Ingredients:

• 1 Kilo Pork Loin
• 1 Tablespoon Cumin
• 2 Tablespoons Oregano
• 1 Tablespoon Crushed Red Pepper Flakes
• 2 Tablespoons Chili-Lime Powder, or Chili Powder
• 1 Tablespoon Chicken Bouillon Powder
• Freshly Ground Black Pepper, to taste
• Salt to Taste
• 2 Tablespoons Vegetable Oil
• 1 Large Onion
• 2 Habanero Chile Peppers, Minced
• 2 Garlic Cloves, Minced
• 1 Bay Leaf
• 2 Cups Orange Juice
• Freshly Squeezed Juice of 1 Lime
• 2 Cups Milk
• 1/2 Cup Butter, or Lard
• 1/2-1 Cup Water

Directions:

Lay the pork loin fat-side down. Cut it through to the fat in about 1-2″ wide strips. Be careful not to cut all the way through the fat! The “strips” must still be attached by the fat.

Mix the cumin, oregano, red pepper flakes, chili-lime powder, chicken bouillon, black pepper, salt in a small bowl. Coat the pork loin with spice mixture, including the fat side and down into all the cuts.

Put the pork loin fat-side down in a large heavy-bottomed pot set over medium heat. Pour the vegetable oil into the pot around the pork loin. Cut the ends off the onion, peel off its skin, cut the onion in half. Then cut it into wedges. Arrange the onion wedges in the pot around the pork loin. Add the habanero peppers, garlic, and bay leaf to the pot.

Pour the orange juice into the pot surrounding the pork loin, being careful not to wash the spices off it. Add the lime juice and milk, again trying not to wash the spices off the pork loin. Cut the butter into smaller slices and add to the broth.

Add enough water to just cover the pork loin, about 1/2 to 1 cup.

Reduce heat to low and simmer covered for about 3 hours. Remove the pork loin from the pot. It should be falling apart at this point.  Preheat oven to 400 degrees Fahrenheit. Using a large fork, press the meat apart into smaller bite-size pieces. This will be very easy to do as the meat should be very tender and easily fall apart.

Put the pulled pork (carnitas) into an oven dish and add the onions. Spoon some of the broth from the pot over the meat. Toss the meat to cover it thoroughly with the broth. Discard the remaining broth in the pot, or freeze it to serve as a base for another dish.

Bake the carnitas for about 15 minutes until the broth cooks off and the tips of the meat are a bit crispy. If there´s still broth in the dish, remove it from the oven, toss the meat in the juice again, put it back in the oven for another 5-10 minutes or so, and then remove.

Enjoy the carnitas with warmed corn tortillas, beans, and pico de gallo.

Recipe Posted by Lindsay

Cochinita Pibil (CC photo by ecollins93 courtesy of Flickr)

Cochinita pibil, a slow-roasted pork dish, originates in the southern Mexico, specifically the Yucatan Peninsula, comprising the states of Yucatan, Campeche and Quintana Roo. Traditional Yucatan food as we know it today arises from the fusion of early European influences with native Mayan food and preparation techniques. For example, cochinita pibil resulted from the succulent combination of Spanish pork with pre-Hispanic Spices and cooking methods.

Traditionally, this dish involves marinating cochinita, which is literally baby pig (pork shoulder, loin, or Boston butt roast can be used instead), in the juice of Seville or bitter oranges, coloring it with achiote (annatto seed), wrapping it in a banana leaf, and then slowly roasting it over hot stones underground. Such preparation is thus well-summarized by the descriptive Mayan name “cochinita pibil” which basically means “baby pig roasted under the ground”. The tender, flavorful pork results both from marinating it for at least 8 hours in highly acidic juice and slowly cooking it for hours. Since bitter oranges aren’t always available, you can combine lemon or lime juice with orange juice to achieve the same results. The achiote gives cochinita pibil it’s characteristic color and is best if added in paste form, which is made from grinding the achiote (or annatto) seeds along with other spices.

A firey, pickled onion-habanero salsa is the vital condiment that must be served with cochinita pibil, whether enjoyed in tacos or tortas (sandwiches).

