Recipes

Minced Spicy Pork

Minced Spicy Pork

Picadillo
Picadillo is a classic and very tasty meat mixture that's used in many regions, especially central Mexico, as a filling for chiles rellenos, empanadas, crepes, or tortillas. Picadillo is made here with pork but can also be made with beef or chicken. It can be made ahead and it freezes well.
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Ingredients

Makes about 4 cups

  • 2 tablespoons olive oil or vegetable oil
  • 1 medium white onion finely chopped
  • 2 medium garlic cloves finely chopped
  • 1½ pounds ground pork
  • 4 plum tomatoes peeled and finely chopped
  • ½ medium apple peeled and finely chopped
  • 2 jarred pickled jalapeño chiles en escabeche, seeded and minced
  • ⅓ cup raisins
  • ¼ cup finely chopped slivered blanched almonds
  • 6 pitted pimiento-stuffed green olives chopped
  • ½ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
  • ¼ teaspoon ground allspice
  • ½ teaspoon salt or to taste

Instructions

  • Heat the oil in a large skillet over medium heat and cook the onion, stirring, until translucent, 3 to 4 minutes.
  • Add the garlic and cook 1 minute.
  • Add the ground meat in small pieces and cook, stirring, until no longer pink, about 4 minutes.
  • Add the remaining ingredients and cook, stirring frequently, until the juices have evaporated and the mixture is nearly dry, 6 to 8 minutes.
  • Transfer to a bowl.
  • The picadillo is ready to use or store, covered, in the refrigerator up to 3 days or freeze up to 3 months.
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Course; Pork
Cuisine; Mexican

Crisp Shredded Pork

Crisp Shredded Pork

Mochomos
This is a flavorful pork preparation from the state of Chihuahua in northern Mexico that's perfect to wrap in a tortilla or serve with Mexican rice and beans for a simple hearty supper. For moist and tender meat, select boneless pork that has some fat. The fat can be separated from the meat after cooking. Soft, warm tortillas, guacamole and pickled jalapeños should accompany this dish.
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Ingredients

Makes 6 servings

  • 2 pounds pork butt or boneless country-style pork ribs
  • 1 medium white onion quartered
  • 2 medium garlic cloves peeled and thinly sliced
  • 1 teaspoon dried oregano Mexican variety preferred
  • 2 tablespoons vegetable oil or lard
  • ¼ teaspoon salt or to taste
  • ⅛ teaspoon freshly ground pepper to taste

Instructions

  • Cut the pork into 2-inch chunks.
  • Put the meat in a large saucepan.
  • Add the onion, garlic, and oregano.
  • Add 2 cups of water, and bring to a boil.
  • Reduce the heat to medium-low, cover, and cook the meat until very tender, and the water has evaporated, about 1 hour.
  • Remove the meat, and shred it very fine with your fingers.
  • Discard excess fat.
  • Shortly before serving, heat the oil in a medium skillet, and fry the shredded pork, stirring frequently, until brown and crisp, about 8 to 10 minutes.
  • Season with salt and pepper.
  • Mound the meat on a platter and serve.
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Course; Pork
Cuisine; Mexican

Mexican Meatloaf with Ranchera Sauce

Mexican Meatloaf with Ranchera Sauce

Albondigón Ranchera
Mexican families like meatloaves just as we do. Sometimes the meat is formed around a stuffing and then it's called Albondigón Relleno or stuffed meatloaf. This south-of-the-border meatloaf gets a flavor boost from the spicy ranchera sauce that's spooned on top. Ranchera sauce is best known as the sauce for Huevos Rancheras, Mexico's most famous egg dish, but the sauce goes well with many other dishes, too.
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Ingredients

Makes 4 servings

Instructions

  • Preheat the oven to 350°.
  • In a large bowl thoroughly mix all the ingredients, except the ranchera sauce.
  • Form the meat into a loaf and place in a shallow baking pan.
  • Bake until nicely browned and completely cooked through, about 1 hour.
  • Meanwhile, make the ranchera sauce.
  • Slice and serve the meatloaf with heated ranchera sauce spooned on top.
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Course; Beef
Cuisine; Mexican

