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*March 2010 COTM--Kennedy: Pork, Beef, Assorted Meats

Please post reports in this thread on recipes from The Essential Cuisines of Mexico chapters PORK, BEEF, and ASSORTED MEATS

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  1. Carne con Chile Verde, p 288

    I made this in the crockpot, so forgive me if that doesn't count. I also used a can of fire roasted tomatoes rather than broil my own tomatoes and I threw in a few jalepenos along with the anaheim chiles. I really wanted to throw in a bunch of other spices, but I held back, and I'm glad I did. Simple, beefy and delicious. Served with rice and beans the first night, then made some great quesadillas for lunch the next day.

    3 Replies
    1. re: yamalam

      Great minds must think alike, I was looking at this recipe for this weekend :-). I'll try something else instead

      1. re: yamalam

        Did you brown the meat first? I'm a little scared to make this without adding that step, but if you say it doesn't need it ...

        1. re: ElenaRose

          I didn't, I was in a rush to get everything in the crockpot before work. It was still very flavorful, but like all braises, I KNOW it would be better if I browned the meat first.

      2. Carne de Res con Col - ground beef with cabbage, p.292

        For such a simple recipe, we couldn't believe how good it was. I made some minor changes - I only had a cup or 2 of cabbage and it called for 4. Because of that I didn't add water to the pan, it didn't need it (probably because I used half a can of diced tomatoes instead of fresh). The chili I used was the last one from my prolific padron pepper plant.

        We ate it over roasted potatoes that were left over from last night, with fresh cilantro sprinkled on top. It was a tasty, satisfying filling meal that was very easy and fast to put together.

        My husband immediately asked if there were leftovers and is very excited for lunch tomorrow, so this is one is a success.

        11 Replies
        1. re: ElenaRose

          Yes, a success here too!
          Carne de Res con Col (Ground Beef with Cabbage), Pg. 292

          I actually made this recipe twice: once on Tuesday last when I subbed minced pork for the beef and last night when I used minced lamb. Both times, though, I used Savoy cabbage instead of green; both dishes were delicious and a very easy prep for a week night meal.

          Chopped garlic, peppercorns (I used tellicherry) and salt are crushed together and mixed well into the ground meat then set aside to season while the other ingredients are dealt with. Heat some vegetable oil in a skillet and add bit of finely chopped white onion, along with a finely chopped jalapeño (or chile verde criollo) and salt. Cook over medium heat for about 1 minute. Add a chopped tomato and cook till most of the liquid has been absorbed. Stir in the meat and cook over high heat for 7-ish minutes. I added one half shredded cabbage, 1/3 cup water and 1/2 cup chopped cilantro leaves. Cook for about 15 minutes till the mixture is well seasoned and most of the liquid has been absorbed. I served this over white rice as suggested. Ms Kennedy states this makes a tasty breakfast with the mixture topping tostadas. Alternatively it can be used to stuff chiles. I also served fresh farm-made salsa. We loved it and I'm sure we'll be making this again.... as stuffed chiles. Poblanos, ??

          1. re: Gio

            Carne de res con Col Pg. 292

            I'm just here to say it was pretty darned tasty made with ground turkey too...

            1. re: clamscasino

              Aguayon Estilo Leonor (Pot Roast Leonor, p. 296). I must admit we were both a bit disappointed with this dish. The sandwiches today, however, were fantastic (hot mustard, sliced tomatoes, pickles and onions and wild arugula.

              I did make some subs which might have changed the recipe enough to make it just okay.

              You first brown the salted and peppered meat (brisket from COSTCO - a great new feature in the meat dept....until it goes away as all things COSTCO tend to do),

              Toast three pasilla chiles (here's where I subbed since I didn't have any and so used anchos.. You toast the chiles and then blend them with some toasted and crushed french bread, chopped tomatoes, a quarter cup of toasted sesame seeds, and garlic with a little water to keep the whole thing going. You then fry the sauce over "fairly high heat, stirring and scraping all the while for about 5 minutes.

              Add water to the sauce and put in a cooking pan with a lid. Add the meat and 1 1/2 cups water and cook over slow heat for 4 hours or until tender. I have an electric stove (ARGGGGH!!!!!!!!!!) and cooked it in the oven instead for about 4 hours.

              Kennedy says to serve with boiled potatoes and crumbled pasilla chiles that have been fried crisp. My potatoes had turned green and I didn't want to spend tme cutting away all that and so served with corn tortillas and no crumbled chiles.

              The meat was tender and nicely done, but, since brisket is dry (due to non-marbling of fat - just a big coating on one side) it needs sauce. The sauce was pretty blah. This was probably due to my use of the wrong chiles. I also didn't dectect much sesame flavor after having dutifully toasted 3/4 cut of them....maybe they were old? I tasted them and they seemed fine.

              In any case, since I've discovered the pretty cheap brisket, I'm ready to give it another try with the pasilla chiles. As I said above, the sandwiches are spectacular!

