pulse to incorporate.
Preheat oven to 375 degrees
Remove wrapper pastry from fridge and cut into quarters
On a floured surface, roll out each quarter, into about 1/8 inch thick dough and cut into as many 5 inch square as you can. Repeat with the balance of the dough.
Place about 1/4 cup of filling into each square, fold over into a triangle and seal edges with a fork. Place on a parchment cookie sheet, whisk egg and water together and wash each of the empanadas.
Bake in the oven for about 25 to 30 minutes or until lightly brown.
Serve warm
Enjoy cooking
Pork Empanadas
Ingredients
The wrappers
1 cup unbleached flour
2 cup yellow cornmeal
2 sticks unsalted butter, chopped into small pieces
8 oz cream cheesed, chilled and diced small
touch of salt
Filling
1 pounded of pork, cut into cubes
1 onion, minced
4 cloves of garlic, minced
2 jalapeno, minced
1 fresh bay leaf
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground yellow mustard
2/3 cup of diced dried apricots
8 oz cream cheese
1/3 cup diced red pepper
1/4 almonds, minced
4 green onions, minced
1/2 cup cilantro, chopped and stems removed
1 bottle of dark beer, 12 oz
salt & pepper to taste
1 egg
2 table spoons of water
Directions
Wrappers
Place all dried ingredients in food processor and pulse to combine, next add butter and cream cheese and turn processor on until the ingredients form into a ball. Shape dough into a disk, wrap in plastic and chill for at least an hour.
Filling
In a large skillet place pork, beer, onions, garlic jalapenos and spices, bring to a boil then reduce heat and simmer for about 15 minutes. Next add the apricots and cook for an additional 15 minutes. Remove from heat and let cool to warm.
Transfer to food processor once warm, remove bay leaf, and process until coarsely chopped. Remove from processor and set aside.
Next in the food processor add cream cheese, red peppers, almonds, green onions and cilantro, salt and pepper to taste; and pulse to combine. Next add the pork and pulse to incorporate.
Preheat oven to 375 degrees
Remove wrapper pastry from fridge and cut into quarters
On a floured surface, roll out each quarter, into about 1/8 inch thick dough and cut into as many 5 inch square as you can. Repeat with the balance of the dough.
Place about 1/4 cup of filling into each square, fold over into a triangle and seal edges with a fork. Place on a parchment cookie sheet, whisk egg and water together and wash each of the empanadas.
Bake in the oven for about 25 to 30 minutes or until lightly brown.
Serve warm
Enjoy cooking
Monday, September 6, 2010
Black Bean Soup
More soups, it has been quite chilly here in the evenings which makes me want to make soups. This recipe is pretty simple, I had a version of this soup at a place in NYC and i went home and recreated it. Now you can do the long way, by buying the beans, soaking them, then simmering them to get them ready for the soup. Or you can just buy the cans of black beans and have this nice soup in a few minutes verse hours,
Black Bean Soup
Ingredients
about a cup of roast pork left over from another meal, cut into nice size chunks
or you can use about a cup of pancetta, diced
1 table spoon olive oil
1 red onion diced, on the small size
1 jalapeno diced
5 cloves or garlic
1 teaspoon ground cumin
1/2 teaspoon ground mustard
2 sprigs of fresh oregano, leaves removed from the stem
3 cans of black beans, 15oz size, or 16oz what ever you can find, drained
5 cups of water, less if you want a thicker soup
1/2 cup cilantro chopped and stems removed
Zest of one lime
salt and pepper to taste.
Directions
In a deep pot over medium high heat, brown the pork or pancetta. Once browned remove from pan. Now add the olive oil and the onions and reduce heat to medium. saute until soft, about 2 minutes. Next add the jalapeno, oregano and the garlic and stir for 1 minute. Now add all the spices and stir for an additional minute. Add beans to the pot, along with the water and simmer for about 20 minutes. Toss in cilantro.
Now ladle soup into a blender and blend until smooth. To serve, place the browned meat at the bottom of the bowls, spoon in soup and finish with some cilantro and lime zest.