Durango Beef Stew

Durango Beef Stew

Caldillo Durangueño
This stew is a special dish from the state of Durango in Northern Mexico, and is sometimes made with dried venison or beef, but fresh beef is frequently used, too, as in this recipe. During the 1950s and until about 1980, Durango was a popular setting for Hollywood westerns and other films. John Wayne and Burt Lancaster both spent time filming in Durango, and I'll bet they ate Caldillo Durangueño!Serve the hearty stew, splashed with lime juice just before eating, with fresh tortillas or crusty bread and a salad such as Tomato and Avocado Salad.
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Ingredients

Makes 4 servings

Instructions

  • Cut the chiles in half lengthwise.
  • Remove the stems, seeds and ribs and discard.
  • In a dry skillet, over medium heat, toast the chiles, turning and pressing with a spatula, until aromatic, 1 to 2 minutes.
  • Put the chiles in a bowl and cover with hot tap water and soak 20 to 25 minutes.
  • Meanwhile, heat the oil over medium heat in a large heavy saucepan.
  • Add the beef, and cook, stirring, until lightly browned, 8 to 10 minutes.
  • Transfer the meat to a bowl.
  • In the same pan, cook the onion, stirring, until softened, 3 to 4 minutes.
  • Add the garlic, and cook 1 minute.
  • Add the tomatoes, oregano, and thyme.
  • Cook until the tomato juices reduce and the mixture thickens, 4 to 5 minutes.
  • Return the beef to the pan.
  • Reduce the heat to low, cover, and cook slowly while puréeing the chiles.
  • Put the soaked chiles in a blender, discarding the soaking water.
  • Add ½ cup of the beef broth and blend as smooth as possible.
  • Add the puree to the beef along with the remaining beef broth.
  • Bring to a boil, then reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef is tender, about 1 hour.

Notes & Wine Advice

Serve hot with lime wedges.
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Course; Beef / Stew
Cuisine; Mexican

Beef, Vegetable, and Red Chile Stew

Beef, Vegetable, and Red Chile Stew

Mole de Olla
Mole de Olla is a classic Mexican beef stew from central Mexico around Mexico City, requiring long, slow cooking so that the flavors mingle and the beef becomes meltingly tender. This is my version of the stew. Squeezing lime juice into the stew just before eating is a classic and tasty touch. Serve bolillos (oval Mexican sandwich rolls) or French bread to sop up the delicious juices.
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Ingredients

Makes 4 servings

  • 1 pound beef chuck with bones cut into 2-inch pieces
  • ½ pound boneless beef stew meat cut into 11⁄2-inch pieces
  • 1 medium white onion chopped
  • 4 medium garlic cloves thinly sliced
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon dried oregano Mexican variety preferred, crumbled
  • ½ teaspoon ground cumin
  • 2 ancho chiles cut open and seeded, veins removed
  • 2 guajillo chiles cut open and seeded, veins removed
  • 3 medium tomatoes cored and coarsely chopped
  • 10 large epazote leaves or ¼ cup chopped cilantro
  • 3 medium carrots 6 ounces, peeled and sliced 1-inch thick
  • 1 small turnip 4 ounces, peeled and cut into 1-inch pieces
  • 2 small zucchini 6 ounces, sliced 1-inch thick
  • 2 ears of corn cut crosswise in 2-inch pieces
  • 4 to 5 ounces young slender green beans cut in half
  • 2 limes quartered

Instructions

  • Put the meat in a large pot with 2 quarts of water and bring to a boil.
  • Reduce the heat to medium-low, and skim the foam that rises to the top as it boils.
  • After 10 minutes, add the onion, garlic, bay leaves, salt, oregano, and cumin.
  • Cover and simmer 1 hour and 30 minutes.
  • Meanwhile, heat a medium dry skillet over medium heat, and toast the chiles, pressing them flat with a spatula, until aromatic, about 5 seconds on each side.
  • (Do not burn, or the chiles will be bitter.
  • ) Cool the chiles; then tear into pieces, and put into a blender.
  • Process as fine as possible.
  • Add the tomatoes and epazote.
  • Purée.
  • Strain, pushing the puree with a wooden spoon, through a fine-mesh strainer into the soup pot.
  • Cover and simmer 30 minutes.
  • Add the carrots and turnips, and cook 15 minutes.
  • Add the zucchini, corn, and green beans.
  • Cook until the vegetables are tender, about 12 to 15 more minutes.
  • Taste and add salt, if needed.
  • Serve in soup bowls.
  • Pass the lime wedges at the table.
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Course; Beef / Stew
Cuisine; Mexican

