Puerco Pibil / Cochinita Pibil

http://foodgeeks.com/recipes/recipe/21370,puerco_pibil__cochinita_pibil.phtml

20 servings, prep. time: 1:30, total time: 12:00

Ingredients:

10 lb. pork shoulder, cut into 2-inch cubes
2 oz. annato seeds
2 cinnamon sticks
1 tsp. whole cloves
15 allspice berries
1-1/3 tbsp. kosher salt
1 tbsp. black peppercorns
20 cloves garlic
3 habaneros, deveined, seeded and finely diced
1 cup orange juice
1 cup apple cider vinegar or white wine vinegar
1 cup fresh squeezed lemon juice
1/4 cup Tequila (the good stuff)
2 banana leaves

Directions:

Begin preparation either the night before or 12 hours before dinner in the morning.

Cut the pork shoulder into 2-inch cubes; set aside in a pan, bowl or sealable bag where it will be able to marinate.

Pulverize the annato seeds, cinnamon sticks, cloves, allspice berries, salt and peppercorns together in a spice grinder until ground into a fine dust. Mix spices with liquids, garlic and habaneros. Pour marinade over the pork shoulder; cover or seal and place in the refrigerator for 8 hours or overnight.

Line two 9x13-inch casserole dishes with banana leaves, making sure that the leaves hang over the dish enough to wrap around the pork. Places the pork inside the banana leaves, and pour the marinade evenly over the pork. Wrap the banana leaves overtop the pork. Cover the dish in aluminum foil.

Bake in a preheated 325°F oven for 4 hours. Serve over rice or as a filling for corn tortillas.

Comments from ryansnyder:

The banana leaves send this dish over the top. They can be found in most Vietnamese and Thai markets.

Mexican Mole Sauce Wings

http://foodgeeks.com/recipes/recipe/20682,mexican_mole_sauce_wings.phtml

2 t0 4 servings.

Ingredients:

2-1/2 lb. wings, trimmed and separated
4 lg. garlic cloves, peeled
1 md. onion, roughly chopped
4 tsp. sambal oelek
1 tbsp. sesame seeds
1/2 corn tortilla, torn into pieces
1 tbsp. raisins
1/4 tsp. ground cloves
1/4 tsp. ground coriander seeds
1/4 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Vegetable oil for sauteing and deep frying
1 oz. unsweetened chocolate, grated
2 tsp. sugar
1 can (28 oz.) tomatoes, drained
1 cup chicken broth
Sesame seeds for garnish

Directions:

Puree garlic, onion, sambal oelek, 1 tablespoon sesame seeds, tortilla pieces, raisins, cloves, coriander seeds, cinnamon, salt, and pepper in food processor until smooth.

Saute the pureed mixture in oil in a heavy noncorrosive saucepan for 10 minutes, stirring constantly. Add grated chocolate and sugar and stir until melted. Add tomatoes and broth and simmer sauce for 45 minutes to 1 hour or until as thick as tomato sauce. Stir constantly and watch that it does not burn. Heat oil to 370 F. In a heavy large frying pan. Deep fry wings for 10 to 15 minutes or untl cooked and crisp, in two batches if necessary, and remove to a paper towel lined plate to drain.

Place wings in saucepan with mole sauce. Heat and mix well for 5 minutes. Transfer to a platter. Sprinkle with sesame seeds and serve. Serves 2 to 4.

Comments from olga:

The national dish of Mexico is Turkey in Mole Sauce. This festive dish has been adapted for wings. Do not let the chocolate inhibit you from trying this classic sauce. It is hot and spicy and very, very unusual.

Mexican Chicken with Prunes and Bananas

http://foodgeeks.com/recipes/recipe/19904,mexican_chicken_with_prunes_and_bananas.phtml

4 servings, total time: 1:30

Ingredients:

3/4 cup flour
2 tsp. salt
1 tsp. white pepper
1 tsp. paprika
3 lb. boneless chicken breasts
2 tbsp. butter
4 tbsp. olive oil
2 lg. onions, chopped
2 cloves garlic, crushed
1 can (28 oz.) whole Italian tomatoes, drained, juice reserved
3 carrots, thinly sliced
1/2 tsp. oregano
1/2 tsp. crushed red chilies, or to taste
1/2 tsp. whole thyme
1 cup chicken stock, boiling
3/4 cup dry white wine
18 pitted prunes
3 firm bananas, peeled, split lengthwise and cut in half

Directions:

Place flour seasoned with salt, white pepper and paprika in a plastic bag. Shake chicken pieces in flour. Brown in a Dutch oven in butter and oil. Set aside.

In the same pot, sauté onion and garlic. Stir in juice from tomatoes and remaining seasoned flour. Add tomatoes, carrots and seasonings. Place browned chicken on top. Combine stock and wine and pour over. Bake, covered, at a 350°F. degrees for 35 minutes. Add prunes and cook, covered, for 20 minutes longer. Add bananas and cook, covered, 15 minutes more.

Comments from olga:

Enticingly delicious, spicy and sweet at the same time.

Crockpot Tijuana Turkey

http://foodgeeks.com/recipes/recipe/20923,crockpot_tijuana_turkey.phtml

4 servings.

