Frijoles con Puerco - Mexican recipes

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Frijoles con Puerco

Ingredients

1 pound uncooked black beans
1 big onion (not giant)
salt to taste
1 pound pork meat in chunks (can be a combination of ribs and meat)
epazote to taste
3 tomatoes (or one can of fire roasted tomatoes)
3 garlic cloves
2 habaneros de-seeded
6 chopped red radishes
chopped cilantro
chopped onion
lime wedges (or halves)

Directions

Soak the beans overnight. Next day place in pot with water with 1/4 of the onion and boil them for 1 and a half hour (adding hot water if they seem to be too dry. Add salt, pork meat (and/or ribs) and epazote, let cook aprox. 45 mins. until meat is well cooked and tender. Roast tomatoes, garlic, 1/2 onion and one of the habaneros (on top of the stove, on a pan or comal); once soft and well roasted, put in blender with a little of water and once well ground pour in the beans pot (you can strain it). Let it boil for another 15 mins. taste and correct salt if needed and that is it!
Let it rest for a few hours if you have time. Serve with chopped onion, chopped radishes, chopped habanero, cilantro and lime wedges. Put them in separated dishes so everyone takes what they want.
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Low-Fat Chile Colorado con Carne

Low-Fat Chile Colorado con Carne

Ingredients

2 pounds sirloin , cut in bite size cubes
1 teaspoon vegetable oil
2 cups beef broth
6 dried chili peppers, break off stems and shake out seeds
2 garlic cloves, minced
1 medium onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon Mexican oregano, (1 1/2 tsp. if not Mexican)
1/2 teaspoon ground cumin
1 1/2 tablespoons flour

Directions

Prepare chile puree. Place chiles in large nonreactive bowl. Add boiling water to cover and try to ensure that chiles stay submerged. Let stand 30-40 min to soften. Remove chiles to blender. Taste soaking water; if it's bitter discard it and use plain water for the rest, else use a mixture of soaking water and plain water. If you don't want to taste it, it's safer to toss it and use plain water. Add 1 to 1 1/2 c broth to chiles and blend until very smooth, 1 to 2 min. Pour mixture through strainer, pressing pulp with spoon or rubber spatula to get all the puree out. Set aside.  Heat 1 tsp. oil in heavy non-stick skillet.

Add meat and cook until browned. Add to broth, cover and simmer 1 hour. Add chile puree to meat and stir in. Mash salt and garlic together to make a paste. Saute chopped onion in broth until tender. Mix in salt/garlic paste and 1 1/2 T flour. Stir 1 minute to get raw taste out of the flour and add mixture to simmering beef.
Add cumin, pepper and oregano. Cover and simmer 2 hours.

Makes 8 servings.

Calories......200.....Fat.....9 g......Carbs.....4 g.....
Sodium.....548 mg.....Fiber.....1 g.

GREEN CHILI STEW - Mexican recipes

GREEN CHILI STEW - Mexican recipes

Ingredients

2 lbs of pork meat cut into bite size pieces
2 cans diced tomatoes
1 large onion (diced)
2 large cans green chilies or several freshly roasted
3 or 4 medium size potatoes
garlic powder or salt, salt, pepper and cumin seasoning

Directions

In large frying pan, melt butter (several tablespoons). Add cut up meat and seasonings. Stir well to mix seasonings on meat. Brown well. Add all ingredients including meat into crock pot except for green chilies with enough water to fill 3/4's full. Cook for 4 hours then add green chilies and cook for one more hour. Cook on high.

Low-Fat Chile Colorado con Carne - Mexican recipes

Low-Fat Chile Colorado con Carne - Mexican recipes

Ingredients

2 pounds sirloin , cut in bite size cubes
1 teaspoon vegetable oil
2 cups beef broth
6 dried chili peppers, break off stems and shake out seeds
2 garlic cloves, minced
1 medium onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon Mexican oregano, (1 1/2 tsp. if not Mexican)
1/2 teaspoon ground cumin
1 1/2 tablespoons flour

Directions

Prepare chile puree. Place chiles in large nonreactive bowl.