Boiled Rump Roast

Boiled Rump Roast

Cuete
Inspiration for this recipe came from Dolores L. Latorre's fascinating and informative book, Cooking and Curing with Mexican Herbs. The recipe comes from the state of Coahuila in northern Mexico. I use rump roast instead of the eye-of-round in the original recipe and made a few changes in the marinade and cooking broth to achieve a flavor that I prefer. The meat can be served with vegetables as a pot roast, and it's great for tacos, tostadas, and sandwiches.
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Ingredients

Makes 6 servings

Instructions

  • Put the roast in a large sealable heavy-duty plastic bag.
  • Add ½ of the onion, ½ of the garlic, vinegar, 1 teaspoon of the salt, and ½ cup water.
  • Close the bag and turn several times to distribute the ingredients.
  • Refrigerate, turning once or twice, and let marinate about 4 hours.
  • Drain the meat and discard the marinade.
  • Pat the meat dry with paper towels and season with the remaining salt and pepper.
  • In a large Dutch oven or heavy heatproof casserole dish heat the oil over medium heat.
  • Put the meat in the pot and brown lightly on all sides, about 10 minutes.
  • Add the carrot, bay leaf, oregano, the remaining onion, and remaining garlic.
  • Pour in the beer and ½ cup of water.
  • Bring to a boil; then reduce heat to low, cover and cook about 2 hours or until the meat is tender.
  • Remove the meat from the liquid.
  • Cover and let rest 10 minutes before slicing.
  • Strain the broth and refrigerate for later use in soup or stew, if desired.
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Course; Beef
Cuisine; Mexican

Beef Short Ribs

Beef Short Ribs

Costillas de Res
Slow-cooked beef short ribs are typical of the rustic cooking style of northern Mexico's cattle country. Look for lean, meaty well-trimmed ribs in specialty meat markets, and ask the butcher to cut the ribs into 3-inch pieces. Short ribs are pretty tough, but have great flavor if cooked long enough to get really tender. Serve with soupy beans (Basic Pot Beans) and Fresh Salsa Mexicana.
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Ingredients

Makes 4 servings

Instructions

  • In a medium dry skillet, over medium heat, toast the chiles on both sides until they release their aromas and blister in a few places.
  • (Do not burn, or they will be bitter.
  • ) Put the toasted chiles in a bowl of hot water and soak about 20 minutes.
  • Put the soaked chiles in a blender, and discard the soaking water.
  • Add the oregano, cumin, garlic, tomato sauce, vinegar, honey, and ½ teaspoon of the salt to the blender and purée until smooth.
  • If the mixture is too thick to blend, add water, about 1 tablespoon at a time, to release the blades.
  • Scrape the chile purée into a bowl and reserve.
  • Preheat the oven to 350°.
  • In a heavy ovenproof pan, heat the oil over medium heat and brown the beef on all sides.
  • Season with the remaining salt and the pepper.
  • Transfer to the oven, cover, and bake 40 minutes.
  • Spoon chile puree equally over the ribs and bake 20 more minutes.
  • Add the onions and cilantro.
  • Cover and bake 35 to 45 more minutes, or until the meat is falling-apart tender.
  • (Total cooking time, about 1 hour, 40 minutes, or longer.
  • )

Notes & Wine Advice

Serve the ribs with the onions and sauce.
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Course; Beef
Cuisine; Mexican

Oven-Barbecued Beef

Oven-Barbecued Beef

Barbacoa de Carne al Horno
Mexican barbacoa is traditionally cooked in a pit, but these days we aren't likely to dig a pit when we can emulate the flavor and tenderness of barbacoa by roasting the meat slowly in a home oven. Beef chuck roast is a good cut for this cooking method. The meat can be shredded for great tacos and burritos, or served in chunks with beans and rice. Don't forget the guacamole and fresh salsa.
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Ingredients

