Chili-Braised Pork Sholder Tacos

This recipe came from the May 2011 Issue of Bon Appetite. I changed it a little both times I have made it but it is really good. If you are having a party- this is perfect because most an be done in advance. The flavors are rich and complex.

• 4 large dried ancho chiles (about 3/4 ounce), stemmed, seeded
• 2 large dried chiles de árbol or japones chiles, stemmed, seeded
• 2 tablespoons sugar
• 1 tablespoon fresh lime juice
• 1 5-pound boneless pork shoulder (Boston butt)
• Kosher salt
• 2 tablespoons vegetable oil
• 1 large onion, chopped (about 2 cups)
• 3 large garlic cloves, coarsely chopped
• 2 bay leaves
• 2 teaspoons dried oregano, preferably Mexican
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon ground allspice
• 1 12-ounce bottle Negro Modelo or other dark beer
• 24 (or more) 6" corn tortillas
• 4 radishes, trimmed, thinly sliced
• Tomato-Serrano salsa
• Tomatillo-Chipotle salsa
• Pickled Onions
• Chopped fresh cilantro

Place chiles in a medium bowl. Add enough boiling water to cover, and set a small plate or bowl on chiles to keep submerged. Let soak until softened, about 30 minutes. Drain chiles, reserving 1 cup soaking liquid.

Preheat oven to 350°F. Place chiles, sugar, lime juice, and 1/4 cup reserved soaking liquid in a blender. Purée chile mixture, adding more soaking liquid as needed to form a smooth paste. Season pork shoulder generously with salt and spread paste over pork. DO AHEAD: Can be rubbed 1–2 days ahead. Cover and chill. Let come to room temperature before continuing.

Heat oil in a large heavy pot over medium heat. Add onion, garlic, bay leaves, oregano, coriander, cumin, and allspice. Cook, stirring often, until onion is soft, about 8 minutes. Add beer; bring to a boil. Add pork to pot; cover and transfer to oven.

Braise pork, basting occasionally with pan juices, until very tender, about 2 1/2 hours. DO AHEAD: Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.

Transfer pork to a large platter. Let cool slightly. Pour pan juice mixture over pork; cover and keep warm. (Alternatively, shred the pork with 2 forks and pour pan juice mixture over pork.)

Meanwhile, working in batches, cook tortillas in a large heavy skillet over low heat until toasted, about 1 minute per side. Transfer to a large sheet of foil; wrap to keep warm.

Serve pork with tortillas, radishes, both salsas, pickled onions, and chopped cilantro, encouraging guests to fill and garnish tacos as desired.

Chili and Chicken Pie

 This is quick and easy. You can use fat free products and skim milk if you like, I prefer to keep the ingredients as natural as possible. HAPPY CINCO de MAYO

 

 

Serves: 6

Ingredients

• 1¼ lbs Extra Lean Ground Chicken
• 1 Deep Dish Pie Crust
• 2 -4oz. cans Diced Green Chiles 
• 1 cup Original Rotel Tomatoes, Drained
• ½ cup Diced Yellow Onions
• ½ cup  Shredded Cheddar Cheese
• ½ cup Shredded Pepper Jack Cheese
• ¼ cup Cream Cheese
• ¼ cup  Milk
• 2 tbsps Lime Juice
• 1 tsp Crushed or Minced Garlic
• 1 tsp Ancho Chile Pepper
• 1 tsp Sea Salt & Coarse Black Peppercorn – approx.

Instructions

1. Thaw frozen pie crust and bake as directed, baking until lightly browned but not fully cooked, ~75% complete. Remove from oven and allow to cool.
2. Saute onions in well-greased skillet over medium-high heat until translucent and browned. Reduce heat to medium, then add chicken, turning constantly until no pink parts remain. As chicken cooks, add salt, pepper, lime juice, garlic, and ancho chile pepper, combining thoroughly. Next, add rotel tomatoes, cream cheese, and milk, adding each one at a time. When all ingredients are well mixed, lower flame and allow to simmer for 5 minutes.
3. Using a slotted spoon, pour meat into pie crust until ¾ full, draining excess liquid as you do. Next, layer with chile peppers, then top with cheese. Bake at 450F for 15 minutes until cheese has melted and crust is well browned. Allow to cool slightly, then plate & se

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 Allow the pie slightly cool before slicing.

Salsa Chicken

We are still in the Cinco de Mayo mode. This recipe could not be easier or more versatile. You can use any kind of salsa you like, hot, medium, mild, salsa verde, or even Pico de Gallo. You can use a variety of cheeses or stick with just one. If you prefer, used boneless chicken thighs, which is normally used in Mexican cooking because the thighs have much more flavor and do not dry out as easily as the breasts do.  This is great with black beans and or rice. Don't forget the chips and guacamole!

Ingredients:
4 boneless skinless chicken breast halves
4 -5 teaspoons taco seasoning mix
1 cup salsa
1 -1 1/2 cup shredded cheddar cheese
2 tablespoons sour cream (optional)

Directions:
1 Preheat oven to 375 degrees F (190 degrees C).
2 Place chicken breasts in a lightly greased 9×13 inch baking dish.
3 Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
4 Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
5 Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
6 Top with sour cream if desired, and serve.