              I am going to try the Carne Caveteada on p. 194 next. It's pot roast with almonds and bacon. It also has ancho chiles, vinegar, cloves, cinnamon, peppercorns, thyme, marjoram, Mexican oregan, and garlic. How can it go wrong???

              1. re: oakjoan

                Subbing anchos for pasillas probably didn't alter it that much. How much salt did you use. Dried chiles LOVE salt and they need the salt in order for the flavor to really bloom. The sauce could have been blah if it was under-salted.

                I made the Carne Caveteada a couple years ago and was considering making it again this weekend; it's very good.

                1. re: DiningDiva

                  Yeah, I salted it plenty. I guess we just didn't love the sauce all that much. As I said, though, the brisket sandwiches have been worth trouble.

                  Next, albondigas. I've made them using her recipe in the book I have, which is different from the COTM (prob. has the same albon recipes, though) but not for about 5 years.

                  Thanks for the review of Carnet Caveteada DD!

          2. re: ElenaRose

            ER, thanks so much for posting that you had tried this recipe. I made it for dinner tonight and it was really good. My 90 y.o. mother loved it and proclaimed it a winner :-). I think this will become one of our regular dishes. Wow, really tasty.

            I made it pretty much as written. The next time I will probably make these minor tweaks - just dice the onion, chile and tomato rather than finely chop them, use only enough oil to saute onion/chile mixture and increase the aqmount of tomato. I also will probably use a little bit more salt than I did this time. I also might use a spicer chile than a jalapeno.

            1. re: ElenaRose

              I was pleased but not completely surprised by this recipe, since I've been eating meat, onion and cabbage combos for a long time. Red and nappa cabbage was substituted since that's what I had on hand. I cooked rice in beef stock separately and mixed it in for serving. I used twice the chile called for since the monster, bland Texas A&M jalapenos seem to have totally replaced better ones in the last few years; even the serranos are mutant large.
              I'm with DD, in the future I'll add even more chile unless I'm making it for my midwestern relatives.

              1. re: DiveFan

                DF, I'm with you. I like your characterization of the new-style jalapenos as monster and bland. They are just dreadful. Serranos still have some bite left, but not as much as I'd like. It's funny you should post, I'm making this dish again tonight for dinner to use up the rest of the cabbage. It does have a rather addicting quality to it.

                1. re: DiningDiva

                  I've made the cabbage/ground meat recipe 4 times this month with plans for the future. Used both Savoy and green cabbages, ground lamb, bison, turkey; served with tortillas, rice, roasted butternut squash; garnished with salsa, crema, guacamole... Seemingly unlimited variations on a theme with this combination. I'll be taking this recipe and a couple of the poultry recipes away from this COTM.

                  Luckily we still have access to lovely, small hot jalapeños here, thanks to our local farmers, plus the last of the great cabbages.

              2. re: ElenaRose

                Thanks to you and everyone else that sang the praises of this dish. We made this tonight after a long work night and it hit the spot. We ate this with oven baked tostadas and topped with hot sauce. I can see why Gio has made this 4 times this month. We may try some of the variations (lamb, turkey, etc). Quick, delicious and not terrible for the waistline either.

                1. re: ElenaRose

                  My turn to make this, and it was a good introduction to the very unfamiliar (to me) world of Mexican cooking. I have to admit to feeling a bit intimidated by this book, partly because I live in the UK and there is very little proper Mexican food around to provide a frame of reference. So I was grateful to all the posters who'd made this already, and enjoyed it, for helping me to take the plunge. As others have mentioned, this was a really easy recipe.

                  Jalapenos are not the default chile here, so I used the medium-hot green chile that I can find in all my local shops. I'd probably ramp up the chile next time, as I like things spicy. We loved the homey quality of this dish, and I'm looking forward to the leftovers. I served it with rice, greek yoghurt, some mild crumbled feta and her basic salsa for some added zip. Yummy and totally satisfying on a rather chilly Spring night.

                2. I had intended to make the Lomitos (pg. 281) but couldn't find my achiote seeds, so given what I had on hand, instead I made

                  Carne de Puerco con Chile Colorado - pg. 258

                  Super simple dish, nice for a cold or chilly evening. Flavor was nice, but not very complex or nuanced. Very rustic.

                  Take 2# of pork butt and cube it. Take half the meat and layer into a saucepan, salt. Repeat with remaining half of meat and salt. Add 1/4 cup of water, cover and cook over low heat about 45 mintues. According to DK the water should cook off and the fat render out. Didn't happen for me. I finally had to take the lid off to get the liquid to boil off and fat to render.

