Category: Mexican

Pork Belly Chipotle Tacos While I Dream of Mexico

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What a perfect post while in the middle of a Blizzard…

Back before Christmas, The Mexican Board of Tourism invited me along with several bloggers to experience the fine and complex cuisine of Mexico at Mexique ,a French influenced Mexican restaurant. French influenced Mexican you ask? Yes as the French occupied briefly during the whole Maximilian Affair , masterminded by Napoleon III to bring an Austrian archduke there to rule. I sat with fellow Chicago blogger Joelen with our men  as we learned about the rich history and culinary traditions of Mexico.The Mexican Board of Tourism wanted to refute the perception that Mexican food was just tacos,  burritos and tamales. Mexican food is elegant and rich with complex flavors that reflect the indigenous peoples and those that settled there. The region of Veracruz on the Gulf of Mexico , is where you will find blacks, former slaves. Its no surprise their cooking resembles what we think of as Caribbean food with the African roots. Oaxaca, home of the longest surviving indigenous people the Zapotecs and Mixtecs, is know as the land of the Seven Moles.Moles are labor intensive red or brown chili based sauces that are a staple of Mexican cuisine. Oaxaca is also known for Chocolate.

What I loved about our informative dinner was that the Executive  Chef Carlos Gaytan broke all my stereotypes of the food. The Ceviche was smooth and velvety without excessive use of citrus acid and rounded out by lush avocado emulsion. Pork belly  was served with butternut squash foam and mole Teloloapan, Carne Asada .Each course was a marvel followed by a decadent chocolate tamales wrapped in corn husks. Rich, bittersweet and dense. Sensational.

In the end we  were each gifted with the culinary tome Oaxaca. I haven’t made anything from the book yet , but have enjoyed reading it. Fortunately living in Chicago with a large Mexican community, I have many of these ingredients at my fingertips.

So being the improvisational cook I am , I whipped this up one weekend and realized how I have been influenced by the flavors of Mexico. While its not authentic it incorporates many elements I have been reading about and exposed to by our Mexican community in Chicago. My cooking Mojo is off this month but Certain Someone and I enjoyed these flavors immensely. It tastes even better the next day.If you like spice and are trapped in the snow , like I am you will be warmed up by this dish. I wont give a formal recipe, as this is what I call is instinctive cooking.

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Pork Belly Chipotle Tacos

You will need:

Pork Belly with skin, Can of Chipolte Peppers in Adobe, onion, chicken stock, corn tortillas,sour cream, lime, cheese( Queso or cojita optional)

  • Braise a inexpensive pork belly with the skin for 3 hours in a covered Dutch Oven at around 350F.Season it with salt and pepper.
  • Crisp it for 30 minutes .
  • Let stand.
  • In a sauce pan saute some onions in oil.
  • Add a can of Chipotle peppers in Adobo ( found in Latin sections of supermarket).
  • Slice your pork belly with skin and add to peppers and onions.
  • Add chicken stock.
  • Season to taste.
  • Simmer until all flavors are blended.
  • Serve on grilled corn tortillas.

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The winner of last weeks giveaway is… Irene E! Congratulations. I know you will enjoy Food and Friends …Recipes  and Memories from Simca’s Cuisine.

Sexy Horchata With A Twist

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Horchata….I love to say say that word. For some reason its conjures up sexiness to me. Maybe because when I first heard of this, I was  young and it just seemed so exotic. Sexy people sipping a Horchata  in the beaming sun. Horchata is known as The Drink of The Gods.With images of sexiness and sunshine with some glamor,  I sought out to taste it. Unfortunately I tasted a bad version of it in D.C, and never really thought much of it again  for years after that. Funny how one bad experience can set you off.

