Recipes

[Steve O]

I just thought I would share a few dishes I prepare around the house. Remember I am not a good cook.



There are a lot of ways to make this delicious dish but that doesn't matter. What matters is how it tastes. You can smell the aroma of it cooking throughout the house. This recipe tastes great. I usually make it to use in tacos, enchiladas, tortas, and tamales. The recipe is very easy and doesn't take very much work, it does take time.

You need to have a few ingredients: 1 nice pork roast of about 4 to 5 pounds. The fattier the better. I usually use a butt or shoulder cut. A sour orange juice marinade. I buy mine from the Mexican store but if you can't find it you can use the juice from 2 or 3 oranges, 1 grapefruit, and 5 limes. 1 brick of Achiote paste of about 3.5 ounces. 1 large purple onion. 1 or more tablespoons of garlic according to taste. I buy mine already minced. 1 package of banana leaves. The leaves come frozen and consist of 2 leaves about 6 feet long. You can refreeze what you don't use. Aluminum foil can be used instead but you will lose the flavor imparted by the leaves.


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To start with, you will need a large enough container to hold the roast. I use a Dutch oven or a roasting pan. Pour your juice in. At least 2 cups. If you are using fresh fruit and don't have enough to make 2 cups, add a little water. Slice the onion and put that in. Add garlic to taste. Take the achiote brick and break it up into the pan. Use your fingers to break it up. Be careful not to get it on to you clothes. Achiote is also used as a dye. Stir everything up to make a dark orange red marinade. Take your pork roast and stab it 30 to 40 times with a knife. Make sure you get all sides. This allows the marinade to seep into the meat. Put the meat into the marinade and let it sit in the refrigerator over night. Turn it every couple of hours.


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Sometime during the next day take the roast out of the refrigerator and defrost the banana leaves. The leaves should take less than a half hour to defrost. Take the roast and set it aside. Pour the marinade, onions, etc. into another container. Line your roasting pan with the banana leaves then put the roast along with the marinade back in the pan.


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Take some more banana leaves and put over the top of the roast. Cover with lid and put in a 200 degree oven for 4 hours.


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Take the roast out of the oven after 4 hours and remove the leaves..


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You are now ready. Remove the roast and cut it into pieces or shed it with 2 forks. Put it on a plate and you are ready to serve. Don't forget to pour the juice ontop. This dish is normally served with pickled purple onions and a haberano sauce.



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[Julie in PA]

Look yummy! Thanks for sharing.

[minniemex]

Sounds delish!! Something to try for sure!!

[mayaflya]

I've made this a couple of times and it's great! Don't worry about the quantity...eat your fill and freeze the leftovers. They're still great for when you just want that little taste of Tulum!

[FITZ]

Thanks Steve!
I've been messing around alot with sour orange and anchiote, adding different spices for different meats/seafood. I'll bet the banana leaves really make a difference. There are quite a few Mex grocery stores a few towns over where I can get anything I need for a recipe. I love shopping there, getting good deals and absorbing the culture.
Great pic's too!

[beachreader]

Oh my God that looks so great!

If I might make one minor suggestion. Rather than marinating it in the roasting pan and having to turn it every few hours, you can fit the entire roast and all the marinade in a very large (2 gallon) ziplock bag. The bag keeps the marinade in better contact with the meat, and when you turn it, it's much easier to turn a plastic bag full of stuff than the meat in a roasting pan. Besides, my roasting pan doesn't fit in my fridge. :D


My sister's birthday is this weekend, I might just have to make a big load of this. I wonder where to find the frozen banana leaves? We do have a Latin grocery nearby, maybe I'll check them first.

Or for the Superbowl! Perfecto!

[beachreader]

Does achiote last forever? I have a brick, but it's at least a year old, maybe more. Hasn't been used yet, just been sitting in my cupboard because I forgot all about it.

[Karen in OH]

Yummo, that looks soooo good Steve, thanks for sharing it on the board. Great idea Beachreader, to make for the superbowl, hope I can find everthing needed. Oh and marinating in the large baggies, I do it all the time and it works great! Thanks again.
Karen in OH

[TheWindyCity]

God bless ya for this one Steve-O, photos and details........can't wait to try it!

[Julie in PA]

Does achiote last forever? I have a brick, but it's at least a year old, maybe more. Hasn't been used yet, just been sitting in my cupboard because I forgot all about it.

Good question Beachreader - I have a block that is probably two years old! :rolleyes:

[FITZ]

For the price of the anchiote, I'd toss it. Why take a chance on ruining the other ingredients? I store any leftover in tupperware and in frig. Two years on your shelf???? That's a no-no for most, if not all, kitchen food items.

[beachreader]

Fitz, I was thinking that because it had never been opened, it would be OK. I just pulled it out of the cupboard, and while still sealed in cellophane, the little brick inside is hard as a rock. Should it be this hard, or somewhat soft? I seem to remember it being more of a clay consistency, bend and break.

So you're right, I'll pitch this and buy new. It wasn't the expense I was concerned about but the availability, but we have a lot of Mexicans and Guatemalans in this area and I'm sure I can find more easily enough.

Next weekend, cochinita pibil!

[Steve O]

I love the zip loc bags but when you are out of them you make due.

I don't know if achiote has a shelf life or not. I keep 3 or 4 bricks in the cabinet and never worried about it. Some of the bricks are harder than others. I would tend to think that the bricks you buy in the stores are over a year old anyway. Most of the Mexicans around here are from northern Mexico and don't even know what it is.

[mayaflya]

Man, I love this internet thingy...Googling achiote and shelf life...

From the La Perla Spice Company website:


Do the Achiote bricks spoil?
Achiote does not spoil quickly as it has both natural and artificial preservatives. It is better to discard after the expiration of its shelf life, which is approximately 6-8 months.

How do I store the bricks after I open them?
Any zip lock bag or airtight container will keep the product fresh and ready to use. It is not necessary to refrigerate achiote but it is recommended if you will only be using the product periodically. A simple method would be to keep the unused plastic wrapped tightly around the product and place it back in its box.

[beachreader]

Thanks, Maya! I'll definitely find some new stuff and compare the textures.

And Steve O., that's interesting that most of your Mexicans are from the north. Most around here are shorter and darker. Not necessarily Mayan, but more apparently Indian than Spanish, if you know what I mean. My carpenter is from Oaxaca. We have a lot of Guatemalans, too.

I guess it makes sense for different areas to attract people from the same region; you go where you might possibly know people, right? Just interesting.

[AdGuy]

Man, I love this internet thingy..


I was thinking this internet thingy was just a passing fad...but now I'm realizing it might just be here to stay! :p In all seriousness, I remember being at an Apple seminar in 1992 and the presenter saying that within five years everyone would have this thing called an "email address" on their business cards. "Yea..right" I thought to myself...maybe in Silcon Valley but not in the Midwest! Okay...that and buying Enron stock were definitely not my two best moments! :D:D:D

[Steve O]

Making tamales is very easy if you divide the process up into two days. Make the filling and sauce one day and the tamales the next.


I'm going to use the left over cochinita pibil I made and some chicken that is leftover from the stock I am making. Four large chicken leg quarters will make about 40 tamales.


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Whatever meat you decide to use, shred it, put it in a bowl, and save it in the refrigerator.

For the sauce. Use whatever appeals to your taste. It doesn't matter. Go out and buy a can or two . You don't have to make it. Nobody will know. For some reason, red sauce is used on beef or pork and green sauce used on chicken. I really don't care that much for the green sauce so I usually use red.

For these tamales I used the cochinita pibil as is because it already has a great flavor and made a sauce for the chicken.

I used 5 dried pasilla peppers and 5 dried guajillo peppers.