Add boiling water to cover and try to ensure that chiles stay submerged.

Let stand 30-40 min to soften. Remove chiles to blender.

Taste soaking water; if it's bitter discard it and use plain water for the rest, else use a mixture of soaking water and plain water.

If you don't want to taste it, it's safer to toss it and use plain water.

Add 1 to 1 1/2 c broth to chiles and blend until very smooth, 1 to 2 min.

Pour mixture through strainer, pressing pulp with spoon or rubber spatula to get all the puree out. Set aside.

Heat 1 tsp. oil in heavy non-stick skillet.

Add meat and cook until browned.

Add to broth, cover and simmer 1 hour.

Add chile puree to meat and stir in.

Mash salt and garlic together to make a paste.

Saute chopped onion in broth until tender. Mix in salt/garlic paste and 1 1/2 T flour.

Stir 1 minute to get raw taste out of the flour and add mixture to simmering beef.
Add cumin, pepper and oregano. Cover and simmer 2 hours.

Makes 8 servings.

Calories......200.....Fat.....9 g......Carbs.....4 g.....
Sodium.....548 mg.....Fiber.....1 g.

FILETE ENCHOCOLATADO (BEEF IN CHOCOLATE SAUCE) - Mexican recipes

FILETE ENCHOCOLATADO (BEEF IN CHOCOLATE SAUCE) - Mexican recipes

Ingredients

1 2 lb piece beef tenderloin
Salt, pepper
3 tb Butter
1/2Onion; finely chopped
2Garlic cloves – finely chopped
1/2 c White wine
1 c -Water
1 oz Unsweetened chocolate
1/2 lb Queso fresco; crumbled
2 tb Chopped parsley

Directions

Season beef to taste with salt and pepper. Fry in butter until browned. Add onion, garlic, wine and water. Cover and simmer over gentle heat about l5 minutes. Add chocolate and simmer, uncovered, l0 minutes longer. At serving time, slice meat, pour sauce over and sprinkle with cheese. Broil to melt cheese. Sprinkle with parsley.

Makes 6 servings.

Each serving contains about 4l6 calories, 375 mg. sodium, ll9 mg. cholesterol, 29 grams fat, 3 grams carbohydrates, 34 grams protein, 0.l9 gram fiber.

Yield: 6 servings

Simple Carnitas - Mexican recipes

Simple Carnitas - Mexican recipes

Ingredients

1 (3 1/2) pound boneless pork shoulder, trimmed and cut into 2 inch chunks
2 oranges, quartered
1 large white onion, quartered
6 cloves garlic, peeled and crushed
1/4 cup kosher salt
1 tablespoon ground cumin
1 tablespoon whole black peppercorns
2 bay leaves

Directions

Place the pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top. Cover loosely, and simmer until the meat is tender, about 1 1/2 hours. Allow the pork to cool, covered, in the broth for 1 hour. Shred the meat with two forks.

Makes 2 1/2 pounds

Cortadillo de Res - Mexican recipes

Cortadillo de Res - Mexican recipes

Ingredients

2 chopped potatoes
3 chopped carrots
1 medium onion chopped
2 garlic cloves chopped
2 tomatoes chopped
1 serrano chile or 1/2 jalapeno chopped (you can remove the seeds)
1 london broil, or skirt steak or swiss steak cut in chunks (raw)
You can also buy pre-diced beef if you want)(about a pound, little more)
cumin to taste
oil (can use olive)
salt
pepper

Directions

In hot oil sautee potatoes, carrots and onion until onion is tanslucent; add garlic, stir, add meat and cook until nicely brown, add tomatoes, a little water or broth (chicken or beef, but VERY little), season with comin, salt and pepper; cover, let it simmer for about 30 mins., until cooked. Is better if you let it stand for several houras. Serve with rice, some beans or you can put over tostadas or make tavos with hot corn tortillas, or even flour tortillas if you prefer.

Note: You can use a cup of crushed tomatoes, or half a can of whole tomatoes chopped with a scissor or your hands instead of fresh; is all good).