• 4 cups chicken stock
• 1 head roasted garlic
• 3 chipotle peppers
• 1 yellow onion, chopped
• 1 cup arborio rice
• 2 tablespoons of tomato paste
• 1 cup white wine
• 2 poblano peppers, chopped
• 2 jalepeno peppers, chopped
• 1 cup carnitas (see recipe below)
• 1/2 cup shredded cheese
• Cilantro

In a medium stock pot, blend garlic and chipotle peppers in chicken stock and bring to a slow simmer. This is the liquid used to cook the rice.

Saute onion and tomato paste over med-high heat until the onion is translucent.

Add rice and saute for a minute or so.  Add wine and reduce.  Add about 3/4 cup of stock at a time and reduce until the rice is al dente.

Meanwhile saute peppers over high heat for a couple minutes so they are partially cooked but still have some bite.

Fold cheese, peppers, and carnitas into the risotto and top with cilantro.

______________________________________________________________________________________________
Quasi-Carnitas:

• 1 lb pork ribs, butt or shoulder (boneless chops work well), cubed
• 1-2 Mexican beers
• Chicken stock and/or water
• Bay leaves
• Whole dried red chili peppers
• Few tablespoons cumin, chili powder and any other Mexican spices you like

1. Brown the cubed pork in olive oil.

2. Add all other ingredients, bring to a boil and simmer over low heat until the pork is cooked through.

3. Remove, let pork cool and shred.

Related posts:

1. Indian Spiced Grilled Lamb with Lamb Merguez Sausage Risotto For the grilled lamb: 4 lamb chops 5 garlic...
2. Chicken Poached in Cardamom Milk with Lentils Ingredients: 4 chicken legs, cleaned and trimmed of excess fat...

Related posts brought to you by Yet Another Related Posts Plugin.

• 2-3 poblano peppers
• 2-3 jalapeno peppers
• 5-6 fresh tomatillos (husks removed)
• 6 strips of bacon, chopped
• 1 T tomato paste
• 1 yellow onion, roughly chopped
• 6-7 cloves of garlic, peeled and crushed
• 1 bag of dried green chilies (re-hydrated)
• 1 can of tomatillos
• 1 can of green chilies
• 2 cups chicken stock

Quarter the peppers and tomatillos, toss in olive oil, and roast at 425 until nicely charred. (see below)

Meanwhile, cook bacon in olive oil until browned.  Remove, add onion to bacon fat, and saute over med-high heat until transparent.  Lower heat and add garlic and tomato paste.

Add the roasted peppers and remaining ingredients, blend with hand-held blender, add bacon, and cook for about an hour to desired consistency.  Season with salt and pepper.

Related posts:

1. Tomatillo Salsa 5-7 fresh tomatillos, depending on the size 1 poblano...
2. Warm Habanero Salsa from Mexicana Mama I was told by our waitress at Mexicana Mama the...

Related posts brought to you by Yet Another Related Posts Plugin.

Perfect, simple fish tacos with mango from Las Brisas in Laguna Beach, CA.

Related posts:

1. Grilled Tuna Tacos The idea for these tacos came from this incredible...

Related posts brought to you by Yet Another Related Posts Plugin.

• large yellow onion, chopped
• mix of fresh peppers: Poblano, jalapeno, Serrano, etc, chopped
• 3 or 4 cloves of garlic, minced
• 1 large can of diced tomatoes
• 1 can of black beans
• 1 can of corn
• 1 Rotisserie chicken, shredded
• 4 cups chicken stock
• Garnishes:
  • Avocado, roughly chopped
  • Radishes, thinly sliced
  • Lime, cut into wedges
  • Cotija cheese, grated
  • Tortilla chips

Related posts:

1. Warm Habanero Salsa from Mexicana Mama I was told by our waitress at Mexicana Mama the...

Related posts brought to you by Yet Another Related Posts Plugin.

• ½ cup Mexican Chipotle Sauce
• ¼ cup lime and/or lemon juice
• ¼ cup cilantro
• 1 T sugar
• 1 T vinegar
• ½ cup olive oil
• Salt and pepper to taste

1. Combine first 5 ingredients and puree in blender.

2. Slowly drizzle in olive oil and blend until smooth and consistent.

Quasi-Carnitas:

• 1 lb pork ribs, butt or shoulder (boneless chops work well), cubed
• 1-2 Mexican beers
• Chicken stock and/or water
• Bay leaves
• Whole dried red chili peppers
• Few tablespoons cumin, chili powder and any other Mexican spices you like

