[Two knots]

You must all know by know that Wooley and I are friends ( for years) from a couple
of other forums, and we swap back and forth a lot of recipes. I enjoy cooking.
Mexican food and so does Wooley, although he’s leans more Spanish than me.😀

…So, we thought we would rattle some pots and pans around here,
and post some Mexican and Spanish Cuisine here on this thread…

We really like Mexican food, and although we really cut back on dining out
(This started after Covid) we still enjoy going out for Mexican.👍

We hope that everyone likes this idea and will join in
and post their recipes here on this thread…It doesn’t have to be fancy just
good home cooking…
Wadda ya’ll think?

 

[PickyPrincess]

You must all know by know that Wooley and I are friends ( for years) from a couple
of other forums, and we swap back and forth a lot of recipes. I enjoy cooking.
Mexican food and so does Wooley, although he’s leans more Spanish than me.😀

…So, we thought we would rattle some pots and pans around here,
and post some Mexican and Spanish Cuisine here on this thread…

We really like Mexican food, and although we really cut back on dining out
(This started after Covid) we still enjoy going out for Mexican.👍

We hope that everyone likes this idea and will join in
and post their recipes here on this thread…It doesn’t have to be fancy just
good home cooking…
Wadda ya’ll think?

 

[Wooleybooger]

I like the idea Joann. For years I didn't have a digital camera so I don't have pics of some stuff but will try to do them again.
This morning I picked up some Mole sauce and some beef short ribs thinking a the short ribs is mole sauce with spanish rice and calabacitas.
I'll look through my recipes for frittatas and stratas also.

 

[Two knots]

Well, glad you and Princess like the idea…this week I’ll put together
an easy ( spicy) Spanish Rice dish.

 

[Two knots]

And along with the Spanish rice, I’ll have to come up with a chicken dish to accompany it, maybe breaded air fried chicken cutlets with an enchilada sauce and cheddar cheese topping.
I think that I have a half of a can of tomato paste in the freezer to make the enchilada sauce. 👍

 

[PickyPrincess]

I've got many recipes I can share but none are easy. Easy isn'the right word, they're not difficult, but they contain many steps. However, they are all authentic and all worth the time.

 

[Wooleybooger]

Yes, I was just looking for my pics of Pozole Rojo. I found the recipe not the pics, Gad it's an all day or two day ordeal to cook the meat and make the red sauce but I haven't done it in several years so........
Now I need to find all my camera cards and look through them.

 

[Two knots]

I've got many recipes I can share but none are easy. Easy isn'the right word, they're not difficult, but they contain many steps. However, they are all authentic and all worth the time.

Well, I hope you’ll post ‘em…I just found a chicken enchilada recipe that I made up… but, I don‘t want to be the first poster…it’s an easy recipe, however, like you said Princess, there are a few steps involved.

 

[Wooleybooger]

Tomorrow I think I can make something. I'm not cooking nothing but corn dogs today and that's just a heat'em up deal.

 

[Colbyt]

Easy Pork Verde

Ingredients

2-3 lbs (2.5 lbs) boneless pork roast
1 -15.7 oz jar of Roasted Salsa Verde *
1- 6 oz can diced green chiles OR 6 oz. can diced Jalapenos
3 garlic cloves, crushed
1/3 cup fresh or frozen chopped Cilantro
1 medium (4 oz.) onion, chopped
2 cups weak chicken stock (this will reduce).
Salt & Pepper
Cooking oil to coat skillet
2-3 TBS of flour to dust the meat
Optional for garnish: Cilantro, Cracklings

Instructions
Slice up the pork and trim away most of the fat. Dice both the lean meat and [optional} the fat into ½” cubes; set the diced fat aside.

Liberally salt and pepper the meat and lightly dust with flour from a shaker.

In a heavy pot over a hot flame, sear the lean pork, stirring until the meat begins to brown. Add onion & garlic, and stir constantly until the onion becomes transparent.

Reduce heat to a simmer and add chicken broth, salsa, canned chilies and Cilantro. Cover the pot and simmer slowly for about an hour, stirring occasionally to prevent sticking.

Optional step: Meanwhile, render the diced pork fat into cracklings by sautéing in a skillet over medium heat until the pieces are brown and crispy. Drain and salt the cracklings and set aside; save the lard for any other dish where you want some high-quality cholesterol stuff.

After an hour the Chile Verde should be pretty juicy but not watery. Add a little water if it's too dry. Add salt & pepper to taste, and if you want it hotter, add your fresh chiles now. Cover and simmer again for at least half an hour. The longer the better.

Optional step: Remove about ¼ cup of juice and add any remaining flour to it after it cools. Slowly stir the mixture back into the dish to thicken the sauce to suit your purpose. Add a little, stir and wait before adding more.

To serve, sprinkle with chopped cilantro (if used) and the cracklings. Serve with Spanish rice, tortillas, black beans, and ice-cold beer.

Adapted from a Recipe found at GourmetSleuth.com - The Gourmet Food And Cooking Resource
* I used Herdez Roasted Salsa Verde medium 15.7 oz, Buy your favorite brand with ingredients listed in the following order: tomatillos, roasted tomatillos., jalapeno peppers, roasted onions, garlic powder
------ end recipe ------


Compared to making it the real way this is about as painless as it gets. I have never made the cracklins though I loved them at the pig kill when I was about the age in my picture.

 

[Two knots]

Sounds real tasty Colby. 👍

 

[Colbyt]

For something I went 68 years and never heard of it is now one of a favorites. I can't recall who posted something about roasted tomatillos but that was the beginning.

 

[Two knots]

What is salsa verde? I want to make this.

 

[Two knots]

Ok, Colby, I looked it up, and going to make my own …

Homemade Salsa Verde

This roasted tomatillo salsa is so easy to make. You're only six ingredients away from the best salsa verde you've ever tasted! Get the recipe here.

cookieandkate.com

 

[Wooleybooger]

Ok, Colby, I looked it up, and going to make my own …

Homemade Salsa Verde

This roasted tomatillo salsa is so easy to make. You're only six ingredients away from the best salsa verde you've ever tasted! Get the recipe here.

cookieandkate.com

View attachment 627

You will love it.

 

[Two knots]

I know…next trip to the Spanish market, I’ll pick up tomatillos. 👍
I think that I’m going to try it with a loin of pork…either roasted whole or
cut into slices. I’ll see what strikes me.

 

[Colbyt]

I know…next trip to the Spanish market, I’ll pick up tomatillos. 👍
I think that I’m going to try it with a loin of pork…either roasted whole or
cut into slices. I’ll see what strikes me.

You may have access to better resources than I do. The tomatillos are not cheap or fresh here. So for me a jar of Herdez Roasted Salsa Verde medium is a far better solution than trying to make my own.

 

[Wooleybooger]

I can usually get tomatillos where we shop. A Houston owned chain only in Houston that caters to the local demographics. 31 stores and no two are identical. Ours has a lot of Mexican and other Latin and Jamaican stuff. Usually has malanga and yucca, some yellow yam, always plantains. Lots of Goya products.

 

[Two knots]

I shop in a Spanish market near me and I always see them, but, never paid attention to the
price cause I had no interest in them…I’ll let you know.

 

[Shane R]

Closest Spanish market to me is ~40 miles. I have to drive into the Columbus metro.

When we lived in San Antonio, La Michoacana was within 4 miles.