Marinade Ingredients:

• 1 1/2 Cups Freshly Squeezed Orange Juice
• 1 1/2 Cups Freshly Squeezed Lime Juice
• 90 grams Achiote Condimentado Paste
• 4 Cloves Garlic
• Salt to Taste
• Pepper to Taste
• 2-3 Tablespoons Chicken Bouillon Powder, optional
• 3 lbs. Pork Shoulder or Loin

Wrap Ingredients:

• 2-4 Large Banana Leaves
• 1/2 Cup Vegetable Oil or Melted Lard

Salsa Ingredients:

• 6 Habanero Chiles
• 2 Cups Onion, finely chopped
• 1 Cup Freshly Squeezed Lime Juice
• 1 Cup Freshly Squeezed Orange Juice
• Salt to Taste

Marinade Directions:

Dilute the achiote paste in the lime and orange juice. Add salt and pepper to taste as well as chicken bouillon if desired. Cut the pork into stew-sized pieces. Marinate the pork in the achiote-juice mixture in a covered dish in the refrigerator for 12-24 hours. Marinating is essential to succes, so this step cannot be skipped.

Salsa Directions:

Toast the habanero chiles in a skillet over medium heat. Remove from heat and cool. Finely chop the chiles, and add the onion, lime and orange juice. Add salt to taste. Cover and refrigerate for at least 4 hours before serving with the cochinita pibil.

Wrap and Roasting Directions:

Pre heat oven to 325 degress Farenheit.

To prepare the banana leaves, hold them over a gas burner or put them in a skillet over medium heat. Heat them until they can change color a bit and soften. This prevents them from tearing when you wrap the pork in them. Be careful not to overtoast them or they’ll become brittle.

In a rectangular pan, lay a banana leaf lenghtwise and another along its width. Place the marinated pork, pouring all the marinade on top of it, on the leaves and pour the vegetable oil or melted lard over the pork. Fold the banana leaves over the pork and flip the wrapped pork seam-side down in the pan. Make sure the leaves are moist so they won’t burn. Cover with foil. (Some people just choose to cover the pork with foil without the banana leaves because they think they are just for show. However, the leaves do add their own unique, subtle flavor to the pork, so don’t skip this step either).

Bake for 2 hours. Remove from oven and carefully remove foil. The pork should be very tender and fall apart easily when pulled with a fork. If not, return to the oven and cook until tender. Shred pork with 2 forks when done.

Serve the cochinita pibil with warm corn tortillas and eat taco style. If prefered, serve it sandwich-style on warm bread. In either case, don’t forget the pickled onion-habanero salsa!

Posted by Lindsay

Real del Monte (CC photo by McMexicano courtesy of Flickr)

If you travel to the beautiful state of Hidalgo in Mexico, you’ll find there a small town called Mineral del Monte or most commonly known as Real del Monte. With a population approximately of 36,000, Real del Monte it is a beautiful place to visit, like no other city in Mexico. As soon as you get there is like traveling back in time, where you see original constructions build around 1824 – 1848. This place is one of the first silver mines in Mexico and because of that is one of the favorite spots to visit. Not that far from Real del Monte you find the city of Pachuca, where the traditional pastes are originally from and considered by many the symbol of their traditional menu.

Pastes (CC photo by maggiemoo 1 courtesy of Flickr)

The word “paste” comes originally from the world in English “pasty” and basically refers to an empanada made from flour, lard, and salt , and it’s traditionally filled with potato and meat. In those days due to their size and easy transportation, pastes were the main lunch for the workers at the mines. A unique feature of pastes is that traditionally they have on the edge a brided sim were miners used to hold, and that was the only part of the paste they did not eat.  The reason was that the environment was totally dirty and they didn’t have chances to wash their hands so the maker of pastes made it possible for them to hold it without the risk of eating dirt.

Mineros (CC photo by MoOnie 79 courtesy of Flickr)

The time for working on the mines is over, but the tradition of pastes remains and now with a wide variety of flavors like: mole verde, frijol, mole rojo, tinga de pollo, piña, arroz con leche and many other combinations. Although there are many places where you can get good pastes, I recommend you to ask a local for the best place to get pastes and they will give you no doubt a good suggestion.

