Carne Asada

Carne Asada literally translates to ‘roast meat’, and is usually made with cheap cuts, like flank or skirt steak.  They are tough cuts, but full of flavor.  And once marinated in a combination of orange juice, garlic, spices and cilantro, the taste is taken to a whole new level.

Carne Asada is used in tacos, burritos, or simply eaten with sides such as rice, pico de gallo, beans and tortillas.  A simple, flavorful and authentic Mexican dish.

carne asada on homemade corn tortillas

Ingredients

2 tbsp vegetable oil

1/4 cup red wine vinegar

2 lg cloves garlic, crushed

2 1/2 tbsp lime juice

1/3 cup orange juice

2 tbsp tequila

2 tbsp water

1 tbsp kosher salt

2 tsp pepper

1 1/2 tsp cumin

2 tsp chili powder

1 1/2 tsp mexican oregano

2 tbsp cilantro, chopped

2 lb skirt steak

Directions

Combine all ingredients in a large bowl, and whisk vigorously to combine.

Place the steak in a large ziplock bag or dish.  Pour the marinade over the steak and either seal the bag or cover the dish.  Place in refrigerator for 8 hours (don’t marinate for any longer, as the acids in the marinade will break down the meat and make it mushy).

Take the steak out of the fridge and remove from the marinade about 1/2 hour before you’re ready to grill, to bring it to room temperature.  Preheat the grill to medium high heat, and scrape off any marinade that has stuck to the meat.

Place on the grill, and grill about 7 minutes each side, turning only once.  The meat should be medium rare.  If you’d like it more done, grill longer.

Remove the steak and let rest for at least 5 minutes.

With a sharp knife, slice into thin strips.  Serve with black beans, rice, fresh tortillas, and pico de gallo, if desired.

Mexican Chorizo

Don’t you just love Chorizo!!  Well I do too.  Chorizo con papas, chorizo con huevos, and breakfast tacos are some of my favorite ways to eat this sausage.  There’s different types of Chorizo; Spanish, Mexican,  and Portuguese chouriço.  There’s even Indian and Philippine types of Chorizo.

The only types of Chorizo I’ve tried is Mexican and Spanish.  Mexican is my favorite, and it’s the most common type of Chorizo used in the U.S.

chorizo con papas taco

I’m not sure if you’ve ever looked at the ingredients on the back of a package of store bought Chorizo…but most of them consists of parts of the animals head such as cheeks, salivary glands or lymph nodes.

Yikes.  Well, kinda yikes.  I’ve been known to eat some pretty funky things in my lifetime.  Things that might make many people cringe actually.  So, I can’t say that these ingredients have shied me away… for the most part.

I recently decided to do some investigating on how to make my own Mexican Chorizo.  I consulted a few cook books that I have laying around.  I researched on the internetz.  And I think I came up with a pretty darn good recipe.  It’s easy, and most of all, it doesn’t call for lymph nodes (that’s the one thing that kinda bothers me…just a weeeee bit)

Give this recipe a try!  If you’re a Chorizo lover like me, I think you will surely enjoy it!!

chorizo con queso

Ingredients

6 ancho chiles

6 guajillo chiles

6 cloves garlic, roughly chopped

1/4 onion, roughly chopped

1/4 cup cider vinegar

1/4 water

2 lbs ground pork

3 tsp kosher salt

1/4 cup chili powder

3 tbsp spanish paprika

2 tbsp dried mexican oregano

1/2 tbsp cumin

1/4 tsp cinnamon

1 tsp black pepper

1 tsp sugar

Directions

Remove the stems and seeds from the chiles.  Place them in a bowl and cover them with hot water, and let them soak for at least 30 minutes.

Once softened, place the chiles, vinegar, water, garlic and onion in a blender and blend until smooth. Set the sauce aside.

Break up the meat in a large bowl, and in an even layer add the dry ingredients.  Cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed.  Add the sauce, and mix again (I would suggest putting on gloves for this part), this time squeezing it through your hands, basically making it somewhat mushy. (If you’ve ever squeezed Chorizo out of a casing, you know the consistency I’m talking about)

With alot of Chorizo recipes I’ve checked out, at this stage they say to pinch off a bit of mixture and fry it up to test how it tastes.  Then it goes on to tell you that once you have it to the way you want it to taste, to let it sit in the fridge for 24 hrs for the flavors to marry before you use it.

