Guadalajaran Jalisco Mexican Rice Recipes

BIRRIA

Steps:

• PREPARE THE MEAT: Trim the fat from the meat; cut into 2 large pieces. Put meat into a large non-corrosive baking dish or pan.
• PREPARE THE MARINADE/GLAZE: Heat a griddle or large cast-iron skillet over medium heat. Tear chiles into flat pieces and toast a few at a time, pressing them against the hot surface, until they crack and blister; flip them and press down again. Transfer chiles to a large bowl and cover with boiling water; weight down with a plate to keep them submerged, and soak at least 30 minutes. Meanwhile, roast the garlic in the same griddle or skillet, turning frequently, until soft inside and blackened outside, about 15 minutes. Cool and peel. Drain chiles, reserving 3/4 cup soaking liquid; put chiles into a blender with garlic, cloves, sesame seeds, vinegar, cumin, peppercorns or ground pepper, and salt. Process/blend until mixture is smooth; then strain through a medium-mesh sieve into a bowl. Remove 1/2 cup of mixture to a small bowl, and stir in the sugar; set aside to use for the final glazing.
• MARINATE THE MEAT: Spread the rest of the chile paste thoroughly over the meat. Cover completely and refrigerate at least 18 hours.
• COOK (SLOW-STEAM) THE MEAT: Preheat the oven to 325 degrees. Use a deep wide roasting pan that has a tight lid. Put a roasting rack into the bottom of the pan (it must sit at least 1 inch above the bottom of the pan---if not, prop it up with custard cups, tin cans, etc.) Measure in 4 cups of water. Then lay the marinated meat onto the rack and spread any marinade remaining in the marinating pan or dish. Cut a double thickness of heavy-duty foil to cover the roasting pan; place the pan lid over, making sure the pan is covered as tightly as possible. Bake 4 hours.
• FINISHING THE BROTH: Remove the pan lid and foil; carefully remove the tender meat to a platter. Take out the rack; spoon the fat off the broth with a ladle. Measure out the broth into a 1-quart container; add water to equal 1 quart liquid if necessary, and pour into a saucepan. Puree the tomato in a blender and add it to the broth along with the oregano and cinnamon. Cover; simmer over medium-low heat 45 minutes. Season with salt.
• GLAZE THE MEAT: Heat oven to 375 degrees. Remove meat from the bones, keeping pieces of meat as large as possible; discard bones, gristle and excess fat. Set meat on a baking sheet; brush lightly with reserved chile paste glaze, and bake 10 minutes to set the glaze.
• TO SERVE: Keep tortillas warm in a towel-covered basket. Serve the broth in a tureen. Present the meat on a large platter, or slice meat across the grain to serve it in deep plates, awash in the broth. Combine onion and coriander in a small bowl to pass with the lime at the table.

GUADALAJARAN JALISCO MEXICAN RICE

Steps:

• Process tomato with water until pureed and smooth.
• Rinse rice in a strainer under cold water until it runs clear- about 1 1/2 minutes. Shake to remove excess water.
• Heat oil over medium-high heat in heavy skillet about 2 minutes. Cook onion and garlic until golden.
• Add rice and fry, stirring until light golden, about 4 minutes.
• Stir in tomato water mixture. Crumble bouillon and sprinkle over rice and water in pan.
• Increase heat to medium high, and bring to a boil.
• Cover pan and cook until liquid is absorbed and rice is tender, 10-15 minutes, stirring and checking rice often. Add more water if necessary, but rice is usually done before it sticks to the pan.
• Stir in cilantro, mix in lime juice and adjust salt to taste.

GUADALAJARA RE-FRIED BEANS

Steps:

• 1. In a colander wash and scrub dried beans picking out any funny looking ones and/or stones.
• 2. Transfer beans to a large pot. Boil beans at a hard roll for 15 minutes. Drain into a colander and rinse again with cold water. This will help remove some of the gas causing substances that beans posses.
• 3. After curing the beans cover and simmer for 4 hours.
• 4. Once the beans and water have turned a deep reddish color remove from heat and let stand while you prepare your pan.
• 5. In a large frying pan heat the olive oil and throw in the chopped onion and smashed garlic. Allow to cook till the onions and garlic start to caramelize.
• 6. With the onions and garlic still hot, turn the burner to low and use a large slotted spoon to begin transferring the beans from the pot to the frying pan, spooning the beans over the onions and garlic. Save the bean broth for later.
• 7. After as many of the beans have been transferred to the pan sprinkle with the garlic salt and stir with a wooden spoon.
• 8. Once the beans have absorbed the oil and start to look milky, smash them with a potato masher. Don't worry if the beans look dry and pasty.
• 9. Once the beans are smashed start spooning them to the sides of the pan creating a ring. It should resemble a large doughnut.
• 10. Give the bean broth a good stir and In the center of the bean ring pour the remaining bean broth (or as much as the pan will allow) into the empty spot.
• 11. With the wooden spoon begin cutting the smashed beans so the liquid can river through them Continue cutting till the beans and broth are creamy and well combined.
• 12. Allow beans to simmer till the desired consistency is achieved. Garnish with the Jack cheese and serve warm as a side dish or spoon into grilled tortillas as a satisfying snack the whole family will love.
• Serve with your favorite tortilla chips or make your own by cutting tortillas with a pizza cutter and placing each triangle into hot canola oil. Remove from oil and sprinkle with salt to taste.

GREEN SALSA, JALISCO STYLE

Steps:

• Peel and rinse the tomatillos. Heat a griddle or a small nonstick skillet over low heat. Add the tomatillos and broil, turning often with a spoon, until the skins are blackened and the tomatillos are very soft, do this over low heat so that they don't burn. They wont all be ready at the same time, so remove the ones that are ready before the rest. Set aside.
• Add the chiles to the griddle, turning the over constantly, until they darken, again being careful not to burn them.
• Remove the chiles and put them in a blender with the tomatillos, the garlic, the water and the salt. Puree just until no large pieces remain, it should have some texture. Taste before serving and adjust the salt to your taste. If it comes out too hot you can always add more tomatillos.

MEXICAN RICE

Steps:

• In medium heavy skillet with tight cover, saute onion in bacon fat.
• Stir in rice, pepper, chili powder, Ro-Tel tomatoes and salt.
• Add 2 cups of water.
• Bring to a boil, then reduce heat and simmer, covered for 20 minutes all liquid must be absorbed and rice should be tender if needed cook rice longer.
• If desired Garnish with shredded Cheddar cheese while rice is hot.