PORK ROLL MEXICAN STYLE (ROLLO DE PUERCO A LA MEXICANA)
I've not tried it but it looks different and promising. From "Buen Provecho" a cookbook by the Junior League of Mexico City (1981).
Provided by Acerast
Categories Pork
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Char the Poblano chilies over a gas flame until blackened on all sides.
- Place them in a plastic bag and let stand for 10 minutes to steam.
- Peel and core the Chilies.
- Remove seeds, rinse and pat dry.
- Cut Poblanos into thin strips, set aside.
- Cut the porkloin in half lengthwise, cutting to-but not through-other side; open halves, laying the pork flat.
- Cut each half lengthwise, cutting to-but not through-other side; open halves, laying pork flat.
- Distribute the Poblano strips and cheese evenly over the pork; roll lengthwise and tie with kitchen twine.
- Heat oil in a large dutch oven and brown pork roll on all sides; set aside.
- Saute carrots, onion and celery in the dutch oven until softened, about 10 minutes.
- Add bay leaves, salt and pepper to taste.
- Place pork on top of the vegetables and cover with water.
- Simmer until tender (there was not length of time given - I'm guessing at least 1 hour and maybe up to 2 hours - let me know what works when you try it please). (One review suggested 1 hour 15 minutes).
- Add the tomato puree to the cooking liquid and continue cooking for 15 minutes.
- Slice pork and arrange on a platter.
- Pour the sauce with the vegetables over the meat.
- Serve with white rice.
Nutrition Facts : Calories 464.9, Fat 31.5, SaturatedFat 12.5, Cholesterol 114.8, Sodium 278.3, Carbohydrate 8.8, Fiber 2, Sugar 5, Protein 35.8
PUNTAS DE RES A LA MEXICANA
Puntas de res a la Mexicana-which translates to Mexican-style beef tips-have me wondering if they are possibly the original fajitas? The classic combination of sliced tender beef, bell peppers, tomatoes and onions is unmistakably fajitas. The definition of "Mexican-style" refers to the use of tomatoes, chiles and onions-a foundation of many Mexican dishes. But puntas de res pick up where fajitas leave off: A dry spice rub on the meat imparts a great deal of flavor, and a luxurious sauce coats the stewed beef, tomatoes and fresh chiles güeros that are mellow but have just enough of a kick and a whole lot of flavor. This dish is a classic and the flavor punch will keep you coming back for another tortilla-full. The best part? It comes together in under an hour, making it perfectly suitable for weeknight dinner. Chiles güeros can be easily found at your local Latino market or substituted with fresh jalapeño.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Working against the grain, slice the beef into thin strips about 1/2 inch thick and 1 inch long.
- In a molcajete or mortar and pestle, crush the cumin, peppercorns, garlic and 1 teaspoon salt to form a coarse paste. (Alternatively, make the paste by finely mincing the garlic into a paste and mixing in ground spices until well incorporated. Reduce the spice amount in the recipe to half if using ground.)
- Rub the paste all over the beef using your hands. Cook right away, or transfer to a bowl, cover and refrigerate until ready to cook, up to overnight.
- Heat the oil in a large skillet over medium heat until hot and shimmering. Add the onion and cook until softened and fragrant, about 5 minutes. Add the beef and cook until lightly browned and fully cooked, 8 to 10 minutes. Season with 1 teaspoon salt.
- Add the tomatoes, chiles and bell peppers. Cook, stirring often, until the vegetables have softened, the tomatoes have released their juices and the sauce coats the back of a spoon, 20 to 25 minutes. Taste and season with salt, about 1 teaspoon.
- Serve in shallow bowls with a side of refried beans and piping hot tortillas.
ASADO DE PUERCO (MEXICAN PORK STEW)
An authentic Mexican pork stew made with dried chiles, no chili powder here! The guajillo chiles add a very smoky flavor while the ancho chiles add a touch of smoky sweetness. To add another level of flavor, we always top our puerco asado with sliced onions marinated in fresh lemon juice.
Provided by Yoly
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
- Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
- Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
- Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
- Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.
Nutrition Facts : Calories 178 calories, Carbohydrate 8.3 g, Cholesterol 46.7 mg, Fat 10.1 g, Fiber 3.3 g, Protein 14.4 g, SaturatedFat 3.4 g, Sodium 426.7 mg, Sugar 0.2 g
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