To me this really makes no sense.  If it’s suggested that you wait 24 hours to use it to get the full flavor…then why are you testing the flavor as soon as you finish mixing everything together?

Anyway, what I’ve done is once everything is mixed together, cover well and refrigerate for 24 hours.  Then pinch off a bit and fry it up.  If you want to adjust the seasonings, this would be the best time to do so.  If it tastes the way you want, fry it up and use it in your favorite mexican dishes.  And it can last refrigerated for a couple weeks.  Or, you can separate it and it keeps well in the freezer for months.

chorizo con huevos

Enjoy!!

Green Chile

Green Chile is one of those dishes that is indigenous to many states in the southwest region of the U.S.  My boyfriend who’s hispanic had never even heard of Green Chile until he moved to Colorado in 1996.  And he grew up with all types of hispanic food.  So that would tell one that even though it’s attributed and served in almost every mexican restaurant I’ve been to, it’s really not completely hispanic…though it borrows so much of the flavors and ingredients from many authentic mexican dishes, it’s something that was created right here in these United States.

For those that don’t know, i.e., if you’re from the anywhere in the U.S. other than California, New Mexico, Colorado, Arizona…etc, Green Chile is a wonderful stew that is usually made with diced pork, green chilies, salsa verde, cumin, and other yummy ingredients.  It’s spicy, savory, and embodies all that is good with the world.  Seriously.

Green Chile is usually enjoyed in a bowl topped with Crema, or on top of smothered burritos, chile rellenos, chimichangas….etc.

Ingredients

2 tbsp vegetable oil

2 lbs pork shoulder, cut into 1/2 inch cubes

all purpose flour

1 cup chopped onion

2 14.5 oz cans chicken broth

2 tsp garlic powder

1 tsp oregano

2 tsp salt

1 tbsp cumin

2 4 oz cans diced green chiles

2 4 oz cans diced *hot* jalapenos

10 oz can stewed tomatoes w/ green chilies (I use Rotel)

10 oz green enchilada sauce

Directions

In a heavy bottomed pot, heat the oil to medium high heat.  Toss the pork in enough flour to coat, shaking off the excess.  (I’d tell you how much, but I’ve never really measured…sorry!!)

After the pork is well coated, brown all sides in the oil.

Once the pork is browned on all sides, add the next 6 ingredients.  Cover and let simmer for about an hour.  Add water if needed to keep the pork covered.

After an hour, add the rest of the ingredients and mix well; let simmer on low for an additional hour, stirring occasionally.  It should have the consistency of a stew.  If it’s too thin, in a separate bowl, mix together 1 tbsp of corn starch with 2 tbsp of warm water. Once smooth, add to the stew and bring to a slow boil or a low simmer till thickened. Re-season if necessary.

Serve over the recommended dishes above.

Spanish Tortilla

Ahhh…Spanish Tortilla.  This is one of those dishes that I haven’t had or have made often, but consider one of the best things I’ve ever put in my mouth. 

It’s simple to make, not too time consuming, and only has a few ingredients.  The best thing about this dish is that it tastes great warm, cool, or at room temperature, and it’s good for breakfast, lunch, dinner, a snack, or even better; include it in your next Tapas party! 

Yes.  This is what you should make for breakfast tomorrow morning.

 

Ingredients

2 medium russet potatoes

2 medium onions

Extra-virgin olive oil, for frying  

Kosher salt and pepper to taste

10 large eggs

Directions

Note:  If you have a mandolin, it will come in handy for the slicing process. 

Peel and thinly slice the potatoes, then soak in cold water.  Peel and thinly slice the onions and set aside.  After the potatoes soak 10 or 15 minutes, dry thoroughly.  If you have a salad spinner, this would be a perfect time to use it. 

In a large pan, heat enough olive oil to cover the potatoes.  Once up to temperature, (check by placing 1 slice of potato in the oil.  If it sizzles, it’s ready) cook the potatoes until tender.  Your goal is not to fry them to the potato chip stage.  They should have next to no color to them.  If your skillet is large enough, add the onions about halfway through the cooking of the potatoes.  If your skillet is not large enough to accommodate both; after you remove the potatoes, drain on paper towels and add the onions to the pan.  The onions should be translucent, not fried.  Remove the onions to the same paper towel as the potatoes and let drain. 