1. Brown the cubed pork in olive oil.

2. Add all other ingredients, bring to a boil and simmer over low heat until the pork is cooked through.

3. Remove, let pork cool and shred.

4. Add shredded pork to about 1 cup Mexican Chipotle Sauce

Salad:

• Lettuce, shredded
• Tortilla chips, crushed (I prefer the really thin blue style)
• Avocado, chopped (covered in lime juice to avoid discoloration)
• Cheese: cojita, crumbly goat, white cheddar, Monterey jack
• Sour cream or crème fresh (optional)
• 1 Cup Jalepeno, Corn and Black Bean Salsa
• Carnitas

1. Add lettuce and tortilla chips to a large bowl. Add just enough vinaigrette to cover.

2. Top with cheese, avocado, carnitas and Salsa and serve.

Related posts:

1. Spinach Salad with Roasted Garlic & Thyme Vinaigrette Ingredients: 1 head of garlic 1 t Piment d’ Espelette...

Related posts brought to you by Yet Another Related Posts Plugin.

Preparation:

1. Remove husks from corn and shave of kernels
2. Over med-high heat in a mix of butter and olive oil, saute corn, jalepenos and onion until corn is almost cooked through and onions are translucent.
3. Add garlic over low heat and cook another couple minutes.
4. Remove from heat and combine with black beans.
5. Cool and add chopped cilantro and s&p to taste.

Related posts:

1. Warm Habanero Salsa from Mexicana Mama I was told by our waitress at Mexicana Mama the...
2. Tomatillo Salsa 5-7 fresh tomatillos, depending on the size 1 poblano...

Related posts brought to you by Yet Another Related Posts Plugin.

• 8 Shallots, chopped
• Tomato Paste
• 2 T Cumin
• 8 cloves of garlic, crushed
• 1 small can of Chipotle peppers
• 1 small can of whole peeled tomatoes
• 1 Mexican beer
• 1 Cup chicken stock

Preparation:

1. Saute shallots in olive oil until translucent.
2. Add tomato past and cumin and cook until a bit rusty, 2-3 minutes.
3. Add crushed garlic and cook on low heat for a few minutes.
4. Add chipotle peppers, tomatoes, beer and stock.
5. Puree in blender (this is done easily with a hand-held blender).
6. Cook until reduced to desired consistency.

Related posts:

1. Pulled BBQ Chicken Sandwich 1 rotisserie chicken 1 cup Mexican Chipotle Tomato Sauce...
2. Tomatillo Salsa 5-7 fresh tomatillos, depending on the size 1 poblano...

Related posts brought to you by Yet Another Related Posts Plugin.

• Bacon
• Onion and/or shallot, roughly chopped
• Few garlic cloves, crushed lightly
• Couple table spoons of cumin
• Tomato paste
• 2-3 chipotle peppers
• About a cup of white wine or Mexican beer
• Chicken stock
• 1 cup milk
• 3-4 T of heavy cream
• Few cups of shredded/crumbled cheeses
• Bread crumbs and more Parmesan cheese
• 1 lb Fusilli
• Green onions and/or other fresh herbs

Preparation:

1. Chop bacon and saute until lightly browned. Remove.

2. Saute onion/shallot in rendered fat until translucent. Add garlic, cumin, tomato paste and cook for a couple minutes. Add chipotle peppers and cook for another couple minutes.

3. Turn heat to med-high, add white wine, and reduce. Add about a cup of chicken stock, bring to a boil and blend. Continue cooking until you have a thick consistency. Add milk, cream, and cheeses.

4. Meanwhile, bring large pot of water to a boil, add salt and cook fusilli until about 75% done. Mix fusilli and cheese mixture in baking dish. Sprinkle bread crumbs and Parmesan cheese on top to cover.

5. Cook at 425 degrees until bubbling and browned on top.

6. Garnish with green onions and/or fresh herbs.

E-Mail ‘%EMAIL_POST_TITLE%’ To A Friend

Related posts:

1. Pulled BBQ Chicken Sandwich 1 rotisserie chicken 1 cup Mexican Chipotle Tomato Sauce...

Related posts brought to you by Yet Another Related Posts Plugin.

1. In a medium casserole or Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.

2. Transfer the pork to a plate and shred with two forks. Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes. Stir the shredded pork into the stew and season with salt, pepper and hot sauce. Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips.

WINE Côte-Rôtie (“roasted slope”) is also the name of Andrew Murray’s peppery 2005 blend of Syrah and Viognier, an excellent match with spicy pork stew.

Serves 4.

Related posts:

1. Tomatillo Salsa 5-7 fresh tomatillos, depending on the size 1 poblano...

Related posts brought to you by Yet Another Related Posts Plugin.