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Cut the stems off, take the seeds out, cut them up into small pieces, then put them into a dry frying pan over moderately high heat. Stir and toast them for about 5 minutes. Use your exhaust fan as the fumes can be irritating


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Once toasted, put them in a bowl of hot water to soak for a couple of hours.


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After they have finished soaking, put them in a blender with a couple of tablespoons of minced garlic, a chopped medium onion, and 2 cups of the liquid they were soaking in. Blend until smooth.


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The sauce should not be thick. Stir the sauce in with your shredded meat. Start with a 1/4 cup and keep adding until it appeals to your taste.


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To make the tamale dough you need a few ingredients. Some corn flour. I use the Masaca brand. Lard, salt, baking powder, and some chicken broth. If you made chicken for your tamales you can use the broth from that.


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You're going to need some corn husks. The standard size package is 5 oz. and is enough to make about 80 tamales.


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Take them out of the package and put them into a bowl of cold water to soak. Two hours is enough time.


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You'll probably have to put something on top of them to keep them under water. A smaller bowl placed on top works good.


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The basic recipe for the dough is to use 1 cup of chicken broth, 1/2 teaspoon baking powder, 1/4 teaspoon of salt, and 1/3 cup of lard to every cup of corn flour. Make sure you use lard. That's the secret ingredient that distinguishes a great tamale from an average one. With this recipe, using 1 cup of flour, you will get about 20 thin tamales. Less if you use more dough. I am going to make about 80 tamales so I will use 4 cups of flour, 4 cups of chicken broth, 1-1/3 cups of lard, 2 teaspoons of baking powder, and 1 teaspoon of salt. Start out by putting your lard in a bowl and creaming it. You can do it by hand but a mixer helps.


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Next add all your dry ingredients and mix them together with the lard.


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Once all is mixed, start adding the chicken broth a little at a time and continue mixing. Keep adding broth and mixing until the dough is the consistency of a soft peanut butter. If the dough gets to wet just add more flour. If it gets to dry, add more broth. You want the dough to spread evenly on the corn husks.


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A lot of people use a knife, a back of a spoon, or a spatula to spread the dough. I use a 4" putty knife. I've tried everything else and can't quite get the knack for it. My neighbor use to tell me that the dough would cook, from the heat of my hands, before I ever got it spread on the husk. When the dough is ready, scrape it out of the bowl and put it on the counter top.


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Take one of your corn husks and spread some dough on it. Make sure the curly sides of the husk are facing up. The husks should be about 4 t 5 inches at the widest part. If they are bigger, rip a strip off. If they are to narrow you can overlap two. Start about 1/3 of the way down from the narrow end. Put as much dough on as you like. My tamales are thin so I cover the husk with a little more that 1/16 of an inch. I like less dough and more filling.


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Spread about 20 husks.


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Take some of the filling and put it on the husk.


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Fold the bottom part of the husk over the filling.


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Fold it over again.


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Bring the end up and you are done.


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Continue making tamales until you run out of dough or husks. If you're using two different fillings, rip narrow strips from a few husks and tie them around one type so you can tell the difference between them.


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Now it's time for steaming. I don't have a steamer so I use a roasting pan. I put an inverted muffin pan on the bottom of my roasting pan to bring the tamales above the water level then put some grates on top of that. Put about 1-1/2 inches of water in the bottom of the pan making sure that the water level is at least 1/2 inch below the bottom of the grate.


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Lay a row of tamales down the center of the pan then start laying tamales on top of them keeping the open end of the tamale up.


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Keep repeating the process, a row down the center then tamales on top of those, until all are in the pan.


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Cover everything with a towel. Cover with a lid and put the pan on the stove to get the water boiling.


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Steam for 1-1/2 hours and the tamales are done. Add more water as necessary.


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[beachreader]

Cool, thanks Stevo! I still haven't made the cochinita yet, but I plan to soon. Maybe tomorrow for the big game. Or next weekend.

[Lynnette]

Your recipes are wonderful and seem very easy to follow. I love cochinita pibil and it WOULD be fabulous in tamales!! You're even better than Rick Bayless!!! :)

[patmex]

Thanks, Steve!

My first batch of conchinita pibil is in the oven as we speak. I brought a big batch of achiote back last time we were in Tulum. (for folks: you can get it at the fruiteria -- the fruit market -- on the left-hand side of 307 about midway through town. Just ask them and they'll point it out).

It was no problem finding bitter orange and banana leaves at one of the many supermercados in town.

So thanks again! I can't wait until it's ready! Tacos tonight, I do believe.

[minniemex]

I love tamales!! Thanks for a recipe I think I can handle!!

[pepper]

Thanks for reminding me Steve...I need to make tamales!! I do mine very differently - perhaps easier and not nearly as authentic, but still d-lish and vegetarian!!

[Steve O]

This is one of my favorites. A Mexican shrimp cocktail. I've probably tried making it 25 different ways and this is what I prefer.

This recipe is for one serving. Multiply the ingredients by the number of people you are serving. Just make sure that everyone gets the same amount of shrimp.

You'll need to start off with a dozen shrimp. Some cilantro, an onion, a lime, a roma tomato, a avocado, Spicy V-8 juice, and some hot sauce. For the hot sauce I use Franks but Tabasco works fine.


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Peel and de-vein your shrimp.


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Have a pot of boiling water on the stove and put the shrimp in. When the water boils again, cook for 3 minutes.


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Drain the shrimp and put into a bowl of cold water.


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Dice the onion, tomato, avocado, and cilantro. You will need about 2 tablespoons of each. Slice the lime.


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Drain the shrimp and put them in a bowl with all the diced items and squeeze the lime juice on top. Mix it all up.


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Put everything into a sundae glass. Add hot sauce to taste and fill with V-8 juice. Put saran wrap over your glass and shake to mix.


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Serve with saltine crackers and a few slices of avocado.


http://i18.photobucket.com/albums/b149/fypons/food/shrimpP2060015.jpg

[TheWindyCity]

Frank's Red Hot Sauce is my favorite over Tabasco or Louisianna. Thanks for sharing your culinary skills Stevoe!

[karencat22]

Yum! That looks great!

[beachreader]

OK, so does either eating them or making them make you look like the girls in the poster behind the finished product? :rolleyes::D:D:p

[TheWindyCity]

Great tips Steve, especially the overturned muffin pan and cookie rack. We made them at my in-laws at Christmas, part of tradition. My MIL usually crumples foil for the bottom of the pan, so they still sit in some water. Your method looks like the way to go next year. Here's a few pics I took:



http://i180.photobucket.com/albums/x216/TheWindyCity/IMGP4198.jpg

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Too much water:
http://i180.photobucket.com/albums/x216/TheWindyCity/IMGP4200.jpg

But two hours later, they're all good!
http://i180.photobucket.com/albums/x216/TheWindyCity/IMGP4201.jpg

[beachreader]

Once again, Windy, I LOVE your food photography! You are my idol, honestly. Everything you shoot makes me feel like I'm right there looking at it with my own eyes.

Not that I'm willing to get the big old camera with the separate flash attachment, but I'm happy to look at your pics and drool. :)

[sctx]

here's a little spicier recipe.... with a tequila kick

JULIO SHRIMP MARGARITA

A shrimp cocktail with a kinda spicy Mexican initial taste that melts away fast

1 Cup Roma tomatoes - diced fairly well
¼ cup Cilantro – fine shredded
¾ cup chopped onion – chopped fine
2 pinches Jalepenos – chopped fine
¾ cup Ketchup
1 tbs. Red Tabasco
1 tbp Chipolte sauce
1 tbs green sauce (Emeril’s rocks)
1/3 cup water
splash of Worcestershire sauce
1 tbs fresh Lime juice
1-2 shots (or more) Don Julio Tequila or other fine Tequila

Mix ingredients together and chill

Spoon over boiled/peeled shrimp and throw some avacodo wedges on top.
Should cover 1 – 1 ½ lbs.