Makes 6 to 8 servings

Instructions

  • Put the meat in a large ovenproof casserole dish or Dutch oven.
  • Add the remaining ingredients to the dish.
  • Turn the meat 2 to 3 times to distribute the ingredients.
  • Seal tightly with aluminum foil and refrigerate at least 2 hours or up to overnight.
  • Remove the meat from the refrigerator about 1 hour before cooking.
  • Preheat the oven to 300°.
  • Then, roast the meat, covered, until falling-apart tender, about 4 hours.
  • Transfer the meat to a large platter.
  • Pour the juices into a strainer over a large saucepan, pressing on the solids to extract the juices.
  • (There will be about 1½ to 2 cups of liquid.
  • ) Discard the debris.
  • Bring the broth to a boil over high heat and cook until reduced to about 1 cup.
  • When meat is cool enough to handle, separate into chunks or shred it.
  • Discard fat and connective tissue.
  • Put the meat into the reduced pan juices.
  • Add salt, if needed.

Notes & Wine Advice

Serve hot
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Course; Barbecue / Beef
Cuisine; Mexican

Steak, Yucatán Style, with Green Seasoning Paste

Steak, Yucatán Style, with Green Seasoning Paste

Bistec de Recado de Bistek
A tender steak coated with Yucatán's recado de bistek (green seasoning paste) cooks to flavorful perfection over hot coals on an outdoor grill. These steaks have bold flavors that I really like. Sliced tomatoes, avocados, and crunchy lettuce are the only accompaniments necessary.
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Equipment

  • Small bowl

Ingredients

  • Makes 4 servings
  • 3 teaspoons Yucatán Green Seasoning Paste
  • 2 teaspoons fresh lime juice
  • 1 teaspoon olive oil plus extra to oil the grill
  • ¼ teaspoon salt
  • 4 6- to 7-ounce New York or rib-eye steaks, 3⁄4-inch thick

Instructions

  • In a small bowl, mix the seasoning paste, lime juice, olive oil, salt, and pepper.
  • Trim the fat from the steaks and spread both sides with a thin coat of the seasoning paste.
  • Put the steaks on a plate and let season about 1 hour.
  • Meanwhile, prepare an outdoor grill and brush the grill with oil.
  • When the coals are hot, brush a bit more oil on the steaks to prevent sticking, and place the steaks on the grill.
  • Cook about 4 to 5 minutes per side, or until browned on the outside and still pink and juicy inside for medium rare or adjust time for desired doneness.
  • Serve at once.
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Course; Beef
Cuisine; Mexican

Rib Steaks with Ancho Chile–Red Pepper Cream Sauce

Rib Steaks with Ancho Chile–Red Pepper Cream Sauce

Bistec con Crema de Chile Ancho y Pimientas Dulce
Ancho chile, puréed with red bell pepper, cream, and broth makes a rich sauce that's excellent with tender beefsteak. Grill the steak on an outdoor barbecue or on a stove-top grill pan. Start the meal with Caesar Salad (which originated in Tijuana) and serve Yellow Rice with Peas with the meat.
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Ingredients

Makes 4 servings

  • Ancho Chile and Red Pepper Cream Sauce
  • 4 7- to 8-ounce boneless rib-eye steaks, about 2⁄3-inch thick
  • Salt to taste
  • Freshly ground pepper to taste
  • 1 tablespoons olive oil or vegetable oil

Instructions

  • Prepare the sauce.
  • Reserve off heat in the pan.
  • Trim the steaks of excess fat.
  • Season with salt and pepper.
  • Rub the steaks all over with oil.
  • Prepare a barbecue fire, or heat a stove top grill pan over medium high heat.
  • Cook the steaks about 4 minutes per side or until well marked from the grill or pan, but still pink and juicy inside, or to desired doneness.
  • Let the meat stand 5 minutes.
  • Meanwhile, reheat the cream sauce.

Notes & Wine Advice

Serve hot with the sauce.
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Course; Beef
Cuisine; Mexican