1 whole dried New Mexico, costeño, or choricero chili, seeds and stem removed (see notes above)
1 whole chile ancho or pasilla, seeds and stem removed (see notes above)
1 whole chile negro, seeds and stem removed (see notes above)
1 quart low sodium store-bought or homemade chicken stock
3 tablespoons vegetable or canola oil
2 small onion, finely sliced (I suggest more than 2 onions to leave have enough carmelized onions left over for later!)
6 medium cloves garlic, smashed
2 teaspoons ground cumin
2 teaspoons dried oregano
4 chipotle chilis packed in adobo, roughly chopped, with 2 tablespoons adobo sauce (next time try 2 w/ seeds and 2 w/o seeds)
1/4 cup apple cider vinegar
3lb of Pork Shoulder
Kosher salt and freshly ground black pepper
2 whole bay leaves
1. Place dried chilies on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add 2 cups chicken broth, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside.
Alternative: Adjust oven rack to lower middle position and preheat oven to 275°F. Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside.
2. At medium heat, add remaining two tablespoons oil and heat along with onions and garlic and cook, stirring frequently, until deep brown and just starting to burn, about 10 minutes. Add cumin/oregano and cook, stirring constantly until fragrant, about 30 seconds. Add chipotle chilis, vinegar, and remaining chicken broth. Scrape up browned bits from bottom of pan, simmer until reduced by about half, then transfer entire contents to the jar of a blender.
3. Add soaked chilis and their liquid to the blender. Start blender on low and slowly increase speed to high. Puree until smooth, about 1 minute. Set aside.
4. Place beef, bay leaves, and sauce into slow cooker for 8 hours on low.
Tried different chiles (california, guajillo, new mexico)
Eat with Corn Tacos
Red Onions + Cilantro + Lime Juice
A traditional recipe turned citrus. This gaucamole packs a punch of citrus from both lemon and lime.
Author: McKel Hill, MS, RD, LDN
Recipe type: snack, dip, sauce
2 whole avocados, diced and mashed
¼ cup red onion, diced
1 jalepeno pepper, diced
2 large garlic cloves, diced
¼ cup fresh cilantro, diced
juice of 1 lime
juice of 1 lemon
¼-1/2 cup cherry tomatoes, diced (use however much you like)
1-2 tsp. sea salt
1 tsp. ground cumin
dash of cayenne (to taste)
fresh ground black pepper
Simply combine all ingredients (that have already been finely chopped/diced), into a large mixing bowl.
I typically like to start first with mashing the avocado into the bowl and then adding the additional ingredients after.
Simple stir in all the ingredients and mix until your desired consistency is achieved.
You can leave the guacamole more “chunky” if you like, which requires less stirring and mashing.
1/2 whole Small Seedless Watermelon, Diced
1/2 whole Red Onion, Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Finely Diced
1 whole Yellow Bell Pepper, Seeded And Finely Diced
2 whole Jalapeños, Seeded And Finely Diced
1 whole Bunch Cilantro, Chopped
2 whole Juice Of 1 To 2 Limes
1/2 teaspoon Salt
Throw all the ingredients into a large bowl and toss it together. Taste with a chip and adjust ingredients as needed.
Serve with chips or on top of grilled chicken or fish…or as a side salad!
Looking for Watermelon:
- Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. (Some people 3x the spice + chicken broth, 1.5x the salt)
- Cut pork into quarters. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
- Cover and cook on Low until the pork shreds easily with a fork, about 10 hours (some people had 6). Turn the meat after it has cooked for 5 hours.
- When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.
Per Pound of Meat
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 Tbsp flour
- In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper before dusting the meat with it.
- Added 2/3 cup of water, mixed it up with the ground beef and let it simmer down.
1 tablespoon vegetable oil
1 onion, minced
3 garlic cloves, minced (I use a tablespoon of the bottled minced garlic)
2 tablespoons chili powder (adjust to your personal taste)
1 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1 pound (90 percent lean) ground beef (or use a higher fat beef and rinse the meat)
1/2 cup smooth canned tomato sauce
1/2 cup low sodium chicken broth
2 teaspoons cider vinegar
1 teaspoon light brown sugar
8 taco shells
Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, spices, and 1 teaspoon salt and cook until fragrant about thirty seconds. Stir in the ground beef and cook, breaking it up with a wooden spoon until no longer pink, about five minutes. Stir in the tomato sauce, broth, vinegar, and sugar until thickened, about 10 minutes. Season with salt to taste. Divide the filling evenly among the taco shells and serve passing any desired accompaniments separately.
Make-Ahead Version: The filling can be fully prepared, cooled, covered tightly, and refrigerated for up to three days. Reheat over medium-low heat, adding additional water to adjust the consistency.
- 1.5 pound tomatillos, husked (Superior Market)
- 1 cup finely chopped onion
- 3 cloves garlic
- 3 serrano chile peppers, minced
- 1 Jalapeno
- 2 handfuls cilantro
- 2 pinches of dried oregano
- ground cumin
- 3 teaspoons salt, or to taste
- 1 cup of chicken stock
- bit of chicken cube
- 1/4 cups water
- Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
- Using a blender, carefully puree the tomatillos and water in batches until smooth.
2 tablespoons canola oil
3/4 cup chopped onion
1 pound ground beef or ground turkey
1 to 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) can tomato sauce
1 jalapeno, seeded and minced fine (alternately, you can add hot pepper sauce to taste or canned jalapenos OR just leave out the heat altogether, although I think the meat really needs a little kick and adding the jalapeno without seeds didn’t make the dish overly spicy)
(Adapted from http://www.melskitchencafe.com/2008/04/tacos-supreme.html)
FOR THE PICO DE GALLO:
5 whole Plum (roma) Tomatoes
1/2 whole Large (or 1 Small) Onion
3 whole Jalapeno Peppers
Salt To Taste
FOR THE GUACAMOLE:
3 whole Avocados
Pico De Gallo
Salt To Taste
Pico de Gallo:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.
(Adapted from http://thepioneerwoman.com/cooking/2007/06/pico_de_gallo_a/)