[minniemex]

OK, so does either eating them or making them make you look like the girls in the poster behind the finished product? :rolleyes::D:D:p

Silly girl!! That's what Tequila is for!!:D:D

[mayaflya]

Not that I'm willing to get the big old camera with the separate flash attachment, but I'm happy to look at your pics and drool. :)

Awwww Jeeeezz, and i just bought a big old separate flash attachment so I could take pictures like Windy ;-)

[beachreader]

:d:d:d:d

[beachreader]

Awwww Jeeeezz, and i just bought a big old separate flash attachment so I could take pictures like Windy ;-)



:D:D Maya, your avatar picture just goes with that "awwww Jeeezz" thing so perfectly!! :D

[TheWindyCity]

Once again, Windy, I LOVE your food photography! You are my idol, honestly. Everything you shoot makes me feel like I'm right there looking at it with my own eyes.

Not that I'm willing to get the big old camera with the separate flash attachment, but I'm happy to look at your pics and drool. :)

Aw Shucks...cut it out! Actually, in these pics, I used no flash, set the camera for it's highest ISO ( "film"speed), and set the light compensation for fluorescent lighting. I avoid flash at all costs because I like natural pictures.

[beachreader]

I need to get off the stick and buy a new camera before my trip. I'm hoping that the newer cameras with the better memory and speed will help me out a lot. And they have an anti-blur feature that should help with my shaky hands when I'm shooting without flash. At least, that's my hope.

Sorry for the hijack, Steve O--your pictures are great too!

[lazydog]

Steve O, loving the recipes! I am going to make this one for sure. Yum.

[pepper]

OMG!! Windy - you might get your MIL a collaspible steamer/strainer insert...YIKES!! all that water and 2 hours???

I steam mine for only 30 minutes. My DH is a tamale expert and he cringes if I steam for more than 30 minutes - he says an overdone tamale is the worst!!

There's a great cookbook simply called "Tamales" by Mark Miller, Jon Sedler and Stephan Plyles. Great recipes. The one I use for the masa is part butter and part shortening.

[TheWindyCity]

Yeah...she's been under the weather these days...first time I saw them swimming like that. But they do take that long usually, even with "normal" water level, to cook that long so the masa sets up. She buys it at a place that makes the masa fresh, grinding the corn and all, here in a neighborhood 'masaeria' in Chicago. They turn out pretty good

[Steve O]

Chili Rellenos is a stuffed pepper coated with a batter and fried in oil. Use any stuffing, cheese, or combination you like. It's an easy dish to prepare but it does take a little prep work. I happen to have some Chihuahua cheese and shrimp around so that is what I am going to stuff them with.

You're going to need some peppers (problemo peppers are usually used), olive oil, flour, cheese, eggs, garlic, onion, and shrimp


http://i18.photobucket.com/albums/b149/fypons/food/rellenosp2110023.jpg

Start off with the pepper. They need to be roasted so you can take the skin off. You can roast them over the burner of you stove, in a hot dry frying pan, on the grill, in the oven, or in the broiler. I do mine in the broiler, on a rack, turning them every fey minutes until the skin chars and blisters.


http://i18.photobucket.com/albums/b149/fypons/food/rellenosp2110028.jpg


Once they are ready, put them in a plastic or paper bag or wrap them up in a towel and leave them sit for about 15 minutes.


http://i18.photobucket.com/albums/b149/fypons/food/rellenosP2110029.jpg


The skin should now pull off easily. Don't worry if you don't get it all off.


http://i18.photobucket.com/albums/b149/fypons/food/rellenosp2110037.jpg


When the skin is removed, slice into the pepper about an inch below the stem to within an inch of the smaller end. Make a perpendicular cut, where you started by the stem, cutting through the seed pod. Don't cut through the bottom of the pepper. Remove the seed pod and wash the inside of the pepper. The pepper is now ready for stuffing.


http://i18.photobucket.com/albums/b149/fypons/food/rellenosp2110041.jpg


For the stuffing, depending on how large the peppers are, I use 4 shrimp, 1 teaspoon of minced garlic, and 1 tablespoon of minced onion for each pepper. Peel and de-vein the shrimp. Cut them into smaller pieces. Put a couple of tablespoons of olive oil in a frying pan and heat. When the oil is hot, toss in the garlic, onions, and shrimp. Saute until the shrimp are cooked.


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Grate some cheese. Half a cup per pepper is good.


http://i18.photobucket.com/albums/b149/fypons/food/rellenosp2110027.jpg


You're now ready to stuff the peppers. I like to divide the ingredients up equally so all peppers get the same amount.


http://i18.photobucket.com/albums/b149/fypons/food/rellenosP2110042.jpg


Put some cheese in the pepper then add your shrimp mixture. Add the rest of the cheese. Don't stuff the peppers to tight. Use your own judgment. If you have any filling left over, you can always add it to the sauce. Close the seams of the peppers with a toothpick or two.


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Coat the peppers with flour.


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Make the batter. Separate the eggs. I use 1 egg per pepper and have lots left over.


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With a mixer, beat the yolks for a minute then beat the whites until they form peaks.


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Gently stir the yolks into the whites and dip the pepper in to coat.


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Now you can fry them. I probably should have told you to heat your oil up to around 375 degrees. I use a deep fryer but a frying pan with an inch or so of oil works fine. Cook a couple at a time. Turn and cook until golden brown. When done, drain on paper towels. They can be kept warm in your sauce.


http://i18.photobucket.com/albums/b149/fypons/food/rellenoP2110064.jpg


For your sauce, use whatever you like. I like to serve mine with a marinara or ranchero sauce. Heat your sauce up then put it in a pan in the oven at 200 degrees. As the peppers get done, put them in the sauce. Serve them with whatever side dishes you like but make sure to top with plenty of sauce.


http://i18.photobucket.com/albums/b149/fypons/food/rellenoP2120067a.jpg

[sonofabeach]

Thanks for posting this. Chile Rellenos is my favorite Mexican dish. Never had 'em with shrimp though but I'm gonna have to. I've often wondered how it's done. Looks delicious!

[james]

wow, what a nice tutorial! thanks for sharing. I've made chiles rellenos a number of times... even going as far as making my sauce from fresh tomatoes; everything fresh. It's definitely NOT a quick meal ;) I think you mean poblanos.

[Lynnette]

I've been printing out your recipes.......thank-you so much!!!!

[minniemex]

One of my favorite dishes - now I can fix it myself. Gracias Senor!!!

[TheWindyCity]

Steve -O...can I come live with you for a little while? Pretty please???

[Steve O]

Everyone has probably tried a churro while in Mexico. They are tasty and very easy to make. They actually use the same dough as cream puffs but are deep fried instead of baked.