Posted by Magdiel

Tortillas, made from nixtamalized maize dough (masa), are circular and totally flat. They are an essential element of any Mexican meal, and they are used to make some of the most popular dishes in Mexico, like tacos, flautas, quesadillas, enchiladas, chilaquiles, totopos, enfrijoladas, and many other delicious dishes. In modern times, the production of tortillas has expanded from just being made for the family at home to becoming such a necessity that tortillerias (tortilla shops) flourish throughout any city, no matter which part of the country you visit. Normally, they’re in full swing producing a great quantity of tortillas around the time people eat lunch, that is, around 1:30 pm to 3:30 pm.

Blue Corn Tortillas (CC photo by Ilhuicamina courtesy of Flickr)

Of course, the most delicious tortillas are hechas a mano (handmade). Although they’re more expensive, what you get is a little bit thicker and bigger tortilla with an excellent flavor. There are 2 basic colors of tortillas: azul (blue) and the regular ones, which are either amarillas or blancas (yellow or white). According to a recent study, tortillas made out of blue masa are healthier for those with diabetes. While the masa for yellow and white tortillas contains a substance that has an effect on the production of sugar, blue ones lack that component, which makes them a better option for those who suffer from diabetes.

Tortillas (CC photo by juanpablo torres courtesy of flickr)

But please, don’t get me wrong when I say that blue tortillas are healthier than the others. While they might be a better option for some people, the yellow and white tortillas are just as good and don’t cause any harm at all.

At any rate, tortillas are the perfect complement to our meals. We miss tortillas when we don’t have them, and many of us can proudly say that a meal is not complete without tortillas.

Posted by Magdiel

Tlayuda (CC photo by ikuya courtesy of Flickr)

The Tlayuda, (sometimes mistakenly called “Clayuda”) originates specifically in the central valley regions of Oaxaca State. An age-old local specialty, tlayuda refers to the large, unique type of corn tortilla that’s native to central Oaxaca as well as to the dish using this same type of tortilla but topping it off with various ingredients. We might loosely call this dish “Mexican Pizza”, for lack of a better expression. The most important component of this dish is the big tortilla, which sometimes has a diameter measuring more than 40 centimters (16 inches).

Making Tlayudas (CC photo Paolita A courtesy of Flickr)

It’s baked on a clay skillet, grill, or directly over hot coals, then placed in a basket made of woven palm leaves in order to give it it’s characteristic texture – somewhat flexible, yet brittle, slightly moist, with unique smocky flavor. It’s smothered in refried beans, with additional toppings such as chorizo, tasajo (beef), shredded chicken, cecina (pork), asiento (unrefined pork lard), chicharron (fried pork rinds), lettuce, avocado, tomato, Oaxaca cheese (the Mexican version of string cheese), and salsa. However, there are no hard-and-fast rules about the toppings. And you can eat your tlayuda open faced or folded in half, almost like an empanada or Italian calzone.

Tlayudas are very popular antojitos (snacks) in the delicious array of Oaxaca Food, especially late at night after parties. So, the next time you have a craving for some munchies, why not prepare your own version of tlayudas?

Ingredients:

• 2 Cups black beans (homemade or canned), drained with liquid reserved
• 1 Clove garlic, minced*
• 1 Onion, finely chopped*
• Chile powder to taste
• Cumin to taste*
• Salt to taste*
• Freshly ground black pepper to taste*
• 2 Large (12-inch or bigger) corn tortillas
• 1 Cup shredded Oaxaca or Mozzarella cheese
• 1 Cup meat of your choice, like chorizo or shredded chicken, cooked, optional
• 1 Cup chopped lettuce
• 2 Roma tomatoes, diced
• 1 Avocado, peeled, pitted and sliced
• 1/2 Cup crumbly cheese of your choice, like queso fresco or farmer’s cheese, optional
• Salsa to taste

*Note: If you’ve prepared black beans from scratch and already added seasonings, these additional spices might no be necessary. If using plain canned beans, it’s best to add these ingredients.

Directions:

Preheat the oven to 450 degrees Farenheit.

If using canned beans, put them in a small saucepan set over medium heat. Add the garlic, onion, chile powder, cumin, salt, and pepper. Warm the mixture, stirring occasionally, for about 5 minutes.