In a large bowl, mix the eggs together just until incorporated.  Once the potatoes and onions are well drained, add to the eggs.  Season with salt and pepper. 

Now, this is probably best done in a large non-stick skillet, but if you don’t have a non-stick then make sure you use enough of the reserved oil in your skillet to make sure the tortilla doesn’t stick.  (even with non stick, you should have a bit of oil in the pan)  And make sure your skillet is hot.  The egg sets faster and that helps with the no stick issue.

Pour the mixture into the hot pan and stir with a spatula to create some texture.  After about a minute or so on high heat, lower the heat to medium-high and cook until the eggs are mostly set. 

Take a large plate or platter and place over the tortilla.  Take the pan and carefully but quickly flip it over so the tortilla is now sitting on the platter.  Slide the tortilla back into the skillet so the other side can cook and brown.  Cover and cook for an additional 3-5 minutes.

Once done, carefully slide out onto a large cutting board and let cool for about 15 minutes.  Cut into wedges and serve with Spanish sausage, Crema, Sofrito, or Roasted peppers.

Arroz con Crema (Creamy Rice Casserole)

After watching yet another episode of ‘The Best Thing I Ever Ate’ (‘The Obsession’ episode) a few months ago, one of the chefs, Aaron Sanchez, had said that one of the things he “obsesses” about is the Arroz con Crema dish at his mother’s restaurant Zarela, which is located in New York City.  Once I saw this creamy rice dish, I made it a mission to find the recipe.  Well lo and behold, it took all of about 3 seconds, because Ms. Martinez was very nice enough to post the recipe on her website.  This rice is sooo good.  I’ve posted it below, but I would encourage you to go to this restaurant’s website.  It’s got alot of great recipes, as well as info about the owner, and goings on in her community. 

 

Ingredients

4  cups water

2  cups Uncle Ben’s or other converted rice

1  Tablespoon butter

2  teaspoons salt

For the sour cream mixture (crema agria preparada)

2  cups sour cream

1/2 cup chopped onion

1/4 cup chopped cilantro

1 minced garlic clove

2   tablespoons lard or vegetable oil

2   poblano chiles, roasted, peeled and deveined

1/2  cup chopped onion

1 garlic clove

1 16 ounce can corn

1/2 pound grated cheddar cheese

Directions

 

Bring water to a boil and add buttter and salt.  When the butter is melted, add the rice and bring back to a boil.  Lower the  heat to very low, cover the rice with a tight-fitting lid and cook for 25 to 30 minutes,  Take rice out of the saucepan and spread on a baking sheet to cool  or allow to cool in the pan uncovered.

Meanwhile, combine the sour cream with the chopped onion and cilantro and add salt to taste.

Heat the lard in a frying pan and add the chopped onion and garlic clove. Dice the poblanos and add to pan when the onion is wilted.  Saute for one minute.  Let cool and combine with the rice.

Drain the can of corn well and add to the cool rice and poblano mixture. Add the sour cream mixture and mix in the grated cheese.

Bake for 30 minutes or until heated through in a 350 degree oven.  If using a pyrex dish, the oven temperature should be 325 degrees.

Pastelitos

 

I’m a huge fan of yummy food that you can hold in your hands.  And if it’s something inside of a puff pastry, it’s even better.  Pastelitos are one of those things that if you can stop at just one…there’s something wrong with either you or the Pastelito.  On a good day, I could probably put about 3 of these babys away.   

Pastelitos are a very popular Cuban dish, but you can find them by many different names in many Latin American countries, and they can have either sweet or savory fillings.  The sweet can be made with either guava, cream cheese, pineapple, and the savory fillings include beef, ham, olives and even raisins.   

Most Pastelitos are made with puff pastry.  Now, you are welcome to make your own, but I like to use Pepperidge Farms.   