You only need a few ingredients to make a plate full and about a half hours time: A little sugar, some cinnamon, 3 eggs at room temperature, 1 cup of flour. 1/4 teaspoon of salt, 1/2 stick of butter or margarine, and 1 cup of a water. You will also need oil for frying. Use a frying pan or a deep fryer.


http://i18.photobucket.com/albums/b149/fypons/food/churroP2130070.jpg


Put 1 cup of water, 1/4 teaspoon of salt, 1/2 stick of butter, and 1 tablespoon of sugar in a pan.


http://i18.photobucket.com/albums/b149/fypons/food/churroP2130074.jpg


Bring to a high boil.


http://i18.photobucket.com/albums/b149/fypons/food/churroP2130075.jpg


Turn the heat off. Pour the cup of flour into the water


http://i18.photobucket.com/albums/b149/fypons/food/churroP2130076.jpg


Stir quickly until the flour mixes and forms into a ball leaving the sides of the pan.


http://i18.photobucket.com/albums/b149/fypons/food/churroP2130077.jpg


Break an egg into the pan and start stirring.


http://i18.photobucket.com/albums/b149/fypons/food/churroP2130078.jpg


The flour in the pan will look like a slimy mess and you will think that the egg will never be absorbed by the flour. Keep stirring. It will mix. Do the same with 2 more eggs and the dough will look like this. You're almost done.


http://i18.photobucket.com/albums/b149/fypons/food/churroP2130079.jpg


Put the dough in a cookie press or pastry bag. I like the churros larger than traditional so I use the cookie press with a large star like pattern. If you want the longer thinner ones, use a smaller star tip.


http://i18.photobucket.com/albums/b149/fypons/food/churroP2130083.jpg


Have your oil at around 375 degrees and start dropping them in. Cook 4 or 5 at a time until golden brown.


http://i18.photobucket.com/albums/b149/fypons/food/churroP2130084.jpg


Sprinkle with regular or powdered sugar and cinnamon.


http://i18.photobucket.com/albums/b149/fypons/food/churroP2130087.jpg

[sctx]

James needs to add the Homer Simpson "Buuuuuuuuuurger" emticon

[james]

:homer_sub:
that's the best I could come up with so far

[patmex]

Thanks for posting these, Steve! I'm really enjoying them. Photos are a great addition, too.

[Karen in OH]

Churros, one of my favorite treats while in MX another good one Steve. I'm really enjoying all of these cooking post and hope for many more. Thanks agan.
Karen in OH

[beachreader]

I haven't had churros in Mexico. Do they do the dipping in hot chocolate thing like they do in Spain? That was incredible. Thick hot chocolate, almost like a cross between hot chocolate and pudding, with crispy churros. Oh, man.

[Steve O]

Carnitas are another favorite dish of mine and are very easy to make. You are going to need about 4 pounds of lard for the cooking. A lot of people have misconceptions about using lard. You've been taught that it is bad for your health. That's not true. Lard is actually healthier for you than some of the oils your are using now. Anyway, You'll need some sour orange juice for the marinade. If you can't find it, use the juice from 2 oranges, 1 grapefruit, and 5 limes. A 3 to 4 pound pork shoulder or butt roast, some garlic, and a half pound of bacon (optional).


http://i18.photobucket.com/albums/b149/fypons/food/carnitasp2100017.jpg


Take the pork roast and cut it into 2" to 3" cubes.


http://i18.photobucket.com/albums/b149/fypons/food/carnitasp2100018.jpg


Mince a couple of cloves of garlic and combine that with your sour orange juice. Pour that over the meat and let marinade overnight. A zip loc bag works great.


http://i18.photobucket.com/albums/b149/fypons/food/carnitasp2100019.jpg


Once the meat is ready, put the lard into a large pan. Turn the heat on medium and let the lard melt. You'll probably have to cook the meat in two batches. This is where the bacon comes in if you want to use it. Using fresh lard doesn't impart a great flavor to the first batch of meat. Frying the bacon in the lard adds that extra flavor. Do what you want with the bacon after it is cooked. I'm using lard that I've already cooked in so I don't need to do that. Save the lard, in the refrigerator, after you are done. It will keep forever.


http://i18.photobucket.com/albums/b149/fypons/food/carnitasP2110046.jpg


Once the lard is melted, put in as much meat as you can making sure it is covered by the liquid. Let it boil for 1-1/2 to 2 hours. Stir once in a while.


http://i18.photobucket.com/albums/b149/fypons/food/carnitasP2110051.jpg



You'll know when the meat is done as it will start to brown. Take a piece out and taste it. Should be a little firm on the outside and soft and tender on the inside.


http://i18.photobucket.com/albums/b149/fypons/food/carnitasP2110053.jpg


Remove the meat as drain on paper towels. Don't forget to save the lard when it has cooled down.


http://i18.photobucket.com/albums/b149/fypons/food/carnitasP2110055.jpg


Serve on tortillas with some rice or however you like. The flavor and taste is addictive.


http://i18.photobucket.com/albums/b149/fypons/food/carnitasP2110058.jpg


Boiling in lard is also a great way to cook ribs. You can make them ahead of time. Once they are cooked, cover in BBQ sauce and warm up later in the oven.


http://i18.photobucket.com/albums/b149/fypons/food/carnitasP2190089.jpg

[TheWindyCity]

A lot of people have misconceptions about using lard. You've been taught that it is bad for your health. That's not true. Lard is actually healthier for you than some of the oils your are using now.

Using fresh lard doesn't impart a great flavor to the first batch of meat. Frying the bacon in the lard adds that extra flavor.


Excellent Steve-0....a man after all my favorite tastes! :beerchug:

My wife just doesn't undestand lard!!! I say this all the time! When you use lard at the right temperature, it cooks the food and does not get absorbed by the food.

Also as a note, some Mexican meat markets have the medium, brown colored, fresh rendered lard for sale that is GREAT to use for tamales, as well as frying. Have you ever tried it?

[Steve O]

Windy.... Sometimes when you cook with lard you will end up with more than you started with. The fat inside the pork will render into lard and come out of the meat thus giving you more than you started with. Beef fat is different.

No, I haven't tried the dark lard but will have to look for it. Thanks.

[beachreader]

I had no idea that's how they were cooked! I mean, I'm OK with the lard thing, but I just didn't realize you'd actually boil it in there for 2 hours. Wow, that's cool to know.

I'm too busy these days to cook properly, but when I get back from Mexico I'm all about figuring out some of this stuff. I love to cook but haven't tried anything really new and different for a while.


Oh, I meant to ask. You know those pickled pink onions you get with pibil? Do you make them or buy them? Sorry, I can't remember if you mentioned that in your post.

[Steve O]

beachreader....I'll slice up a couple of purple onions and boil them in a half water , half vinegar mixture for around 10 minutes then chill. You only need enough liquid to cover the onions.

[mariposa]

Yes Beachreader.. and I put a little bit of sugar in mine too. The ones they serve with the chicken at Bronco Pollo have fuschia food coloring in them..!
We have them with everything around here all kinds of grilled meats, on sandwiches, I put a bowl of em out when we're having bread and cheese..Love those pink onions! I'm going straight to Bronco pollo when I get there friday..


Wow steve-o you're such n organized cook! everything looks awesome!

[james]

mmmmmmmanteca!

[Steve O]

Making enchiladas can be a long process or a short one depending on how you do it. I'm going to take the semi-short process because I only shop once a month and am running out of ingredients. I am going to use canned sauce and am not going to fry the tortillas because I don't want to clean up the mess. I also don't have any tortillas so I am going to make my own . They don't take very long and taste better than store bought.


For about a dozen tortillas you will need 2 cups of masa, a 1/2 teaspoon of salt, and a cup to a cup and a half of water or chicken stock.


http://i18.photobucket.com/albums/b149/fypons/food/enchiladasP2280121.jpg


Put the masa and salt into a bowl


http://i18.photobucket.com/albums/b149/fypons/food/enchildaP2220091.jpg


Add a cup of liquid to start and stir.


http://i18.photobucket.com/albums/b149/fypons/food/enchiladasP2220094.jpg


You are going to have to get in there with your hands and mix it up. You want the dough to not be sticky but you don't want it to dry either. If it seems to wet add a little more masa and if it seems to dry add a little more liquid.


http://i18.photobucket.com/albums/b149/fypons/food/enchiladasP2220095.jpg


If you have a tortilla press, use it, if not you can use a rolling pin or smash them down with your cutting board. Press them between a baggie with the sides cut out or between Saran wrap.


http://i18.photobucket.com/albums/b149/fypons/food/enchiladasP2220097.jpg


Break off a piece of your dough, enough to make about an 1 1/4" ball, and roll it in you hands like a meatball.. Put it in the center of you press.