Enjoy cooking
Black Bean Soup
Ingredients
about a cup of roast pork left over from another meal, cut into nice size chunks
or you can use about a cup of pancetta, diced
1 table spoon olive oil
1 red onion diced, on the small size
1 jalapeno diced
5 cloves or garlic
1 teaspoon ground cumin
1/2 teaspoon ground mustard
2 sprigs of fresh oregano, leaves removed from the stem
3 cans of black beans, 15oz size, or 16oz what ever you can find, drained
5 cups of water, less if you want a thicker soup
1/2 cup cilantro chopped and stems removed
Zest of one lime
salt and pepper to taste.
Directions
In a deep pot over medium high heat, brown the pork or pancetta. Once browned remove from pan. Now add the olive oil and the onions and reduce heat to medium. saute until soft, about 2 minutes. Next add the jalapeno, oregano and the garlic and stir for 1 minute. Now add all the spices and stir for an additional minute. Add beans to the pot, along with the water and simmer for about 20 minutes. Toss in cilantro.
Now ladle soup into a blender and blend until smooth. To serve, place the browned meat at the bottom of the bowls, spoon in soup and finish with some cilantro and lime zest.
Enjoy cooking
Sunday, September 5, 2010
Chicken Posole
I received an email requesting this soup. It is actually quite easy to make, there is just allot of steps. When making this soup you can actually go in a few different directions. I took me a while to master my basic chicken soup recipe and then i took it to the Posole, which is traditional made with pork. But lets get started;
Chicken Posole
Ingredients
1 4lb whole chicken
4 leg and thigh quarters
4 medium onions - two quartered leaving the root attached and 2 diced
8 stalks of celery, 4 quartered and 4 diced
3 to 4 poblano peppers, diced
8 sprigs of Italian parsley
3 to 4 jalapenos minced
12 to 18 mini sweet peppers, cut into quarter rings
1 medium Jicama shredded
4 15oz cans hominy, drained
6 cloves or garlic minced
1 1/2 table spoons of cumin seeds
1 table spoon fennel seeds
2 table spoons ground cumin
1 table spoon chili powder
1/2 cayenne pepper
2 table spoon oregano
3 limes, zest and juiced
6 radishes, shredded
1/2 red Cabbage shredded
bunch of fresh cilantro, chopped stems removed
salt & pepper to taste
Directions
Place quartered onions & celery, parsley, funnel and cumin seeds, all of the chicken, salt and pepper in a large soup pot. Add water until chicken is covered, bring to a boil, then reduce heat, cover and simmer for about an hour or so, or until chicken falls of the bone. Once at this point remove chicken and let cool so that you can shredded it. Now at this point you can either strain the stock to remove the cooked veggies or what i do is used a wonton screen to just scoop at the onions, celery and parsley and any small bones that fell off the chicken.
Next add the balance of the ingredients with the exception of the radishes, cabbage and cilantro. Cover and simmer for an additional 45 minutes. Also once chicken has cooled enough to shredded add that to the pot as well. Taste for time to time and adjust seasonings per taste.
Once you are close to the end of the cooking place the cabbage and radishes in the bottom of soup bowls. Ladle the soup on top and sprinkle with the cilantro and serve with tortilla chips.
If you are going to freeze the soup for later, you can add the cabbage to the cooled soup prior to freezing, but i would not add the radishes or cilantro.
Now as stated up until the cooking of the chicken you have chicken soup, you can omit all the Mexican spices and add noodles, carrots and the like and you have a nice chicken soup.
Enjoy Cooking
Chicken Posole
Ingredients
1 4lb whole chicken
4 leg and thigh quarters
4 medium onions - two quartered leaving the root attached and 2 diced
8 stalks of celery, 4 quartered and 4 diced
3 to 4 poblano peppers, diced
8 sprigs of Italian parsley
3 to 4 jalapenos minced
12 to 18 mini sweet peppers, cut into quarter rings
1 medium Jicama shredded
4 15oz cans hominy, drained
6 cloves or garlic minced
1 1/2 table spoons of cumin seeds
1 table spoon fennel seeds
2 table spoons ground cumin
1 table spoon chili powder
1/2 cayenne pepper
2 table spoon oregano
3 limes, zest and juiced
6 radishes, shredded
1/2 red Cabbage shredded
bunch of fresh cilantro, chopped stems removed
salt & pepper to taste
Directions
Place quartered onions & celery, parsley, funnel and cumin seeds, all of the chicken, salt and pepper in a large soup pot. Add water until chicken is covered, bring to a boil, then reduce heat, cover and simmer for about an hour or so, or until chicken falls of the bone. Once at this point remove chicken and let cool so that you can shredded it. Now at this point you can either strain the stock to remove the cooked veggies or what i do is used a wonton screen to just scoop at the onions, celery and parsley and any small bones that fell off the chicken.
