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Michael in Pheonix, I would love to know more about the Tamale
- Thread starter orchid
- Start date
michael-in-phoenix
Well-known member
Here's a link to the basic menu. We've added some stuff over the years, like...
...Dawn's Creamy Chicken Enchiladas.
Recipe links to follow.
Michael
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=178744
...Dawn's Creamy Chicken Enchiladas.
Recipe links to follow.
Michael
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=178744
michael-in-phoenix
Well-known member
Sandra in London's Chile Verde....
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=15&msgid=11
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=15&msgid=11
michael-in-phoenix
Well-known member
Carnitas
CARNITAS
Recipe By :Sunset/Michael in Denver
Serving Size : 6 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
5 pounds pork shoulder -- left whole,
bone-in, but trimmed of large pieces of
fat and rind
1 large yellow onion -- peeled, quartered
1 Tbsp. coriander seeds
1 1/2 tsp. cumin seeds
2 tsp. dry oregano leaves
2 bay leaves
water
Place all ingedients into a 6 to 8 quart stock pot. Pour in enough water to just cover the meat. Heat to a boil, reduce to a slow simmer, cover and allow to cook until meat easily
shreds with two forks. This takes somewhere between 3 and 5 hours. Add more boiling
water, as necessary, to keep meat covered.Heat oven to 450 degrees F. Remove meat from the stock pot and place in a large 13" x 9" roasting pan. (Reserve broth for Albondigas). Gently pull meat apart, discarding excess fat, bone and any connective tissue. Meat should be in small to medium-size chunks, spread out in the pan. Bake, uncovered, in the 450 degree oven until the meat is browned and sizzling hot, about 20 minutes. Remove from oven, place meat on warmed platter and serve.
Michael's note: The meat makes an excellent entree by itself, but our habit is to use it as an absolutely
fantastic filling for burritos, tacos, tortas, and a topping for tostadas. Excellent with fresh salsa, sour cream, white or yellow cheeses, etc.
CARNITAS
Recipe By :Sunset/Michael in Denver
Serving Size : 6 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
5 pounds pork shoulder -- left whole,
bone-in, but trimmed of large pieces of
fat and rind
1 large yellow onion -- peeled, quartered
1 Tbsp. coriander seeds
1 1/2 tsp. cumin seeds
2 tsp. dry oregano leaves
2 bay leaves
water
Place all ingedients into a 6 to 8 quart stock pot. Pour in enough water to just cover the meat. Heat to a boil, reduce to a slow simmer, cover and allow to cook until meat easily
shreds with two forks. This takes somewhere between 3 and 5 hours. Add more boiling
water, as necessary, to keep meat covered.Heat oven to 450 degrees F. Remove meat from the stock pot and place in a large 13" x 9" roasting pan. (Reserve broth for Albondigas). Gently pull meat apart, discarding excess fat, bone and any connective tissue. Meat should be in small to medium-size chunks, spread out in the pan. Bake, uncovered, in the 450 degree oven until the meat is browned and sizzling hot, about 20 minutes. Remove from oven, place meat on warmed platter and serve.
Michael's note: The meat makes an excellent entree by itself, but our habit is to use it as an absolutely
fantastic filling for burritos, tacos, tortas, and a topping for tostadas. Excellent with fresh salsa, sour cream, white or yellow cheeses, etc.
Last edited by a moderator:
michael-in-phoenix
Well-known member
michael-in-phoenix
Well-known member
michael-in-phoenix
Well-known member
Mexican Rice Recipe inside...
ARROZ A LA MEXICANA (MEXICAN RICE)
Michael Rodgers, 1984
Mexican Rice (Arroz a la Mexicana) is one of my absolute favorite Mexican Rice recipes. I think it’s so much better than the typical stuff you get slopped on the side of your plate at restaurants!
4 Tbsp salad oil
2 Tbsp butter
2 cups long grain rice (uncooked)
1 large yellow or white onion, chopped
3 large cloves garlic, minced
1 (4oz. to 6oz.) can diced green chiles
1 14oz. to 15oz. can of diced tomatoes
2 Tbsp. tomato paste
4 cups regular strength chicken broth
1/4 cup firmly packed fresh cilantro leaves, chopped (Optional. Omit it you don’t like cilantro)
Drain the tomatoes and add the juice from the can to the chicken broth to make 4 cups of liquid.
