saansaturday: (swoon)
( Wednesday, 21 December 2005 16:31)
It's that time of my family Posole was a tradition on the eve.

(serves about 8-12)

1 lb. posole corn, rinsed thoroughly (if posole is too hard to find hominy can be substituted)
10 cups water
about 1 lb. pork or beef roast (I prefer pork)
5 more cups water
2 Tbsp salt
1 medium onion, chopped
5 cloves garlic, minced
1/2 tsp. crushed dried oregano
1 tsp. fresh ground cumin
3-6 dried red chile pods, rinsed and crumbled (or about 1-4 Tbsp red chile powder, to taste)

Put the posole and 10 cups water in a large pot and bring to a boil. Turn down the heat and simmer for 3 hours.

After about 2 hours, brown the pork in a large heavy skillet over medium heat. Add the browned pork to the posole with another 5 cups of water and continue cooking on low heat until the pork is tender.

Add the remaining ingredients and continue simmering until the posole pops (the kernels break open). (In the end posole takes quite a long time to cook). Adjust seasonings and serve. Posole is even better after it sits in the refrigerator for a day or two, as it gets hotter and the flavors deepen and meld. :) It also freezes well.

Serve with fresh flour or corn tortillas, lime wedges, minced onion, chopped cilantro, maybe some chopped avocado--all the garnishes heaped in bowls so everyone can have as much or as little as they want--and Mexican beer. :)
saansaturday: (whip me)
( Monday, 21 November 2005 14:27)
Recipe as requested:

Both these recipes for sopapillas yield about 4 dozen!! But the recipes halve well, if you don't need that many.

2 1/4 tsp. active dry yeast
1/4 cup warm water
1 1/4 cups warm milk (the original recipe I used calls for scalded milk but I don't find this necessary)
4 cups flour
1 1/2 tsp. salt
1 tsp. baking powder
1 Tbsp. sugar
1 Tbsp. shortening or lard, plus extra

In a bowl, sprinkle the yeast over the surface of the water and milk. Stir and let dissolve for about 10 minutes.

Combine the dry ingredients in a large bowl and cut in the shortening. Make a well in the center and add the yeast mixture. Stir until a dough forms.

Knead the dough for about 10 minutes or until it becomes smooth and elastic. Cover with a clean kitchen towel and let it rest about 5-10 minutes.

Heat 2 inches of shortening in a deep heavy pan at medium-high heat. You can also use a deep-fryer.

Roll the dough to a 1/8 inch thickness on a lightly floured surface. Cut the dough into squares (about 4 inches square) and fry until golden brown on both sides, turning once. If the sopapillas don't puff up, your shortening isn't hot enough. Drain the sopapillas on paper towels. Serve with spicy foods to cut the heat, stuff with meat or whatever, or serve as a dessert with honey (or anything you want, of course).

Baking Powder Sopapillas
I prefer yeast sopapillas but these are good too.

4 cups flour
2 tsp. baking powder
1 tsp. salt
4 Tbsp. shortening
1 1/2 cups warm water

Combine dry ingredients in a bowl, cut in shortening, make a well, add water and work into a dough.

Knead the dough until smooth, about 5-10 minutes, cover with a clean kitchen towel or plastic wrap and let it rest for about 20 minutes.

Roll and cut the sopapillas out and fry as in the previous recipe.
I've been working on writing down my favorite recipes, particularly for New Mexican food. (In the past I was generally sharing experimental food with you, not old favorites). There will be many more of these recipes coming in the future. Here are the results so far:

Corn Tortillas )

Flour Tortillas )

Calabacitas )

Green Chile Spinach Enchiladas )

Green Chile Stew )

Tortilla Soup )

Frijoles Pintos (pinto beans) )

Frijoles Refritos (refried beans) )

Sopa )
Pumpkin Pie )
saansaturday: (snow)
( Wednesday, 5 January 2005 12:38)
I made about 20 more tortillas last night. They are awesome. So easy--and fun--to make. And V agreed with me, as we dipped them in the leftover green chile stew, that they weren't just good tortillas, or even good homemade tortillas, but tortillas like a Mexican grandmother's. Oh yes, that good.

The recipe was requested at [ profile] food_porn so I decided to copy it here too. Though some of you on my friends list can get piles of delicious tortillas very cheap and will probably never need or want to make your own. ;)

This recipe makes about six tortillas; multiply to your heart's delight. It's based on a recipe from PNM's New Mexican cookbook (V used to work there). The recipes were submitted by employees--I only wish the recipes were attributed to their authors so I could give credit where it's due.

2 cups unbleached white flour
1 tsp salt
1 tsp baking powder
about 2 Tbsp shortening or lard
approx 3/4 cup warm water

Combine the dry ingredients in a bowl and cut in the shortening (I've found it's much easier to do this with your hands than with any tool). Make a well in the center and add the water, a little at a time, until the mixture forms a dough. Knead until smooth (about 5 minutes), cover and let it rest for 10 minutes.

Form the dough into balls about the size of eggs. Flatten each dough ball into a circle with your hands, then roll it out so it's about 6-7 inches in diameter.

Heat a skillet or griddle (non-stick is probably best) to medium high. Cook the tortillas for about one minute on each side.

It's that simple! :)


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