Ingredients:

1 lb. turkey breast, cut into 3/4 inch cubes
1 sm. green bell pepper, finely chopped
1 sm. onion, minced
1 clove garlic, minced
1 tbsp. brown sugar
1 tbsp. chili powder
2 tbsp. cornmeal
3 tbsp. unsweetened cocoa powder
1 tsp. ground cumin
1 tsp. dried oregano leaves, crushed
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground red pepper
1 can (8 oz.) tomato sauce
1-1/2 cups water
1-1/2 tbsp. smooth peanut butter
3 cups hot cooked rice
1/4 cup chopped fresh cilantro

Directions:

Combine turkey, bell pepper, onion, and garlic in a 3 1/2 quart slow cooker. In a small bowl, mix brown sugar, chili powder, cornmeal, cocoa powder, cumin, oregano, salt, cinnamon, and red pepper. Stir into turkey mixture. Whisk tomato sauce with water and peanut butter; pour over turkey mixture, mixing well. Cover and cook on LOW 4 to 5 hours.

Serve over hot cooked rice. Sprinkle with cilantro.

Comments from olga:

The cocoa in this dish imparts a richness and mysterious nuance. Peanut butter replaces the usual ground nuts.

Mexican San Juan De Ulua Shrimp (Oyster Cocktail)

http://foodgeeks.com/recipes/recipe/20897,mexican_san_juan_de_ulua_shrimp_or_oyster_cocktail.phtml

1 serving.

Ingredients:

8 shrimp, cooked and shelled or 8 oysters, raw
1/2 tsp. lime juice
1/2 tsp. Lea & Perrins sauce
1/2 tsp. finely chopped onion
2 drops Tabasco Sauce
2 tbsp. white dry wine
1/2 cup catsup (Some chefs use tomato juice, others use both)
3 tbsp. shrimp juice (for the shrimp cocktail only)
Sliced lime

Directions:

Put the shrimp or oysters in a tall glass, Mix the 7 ingredients, cover with the sauce and serve salt and pepper with heaps of sliced lime. This is one portion.

Mexican Bean and Beef Loaf

http://foodgeeks.com/recipes/recipe/20442,mexican_bean_and_beef_loaf.phtml

4 servings.

Ingredients:

1 lb. ground beef
1/2 cup chopped onion
1 garlic clove, minced
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried leaf oregano
2 tbsp. beer or water
1 can (15 oz.) refried beans
Salt and freshly ground pepper
2 10 inch flour tortillas

Directions:

Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan.

Combine beef, onion, garlic, chili powder, cumin, oregano, beer, beans, salt, and pepper in a medium size bowl.

Line loaf pan with tortillas, overlapping and letting tortillas extend above loaf. Spoon mixture into tortilla lined loaf pan. Moisten edges of tortillas and fold over meat mixture.

Cover with foil and bake 30 minutes. Uncover and bake about 30 minutes or until an instant read thermometer inserted in center reads 165 F. Let stand in pan 10 minutes.

Comments from olga:

Serve with a spicy salsa.

Texas Cowboy Hash

http://www.texmextogo.com/texas_cowboy_hash.htm

Ingredients:

1 pound lean ground beef
2 onions, sliced
2 green peppers, sliced into rings
1 clove garlic, chopped
2 tsp chili powder.
1 tsp salt
1 tsp ground black pepper
1 jar Tejano salsa mild (view product).
3/4 cup raw rice

Directions:

Cook beef, add onions, green peppers, garlic, chili powder, salt and pepper.

Cook until veggies are beginning to get tender, stirring frequently to crumble meat - about 3 minutes.

Add salsa and rice. Put in buttered 2-quart casserole, cover.

Bake at 350 degrees F for 40 minutes, or until rice is cooked, stirring once or twice.

Beef Filled Empanadas

http://www.texmextogo.com/beef_filled_empanadas.htm

Ingredients:

1/2 lb. lean ground beef
1/2 tablespoon vegetable shortening
1/2 cup chopped onion
1/2 cup chopped fresh tomato
1/4 cup chopped green pepper
1/2 clove garlic, minced
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon black pepper
1 pie crust (9 or 12 inch)
1 tablespoon water
1 egg yolk

Directions:

Sauté beef in shortening until lightly browned. Pour off excess fat and drain beef on paper towel to get out all excess fat. Return beef to pan, add onion, tomato, green pepper, and garlic. Cook until onion is tender, stirring often. Blend in flour, salt, and black pepper. Cook until thickened, stirring constantly. Let cool.

Prepare pie crust and roll to 1/4 inch thickness. Cut into 6 inch rounds and place in floured empanada dough press (gotta have this gadget!). Place 3 Tbsp meat mixture onto rounds and fold, forming fried pies. Place on ungreased baking pan. Add water to egg yolk, beat slightly. Brush tops of pastries lightly with egg mixture. Bake in hot oven (425 F) until browned, 10-15 minutes. Yield: about 6 large empanadas.

Empanadas are light, flaky turnovers with an infinite variety of fillings. The pastry makes them easily transportable whether they are served as an appetizer, entrée or a dessert; make ahead of time and freeze. Serve empanadas hot or cold.