Queso Fundido with Chorizo

Photo by: http://www.kevineats.com/2010_05_01_archive.html

Ingredients:
4 oz Mexican Chorizo
2 Poblanos [roasted, steamed, peeled, sliced into rajas (strips)]
1/2 Onion slice in half rings
1 tsp Mexican Oregano
8 oz Monterey jack cheese

Cook the chorizo in pan until edges begin to brown

Add the onion & brown until translucent & sweet

Add the Poblano rajas

Season with salt

Add cheese

Mix together & finish in a 350 degree oven until cheese is bubbly 5-8 minutes

Roasted Tomatillo Salsa

Roasted Tomatillo Salsa by Rick Bayless

Exerpt from Rick Bayless online: "Relish" to most of us, I think, conjures expectations of tang. So think of this salsa as a variation on "relish." The Native American little husk-covered "tomato" (it's a relative of the vining little ground cherry that grows wild all over the U.S.) is all about tang, though if you roast it, as we've done here, you'll mellow that tang into a rich zestiness that's simply delicious. Serrano chiles (the smaller, bullet-shaped cousins of the jalapeños — which could replace them if necessary) give a fresh-green bite, while cilantro adds just the right herbal punch. If you've shied away from green salsas, finding them acrid and briny, try this very fresh tasting roasted tomatillo salsa and you'll be won back.

Ingredients:

1 pound(s) tomatillos, husked and rinsed
4  fresh serrano chiles (up to 5 chiles), stemmed
1 small (4-ounce) white onion, sliced 1/4-inch thick
3 clove(s) garlic, peeled
1/2 cup(s) water
1/3 cup(s) loosely packed chopped fresh cilantro
1 teaspoon(s) salt
1 teaspoon(s) sugar (optional)

1. Heat the broiler. Lay the whole tomatillos and serranos on a broiler pan or baking sheet (line it with heavy-duty foil for the greatest ease in cleaning and collecting the juices). Set the pan 4 inches below the broiler and let roast until the tomatillos are softened and splotchy black in places (the skins will split), about 5 minutes. (Your goal is to cook the tomatillos through while they roast, which means they'll have begun their transition from light bright green to olive color on the top side.) With a pair of tongs, flip over the tomatillos and chiles and roast the other side for another 4 or 5 minutes. Set aside to cool.
2. Turn the oven down to 425 degrees F. Separate the onion into rings and, on a similar pan or baking sheet, combine them with the garlic. Set in the oven. Stir carefully every couple of minutes, until the onions are beautifully roasted. (They're going to look rather wilted and translucent, even have a touch of char on some of the edges) The garlic should feel soft and look browned in spots. Total roasting time will be about 15 minutes. (If you like smoky flavors in your salsa, try roasting the onion and garlic on a perforated grilling pan over a moderately low charcoal fire.) Cool to room temperature.
3. In a food processor, pulse the serranos (no need to peel or seed them) with the onion-garlic mixture until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving. Scoop into a big bowl, then, without washing the processor, coarsely puree the tomatillos and their juice. Stir them into the bowl. Stir in enough water to give the salsa an easily spoonable consistency — in Mexico they like this salsa spicy and pretty runny, the kind of salsa you dribble on rather than scoop up with chips. Stir in the cilantro.
4. Taste and season highly with salt. Taste again and, if you wish, add just enough sugar to take the edge off the tomatillos' very bright tanginess. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it and use within 5 days. 

***For more Rick Bayless click here***

Roasted Tomato Salsa

This is a quick salsa that is a basic quick roasted salsa. We've learned methods of roasting from Rick Bayless...See all of his cook books or show "Mexico, One Plate at a Time" on PBS. Variations of ingredients & amounts of them can be altered to your own preference. We have found this to be a good base to start. Variations will include if you want to roast everything (onion, chiles & garlic), use fresh onion diced & rinsed or no onion at all. Some prefer black pepper, most leave it out. Use this as a base & alter to your own taste. 