Heat oil and butter in a 4 to 6 quart pan over medium high heat. When butter is melted, add rice (dry) and cook, stirring, until lightly browned (3 to 5 minutes).
Add onion, garlic, and chiles; continue to cook, stirring, for 5 more minutes. Add tomatoes, tomato paste and broth; stir well to mix.
Bring to a boil; reduce heat, cover, and simmer on very low heat until liquid is absorbed and rice is tender and there is no liquid remaining (35 to 40 min.). Remove from heat. Fluff rice with a large fork or spoon and mix in cilantro.
Makes 6 servings.
*******
My notes:
Use a heavy gauge pot for this recipe. As with all rice cookery, it tends to stick to the bottom of thin, un-lined pots. A large 12” non-stick pan with high sides and a lid would be ideal, if you have one at your disposal.
When the cilantro is stirred in, the rice should be light and fluffy, not heavy and pasty. I have good success using a very low flame and a pan that is low and wide, as described above. If the rice is too wet when you get to 35 or 40 minutes, just let it go a little longer, maybe 5 more minutes.
Enjoy!
ARROZ A LA MEXICANA (MEXICAN RICE)
Michael Rodgers, 1984
Mexican Rice (Arroz a la Mexicana) is one of my absolute favorite Mexican Rice recipes. I think it’s so much better than the typical stuff you get slopped on the side of your plate at restaurants!
4 Tbsp salad oil
2 Tbsp butter
2 cups long grain rice (uncooked)
1 large yellow or white onion, chopped
3 large cloves garlic, minced
1 (4oz. to 6oz.) can diced green chiles
1 14oz. to 15oz. can of diced tomatoes
2 Tbsp. tomato paste
4 cups regular strength chicken broth
1/4 cup firmly packed fresh cilantro leaves, chopped (Optional. Omit it you don’t like cilantro)
Drain the tomatoes and add the juice from the can to the chicken broth to make 4 cups of liquid.
Heat oil and butter in a 4 to 6 quart pan over medium high heat. When butter is melted, add rice (dry) and cook, stirring, until lightly browned (3 to 5 minutes).
Add onion, garlic, and chiles; continue to cook, stirring, for 5 more minutes. Add tomatoes, tomato paste and broth; stir well to mix.
Bring to a boil; reduce heat, cover, and simmer on very low heat until liquid is absorbed and rice is tender and there is no liquid remaining (35 to 40 min.). Remove from heat. Fluff rice with a large fork or spoon and mix in cilantro.
Makes 6 servings.
*******
My notes:
Use a heavy gauge pot for this recipe. As with all rice cookery, it tends to stick to the bottom of thin, un-lined pots. A large 12” non-stick pan with high sides and a lid would be ideal, if you have one at your disposal.
When the cilantro is stirred in, the rice should be light and fluffy, not heavy and pasty. I have good success using a very low flame and a pan that is low and wide, as described above. If the rice is too wet when you get to 35 or 40 minutes, just let it go a little longer, maybe 5 more minutes.
Enjoy!
Michael, do you ever add a squirt of fresh lime juice to your Mexican Rice? I like to serve thick
lime wedges with my recipe. Just seems to give it a pop. I wish we had a restaurant in town which knew how to make good Mexican Rice and good beans to serve as sides. Most are just awful.
lime wedges with my recipe. Just seems to give it a pop. I wish we had a restaurant in town which knew how to make good Mexican Rice and good beans to serve as sides. Most are just awful.
michael-in-phoenix
Well-known member
I'll have a few more for you, but you caught me on "baking week".
michael-in-phoenix
Well-known member
Lime gets squirted everywhere when we serve this with our favorite grilled chicken!
Plus, if you have a Trader Joe's nearby, go get some "Pastures of Eden" feta cheese (green and yellow bag). Crumble some into the Mexican Rice... POP!
Michael
Plus, if you have a Trader Joe's nearby, go get some "Pastures of Eden" feta cheese (green and yellow bag). Crumble some into the Mexican Rice... POP!
Michael