  

Picadillo 

   

 

 

1 lb. lean ground beef  

 

 1/2 lg yellow onion, diced 1/4″ 

1/2 green bell pepper, diced 1/4″   

2 cloves garlic, minced 

1 tbsp olive oil 

1 tsp salt 

1 tsp black pepper 

1 tsp ground cumin 

2 large russet potatoes, peeled and diced into 1/4″ cubes 

2 lg tomatoes, cored and cut into 1/2″ pieces 

  

Directions 

  

Heat a large skillet to medium heat and add the olive oil.  When hot, add the ground beef and break it up as you’re browning it. Once the beef is browned, add the  Add the ground beef, crumbling as you put it in the skillet.  Once the beef is browned, add the onions bell pepper, garlic and spices. Cook for about 10 minutes, stirring often, then add the diced potatoes. Cover, reduce the heat to medium low and cook for 40 minutes or until the potatoes are tender. Add the tomatoes, cover, and simmer for another 10 minutes. Uncover, and increase the heat to medium-high heat.  Stir constantly until most of the liquid has cooked out of the meat.  Remove from the heat, and let cool before preparing the Pastelitos. 

Egg Wash 

2 eggs 

1/4 cup water 

mix together and set aside 

 

Simple Syrup 

1/3 cup sugar 

1/3 cup water 

Mix together in a sauce pan and bring to a boil.  Set aside and let cool completely 

Pastry Instructions:  Unroll the puff pastry one sheet at a time. With a large round cookie cutter, make about 12 rounds per sheet Take one round and rub eggwash completely around the edges with your finger. Place 1 tbsp of Picadillo in the middle of the dough and cover with another round of dough.  Press down the edges with a fork and place on a lined baking sheet.  Repeat this process until all the pastries are completed.  Once you’re done forming all the Pastelitos, brush them all with egg wash. Bake for about 20-25 minutes and remove from over.  Brush the simple syrup on top and place back in the over for an additional 5-6 minutes.  Remove and let cool for at least 5 minutes. 

 

Papas Rellenas de Queso o Carne (Stuffed Potatoes with Cheese or Meat)

These little balls are a staple in Dominican cooking and are usually served as an appetizer.  They’re fun to eat, and very addicting.  If you’re planning on making the meat version, you can add or take away to serve your own taste.  You really can’t mess these up!

 

Potato Ingredients

6 medium sized potatoes 

1/2 cup butter, room temperature 

1 1/2 cup milk 

1 cup mozzarella cheese, shredded

1/2 cup flour

2 eggs, beaten

 1/4 cup flour

1/4 cup breadcrumbs

Vegetable oil for frying

Meat Filling

1 tbsp butter

1 clove garlic, minced

1/2 small onion, minced

3/4 cup ground meat

4 slices cooked bacon, crumbled

salt

pepper

Cheese Filling

1 cup cheddar cheese, cut into 1/2 inch cubes

Directions

 

Pre-heat oven to 400 degrees, and bake the potatoes for about  45 minutes or so, depending on your oven (do the squish test).   When cool enough to handle, cut the potatoes in half, length wise and scoop the flesh out into a bowl.  Add the butter and mash together until smooth.  You can use a food processor, but you really don’t need to. Add the milk and mozzarella cheese, and mix thoroughly. 

Heat a large skillet or medium sized pot to medium heat.  Add the potato mixture and cook until thick and creamy.  Remove from heat and let cool.

Meat Filling: Heat a medium sized saute pan to medium heat with about a tablespoon of butter.  Add the onion and garlic and cook until the onion is translucent (don’t let the garlic burn).  Add the ground beef and brown completely.  Mix in the bacon, and season to taste with salt and pepper.

To Form the Balls: Take enough of the mixture to form the size of a golf ball. 

If stuffing these with cheese, take a piece of the cheddar and stuff it in the middle of the ball and close the hole. 

If using the meat mixture, hold the ball in your hand and make a little well.  Take about a teaspoon of the mixture and place inside the well and close the potato mixture around the meat.  Re-form into a ball if you need to.

Heat the same skillet, after it’s been wiped out, with about 2 inches of oil to medium high heat.  

Combine the 1/4 cup flour and 1/4 cup breadcrumbs.  After forming all the balls, roll each ball in the 1/2 cup flour, then dredge in the eggs, then roll in the flour/breadcrumb mixture.

Place about 3-4 balls into the oil, and brown all sides.  Remove and drain on a paper towel.  Repeat until all balls are cooked.  Serve immediately.