Place the mixture (or your homemade beans) in a blender. Blend after adding just enough reserved liquid from the beans to achieve a chunky-style purée.

Place one tortilla on a baking sheet or pizza stone and spread half of the beans on it. Add 1/2 cup of the Oaxaca cheese and 1/2 cup of the meat. Bake for 5 minutes

Remove and sprinkle with 1/2 cup lettuce, half of the diced tomatoes, half of the sliced avocado, and 1/4 cup of the crumbly cheese. Bake another 3-5 minutes, until the toppings are hot and the tortilla is crispy around the edges.

Repeat procedure with the other tortilla.

Top them off with salsa to taste. Eat them open-face, fold them in half, or cut them into slices and serve.

Posted by Lindsay

Although the roots of mole can be traced back to pre-Columbian times, the modern-day version is apparently based on a dish created in a convent in Puebla, Mexico back in the 17th century. Various stories have been offered to explain how Mole Poblano actually came into existence, but one thing is for sure – Mole Poblano has a starring role in Mexican Cuisine. A source of pride to many Mexicans, Mole Poblano continues to be a basic dish for special occasions and parties.

While the original recipe included more than 100 different ingredients, the modern-day version is simplified a bit. Of course, it still involves a wide variety of ingredients, including dried ancho, mulato and pasilla chilis, chipotle, tomatoes, rasins, unsweetened chocolate, almonds, sesame seeds, clove, cinnamon, pepper, parsley, onion, garlic, and tortillas. However, it’s really up to the cook as to what proportions to use or whether to change certain ingredients. We’ve given you an authentic recipe which should get you started. But be creative and add your own culinarytouch!

Ingredients:

• 2 Dried Pasilla Chilis
• 15 Dried Mulato Chilis
• 8 Dried Ancho Chilis
• 1 Turkey, cut into parts; heart, gizzard and neck saved to made a stock
• 2 Sprigs Parsley
• 3 Cloves Garlic, peeled
• 1 Large Onion, chopped (about 1 1/2 Cups)
• 3/4 Cup Blanched Almonds
• 1/2 Cup Seedless Raisings
• 4 Tablespoons Toasted Sesame Seeds
• 1/2 Bolillo (French bread or Baguette), lightly toasted
• 1/2 Teaspoon Ground Cloves
• 1/2 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Anise Seeds
• 1/4 Teaspoon Freshly Ground Black Pepper
• 1 Corn Tortilla, fried crispy and broken in small pieces
• 1 Chipotle Chilli
• 3 Large Tomatoes, peeled, seeded, and chopped
• 1 Teaspoon Sugar or to taste
• 1 Teaspoon Salt or to taste
• 1 1/2 Squares Unsweetened Chocolate
• 1 Cup Lard

Mole Poblano Ingredients (CC photo by katiejocannon courtesy of Flickr)

Directions:

-The Day Before-

Toast the dried chilis. Remove the veins and seeds,  and soak the chilis in salted water overnight.

-The Following Day-

Place the turkey heart, gizzard, and neck in a small saucepan and cover with 6 cups water. Add parsley, 1/2 cup onion, and clove garlic. Cover and simmer about 1 hour. Strain stock and set aside.

Drain the chilis. Using a molcajete (mortar and pestle) or blender, combine the chilis, almonds, rasins, 2  tablespoons sesame seeds, bolillo (bread), cloves, cinnamon, anise seeds, pepper, tortilla, and the remaining onion and garlic. Blend into a smooth puree and set aside.

Grind or blend tomatoes with chipotle until smooth.

Heat lard in a large skillet or pot over medium-high heat. Add turkey and brown on all sides. Add the tomato-chipotle mixture, and then add about 2 cups of the prepared stock. Simmer until most of the stock has evaporated.  Add the chili puree and cook for a few more minutes. Add another 2 cups of stock and salt. Simmer until turkey is tender. Add more stock as needed. Add the sugar and chocolate. Cook until chocolate has melted.

Serve hot, accompanied with Red Rice and tortillas. If desired, the remaining 2 tablespoons of seame seeds are for sprinkling on the mole when served.