http://i18.photobucket.com/albums/b149/fypons/food/enchiladasP2220098.jpg


Press down and you get a tortilla. It shouldn't stick to the plastic very much and it shouldn't be so dry that it cracks.


http://i18.photobucket.com/albums/b149/fypons/food/enchiladasP2220099.jpg


Put the tortilla into a dry frying pan that has been heating up over moderately high heat. Cook it for 45 seconds then turn it over. Cook it for another 45 seconds and flip it over again for the same length of time.


http://i18.photobucket.com/albums/b149/fypons/food/enchiladasP2220100.jpg


Sometime during this process the tortilla should puff up. Not all of them do but you are on the right track when it happens.


http://i18.photobucket.com/albums/b149/fypons/food/enchiladasP2220103.jpg


Wrap them in a towel and keep hot in a warm oven.


http://i18.photobucket.com/albums/b149/fypons/food/enchiladasP2220104.jpg


For the filling you can use anything you want. Scrambled eggs and sausage, shrimp, beef. pork, chicken. mashed potatoes, chili, fish, pizza toppings, it doesn't matter. They all taste good. I'm going to use some taco meat with mozzarella cheese. To cook this you'll need the meat, oil to fry it in, some cheese and some sauce.


http://i18.photobucket.com/albums/b149/fypons/food/enchiladasP2220107.jpg


Heat a frying pan up with some olive oil then put the meat in.


http://i18.photobucket.com/albums/b149/fypons/food/enchiladasP2220108.jpg


Cook the meat until it's done to your liking then add the sauce and set aside. .Save a bit of the sauce to dunk the tortillas in.


http://i18.photobucket.com/albums/b149/fypons/food/enchiladasP2220111.jpg


Take a tortilla and dip it in the sauce. This is the time that you would normally fry the dipped tortilla in hot oil but I am going to skip this step. Liquids going into hot oil make a big mess so I try to do this outside.


http://i18.photobucket.com/albums/b149/fypons/food/enchiladasP2220112.jpg


Take the dipped tortilla and put some filling and cheese on it.


http://i18.photobucket.com/albums/b149/fypons/food/enchiladasP2220114.jpg


Roll the tortilla up and place it in a baking pan seam side down. Continue with the rest of the tortillas.


http://i18.photobucket.com/albums/b149/fypons/food/enchiladasP2220115.jpg


Once in the pan, pour the remainder of the sauce over the tortillas and sprinkle with cheese.


http://i18.photobucket.com/albums/b149/fypons/food/enchiladasP2220116.jpg


Heat in a 350 degree oven until the cheese melts.


http://i18.photobucket.com/albums/b149/fypons/food/enchiladasP2220117.jpg


Serve with a topping of sour cream and whatever else you like.


http://i18.photobucket.com/albums/b149/fypons/food/enchiladasP2220118.jpg

[kcaraco]

Nummy! Those look fantastic!

[Lynnette]

Thanks, Steve...I'm adding another great recipe to my file of your tutorials!! Are you going to be able to make the Chicago area lunch at Xni Pec on April 6th?? :)

[sctx]

another great post Steve!

I like to use fine diced beef cubes cooked in a chipotle or cascabel sauce for the filling...... and being in S. Texas, I don't have to worry about making my own tortillas:)

[TheWindyCity]

Looks great Steve-O. Lynette, if he comes down, I think we gotta put him in the kitchen!
Whaddya think Steve-O...coming down? Here's the link Lynn mentioned:
http://www.tulum.info/showthread.php?t=1794

[minniemex]

Thanks again Steve for another great recipe!!

[Steve O]

I would love to make it for the get together but will probably be in Mexico at that time. We should do one in the summer out here in the Northern burbs. There is a great Mexican restaurant in Carpentersville called El Molenos that has good prices, good food, and a good atmosphere.

[FITZ]

I sure hope you are planning a cookbook! The step by step instructions with photo's are really great. Especially when you know the author knows his stuff!
If you aren't in Mexico, then we all get to meet eachother on April 6?!

[DougSR]

Darn Steve, your killing me. I'm trying to cut a few lbs before my trip in May and that is not helping. All I can say is you'll make someone a good wife some day. :)

[TheWindyCity]

Darn Steve, your killing me. I'm trying to cut a few lbs before my trip in May and that is not helping. All I can say is you'll make someone a good wife some day. :)

I'd like to come live with him for a week when I'm in the doghouse! I'd be in hog heaven!

[james]

I'm blown away again. Thanks for the thread!

[Lynnette]

I would love to make it for the get together but will probably be in Mexico at that time. We should do one in the summer out here in the Northern burbs. There is a great Mexican restaurant in Carpentersville called El Molenos that has good prices, good food, and a good atmosphere.

I love this restaurant, and can vouch of the really good food!!! It's our favorite in the NW burbs.

[Steve O]

This recipe was given to me by my friend Adrian who owns Especias Restaurant on Cozumel. It's one of his specialities and is delicious. It's a bacon wrapped shrimp served over a bed of rice with a Gouda cheese Bechamel sauce. Make sure to stop in his place and try the original dish. He is located upstairs on calle 3 between ave. 5 &10.


This recipe isn't hard to make but you do have a few things going on at the same time. The rice has to be made. The shrimp have to be wrapped, skewered and cooked. The sauce has to be made. If you want, you can make the rice and sauce ahead of time and keep them warm in the oven at a low temperature or warm them up in the microwave. The shrimp can also be marinated ahead of time then wrapped in bacon, put on a skewer and refrigerated until ready to cook. No matter how you prepare the dish you will need a few ingredients:

Shrimp- I like to use larger ones. Somewhere in the 16 to 18 per pound category and at least 6 per person. 1/3 slice of bacon per shrimp. Some salt, pepper, and olive oil.

Sauce- 1/2 cup of Gouda cheese. About 3 tablespoons each of diced onion, carrot, celery, and green bell pepper. 1 tablespoon each of garlic and oregano. A couple of chopped up bay leaves. 1 cup of chicken stock, 1 cup of milk, and 1/4 cup of dry sherry or a dry white wine. 5 tablespoons of butter and a 1/4 cup of flour. This should make enough sauce for at least 6 people.

Rice- For 6 people you will need 1 cup of rice, 2 cups of chicken stock, 1 tablespoon of garlic, and a little olive oil.


http://i18.photobucket.com/albums/b149/fypons/food/shrimpP3070122.jpg


Peel and de-vein the shrimp. Put them in a bowl with some salt, pepper, and olive oil. Mix together and let refrigerate for an hour or so.


http://i18.photobucket.com/albums/b149/fypons/food/shrimpP3070128.jpg


Start the rice. Put a few tablespoons of olive oil in a hot frying pan with a tablespoon of garlic. Let it saute for a couple of minutes.


http://i18.photobucket.com/albums/b149/fypons/food/shrimpP3070124.jpg


Add a cup of rice and cook over medium high heat stirring every minute or so.


http://i18.photobucket.com/albums/b149/fypons/food/shrimpP3070125.jpg


You want the rice to brown a little.


http://i18.photobucket.com/albums/b149/fypons/food/shrimpP3070126.jpg


Once the rice has browned add 2 cups of chicken broth and stir. Reduce the heat to a medium low and cover the pan for 20 minutes.


http://i18.photobucket.com/albums/b149/fypons/food/shrimpP3070127.jpg


After 20 minutes, turn off the heat and stir the rice. It's done.


http://i18.photobucket.com/albums/b149/fypons/food/shrimpP3070137.jpg


To make the sauce, put the butter, oregano, onion, carrot, green pepper, celery, and garlic into a sauce pan over medium heat and saute for a few minutes.


http://i18.photobucket.com/albums/b149/fypons/food/shrimpP3070130.jpg


Add the 1/4 cup of flour.


http://i18.photobucket.com/albums/b149/fypons/food/shrimpP3070132.jpg


Whisk to mix and keep stirring for 4 to 5 minutes making sure not to burn the flour. You're trying to cook the flour so there is no raw flour taste.