Next add the balance of the ingredients with the exception of the radishes, cabbage and cilantro. Cover and simmer for an additional 45 minutes. Also once chicken has cooled enough to shredded add that to the pot as well. Taste for time to time and adjust seasonings per taste.
Once you are close to the end of the cooking place the cabbage and radishes in the bottom of soup bowls. Ladle the soup on top and sprinkle with the cilantro and serve with tortilla chips.
If you are going to freeze the soup for later, you can add the cabbage to the cooled soup prior to freezing, but i would not add the radishes or cilantro.
Now as stated up until the cooking of the chicken you have chicken soup, you can omit all the Mexican spices and add noodles, carrots and the like and you have a nice chicken soup.
Enjoy Cooking
Monday, August 16, 2010
Fish Tacos
Micheal's sister make a very good fish taco but i think these come very close.
Fish Taco
Ingredients
4 fillets of white fish, i use cat fish
1 cup panko breadcrumbs
1/2 cup flour
1/2 teaspoon cayenne pepper
1 1/2 teaspoons ground cumin
1 teaspoon ground mustard
salt and pepper to taste
2 limes, zest and juiced
3 table spoons olive oil mayo
2 cup shredded red cabbage
1 cup shredded jack cheese
corn tortillas
Salsa - see recipes posted earlier
Safflower oil
Directions
Warm oven, cover a baking sheet with a wire rack.
Cut fish in one inch wide strips and salt and pepper to taste.
in a shallow dish mix together the panko, flour, dried spices and lime zest.
In another shallow dish whisk together the mayo and lime juice.
Soak each side of fish in the mayo mixture; next dreg fish in the breading mixture so that fish in completely coated. Let fish rest a few minutes prior to frying.
Place a large skillet over high heat. Fill the skillet with about 1/8 inch of oil. Once oil is nice and hot place a few pieces of fish in at a time. Fry for about a minute or two on each side. Transfer to the wire rack and place in the oven to keep warm while you fry the rest of the fish. Also place the tortillas in a damp towel in the warm oven at the start of the cooking process. I place about six tortillas per towel.
Once all cooked, place on a serving platter. Place the cabbage, cheese and salsa in serving bowls, do not forget the warm tortillas; this way each person can make their own tacos. Or you can make the up and place in a Taco serving rack on the table.
I also make a quick mayo to also serve with the tacos, you need;
4 table spoons of mayo
1 teaspoon ground cumin
1/2 teaspoon ground mustard
1 jalapeno minced
2 table spoons of minced red onion
2 table spoon lime zest
Whisked together all ingredients and chill for about an hour before serving with the Fish Tacos.
Fish Taco
Ingredients
4 fillets of white fish, i use cat fish
1 cup panko breadcrumbs
1/2 cup flour
1/2 teaspoon cayenne pepper
1 1/2 teaspoons ground cumin
1 teaspoon ground mustard
salt and pepper to taste
2 limes, zest and juiced
3 table spoons olive oil mayo
2 cup shredded red cabbage
1 cup shredded jack cheese
corn tortillas
Salsa - see recipes posted earlier
Safflower oil
Directions
Warm oven, cover a baking sheet with a wire rack.
Cut fish in one inch wide strips and salt and pepper to taste.
in a shallow dish mix together the panko, flour, dried spices and lime zest.
In another shallow dish whisk together the mayo and lime juice.
Soak each side of fish in the mayo mixture; next dreg fish in the breading mixture so that fish in completely coated. Let fish rest a few minutes prior to frying.
