This is absolutely fantastic. Rich, deep, spicy flavors + easy and cheap? A serious keeper. I’ve made it twice now and already can’t wait for the next try.
- 2 lbs boneless pork butt, trimmed of fat and cut into chunks
- 2 medium onions, one quartered and one finely chopped
- 5 toes garlic, 3 smashed but whole and 2 finely minced
- 2 T olive oil
- 1 teaspoon dried oregano
- 14.5 oz can tomato sauce
- 1 T ground dried chipotle
- 2 bay leaves
TOPPING & TOSTADAS
- Corn tortillas
- Veggie or corn oil
- Cilantro (optional, as always)
- Queso fresco or feta
For the pork….
- Bring pork, quartered onion, smashed garlic cloves, 1 teaspoon salt, and 6 cups water to simmer in large saucepan over medium-high heat, skimming off any foam that rises to surface. Reduce heat to medium-low, partially cover, and cook until pork is tender, 75 to 90 minutes. Drain pork, reserving 1 cup cooking liquid. Discard onion and garlic. Shred pork into rough ½-inch pieces and set aside.
- Heat olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shredded pork, chopped onion, and oregano; cook, stirring often, until pork is well browned and crisp, 7 to 10 minutes. Add minced garlic and cook until fragrant, about 30 seconds
- Stir in tomato sauce, chipotle powder, reserved pork cooking liquid, and bay leaves; simmer until almost all liquid has evaporated, 5 to 7 minutes. Remove and discard bay leaves and season with salt to taste.
For the oven-baked tostadas….
- Heat oven to 450. Arrange 12 six-inch corn tortillas in a single layer on two rimmed baking sheets; brush both sides of each tortilla with vegetable oil (about 2 tablespoons per tray).
- Place a wire rack upside down on top of the tortillas to keep them flat. Bake on the upper- and lower-middle racks until lightly browned and crisp, 15 to 18 minutes, switching and rotating sheets halfway through baking.
- Pile tinga on tortilla. Serve with chopped avocado, cilantro, lime slices, queso fresco or feta, etc.
P.S. The oven-baked tostadas are an excellent thing to have around. I use them for breakfast and top with a fried egg and lots of pico or salsa. Here it is with some leftover beans, an egg, salsa and fresh cilantro:
P.P.S. This recipe makes a lot of pork. After awhile, I decided to do something different. Stirred in a little BBQ sauce and served on a roll with pickles. See it here with a yummy salad (romaine, grapefruit, avocado and a lime vinaigrette) and homemade ginger lemonade.
Listen, my mother can make the best pancakes in the world. I regularly order pancakes and I am telling you that only once (ONE time) did restaurant pancakes even come close to challenging mom’s. On a related note, if you find yourself in Fredericksburg, Tx, consider stopping at the famous Rather Sweet bakery and ordering the pancakes.
I’m including the basic recipe below, but you’ll notice that the pictures capture a slightly more accessorized version. As my dad quite correctly pointed out, my love of souped-up pancakes came from his hotcakes recipe, which was handed down from my grandmother, Bummy. The picture shows banana and toasted pecan pancakes- I made them for my hubby’s birthday breakfast. We did not divorce that morning. I love to add blueberries and lemon zest, or sauteed apple bits with cinnamon (my favorite version from Dad). You get the picture. My only bit of advice when it comes to toppings is to listen to Mae West- too much of a good thing can be wonderful. If you’re adding blueberries, add a damn bucket of them!
- 1 Cup cake flour
- 4 teaspoons sugar
- 1/4 tsp. salt
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 2 eggs, separated
- 2 Tablespoons sour cream (lowfat is fine)
- 1 Cup buttermilk (don’t even think about using regular)
- 2 Tablespoons corn/veggie/canola oil
- Stir (or even better sift) together dry ingredients.
- Beat wet ingredients, including egg yolk (but NOT egg whites) together.
- Whip egg whites until foamy and lightly stiff.
- Mix dry mixture with wet mixture, then gently fold in egg whites.
- Heat grill and coat with butter. You’ll need more butter with every batch, so just get over it. It’s pancakes. They involve butter.
- Drop ~1/4 cup per pancake on hot griddle. If using toppings, sprinkle on top of each pancake at this point. Once you see nice, big bubbles and the underside is golden, you can flip those suckers.
- Keep warm in a 200 degree oven while you attack the next batch.