http://i18.photobucket.com/albums/b149/fypons/food/shrimpP3070134.jpg


Add the cup of milk, cup of chicken broth, and 1/4 cup of sherry to the flour mixture a little at a time. Stir to thicken then add a little more. Stir again and repeat the process until all liquid is used. Add in any order you like. A nice sauce will start to form. The sauce shouldn't be to thick but a little runny. If it is to thick, add a little water. If it is to runny, it will thicken when you add the cheese.


http://i18.photobucket.com/albums/b149/fypons/food/shrimpP3070135.jpg


Add the half cup of Gouda cheese.


http://i18.photobucket.com/albums/b149/fypons/food/shrimpP3070136.jpg


Stir until melted.


http://i18.photobucket.com/albums/b149/fypons/food/shrimpP3070139.jpg


Strain thru a fine sieve. Keep warm or reheat later.


http://i18.photobucket.com/albums/b149/fypons/food/shrimpP3070143.jpg


Wrap 1/3 slice of bacon around each shrimp and impale with 2 skewers. They are now ready for cooking.


http://i18.photobucket.com/albums/b149/fypons/food/shrimpP3070140.jpg


The shrimp can be cooked on a griddle, in a frying pan, in the broiler, or on the grill. Put them on and let them cook. Turn every once in a while.


http://i18.photobucket.com/albums/b149/fypons/food/shrimpP3070145.jpg


When the bacon is cooked to your liking, the shrimp are done.


http://i18.photobucket.com/albums/b149/fypons/food/shrimpP3070147a.jpg


Put the rice on a plate. Remove the skewers from the shrimp and place on top of the rice.


http://i18.photobucket.com/albums/b149/fypons/food/shrimpP3070149.jpg


Ladle some sauce over the shrimp and rice. Serve with baked garlic cheese potatoes and a vegetable of your choice. I'm going to serve mine with a small beef filet I have cooking.

http://i18.photobucket.com/albums/b149/fypons/food/shrimpP3070153.jpg

[Lynnette]

What time is dinner.......YUM!!!

[joyinthesand]

Can I just tell you I am so impressed you can make a bechamel sauce and take photos of it at the same time. In a cast iron skillet yet! It looks wonderful and might need to try this, with a little beef and asparagus.

[Lynnette]

I've printed all of your recipes for my file and was wondering....can we make them a sticky for posterity??? I'll check with the powers that be. Steve, ALL of your food tutorials are truly fantastic!!! Thanks for sharing!!

Let's work on the Chicago Tuluminators to try El Molenos after Xni Pec.....they have really fantastic food (love the machaca beef) and margaritas!! :)

[Steve O]

Every place you go to for this dish will taste different. It's just a couple of eggs on top of fried tortillas with a sauce. It's the sauce that is different. You'll find many variations but make it the way you like. Normally the eggs are fried sunny side up but they can be done over easy, scrambled, or poached. The tortillas are lightly fried in oil to make them crispy and the sauce is a simple Marinara with a few peppers of your choice. I like to top mine with cheese.

You're going to need 2 tortillas, 2 eggs, about 1/3 cup of sauce and a little cheese for each person. The sauce is best when made with fresh tomatoes but this time of year the tomatoes are not very good so I am going to use canned. You can also use canned tomato sauce or puree instead. You'll also need some minced garlic, some diced onions, a few peppers of your choice, some crumbly cheese, and a little olive oil.


http://i18.photobucket.com/albums/b149/fypons/food/huevosrancherosP3090156.jpg

Sauce for 4 people.

Chop your tomatos up however you like them. Use 6 roma or plum tomatoes. If you don't like your sauce chunky, they can be put in a blender. If using canned tomatos, select a large can and also use the juice. If using tomato sauce or puree, a 15 oz. can will work. Mince the garlic, and onion. Use as much garlic as you like. I find that a tablespoon is great. A 1/2 cup of a onion works and for the peppers, use what you like. I like the taste of the pickled jalapeno's chopped coarsely so that is what I am going to use. If you like the sauce hotter, use more peppers or a different kind.

http://i18.photobucket.com/albums/b149/fypons/food/huevosrancherosP3090160.jpg


Put a little olive oil in a pan and heat on a medium burner. Add the onions and garlic and saute for a few minutes. Just don't let the garlic burn.


http://i18.photobucket.com/albums/b149/fypons/food/huevosrancherosP3090163.jpg


Add the peppers and cook for a few more minutes. Keep stirring to keep from burning.


http://i18.photobucket.com/albums/b149/fypons/food/huevosrancherosP3090164.jpg


Add the tomato sauce and continue stirring.


http://i18.photobucket.com/albums/b149/fypons/food/huevosrancherosP3090167.jpg


Cook for about 5 minutes and keep warm over a low flame.


http://i18.photobucket.com/albums/b149/fypons/food/huevosrancherosP3090168.jpg


In another frying pan, heat up a little oil over medium high heat. When the oil is hot, put in a tortilla and fry for around a minute on each side. The tortilla should be a little crispy but not burned. Continue for the rest of the tortillas adding extra oil as needed. Keep the tortillas warm by wrapping in a towel.


http://i18.photobucket.com/albums/b149/fypons/food/huevosrancherosP3090170.jpg


Heat a little butter or oil in a pan and fry 2 eggs at a time.


http://i18.photobucket.com/albums/b149/fypons/food/huevosrancherosP3090171.jpg


When the eggs are done, put 2 tortillas on a plate and overlap them a little. Place one egg on each tortilla.


http://i18.photobucket.com/albums/b149/fypons/food/huevosrancherosp3090173.jpg


Add sauce on top and sprinkle with a little cheese. Serve the dish with refried beans and some sliced up fruit or fried bananas


http://i18.photobucket.com/albums/b149/fypons/food/huevosrancherosP3090175.jpg


Add a little sour cream on top if you like.


http://i18.photobucket.com/albums/b149/fypons/food/huevosrancherosP3100181.jpg

[Karen in OH]

Looks great and sounds easy enough, I'm going to give this one a try on the weekend. Keep'em comming Steve and thank for sharing your recipes with us! :eat-drink:
Karen in OH

[Steve O]

This dish can be found all over Mexico. It's Red Snapper served in a tomato sauce. Use any white fish you like if you can't find the snapper. The tomato sauce is basically a Marinara sauce with a touch of cinnamon and cloves with green olives. It's traditionally served using the whole fish but they're a little expensive around here so I am going to use a filet.

You're going to need some fish ( 8 oz. per person ), some tomatoes (use canned tomatoes or tomato sauce if you like). A little cinnamon and cloves. Some garlic. Salt and pepper. Peppers of your choice, a little sugar, and some cilantro. Juice of 1 lime.


http://i18.photobucket.com/albums/b149/fypons/food/huachinancoP3140182.jpg


For the sauce....Chop up the tomatoes. You can put them in a blender if you don't like the sauce chunky. Use 2 tomatoes per person or the equivalent in tomato sauce. If using canned tomatoes, use the liquid also.


http://i18.photobucket.com/albums/b149/fypons/food/huachinancoP3140185.jpg


Dice up the onion. Use about 1/4 cup per person.


http://i18.photobucket.com/albums/b149/fypons/food/huachinancoP3140188.jpg


Melt some butter in a pan. Put in the onions and garlic. Use as much garlic as you like. Saute for 4 to 5 minutes over medium heat.


http://i18.photobucket.com/albums/b149/fypons/food/huachinancoP3140189.jpg


Add the tomatoes, olives ( 5 or 6 green ones per person), A small dash of cinnamon and cloves, and about a tablespoon of sugar to the onions and garlic. Add the peppers ( I like the diced pickled jalapeno peppers so I use a small can for 4 people). Squeeze the lime juice into the sauce. Turn the heat down and let simmer. Stir occasionally.


