Jalisco Pork Recipes
SLOW COOKER BURRITO JALISCO (MEXICAN PORK)
Time 4h10m
Yield 12
Number Of Ingredients 17
Steps:
- Cut the pork tenderloin into large chunks and place in the crock pot. Add the beer, garlic, onions, oregano, and chili powder and mix well. Cover the crock pot and cook on low heat for 4-6 hours or until the pork is very tender. Remove the pork from the crock pot with a slotted spoon. Slice, chop, or shred the pork. Season with salt and pepper if desired. Serve on tortillas with desired toppings.
Nutrition Facts :
JALISCO PORK
This is also known as Carne Adobado. Either way, it is so simple to make, and quite delicious. Nicely sliced up and served in a tortilla, it's a nice change from a steak taco. This recipe comes from Sunset magazine, if I remember right.
Provided by PalatablePastime
Categories Pork
Time 1h23m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Pound pork evenly to 1/4-inch thickness (between plastic wrap is good).
- Blend paprika, chili powder, vinegar, garlic, cumin, oregano, and salt, and rub over all sides of pork.
- Rest meat for at least one hour, refrigerated.
- Cut pork into 3-4 serving pieces.
- Pan-fry meat in the oil on both sides, until cooked to your liking.
- Drain meat and season with additional salt (if desired) and lime.
- Serve on warm tortillas with salsa, guacamole, and sliced fresh chiles (if desired).
Nutrition Facts : Calories 236.4, Fat 10.3, SaturatedFat 2.5, Cholesterol 98.3, Sodium 490.7, Carbohydrate 3.1, Fiber 1.3, Sugar 0.4, Protein 31.8
POZOLE ESTILO JALISCO (JALISCO-STYLE HOMINY)
A traditional Mexican pozole as printed in our local newspaper today. The preparation time includes the overnight soaking of the peppers. Nixtamal is dried corn cooked with food-grade lime until it can be hulled. The softened, cooked corn can then be ground into masa for tortillas or tamales. Or it is left whole and cooked further to make pozole by putting the corn into a pot, adding water, and simmering until the kernels "pop" open. Canned hominy may be substituted, but since it's processed slightly differently the flavor isn't quite identical. Mexican-style canned hominy brands such as Juanita's and El Mexicano are processed in the traditional manner. Cooking time may be reduced if canned hominy is used. Supermarkets that stock Latino foods usually carry both canned Mexican-style hominy and fresh nixtamal, which is usually packed in 2 to 5 pound bags and found in the refrigerated section. it's also available at most tortillerias.
Provided by Molly53
Categories Pork
Time 11h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut open cascabel chiles and remove seeds.
- Heat oil in small skillet over low heat; add chiles and cook, stirring, until fragrant, 3 to 4 minutes.
- Place in bowl, cover with water and soak overnight.
- Before using, drain chiles and discard water; remove stems and remaining seeds.
- Place nixtamal in colander and rinse thoroughly.
- Place in Dutch oven or heavy lidded pot and add water.
- Slice one onion and add to pot with garlic cloves.
- Bring mixture to boil, cover and simmer gently for 1 1/2 hours.
- While the corn is simmering, place tomatoes in pan of boiling water and cook 2 minutes.
- Drain and allow to cool, then slip the skins off.
- Place peeled tomatoes and chiles in blender,puree and set aside.
- Remove excess fat from pork and cut into large chunks.
- When nixtamal has cooked 1 1/2 hours, add pork, tomato-chile mixture and salt.
- Cover and simmer gently another 1 1/2 hours.
- Chop two remaining onions.
- To serve, ladle pozole into large soup bowls.
- Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
- Add garnishes to pozole and squeeze in lime juice as desired, serve with tortillas.
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- Cut open the cascabel chiles and remove the seeds. Heat the oil in a small skillet over low heat. Add the chiles and cook, stirring, until fragrant, 3 to 4 minutes. Place in a bowl, cover with water and soak overnight. Before using, drain the chiles, discarding the water; remove the stems and any remaining seeds.
- Place the nixtamal in a colander and rinse thoroughly. Place in a Dutch oven or heavy lidded pot and add the water. Slice 1 onion and add it to the pot along with the garlic cloves. Bring the mixture to a boil and boil gently, covered, 1 1/2 hours.
- Meanwhile, place the tomatoes in a pan of boiling water and cook 2 minutes. Drain and allow to cool, then peel. Place the tomatoes and the chiles in a blender and puree. Set aside.
- Remove the excess fat from the pork. The meat can remain in large chunks. When the nixtamal has boiled 1 1/2 hours, add the pork, the tomato-chile mixture and the salt. Cover and boil gently 1 1/2 hours longer.
TORTAS AHOGADAS - ISABEL EATS - EASY MEXICAN RECIPES
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- Remove the saucepan from the heat, add the dried chile de arbol peppers, cover, and let sit and soak for 15 minutes to soften and rehydrate.
- While the chiles soak, place the tomatoes on a large baking sheet. Broil in the oven for 8-10 minutes, flipping the tomatoes halfway through roasting, until the skins are blistered and charred.
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- Rinse pork; trim and discard any fat. Place meat between sheets of plastic wrap. With a flat mallet, pound until meat is an even 1/4 inch thick.
- In a small bowl, mix paprika, vinegar, garlic, cumin, oregano, and 1/2 teaspoon salt. Uncover meat and rub seasoning mixture evenly over both sides.
- Add enough oil to a 10- to 12-inch frying pan over high heat to coat pan bottom when swirled. When pan is hot, add meat and cook until edges turn white, about 2 minutes. Turn meat and brown other side, about 2 minutes. Continue to turn for even color until pork is no longer pink in the center (cut to test), about 8 minutes total. Cut into serving pieces. Add salt and lime juice to taste.
TYPICAL MEALS OF JALISCO: THE 5 MOST POPULAR DISHES | LIFE ...
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- Chopped cake. It is, without a doubt, the most representative dish of the State. Although there is no certain proof of its origin, tradition says that it was invented by a laborer who, after returning home hungry, prepared a meal with what he found: bread, some beans, pieces of pork and a watery tomato sauce.
- Goat rubbish. Tradition dictates that this dish should be cooked in an underground oven, heated with stones and for 3 or 4 hours. Thus, the goat releases all its juices being tender and tasty.
- Pozole Tapatio. The pozole is a kind of broth that was already made in pre-Hispanic Mexico. It is said that the Aztecs prepared this dish with human flesh, until the arrival of the Spaniards ended the tradition.
- Beef in its juice. The beef in its juice is another of the dishes with more tradition in the zone. It is, as its name says, meat well cooked in its own juice slowly so that it retains all the freshness.
- capirotada. The capirotada is a dessert very consumed during the Lent. These religious connotations remain even in the ingredients. According to experts, bread would represent the body of Christ, honey would be its blood, while cinnamon would be the cross and cloves would symbolize the nails of the cross.
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