Ingredients:

Also can be made as Salsa en Molcajete

1 Can Fire roasted tomatoes (14 oz, Muir Glen or Hunts)

3 Garlic cloves, roasted w/ papery skin on….then removed

1 Jalapeño roasted, stem, seeds and veins removed

¼ C White onion, chopped & rinsed under cold water

¼ C chopped cilantro or use 1/2 tsp crushed oregano

Juice from ½ Lime

kosher salt (½ teaspoon) and black pepper to taste

Place garlic cloves (papery skin on) on a dry skillet preheated on medium heat. Turn them every couple of minutes until the papery skin gets black in spots…roast for about 10 – 12 minutes. Remove from skillet, remove paper skins and place in food processor. Do the same to the jalapeños turn on all side every few minutes until blacked, about 5 – 7 minutes. Cut off stem, cut open and remove seeds & veins inside & place in food processor with the garlic.

Pulse the garlic and jalapeño until roughly chopped.

Add tomatoes & pulse.

Pour into a bowl, add cilantro, onion, lime juice and salt. Adjust salt & lime until flavors seem just right….taste test with spoon instead of a salted chip.

***Variation:

CHILIES: You can substitute the jalapeños with a chipotle chili. One from the  can of chipotles in adobo. Found in the Mexican food eisle. We puree the whole can and keep in the fridge in Tupperware for 6 months. When making salsa, we’ll start with a teaspoon and add to it if we want more heat & flavor of chili. A chipotle is a smoked jalapeño.

TOMATOES: in the summer. Use 5 – 6 medium sized tomatoes. Roast under broiler on a cookie sheet for 5 minutes on top, turn over a roast the bottom for 5 minutes. They will be very blackened. Cool. Remove the skin and place in food processor with all the juices.

Pork & Potato Tinga

My pork & potato tinga recipe is a quick weeknight version of the classic. I've attached two absolutely amazing, lengthy versions at the bottom of this page. But I have to say, I LOVE this dish. And I love sharing a one pot meal with my family with a pile of hot tortillas nearby. Variations include: Chicken/Potato, Shredded pork...top with chorizo..Keeping the potato in the dish makes it especially "comforting" to me :)


Ingredients:

1/2 lb Boneless Country Style Pork (diced, seasoned & fried)

1/2 onion, chopped

1 28oz Can Fire Roasted Tomatoes

1 Red Potato diced & partially boiled 

1 Chipotle + scoop of adobo (or more if you like it hot)

1 C Chicken stock 

2 Tb pork lard or oil 


Optional toppings
4 oz cooked chorizo
1 avocado
Queso Fresco (Fresh cheese) 
Oregano (mexican preferred. Find it in the mexican foods isle in the bags)

Dice pork & fry in 1 T pork lard, remove from pot 
(this is a step that makes it quick instead of shredded meat)

Brown chopped onion until golden & brown on edges

Puree tomatoes & chipotle in food processor

Add 1 T lard to pan & turn heat to medium high

Add the tomato puree to onion & stir briskly. Reduce by 1/3 about 8 minutes on medium/high.

Add the 1 C stock & bring to a boil 

Return the pork & potato to the pot & reduce heat to low. 


Simmer gently for the afternoon or hold in 250 degree oven

When you’re ready to eat, check if it needs salt... 

Top w/ 
                                     oregano (crushed in between hands)
 diced avocado
fresh cheese


Other favorite Tinga recipes: 
America's Test Kitchen Pork Tinga
Rick Bayless Pork Tinga in slow cooker 

Homemade Flour tortillas

When I was first learning to make tortillas,   I would get lessons from my Auntie Gale, my father in law, Art & Aunt Tina. I'd come right home to practice & right away, be full of questions. 


There are so many variables when making flour tortillas. So much of it is practice, practice, practice. Everyone ends up with their preference of the steps as you'll find what works for you. 


I have found these measurements & steps work for me & I'm thankful to be able to watch our family making them in person so that I can feel the temp of water, moistness of dough, heat of comal etc.. 


Just start making them & you'll get the hang of it.