Place a large skillet over high heat. Fill the skillet with about 1/8 inch of oil. Once oil is nice and hot place a few pieces of fish in at a time. Fry for about a minute or two on each side. Transfer to the wire rack and place in the oven to keep warm while you fry the rest of the fish. Also place the tortillas in a damp towel in the warm oven at the start of the cooking process. I place about six tortillas per towel.
Once all cooked, place on a serving platter. Place the cabbage, cheese and salsa in serving bowls, do not forget the warm tortillas; this way each person can make their own tacos. Or you can make the up and place in a Taco serving rack on the table.
I also make a quick mayo to also serve with the tacos, you need;
4 table spoons of mayo
1 teaspoon ground cumin
1/2 teaspoon ground mustard
1 jalapeno minced
2 table spoons of minced red onion
2 table spoon lime zest
Whisked together all ingredients and chill for about an hour before serving with the Fish Tacos.
Friday, July 30, 2010
Mexican Egg Rolls
I was going through all the recipes for the cook book and i though this would be fun to post today. I was asked early in the book process that i need a recipe that would go along with my wontons, and like the wonton the filling is not traditional to the egg roll.
Mexican Egg Rolls
Ingredients
1/2 lb of ground pork
1 medium onion diced
4 gloves of garlic diced
1 red pepper diced
1/2 cup of fresh cilantro chopped stems removed
1 jalapeno minced
1 lime, zest and juice
2 table spoons of olive oil
3 sprigs of fresh oregano, leaves removed from stems
8 oz of Queso Fresco cheese diced
1 15oz can of re-fried pinto beans
1 teaspoons ground cumin
1/2 teaspoon ground mustard
1/2 teaspoon cardamon
1/4 teaspoon cayenne pepper
1 1lbd package of egg roll wrappers
Directions
Bring deep fryer to 350 degrees
In large skillet over medium to high heat add olive oil and onions and cook until tender
Add pork, red pepper and garlic to skillet stir until pork is cooked through and peppers are tender.
Remove from heat and add jalapeno and the dried spices, stir to combined.
In a medium bowl add pinto beans and lime zest and juice, stir to combine
Now add cheese, cilantro and oregano to mixture, stir to combine
Drain pork mixture and add to the beans and cheese, mix well.
On a wooden cutting board place a small prep bowl full of room temp water and have some paper towels handy
Place an egg roll wrapper in front of you on the cutting board in a diamond shape.
Place two table spoons of the filling just below the center of the wrapper towards you. Fold over the point that is closest to to you towards the center tucking in the point under the filling, now fold the side points towards the center over the point you just tucked in. Dab you finger in the water and run it long the remaining point of the wrapper and roll the egg roll towards that point to seal the egg roll.
Repeat until all the filling has been used.
Note: Place the finished uncooked egg rolls on wax paper it will be make it easier to handle when it comes time to fry them.
When frying the egg rolls place only a few in the deep fryer at a time. Leave in the fryer about 2 to 3 minutes or until the egg rolls are a deep golden brown. Like everything the length of time in the fryer can depend on allot of factors so the time will vary on how long the eggs roll are in the fryer.
Once egg roll are removed from fryer place on paper towels.
Serve warm with a nice home made salsa.
A variation on the above egg roll, the Mexican Veggie Roll.
Substitute the pork for 1/2 cups of red cabbage and add 1/2 cup of corn to the ingredients. Cook the corn with the onions, peppers and garlic. And follow the same directions above to make the egg rolls.
Next post on Sunday night
Enjoy cooking
Mexican Egg Rolls
Ingredients
1/2 lb of ground pork
1 medium onion diced
4 gloves of garlic diced
1 red pepper diced
1/2 cup of fresh cilantro chopped stems removed
1 jalapeno minced
1 lime, zest and juice
2 table spoons of olive oil
3 sprigs of fresh oregano, leaves removed from stems
8 oz of Queso Fresco cheese diced
1 15oz can of re-fried pinto beans
1 teaspoons ground cumin
1/2 teaspoon ground mustard
1/2 teaspoon cardamon
1/4 teaspoon cayenne pepper
1 1lbd package of egg roll wrappers
Directions
Bring deep fryer to 350 degrees
In large skillet over medium to high heat add olive oil and onions and cook until tender
Add pork, red pepper and garlic to skillet stir until pork is cooked through and peppers are tender.