Posted by Lindsay

Frijoles Negros (black beans) are an integral part of Mexican Cuisine, accompanying a wide variety of main dishes. The secret to great beans lies in adding Epazote. Epazote is also known as Mexican tea and wormseed, and many say that it’s an acquired taste. It’s a pungent, wild herb that has a strong, acidic, almost lemony flavor, which contributes to flavorful beans. The other bonus is Epazote is a carminative, meaning it reduces gas – obviously a benefit if you’re preparing beans!

Ingredients:

• 1 Kg Black Beans
• 1 Onion, quartered
• 3 Cloves Garlic, minced
• 1 Green Bell Pepper, chopped
• 1 Serrano Chile Pepper, minced
• 1 Tablespoon Cumin
• 2 Sprigs Epazote or 2 Tablespoons Dried Epazote*
• Salt to Taste

*Note: You can substitute 1/2 cup Cilantro for the Epazote if you can’t get it, although there’s nothing quite like Epazote.

Directions:

Wash beans and soak in water overnight.

Drain beans and put in a large pot. Add fresh water, the onion, garlic, bell pepper, chile, and cumin. Set over high heat to bring to a boil. Reduce heat and simmer about 1 1/2 hours. Add the epazote. Simmer another 30 minutes, or until beans are tender. Remove the onion and epazote. Add salt to taste.

Serve as a side dish with anything from Carne Asada to Scrambled Eggs.

Posted by Lindsay

Ingredients:

• 2-3 Large Avocados
• 1 Clove Garlic, peeled and minced
• 1/2 Cup Onion (preferably Red Onion) finely chopped
• 1/2 Cup Roma Tomato, seeds removed, finely chopped
• 1/2 Cup Cilantro, finely chopped
• 1 Habanero, Serrano or Jalapeño Chile Pepper, minced, optional (remove seeds to reduce spiciness)
• Juice of 1 Lime
• 1 Tablespoon Cumin
• Salt to Taste

Directions:

Cut the avocados in half. Remove the pits, but save them! Scoop the avocado halves from the skins, and then mash with a fork. Add the other ingredients and mix well. Add the avocado pits to the finished guacamole. This helps prevent it from turning brown. It’s best to cover and refrigerate for a good hour prior to serving to maximize the intensity of the flavors.

Serve with Carne Asada, Huevos a la Mexicana, tostadas, or anything else that sounds tempting.

Posted by Lindsay

Ingredients:

• 1 Kg Dried Pinto Beans
• 250 g Pork Belly, 2 Smoked Ham Hocks, or 2 Smoked Pork Chops
• 4 Cloves Garlic, Whole
• 1 Large Onion, Chopped
• 6 Serrano or Jalapeño Chile Peppers, finely sliced (”nacho” style)
• 3 Roma Tomatoes, chopped
• 1 Tomatillo, Chopped
• 2 Tablespoons Chicken Broth Bouillon (like “Knorr Suiza”)
• 6 Slices Bacon
• 1/2 Cup Chorizo, casing removed and crumbled*
• 250 g Ham, diced
• 2 Tablespoons Cornstarch
• Salt to Taste
• 1/2 Cup Cilantro, finely chopped

*Note: You can substitute hot Italian sausage for the Chorizo if you can’t get Chorizo in your area.

Directions:

Wash and soak beans in water overnight.

Drain beans, add fresh water, and bring to a boil in a large pot. Add the pork belly/smoked ham hocks/smoked pork chops and garlic. Reduce heat and simmer one hour. Remove the garlic and mash/mince it, returning it to the beans, if using pork belly or pork chops, remove and cut into smaller pieces and add back to the beans. Add onion, chile, pepper, tomatoes, tomatillo, and chicken bouillon and simmer another 1 1/2 to 2 hours until beans are tender. Check at regular intervals to make sure there’s enough water.

Fry the bacon in a pan over medium heat. Add the chorizo and cook a few minutes, stirring frequently. Add the ham and cook a few more minutes.

Add the mixture to the beans when the beans are fully cooked. Add salt to taste. Dissolve the cornstarch in a little cold water, and then add to the beans. Let simmer another 15 minutes to thicken a bit. When ready to serve, top with a little finely chopped cilantro.

Posted by Lindsay