Ingredients

4 cups bread flour (traditionally made with all-purpose flour, I have begun to prefer bread flour to help my tortillas become a bit more airy & fluffy) Auntie's are perfectly fluffy with all purpose. :)

3/4 teaspoon salt

1 teaspoons baking powder

4 tablespoons lard

HOT water (about 1 1/2)

Whisk the flour, salt, and baking powder together in a mixing bowl. 

Mix in the lard with your fingers until the flour resembles cornmeal. 

Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. 

Pinch 24 pieces off and roll each piece into a ball

Place dough balls on platter & cover with plastic wrap & tea towel. 

Allow dough to rest for at least 45 minutes. Preheat a cast iron skillet over medium heat.

Reduce heat to medium-low & use a well-floured surface & rolling pin to roll a dough ball into a thin, round tortilla. 

Turn dough ball into a round disc before rolling.

Making tortillas at Aunt Tina's in Texas.
It's much easier to use a dowel cut from lumber store than a large rolling pin. 

Roll from the center of disc up & lightly down. Turn a 6th & repeat rolling until the desired thickness.

Keeping all other dough covered, resting & moist. 

Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side.

About 30-45 seconds per side. Place the cooked tortilla in a folded tea towel; continue rolling and cooking the remaining dough.

Other references I have referred to:
Flour Tortillas (Step-by-Step)
All Recipe: Homemade Flour Tortillas

Beef Barbacoa I (crockpot)

3 lb chuck roast – seasoned w/ kosher salt and pepper

2 14 oz cans fire roasted tomatoes

½ of a beer 

2-3 T chili powder (new mexico)

2 T cumin 

Half onion, half slices

3 garlic cloves minced

a couple good shakes of soy sauce (1/4 C)

Season the beef & place in slow cooker. Top with onion & garlic. Mix all other ingredients in a bowl and pour over beef. Cook on low for 8 – 10 hours.

Serve with your favorite sides & toppings. However you want it!

Fresh Brothy Pinto Beans

Ingredients:

3 C dry pinto beans

½ Onion chopped

2 garlic cloves

a couple good shakes of cumin

1 can chicken broth, then water. Enough water to cover the beans by 4 inches

1 T of bacon fat or pork lard (optional)

Sort through dry beans on a cookie sheet, 1 C at a time. 

Take out all broken beans & rocks. 

Rinse in a strainer and place in the slow cooker. 

Continue until you’ve sorted and rinsed all of the beans. Fill the pot with enough water that the beans are covered by 4 inches. Add all the other ingredients.

Cook in the slow cooker on high for 6 hours. 1 hour before, add a generous pinch of salt at least a tablespoon. Check again at the end for seasoning & add more salt if you need it.

Top with Cotija cheese (aged, crumbly, white Mexican cheese found near Mexican cheeses, sometimes by gourmet cheeses)

Mexican Tomato Rice [Auntie Gale's]

I love how Auntie cooks! There's a whole lot of "feel" & not as much rules & measuring. It fits perfectly with me & this rice has always turned out perfectly every time. It's more about the "how" & less about the exact ingredients. If you only have 1 can of either kind of tomatoes, just use that..if you don't have stock, use water & season well. If you have just a little bit of onion left, use what you've got. My father in law & aunt Tina include cumin in their's & it's great.

Ingredients:

2 Mounds of Med. Grain Rice

1/3 Onion (chopped)

2-3 T Oil (canola or vegetable)

1/2 can Diced Tomatoes

1/2 can Tomato Sauce

Chicken Stock

Begin by pouring 2 mounds of rice (about 1 3/4 Cups)

Brown the rice & onion in the oil until toasty brown. 

Quickly, add the tomato sauce & chicken stock until it stops bubbling

Stir to be sure nothing is sticking until liquid comes to a simmer

Season with salt [good dash of kosher]

Reduce heat to low [gentle simmer]

Cover & cook for 22 min.

Rice should be firm with no liquid on top

at this point you can add a cup of frozen peas to the top, do not fluff. Return the lid & let steam for 5.

Keeping covered...Remove from heat, for 5 min

Fluff & serve