Remove from heat and add jalapeno and the dried spices, stir to combined.
In a medium bowl add pinto beans and lime zest and juice, stir to combine
Now add cheese, cilantro and oregano to mixture, stir to combine
Drain pork mixture and add to the beans and cheese, mix well.
On a wooden cutting board place a small prep bowl full of room temp water and have some paper towels handy
Place an egg roll wrapper in front of you on the cutting board in a diamond shape.
Place two table spoons of the filling just below the center of the wrapper towards you. Fold over the point that is closest to to you towards the center tucking in the point under the filling, now fold the side points towards the center over the point you just tucked in. Dab you finger in the water and run it long the remaining point of the wrapper and roll the egg roll towards that point to seal the egg roll.
Repeat until all the filling has been used.
Note: Place the finished uncooked egg rolls on wax paper it will be make it easier to handle when it comes time to fry them.
When frying the egg rolls place only a few in the deep fryer at a time. Leave in the fryer about 2 to 3 minutes or until the egg rolls are a deep golden brown. Like everything the length of time in the fryer can depend on allot of factors so the time will vary on how long the eggs roll are in the fryer.
Once egg roll are removed from fryer place on paper towels.
Serve warm with a nice home made salsa.
A variation on the above egg roll, the Mexican Veggie Roll.
Substitute the pork for 1/2 cups of red cabbage and add 1/2 cup of corn to the ingredients. Cook the corn with the onions, peppers and garlic. And follow the same directions above to make the egg rolls.
Next post on Sunday night
Enjoy cooking
Tuesday, July 27, 2010
Salsa
Here are a few Salsa I came up with over the years, which are great anytime of year but they are great in the summer since there is no cooking.
Cilantro Salsa
Ingredients
3 bunches of Cilantro, chopped and stems removed
3 large vildalia onions, diced
4 gloves of minced garlic
3 jalapeno, seeded and minced
5 sprigs of fresh oregano, leafed, chopped and stem removed
3/4 teaspoon of ground coriander
1/2 teaspoon of ground cumin
1/4 teaspoon of cayenne pepper
salt and pepper to taste
1/4 cup olive oil
1/4 cup red wine vinegar
zest of one lime
Directions
in a small bowl place lime zest, coriander, cumin, cayenne, olive oil, vinegar, blend well and set aside.
In another bowl mix the balance of the ingredients.
Once the dressing has rested for 15 minutes add to the cilantro mixture and toss.
Now if you reduce the amount of cilantro and add a few more ingredients you have what i was told was a Rancho Salsa
Rancho Salsa
Ingredients
5 tomatoes, chunky chopped
2 Anaheim peppers, seeded and chopped
2 jalapenos, seeded and minced
2 limes juiced and zested
5 sprigs of fresh oregano, leafed and chopped stems removed
1 red onion diced
3 cloves of garlic diced
2 teaspoon of cumin seeds
1 teaspoon of funnel seeds
1 bunch of cilantro, chopped and stems removed
2 table spoons of red wine vinegar
2 teaspoons of tomato paste
Salt and pepper to taste
Directions
In small bowl place lime zest and juice, cumin, funnel seeds, vinegar and tomato paste mix and set aside and let rest for 15 minutes.
place the balance of the ingredients in a large bowl and toss. Once the dressing has set add to large bowl and mix well. Chill salsa for at least an hour before serving
Mango Salsa
Ingredients
2 cups of Pineapple, chopped
2 cups of Mango, chopped
1 red onion chopped
1 red pepper chopped
1 orange pepper chopped
1 lime juiced and zested
1 cup of chopped Cilantro
1 jalapeno, seeded and minced
8 oz of pineapple juice
1/2 teaspoon of ground cumin
1/2 teaspoon of ground coriander
salt and pepper to taste
Directions
Really simple - combine all the ingredients in a large bowl, mix well and chill for at least an hour before serving
Now this not really a salsa and it takes a bit of cooking, but it is minor. But its a great addition to all the above.