http://i18.photobucket.com/albums/b149/fypons/food/huachinancoP3140190.jpg


Coat the fish in flour. Sorry, forgot about the flour in the photo.


http://i18.photobucket.com/albums/b149/fypons/food/huachinancoP3140193.jpg


In another pan, melt a little butter.


http://i18.photobucket.com/albums/b149/fypons/food/huachinancoP3140195.jpg


Add the fish and cook for about 2 minutes on each side.


http://i18.photobucket.com/albums/b149/fypons/food/huachinancoP3140197.jpg



Make sure the fish is brown on both sides.


http://i18.photobucket.com/albums/b149/fypons/food/huachinancoP3140198.jpg


Put the browned fish in with the sauce and simmer for another 15 minutes or put the pan in a 350 degree oven for 15 minutes.


http://i18.photobucket.com/albums/b149/fypons/food/huachinancoP3140201.jpg


Serve however you like. Make sure to cover the fish with sauce and a little cilantro.


http://i18.photobucket.com/albums/b149/fypons/food/huachinancoP3140208.jpg

[Lynnette]

So Steve, when does the cookbook release?? :) I like that you use the cast iron skillet...it really browns nicely! Thank you once again for sharing your wonderful recipes!

[beachreader]

Nice-looking skillet, too. I love a well-seasoned cast iron pan.

Funny story on cast iron (OK, how many people have a funny story relating to cast iron skillets?). We were on a ski trip once years ago, and I'd made pasta sauce, using a large cast iron skillet to brown the sausages and such before dumping them in the big pot I needed to hold the sauce.

One of the guys volunteered to clean the kitchen, and the rest of us retired to the living room. An hour later, he finally emerged, saying "wow, that pan was so hard to clean, but I put some elbow grease into it and now it's all shiny again!"

I almost cried.

[Lynnette]

Nice-looking skillet, too. I love a well-seasoned cast iron pan.

Funny story on cast iron (OK, how many people have a funny story relating to cast iron skillets?). We were on a ski trip once years ago, and I'd made pasta sauce, using a large cast iron skillet to brown the sausages and such before dumping them in the big pot I needed to hold the sauce.

One of the guys volunteered to clean the kitchen, and the rest of us retired to the living room. An hour later, he finally emerged, saying "wow, that pan was so hard to clean, but I put some elbow grease into it and now it's all shiny again!"

I almost cried.

Oh no...did you let him know how long it takes to season a cast iron skillet?? LOL

[Steve O]

Lynnette....I don't like to give up my cast iron. It works so much better than the no-stick surfaces you get now and I can use any material in it without worrying about scratching. You do have to keep them seasoned and not wash with soap. I keep a set in Mexico for when I am camping on the beach. They clean up well with a little sand and water and you can put them right in a fire. Great pans.

[kimba]

I had a friend who, when she was moving into a new apartment, threw out two of her 'dirty old pans'. I confiscated them out of the dumpster and am the proud owner of two very well-seasoned cast iron skillets.

When I told her how much they would be worth in an antique shop she looked at me like I was crazy.

[beachreader]

Excellent catch, Kimba! I have one large skillet I bought shiny and new and I've been seasoning over the years myself (mostly just to see if I could do it), but it's soooo much better to have one with a few generations of life on it.

[Steve O]

This soup is traditional around the Yucatan but you will find many different recipes for it. The typical Maya family doesn't have a lot of money to spend on spices so they keep it fairly simple.

You'll need some chicken ( about 1/2 of a breast per person ), If you don't have breasts, use legs or thighs. A medium onion diced. 2 Roma or plum tomatoes, A few cloves of garlic. 1 pepper of your choice (diced ). Salt and pepper to taste. 1 tortilla per person. A tablespoon of oregano ground up and 3 to 4 sprigs of espazote along with a little olive oil and some chicken broth. You'll also need some lime.


http://i18.photobucket.com/albums/b149/fypons/food/sopadelimaP3280268.jpg


I am only making this for 2 people but you should have enough broth for at least 4 people. Take a pot and add the chicken breast. Add 1/2 of the diced onion, salt and pepper to taste. Add enough water to cover the chicken and bring to a boil. Chop up the espazote and add to the pot. Turn down the heat and simmer for around an hour. If you like the chicken broth different, add diced celery and carrots or whatever you like.


http://i18.photobucket.com/albums/b149/fypons/food/sopadelimaP3280272.jpg


When the chicken is done, strain everything. Save the broth. You can use canned chicken broth if you like.


http://i18.photobucket.com/albums/b149/fypons/food/sopadelimaP3280280.jpg


Take the chicken and pull it off the bone with a fork. Save for later.


http://i18.photobucket.com/albums/b149/fypons/food/sopadelimaP3280281.jpg


While all this is going on you can roast the garlic. I just stick mine in a pan and put in a 500 degree oven for a few minutes,. You do have to keep an eye on it otherwise it will burn. Once it is done, take it out of the oven and remove the skins.


http://i18.photobucket.com/albums/b149/fypons/food/sopadelimaP3280271.jpg





In another pan, add a little olive oil and saute the rest of the onions. You don't want them to burn. A couple minutes over medium high heat is fine. Now add the garlic , mash up and stir.


http://i18.photobucket.com/albums/b149/fypons/food/sopadelimaP3280277.jpg


Add the tomatoes and diced peppers to the pan and saute for around 10 to 15 minutes over low heat.


http://i18.photobucket.com/albums/b149/fypons/food/sopadelimaP3280278.jpg


Add everything to your chicken broth and heat. Add the juice of 1/2 of an American lime or 3 Mexican limes. You only want a touch of lime. To much will over power the soup. You can throw the rinds in also. Just don't serve them.


http://i18.photobucket.com/albums/b149/fypons/food/sopadelimaP3280283.jpg


Cut the tortillas into strips. One tortilla per person.


http://i18.photobucket.com/albums/b149/fypons/food/sopadelimaP3280274.jpg


Deep fry the tortilla strips until they are a golden brown. I use a deep fryer but they can be done in a frying pan with oil. Remove and drain on paper towels.


http://i18.photobucket.com/albums/b149/fypons/food/sopadelimaP3280285.jpg



Put some fried tortilla chips in a soup bowl.


http://i18.photobucket.com/albums/b149/fypons/food/sopadelimaP3280286.jpg


Add some chicken on top.


http://i18.photobucket.com/albums/b149/fypons/food/sopadelimaP3280287.jpg



Cover with the broth and serve. Garnish with a couple of slices of lime.


http://i18.photobucket.com/albums/b149/fypons/food/sopadelimaP3280289.jpg

[TheWindyCity]

Steve-O, you never cease to amaze me. Great job!