                  While meat is cooking, boil some dried chiles - the recipe called for dried California or New Mexico chiles, I used anchos and catarinas - for about 10 miutes until the skin softens. Crush a couple garlic cloves together with a little bit of Mexican oregano and an even tinier bit of cumin seed. Drain chiles and put in a blender jar, add the garlic mixture and 1 cup of hot chile liquid. Blend until smooth. (I needed to add a little more liquid)

                  Add a little more oil to the meat pan if not much fat rendered out. Sprinkle on some flour, stir to coat and cook a minute or two. Hold a strainer over the meat and pour the chile sauce through it to remove any residual seeds and skin. Add some water and simmer 10-15 more minutes until sauce has thickened slightly.

                  The meat was remarkably tender. I didn't use all the chile sauce, a) because it was pretty hot and b) it made more than I needed. Served over plain white rice. Will top with avocado and white onion when I serve the leftovers tomorrow night.

                  While the dish was actually very good, I don't see myself making it again. The flavor was a little "johnny one note" , i.e. boring, for me. However, this would make a really good burrito filling or tostada topping.

                  3 Replies
                  1. re: DiningDiva

                    Carne de Puerco con Chile Colorado - pg. 258

                    I made this last night and it made a nice lunch today. I had made a batch of sauce earlier last week, but ended up freezing it. Keeping DiningDiva's comments in mind for this batch, I used "Extra Hot" New Mexican chiles (though not all the seeds), and doubled the spices. I used a molcajete to grind the spices (garlic, Mexican oregano, cumin seeds). Like DD, I had to remove the lid to speed up the evaporating process, and add a bit more water to the blender. I let it sit overnight, and then simmered further for about 20 minutes today. We both liked it, but after adding a few shakes of Penzey's ground chipotle, thought it was even better.

                    One of Ernesto's 'specialties' he likes to make is chile colorado, using doctored-up enchilada sauce, so he especially loved this made-from-scratch version. I ate mine with some cilantro and warm tortillas to soak up the sauce, while E wrapped his in the tortillas. In fact, he liked this so much, he had four burritos for lunch!

                     
                     
                    1. re: Rubee

                      Yep, pretty much what mine looked like too. I have a bunch of dried chipotles and I seriously considered using some of them in this sauce. NIce to know they were a pleasant addition to this dish. We're having the leftovers tonight, I'm sure they'll be better :-)

                      1. re: Rubee

                        One of my favorites ways to use leftovers when I've been cooking Mexican - chilaquiles! I used the rest of the chile colorado after we ate the pork, with some chicken broth, queso, added tortilla chips, coated with the sauce on the stovetop until softened, and served with a fried egg on top.

                         
                    2. Puerco en Naranja (Pork Cooked in Orange Juice), p. 262

                      I made this last night and am looking forward to leftovers for lunch too. A 5-pound roast (I used a blade roast) is marinated in a paste of garlic, salt, dried Mexican oregano, and black peppercorns. I ground this in a mortar and then added the juice of an orange. Put into a heavy casserole dish, add the juice of another orange along with the skin (I used the whole squeezed orange), and bake covered at 350 for two hours. Drain some of the juice and reserve, turn the roast over, and bake for another hour uncovered, basting occasionally. Finally, drain, flip, and brown at 400 degrees. For the sauce, skim the fat, add the juice of one more orange, and reduce. Excellent flavor and fall-apart tender. I served it with baked stuffed potatoes with crema and serrano chiles.

                      Ingredient list:
                      http://books.google.com/books?id=XPAL...

                       
                       
                       
                      3 Replies
                      1. re: Rubee

                        And you didn't invite me for dinner :-)??? I'm so disappointed, it looks delicious

                        1. re: DiningDiva

                          Thanks DiningDiva! You have an open invitation.

                      2. Albóndigas en Chipotle Quemado (Meatballs in "Burnt" Chipotle Sauce), p. 306.

                        I made the meatballs but used a different chipotle sauce (a quick one I make using doctored-up boxed chipotle "Salsas de Cocina Mexicana"). They were excellent and a big hit. I made them for E's brother who was visiting with his girlfriend and everyone, including my Mexican guests, had seconds.

                        Some changes: I left out the rice since E doesn't like it, added extra garlic, fresh oregano, Penzey's Adobo Seasoning, and ground spices instead of whole (recipe calls for blending them in a blender). I also used 1 lb of ground beef and 1/2 pound of pork (instead of 12 oz of each) as that's what I had divided in the freezer. The rest of the ingredients include fresh thyme and marjoram, cumin, bay leaf, black pepper, a raw egg, hard-boiled egg, and bread soaked in milk.

                        I served them with sopa seca de fideo (toasted fideo pasta simmered in a Mexican tomato sauce) and a romaine salad tossed with lime-cilantro dressing for dinner. Leftovers have been good as is, wrapped in a burrito, and even as a Mexican meatball sub. This recipe is a keeper and I'll make a double batch the next time to freeze. Next time I'll also try the "Burnt" Chipotle Sauce to go with, and report back.

                        Recipe link:
                        http://tinyurl.com/3co9nfc