Mexican pork tenderloins with guavas: Escalopas de cerdo con guayabas The Mexicans, like the Chinese, have created some wonderful dishes combining pork with fruit. Pork tenderloins with guavas is an example of the inventiveness of nouvelle Mexican cuisine. Escalopas de cerdo con guayabas have the same sweet-and-sour tanginess of many oriental dishes. The seeds of the guava […]
Continue ReadingIngredients: For the beef roullades: thinly sliced beef raw bacon and ham, sliced into strips raw potato, cut french fry style string beans cut into 1″ pieces For the mole: a few lettuce leaves 1/4 cup roasted green pumkin seeds 1/3 cup of roasted sesame seeds 2 small serrano chiles 4-5 tomatillos a few radish […]
Continue ReadingIt is customary for Mexican cooks to save the seeds they remove from dried chiles and store them, mixing several varieties in the same jar. This traditional recipe from El Bajio restaurant in Mexico City may be made with either boneless pork leg or beef shanks. Ingredients: 2 pounds cut-up boneless pork leg or beef […]
Continue ReadingIngredientes: 1/2 taza de aceite 1 kilo de pierna de puerco lavada y cortada en cuadritos pequeños 10 chiles chilacates chicos 5 jitomates pequeños 2 hojas de laurel 4 pimientas enteras 1/2 taza de vinagre 1 diente de ajo y sal al gusto 60 tortillas de maíz Preparación: Se pone el aceite en la olla […]
Continue ReadingIngredientes: 1 kilo de maíz precocido (lo venden en el supermercado en paquetes de plástico o en latas) 2 kilos de pierna de cerdo 4 huesos de puerco, limpios 3 chiles chilacates 1 cabeza de ajo 6 litros de agua 1 lechuga limpia, desinfectada y cortada en tiritas 1 manojo de rébanos limpios, desinfectados y […]
Continue ReadingA traditional dish served for comida or supper at large family gatherings. Ingredients: 1 kilo of hominy (large kernel white corn available in Mexican markets or canned in your local supermarket) 2 kilos pork leg 4 clean pork bones 3 chilacate peppers 1 head of garlic 6 quarts of water 1 head iceberg lettuce, washed and cut […]
Continue ReadingThis recipe is reminiscent of the classic Mexican pork loin roasted with orange juice. Here, the tamarind and brown sugar give the pork a sweet-and-sour taste, and the meat is grilled and glazed rather than roasted. For the pork: 4 1½ inch thick pork loin chops ½ cup fresh orange juice 2 large garlic cloves, […]
Continue ReadingThis recipe, taught to me many years ago by Isabel Hoyos Gomez, is standard Central Mexican “company” fare. I especially like to make this in the winter, when small trucks drive around the neighborhood selling juicy oranges from Martinez de la Torre, Veracruz, at the height of their season. 5 pounds pork loin, preferably […]
Continue ReadingTinga is a basically a stewed pork dish, cooked with a chipotle sauce and most commonly served on tostadas. A chipotle is a dried jalapeño with a wonderful, smokey flavor. The chipotles called for in this recipe, called chipotles adobados are canned and can be found anywhere from Michoacan to Michigan. This is a good dish to make ahead and then provide garnishes to […]
Continue ReadingIngredients: 1/2 C. oil 1 kilo pork shank, cleaned and cut into 1/2 inch cubes 10 small chilacate peppers 5 small tomatoes 2 bay leaves 4 whole peppercorns 1/2 C. vinegar 1 clove garlic salt 40 tortillas Preparation: Place the oil in a pressure cooker and add the meat. Brown the meat for approximately 10 […]
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