Tomatillo Verde
Ingredients
6 tomatillos
4 pablano peppers
2 jalapeno, seeded and minced
1 large red onion cut into large thick sliced
1 red pepper
4 cloves of garlic minced
2 limes zested and juiced
4 sprogs of fresh oregano, leafed and chopped stems removed
bunch of cilantro, chopped and stems removed
1 1/2 teaspoon of ground cumin
1/4 teaspoon of cayenne pepper
2 table spoons of olive oil
salt and pepper to taste
Directions
Now this best if you have a grill or BBQ, but if you do not a toaster oven works well too.
The tomatillos, red pepper, pablano and onion all need to be grilled or roasted until they take on a charred appearance. Once charred, set aside to cool.
Place all the ingredients into a food processor but only half the cilantro and blend until smooth. Pour into a bowl mix in the remain cilantro and chill for at least an hour before serving
Cilantro Salsa
Ingredients
3 bunches of Cilantro, chopped and stems removed
3 large vildalia onions, diced
4 gloves of minced garlic
3 jalapeno, seeded and minced
5 sprigs of fresh oregano, leafed, chopped and stem removed
3/4 teaspoon of ground coriander
1/2 teaspoon of ground cumin
1/4 teaspoon of cayenne pepper
salt and pepper to taste
1/4 cup olive oil
1/4 cup red wine vinegar
zest of one lime
Directions
in a small bowl place lime zest, coriander, cumin, cayenne, olive oil, vinegar, blend well and set aside.
In another bowl mix the balance of the ingredients.
Once the dressing has rested for 15 minutes add to the cilantro mixture and toss.
Now if you reduce the amount of cilantro and add a few more ingredients you have what i was told was a Rancho Salsa
Rancho Salsa
Ingredients
5 tomatoes, chunky chopped
2 Anaheim peppers, seeded and chopped
2 jalapenos, seeded and minced
2 limes juiced and zested
5 sprigs of fresh oregano, leafed and chopped stems removed
1 red onion diced
3 cloves of garlic diced
2 teaspoon of cumin seeds
1 teaspoon of funnel seeds
1 bunch of cilantro, chopped and stems removed
2 table spoons of red wine vinegar
2 teaspoons of tomato paste
Salt and pepper to taste
Directions
In small bowl place lime zest and juice, cumin, funnel seeds, vinegar and tomato paste mix and set aside and let rest for 15 minutes.
place the balance of the ingredients in a large bowl and toss. Once the dressing has set add to large bowl and mix well. Chill salsa for at least an hour before serving
Mango Salsa
Ingredients
2 cups of Pineapple, chopped
2 cups of Mango, chopped
1 red onion chopped
1 red pepper chopped
1 orange pepper chopped
1 lime juiced and zested
1 cup of chopped Cilantro
1 jalapeno, seeded and minced
8 oz of pineapple juice
1/2 teaspoon of ground cumin
1/2 teaspoon of ground coriander
salt and pepper to taste
Directions
Really simple - combine all the ingredients in a large bowl, mix well and chill for at least an hour before serving
Now this not really a salsa and it takes a bit of cooking, but it is minor. But its a great addition to all the above.
Tomatillo Verde
Ingredients
6 tomatillos
4 pablano peppers
2 jalapeno, seeded and minced
1 large red onion cut into large thick sliced
1 red pepper
4 cloves of garlic minced
2 limes zested and juiced
4 sprogs of fresh oregano, leafed and chopped stems removed
bunch of cilantro, chopped and stems removed
1 1/2 teaspoon of ground cumin
1/4 teaspoon of cayenne pepper
2 table spoons of olive oil
salt and pepper to taste
Directions
Now this best if you have a grill or BBQ, but if you do not a toaster oven works well too.
The tomatillos, red pepper, pablano and onion all need to be grilled or roasted until they take on a charred appearance. Once charred, set aside to cool.
Place all the ingredients into a food processor but only half the cilantro and blend until smooth. Pour into a bowl mix in the remain cilantro and chill for at least an hour before serving
Subscribe to:
Posts (Atom)