[Steve O]

Empanadas have to be one of the original hot pockets. They are basically a pastry type dough that is wrapped around a filling and deep fried. They are eaten for breakfast, lunch, dinner, and for a snack. The filling can be anything you like. Beef, chicken, pork lamb, sausage, cheese, fruits, vegetables, fish, crab, shrimp, potatoes, eggs, and on and on. The filling should be cooked first so leftovers are great for these. For the dough (makes 12) you will need 3 cups of flour, 1/2 teaspoon of salt, 1/2 cup of lard ( substitute butter, shortening, or oil if you like), and 1/2 cup of milk mixed with 1/2 cup of water.


http://i18.photobucket.com/albums/b149/fypons/food/empanadaP4130366.jpg


Put the 1/2 cup of lard into a pan over low heat until it is just melted.


http://i18.photobucket.com/albums/b149/fypons/food/empanadaP4100331.jpg


Put the 3 cups of flour and 1/2 teaspoon of salt into a bowl.


http://i18.photobucket.com/albums/b149/fypons/food/empanadaP4100334.jpg


Warm up the 1/2 cup of milk and 1/2 cup of water. You want it just warm not hot.


http://i18.photobucket.com/albums/b149/fypons/food/empanadaP4100335.jpg


Pour a little of the melted lard and a little of the milk water mixture into the bowl.


http://i18.photobucket.com/albums/b149/fypons/food/empanadaP4100336.jpg


Stir the mixture.


http://i18.photobucket.com/albums/b149/fypons/food/empanadaP4100341.jpg


Continue adding a little of each and stirring until all is gone.


http://i18.photobucket.com/albums/b149/fypons/food/empanadaP4100343.jpg


Put the dough onto a lightly floured surface and knead it a little. If the dough is to sticky, add a little more flour and knead some more.


http://i18.photobucket.com/albums/b149/fypons/food/empanadaP4100344.jpg


The dough should be smooth when ready.


http://i18.photobucket.com/albums/b149/fypons/food/empanadaP4100347.jpg


Roll the dough out to about 1/8 inch thickness or less. This dough is easy to work with and rolls easily.


http://i18.photobucket.com/albums/b149/fypons/food/empanadaP4100348.jpg


Find something that is around 5 inches in diameter to use as a pattern and start cutting out circles of dough.


http://i18.photobucket.com/albums/b149/fypons/food/empanadaP4100351.jpg


Form the scraps into a ball and roll out again. You should end up with about 12 circles.


http://i18.photobucket.com/albums/b149/fypons/food/empanadaP4100352.jpg


For my filling I am going to use some left over ham, mashed potatoes, shrimp, and cheese.


http://i18.photobucket.com/albums/b149/fypons/food/empanadaP4100355.jpg


Put a little filling in the center of each round. This is mashed potatoes and cheese


http://i18.photobucket.com/albums/b149/fypons/food/empanadaP4100356.jpg



Ham and cheese.


http://i18.photobucket.com/albums/b149/fypons/food/empanadaP4100357.jpg


Shrimp and cheese.


http://i18.photobucket.com/albums/b149/fypons/food/empanadaP4100359.jpg


Stick your finger in water and wet the outside edge of the dough. Fold the dough over and seal. You can use the tines of a fork to press the edges together or start from one end and pinch the dough together and twist about 45 degrees. Continue around in the same fashion.


http://i18.photobucket.com/albums/b149/fypons/food/empanadaP4100358.jpg


Once filled and sealed, they are ready for deep frying.


http://i18.photobucket.com/albums/b149/fypons/food/empanadaP4100360.jpg


Put a few at a time in a deep fryer and cook. Turn once in a while. You can use a frying pan with a couple of inches of oil in it instead. The oil should be around 375 degrees.


http://i18.photobucket.com/albums/b149/fypons/food/empanadaP4100362.jpg


Cook until golden brown and serve. They can be kept warm in a low temperature oven or re-heated in the microwave. They can also be frozen and re-heated in the oven or microwave.


http://i18.photobucket.com/albums/b149/fypons/food/empanadaP4100363.jpg

[minniemex]

Another great recipe - Thanks Steve!!

[beachreader]

Oh man, I wish I could trust myself with a Fry Daddy, but I have a feeling I'd just start frying everything in sight! I guess I'll do the fat in cast iron instead, but that should be OK.

I wonder if I brought my raw empandas to a restaurant I could just use their fry-o-lator? :)

[minniemex]

Oh man, I wish I could trust myself with a Fry Daddy, but I have a feeling I'd just start frying everything in sight! I guess I'll do the fat in cast iron instead, but that should be OK.

I wonder if I brought my raw empandas to a restaurant I could just use their fry-o-lator? :)

Crack me up girl!!:D:D:D

[beachwolverine]

Oh man, I wish I could trust myself with a Fry Daddy, but I have a feeling I'd just start frying everything in sight! I guess I'll do the fat in cast iron instead, but that should be OK.

I wonder if I brought my raw empandas to a restaurant I could just use their fry-o-lator? :)

Interesting concept. I've often paid a corkage fee when I wanted to drink from my own collection. Now I can consider a fryage fee for raw empanadas.:burp:

Great recipe and pictures Steve - you should publish a cookbook.

[DougSR]

Sheesh! I did it again! Note to self: click on Steve's post after lunch.

[Lynnette]

You make it look so easy, Steve..,.another fabulous recipe & tutorial! I'm, with you, Fran, I HAVE to stay away from the fry daddy!! :D

[heater]

I love the zip loc bags but when you are out of them you make due.

I don't know if achiote has a shelf life or not. I keep 3 or 4 bricks in the cabinet and never worried about it. Some of the bricks are harder than others. I would tend to think that the bricks you buy in the stores are over a year old anyway. Most of the Mexicans around here are from northern Mexico and don't even know what it is.
Steve-O,
Do you by any chance have a recipe for the habanero salsa? Your recipe looks delicious and I can't wait to surprise my husband with it.

[TheWindyCity]

Made Cochinita Pibil this past weekend and it was excellent! Also made the accompanying pickled red onions, and Xni-Pec - the habanero salsa of the Yucatan! This is one of those dishes that has to be prepared the day before, as everything but the salsa has to marinate. But what great tacos it makes, so flavorful!

[Lynnette]

Made Cochinita Pibil this past weekend and it was excellent! Also made the accompanying pickled red onions, and Xni-Pec - the habanero salsa of the Yucatan! This is one of those dishes that has to be prepared the day before, as everything but the salsa has to marinate. But what great tacos it makes, so flavorful!

OK, share.....pictures & recipes! Did you use your home grown habaneros?? More important.....when are we all having dinner again???? I'll make the guac if you cook the main meal!!!! :)

http://lynne.smugmug.com/photos/414923875_qjDik-L.jpg

[TheWindyCity]

OK, share.....pictures & recipes! Did you use your home grown habaneros?? More important.....when are we all having dinner again???? I'll make the guac if you cook the main meal!!!! :)

http://lynne.smugmug.com/photos/414923875_qjDik-L.jpg

Hey, that's just the way I like my guac! Looks perfect!

Sorry, I didn't think to take pics of our Yucatecan meal.:mad: Yep, the Habaneros were from my garden, as were the tomatoes and cilantro.
I looked through several cookbooks and internet recipes for the Cochinita Pibil, including Steve Os. There seems to be two schools of thought. One using garlic in the marinade of the pork, and one without. I opted for garlic, but cut back from 12 cloves to 3 big ones.

The Xni-Pec salsa is one I tried to copy from the Chicago area Yucatecan restaurant that we all went to - Xni Pec. It uses fresh tomato, habanero, red onion, cilantro, sour orange juice (Goya has it in a bottle), salt, and a pinch of sugar to cut the acidity.

[tbpeaceful]

What a wonderful thread! It makes me appreciate even more the great food we enjoy when traveling. So much effort ~ gone in so little time.

Steve O, will that yummy pizza recipe be showing up here?

Happy days - T.

[ilovewyoming]

Steve O...Publish a cookbook! Love all the recipes..printed out a couple to take, like the lime soup one..and others i will try when i get back..don't know why i did not go the the RECIPE link before now! 2hours and we are OUT OF HERE!!!

[ilovewyoming]

Starting to plan the family trip, and will be cooking most of the time.
My son in law LOVES to cook, and the recipies here are going to help us all out a lot. 10 days with 8 people for meals, cooking is a MUST.
Thanks Steve-O

[Brandi]

Serve on tortillas with some rice or however you like. The flavor and taste is addictive.


http://i18.photobucket.com/albums/b149/fypons/food/carnitasP2110058.jpg





Steve O - Can you PLEASE hook me up with the recipe for the rice you have shown here? I have tried everything and can never come close to a good authentic rice. Most recipes have too much in them and they don't turn out the way I remember. Yours looks REALLY close!