Cuban Rice

This is a recipe I received from a friend when she brought this dish to work one day for a potluck.  I immediately fell in love with it and asked for the recipe.  This is a nice change from regular boring rice and is a nice alternative to your basic asian fried rice. 

Ingredients

3 cups cooked white rice, cooled

1/2 pound cubed, cooked bacon or chorizo sausage 

2 medium yellow onions, diced

1 yellow pepper, diced

16-ounce bag frozen peas

1/2 stick butter

2 tablespoons extra-virgin olive oil

2 tablespoons white table sugar

1 tablespoon salt

1 teaspoon paprika

1 teaspoon garlic powder 

1/2 teaspoon red pepper

1/2 teaspoon black pepper

1-2 tbsp toasted sesame seeds

Directions 

Heat a large sautee pan over med-high heat, and melt 1/2 stick of butter. Once melted, add the onion, pepper and butter.  Let cook for about 5 minutes, or until the onion is translucent and the pepper has softened.  Add the bacon and olive oil, and stir.  Add the peas and let cook until the peas have warmed through.  Add the sugar, salt, paprika, garlic powder, red pepper, and black pepper to the pan and incorporate.  Add the rice to the pan, and mix throughly, but gently as to not mush the rice.  Let the rice heat through, and stir occasionally so the rice does not stick.  

Top with the toasted sesame seeds before serving.

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Creamy Polenta

Polenta is one of those dishes that can be eaten on its own with just simple seasonings, flavored with different cheeses, served in casseroles, cooled, cut and deep fried, and my favorite way…a base for roast chicken, osso bucco, or roasted bone marrow!  This recipe produces creamy, tasty and probably the best polenta I’ve tasted.

 

Ingredients

 1 quart chicken stock

1 cup coarse yellow cornmeal

1/4 cup butter

1 cup mascarpone, room temperature

salt & pepper to taste (optional)

Directions

 

Bring the chicken stock to a boil on high heat.  Gradually add the cornmeal while continuously whisking.  Once fully incorporated, reduce the heat to low, add the butter and stir.  Cover and cook the polenta for an additional 30-40 minutes, stirring every 10 minutes or so. 

Once cooking is complete and the polenta is creamy, stir in the mascarpone.  Season with salt and pepper if desired.

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Breakfast Tacos

After I make Homemade Corn Tortillas (see recipe below), I can’t think of anything better to do with them than to make Breakfast Tacos!  These little things are addictive, yummy, and a nice break from the norm.  It’s a wonderful breakfast to serve when you have out-of-town guests.  Who would expect Breakfast Tacos??!!  Serve with fresh fruit on the side.

And that my friends, makes for a great way to start your day!!

Makes about 10-12 tacos

Ingredients

1 lb Chorizo sausage

2 tbsp vegetable oil

12 oz diced potatoes (I use the packaged diced Simply Potatoes w/ onions which is sold in the refrigerated section)

Southwest seasoning

2 tbsp butter

8 eggs

Shredded monterey jack cheese

Crema– (depending on where you live, you can probably get this at your local grocery store, it would be located near the sour cream, or by the mexican cheeses.  If it’s not in your grocery store, it would definitely be at your local latin food market.  You can pick it up when you go buy your comal and tortilla press , to make your homemade tortillas!  If you don’t have a latin food market near you, and they don’t sell crema in your local grocery store, then sour cream will do)

Mexican hot sauce

 

Directions

Heat a large skillet to med-high heat and brown the Chorizo sausage, moving the sausage around the pan often.  Once browned, put aside.  Wipe out the pan and add the vegetable oil.  Once the oil has heated up, add the potatoes in a single layer.  Season with the southwest seasoning.  Do not disturb the potatoes and let them brown.  Once browned, turn to brown the other sides.  Try to get them crisp all over.  After browning on all sides, add the Chorizo back into the pan and toss to mix with the potatoes, and keep warm with the setting on medium-low.

In a large bowl, beat the eggs.  In another skillet, melt the butter (if using), then add the eggs and scramble.  When they are almost set, add the eggs to the skillet with the sausage and potato mixture, and incorporate. 

Take a corn tortilla and top it off with the delicious concoction you just created.  Finish off your taco with a sprinkling of the monterey jack cheese, crema and hot sauce.

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