Stacked Chicken Enchiladas with Salsa Verde and Cheese

In keeping with the Cinco de Mayo theme...and this is a wee bit spicy! So Good!

6 servings

Ingredients

• 2 poblano chiles (8 ounces total)
• 6 tablespoons vegetable oil, divided
• 12 (5- to 6-inch-diameter) corn tortillas
• 4 cups salsa verde, divided
• 2 cups shredded roasted chicken, divided
• 3/4 cup sour cream, stirred to loosen, divided
• 6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
• 3 tablespoons chopped fresh cilantro
• Pickled red onions

Preparation

• Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
• Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
• Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
• Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.

Watermelon Agave Margarita

Cinco de Mayo: A Celebration for All

The fifth of May -- Cinco de Mayo in Spanish -- is a national holiday in Mexico. It commemorates the Mexican victory over the French at the battle of Puebla on May 5, 1862. The victory, led by Texas-born General Ignacio Zaragoza, was an important step for Mexico in her fight for independence. Though vastly outnumbered, the French were defeated...a great symbolic victory for the Mexican government and the resistance movement.

A common mistake, Cinco de Mayo is not to be confused with the Mexican Independence Day, which occurred on September 16, 1810. This was 52 years prior!

Within Mexico, Cinco de Mayo is primarily observed in the state of Puebla, where Zaragoza's unlikely triumph occurred, although other parts of the country also take part in the celebration. Traditions include military parades, recreations of the Battle of Puebla and other festive events.

This recipe is from Relish Burger Bistro at The Phoenician, 

A Luxury Virtuoso Property in Scottsdale, AZ

Recipe Below:

Recipe

• 2oz Tequila (recommend a reposado such as
  Siete Leguas or Anjeo such as Tonala)
• 1 - 1 ½ oz agave nectar
• Fresh muddled watermelon  

Squeeze of lime

Balsamic Vinegar Chicken With Fresh Cherry Tomatoes

This recipe is very easy to prepare. It has a very fresh taste and is very healthy as well. I browned the chicken in the morning and placed everything in the baking dish so all I needed to do was pop it into the oven for about 40 minutes. I served it with mashed potatoes but it would be good with pasta or rice as well. ENJOY!!

• 4 chicken breasts
• 1 tsp. premium balsamic vinegar
• 5 garlic cloves
• 1 cup fresh basil
• 1 tbspn olive oil
• 1 cup  mushrooms, sliced
• 1/2 red onion, sliced
• 1 pack of cherry tomatoes
• 1/4 cup water

Directions:

1.    Preheat oven at 375 degrees.
2.    With a bit of oil, cook chicken breasts for approx. 10 mins in a pan until brown.
3.    Mix garlic, basil, olive oil, vinegar, water in a blender.
4.    Place chicken breasts in a glass dish and pour the blended mixture over the chicken.
5.    Add mushrooms, tomatoes and onions on top.
6.    Bake for approx. 40 minutes – the chicken should be cooked through.
7.    Prepare basmati or wild rice, and place the chicken dish on top.
8.    A fresh salad on the side is recommended. (Greek/endive/pear salads work well)

Corn And Green Chili Tamale Casserole

Corn And Green Chili Tamale Casserole

Tamale History:

Tamales just might be the best food ever created. If you have ever had a good one, you know just what I am talking about. Tamales are best on a cold winter day. The spiciness and the warmth do a body good.

Tamales can be traced back as early as 5000 BC. They served as a nutritious and portable food for Aztec, Mayan, and Incan warriors.

This is so easy to put together!  I left the tamales in the frig overnight rather than using the microwave to thaw them.  I layered all the ingredients, except the sauce and cheese, and placed the casserole in the refrigerator. When ready to bake, add the sauce and cheese and pop it in the oven. It is always a good idea to remove a casserole from the oven about 30mintes before baking, this one is no exception.

This recipe also says it can be cooked in the microwave,  on high for about 15 minutes until hot and bubbly. I have not tried this. I do used the "delayed Bake" setting on my oven so I can put it in and at the desired time, it is ready to eat!


6 4-ounce frozen chicken or beef tamales
1 10-ounce package frozen white or yellow corn (unthawed)
  3 -4-ounce can diced mild green chilies
3 green onions, chopped
1 cup chopped fresh cilantro
1 cup whipping cream
1 7-ounce can salsa verde
1 1/2 teaspoons chili powder ( I use Ancho Chili Powder)
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups grated Monterey Jack cheese

Avocado wedges
Additional salsa verde (optional)
Sour Cream

Preheat oven to 375°F. Place frozen tamales in microwave and cook on high until thawed, about 5 minutes. Remove husks. Cut tamales in half lengthwise. Place in single layer in 10-inch-diameter glass pie dish or an 8 x 10 in. baking dish. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend. Drizzle over casserole. Sprinkle grated cheese over top.

Bake casserole until heated through and bubbling, about 35-45 minutes. Remove from oven, cover loosely with foil and allow the casserole to rest for 15 minutes. Sprinkle with 1/2 cup cilantro. Serve with avocado, sour cream and more salsa, if desired.

Makes 4 Servings. Let us know what you think! Contact us at LouAnn@WideWorldOfRecipes.com