In honor of my recent trip to New Mexico, I am posting my recipe for green chile sauce. Some stores roast fresh green chiles during the season and I’ll just buy a few pounds, process them (de-seed and slice or dice) and freeze them. The heat of the sauce depends almost entirely on how well you de-seed the chiles. A few grocery stores also sell frozen, processed chile, usually Bueno brand, in the freezer section. Or, you can order them online here.
Basically, this sauce is delicious. I used it in green chile enchiladas, with breakfast tacos, on turkey burgers. You get the picture. It’s just plain good.
Here it is on a cheese omelet with a side salad of tomatoes and avocado:
Here it is with a breakfast taco made of scrambled eggs, sauteed potatoes and sliced avocado:
Anyway, here’s how it goes….
- 2 T olive oil
- 1/2 onion, diced
- 1 T flour
- 1 C roasted green chile, diced
- 1 garlic toe, minced
- 1 C low sodium chicken broth
- 1 t honey
- 1/2 t Mexican oregano (not 100% required, but good)
- Salt to taste
- Heat the oil over medium heat, add the onion and saute until soft. Add the garlic and, if using, the Mexican oregano, and saute for 30 seconds to bloom. Add the flour and cook for another 30 seconds to remove the flour flavor.
- Slowly whisk in chicken stock. When fully incorporated, stir in green chile. Simmer on medium until you reach desired thickness. I like mine a little runny, but not liquid.
- Stir in honey and salt to taste.
This is going to be a long post. Long like luscious strands of tagliatelle, as opposed to long like a self-indulgent rambling. Hopefully.
I got a pasta machine last year for Christmas and have absolutely loved it. It’s so insanely delicious and fun, and nowhere near as difficult as I thought it would be. I know you can do it without a pasta machine, but I have no idea how. Assuming you have one of these suckers, here’s how it works….
First you make the pasta. I use this recipe:
- 3 cups all-purpose flour
- 2 large eggs
- 3 tablespoons water
- 1 teaspoon olive oil
- 1/2 teaspoon salt
On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with a fork (or your fingers) until all of the wet is incorporated. Do not force the dough to take all of the flour. Form the dough into a disk, cover with plastic wrap and let rest for an hour.
At this point, you’ll start kneading the dough with the pasta machine.
- Set up your pasta machine, clamping it to a table or countertop, and turning the dial to the widest setting (usually setting number 1 on the dial). Initially, I divide the pasta dough into two pieces. Working with the first piece (keep remaining piece covered with plastic wrap), flatten it into a rectangle shape. Starting with one of the shorter sides of the rectangle, feed it through the rollers at the fattest setting.
- Once passed through, Fold one side of the piece of dough into the middle, then fold the other side over that to form 3 layers (like a letter) pressing lightly on the top of the piece of dough to seal it. Pass this new pasta letter through the fattest setting (#1) again. Repeat this step 2 times
- Now, keep passing the pasta through the machine, at successively skinnier settings until you reach the desired thickness. At this point, it’s best to work with a helper, so one person can turn the crank and the other person can guide the dough into the machine with one hand and catch it with the other hand, being careful not to stretch or tear the sheet. You may also want to cut it half a few times if it gets too long or fat. It benefits from kneading, so don’t worry if you have to manipulate it a bit.
- At this point, check out a real cookbook. 🙂 If you’re making ravioli or lasagne, you may want thin sheets. If you want fresh pasta, your machine has an add-on that cuts the sheets into lovely strips of pasta.
Here’s some pics of stuff I did….
Butternut squash Ravioli with brown butter & sage
Fresh linguine with mushroom sauce
3 ingredients, people! You are 3 ingredients and 15 minutes away from an insanely delicious and elegant dessert. Really, how can you not jump on that? Come on. It isn’t the prettiest girl at the dance, but it is the one you want to take home to meet the parents, knock up and live happily ever after with. Did I mention that it only has 3 ingredients?
1 pint (2 cups) fresh raspberries (or your choice of berry)
1 pint (2 cups) sour cream or crème fraîche (at/close to room temp to ease folding)
1 cup dark brown sugar
- Preheat broiler and set rack to lower middle level. Gently fold raspberries and sour cream together in a shallow 1-quart dish.
- Evenly sprinkle brown sugar evenly over the dish.
- Run the dish under the broiler until the sugar just starts to caramelize. Watch VERY carefully. Eat at once.