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Mexican Cooking Project #8


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Follow-up...

 

Dinner was quite tasty. I had way too much liquid. That's okay because it tasted great. I simply ladled off a bunch of the cooking liquid six hours later and in a cast-iron skillet, broiled the meat quickly before service. I could have cut the liquid portion of my recipe in half and compensated a tad with water as it *was* a tad on the citrusy side, but everyone raved. I was surprised how much my hand-sized cuts of raw pork cooked down into two-inch cubes of meat. Next time I might have even bigger chunks to get longer, stringier portions.

 

Very, very happy that this thread existed!

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I invited friends to dinner for Friday night, without a clue of what I might cook. Last evening, I found myself in front of the meat case at my local groceria, trawling for ideas, when what to my wond

What an absolutely lovely table, a delicious feast. Your guests are so fortunate!   And thanks for the invitation. I'll be briefly in Vermont in late March, all other things being equal. Maybe we

Follow-up...   Dinner was quite tasty. I had way too much liquid. That's okay because it tasted great. I simply ladled off a bunch of the cooking liquid six hours later and in a cast-iron skillet,

i'm pretty much done with my quest for the best recipe - thus declaring the Kennedy's being the one - (red book - milk and cut up orange) - very simple and you're done in less than an hour.

 

4396442061_0da3fec3e8.jpg

 

Helena, that looks ambrosial.

 

Thanks for posting it.

 

 

 

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The followup:

 

After I trimmed the external layer of fat from the meat, I was left with 1.5 pounds. (But I rendered the fat, so it was not lost.) Cubed the meat and put it to marinate for about 24 hours with a mixture of RG New Mexico red chile powder, RG Mexican oregano, toasted whole cumin seeds, a little dried thyme (just because I love it), minced onion, S&P, a splash each of banana vinegar and grapeseed oil.

 

Simmered for not quite two hours in a mix of (boxed) turkey stock that I needed to get rid of plus water, adding grated lime zest, lime juice, grated garlic, more cumin, and minced cilantro. It still had a lot of liquid :( and not much fat. Let it sit for a couple of hours. Added back some of the rendered fat to help, but it was too sludgy to crisp up. However, the meat was meltingly tender and quite delicious, as was the mostly-dried sludge. (Part of the sludge was the cooked myoglobin that wept from the meat as it thawed. I expect that if I had used fresh meat, that would not have been a problem.)

 

Served with RG Arikara yellow beans, corn and whole-wheat tortillas, guacamole, shredded cabbage and radishes, pickled jalapeños, pickled red onions, cilantro sprigs.

 

Put away half of the cooked meat for another time. Maybe I'll broil it to crisp up.

 

Next time I might do Michoacan style, so that it will crisp. Still, this was really tasty.

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Thanks for bringing this back to the surface. You've reminded me that I have two beautiful chunks of shoulder in the freezer from the half-pig we bought last year. Must thaw one and make carnitas.

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i'm pretty much done with my quest for the best recipe - thus declaring the Kennedy's being the one - (red book - milk and cut up orange) - very simple and you're done in less than an hour.

 

<img src="http://farm3.static.flickr.com/2747/4396442061_0da3fec3e8.jpg" border="0" class="linked-image" />

Milk with meat? That's not kosher. But can you describe the recipe?

 

Store-bought corn/flour tortillas -- what's the best way to get them edible? Some kind of steaming?

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Re: tortillas:

 

I have a small round cast-iron griddle that works pretty well as a comal. I heat it up, then toss a tortilla on it. After a few seconds, once there are a few browned spots/blisters on the underside, flip the tortilla. Remove when there are a few more spots. A bigger griddle would make things go faster (>one at a time), but the heated tortillas stay warm enough on a plate on the hot tray, under a towel.

 

You can also just hold a tortilla over an open flame briefly. I find it's safer using the comal.

 

I'm not sure it's possible to buy really good flour/whole-wheat tortillas. But I buy a Hispanic brand like La Banderita of both as well as corn, rather than gringo brands. My Mexican former co-workers would bring those to work for lunch, so I figured they're okay. Not sure if you can get them in fancy-schmancy supermarkets, but they're available in Hispanic neighborhoods.

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Kennedy recipe (on page 262 of The Art of Mexican Cooking):

 

Fry 2-inch cubes of pork in lard until golden. Add sliced white onion and fry until meat is well browned. Add marjoram, thyme,* bay leaves, peppercorns, 1 orange cut into 8 wedges, 1 cup milk. Cover and cook on low heat until meat is tender. Uncover, raise heat, and cook until juices have been absorbed. She also calls for salt, but doesn't say when to add it.

 

I think Santa Marcella has a recipe for pork loin cooked in milk. If not her, then the Romagnolis.

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Marcella does indeed have a recipe for pork loin cooked with milk, I believe in her first book.

 

And the Romagnolis--whoa, a blast from the past. My mother had that cookbook in paperback, it must have been a gift since her repertoire was limited to meatloaf, coffee cake and overcooked vegetables and meat of all sorts. I recall 'borrowing' it when I got my first apartment, the book included a method for pan-frying pork chops with vermouth, garlic and rosemary that was really good. Sadly I no longer have the book.

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