Here’s a little back story. I love milk and milk doesn’t like me at all. Now Certain Someone can drink some milk. Sometimes I look at him and just crave a tall cold creamy glass, but we both know there will be dire consequences if that happens. So when budgets permit I like to buy myself some delicious Almond or Rice milks, but that can get really pricey. Then I became reacquainted with this drink, Horchata, and I’m onto a new thing! Nothing is more filling and thirst quenching then a tall ice cold glass of this drink ,originating form Spain, and arriving in various forms throughout the Latin America.The Mexican version of Horchata is made from pulverized long grain rice, water, cinnamon,sugar and lime zest. In Spain, where it originates, its called Horchata Chufa , and is made from Tiger Nuts or Chufas. Chufas can be traced all the way back to ancient Egypt and have many healthy properties.Similar in taste to an almond, its not surprising the Spaniards used almonds, and rice  when they brought the drink to the new world. Maybe I wasn’t to far off in equating sexiness and Horchatas. Both Chufa /Tiger Nuts and Almonds are all aphrodisiacs. Drink Up.

I came across a recipe from a well known cookbook author, who I won’t mention, and he seemed to miss an important and vital step, straining it. I was running low on Cinnamon sticks, so I decided to use the lone stick I had with  some Cardamon, not authentic, but why not? I also used whole almond that hadn’t been blanched. Since I was straining the mixture, I felt it wouldn’t matter in appearance.This drink is so good I would like to keep it always prepared in my refrigerator. It can also served as a base for alcoholic drinks mixed with rum. So before you go buy commercial Almond Milks or Rice Milks. Try this at home for a fraction of the cost, and far more tastier. I submit this  for a long overdue Meatless Mondays Post.

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Horchata With A Twist

  • 1  1/2 cups uncooked rice, preferably long grain
  • Zest of 1 lime ( keep zest in larger pieces to strain out)
  • 4 cups of cold water ( 2 for soaking  and 2 for blending)
  • 1 cinnamon stick
  • 5-7  Green Cardamon Pods, shelled
  • 1/2 cup cane sugar
  • 1 cup almonds ( blanched or un blanched)
  1. In a large bowl soak rice, Cinnamon sticks, cardamon seeds and lime zest. Cover and let rest for 24 hours in the refrigerator . Some methods pulverize rice first in blender ,as well, then soak. Either way a good straining will be needed after blending.
  2. Remove Cinnamon sticks and lime zest.
  3. Take a blender and in small batches , blend the  rice ,water , with the almonds ,as best you can until a white liquid forms.
  4. Once all blended and sugar and mix.
  5. Strain twice through a fine meshed sieve or through cheesecloth to extract the liquid from the remaining gritty residue.
  6. Using a funnel bottle liquid and store in the refrigerator. Horcahta will last a few weeks in the fridge.
  7. Serve in chilled glasses or with ice.

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Don’t forget you have until next week to win a set of Three Nordic Ware Bundt Pans for my Housewarming Party for Coco-Cooks.com.

Drunken Goat Tacos, A Winner, and A Move for Coco

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The other day Certain Someone was quick to remind me that I haven’t posted in a while. With summer, the holiday and intense, heat, who can honestly think about cooking? I have been eating a lot of cold salads, sandwiches, and takeout. I meant to post last weekend, but I decided to take the opportunity to fully relax. Some big changes are afoot here at Coco Cooks. I will be moving in few weeks to my own domain. After four years of blogging , its about time.I hope you guys come to visit  and stay awhile. I promise the digs will be more snazzy.I confess I know nothing about tech issues, and am fully entrusting myself to VinoLuci, whom seems to be the master of moves and design.

Before we get started on the recipe for Drunken Goat Tacos, I picked a winner finally for the book Substituting Ingredients. The winner is Saretta! Enjoy!

A few months ago while preparing for my Farmers Market Demo, I purchased some ground goat meat from Mint Creek Farms.Normally I see goat sold in pieces with bones, and I was attracted the pureness of the ground goat,without the bones.I decided to make a taco.If you haven’t tried goat yet, I don’t know what  you are waiting for. Get over your aversion and dig in. I promise you will be pleasantly surprised . Tacos were an easy and quick meal  with my acquisition. This recipe was just thrown together, so follow your own instinct.I call it Drunken Goat Tacos, because I simmered the meat in red wine.

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Drunken Goat Tacos

  • 1 lb ground goat meat
  • 1 -2 ears fresh raw corn on cob, scraped off the cob
  • 1 knob onion chopped (green and white parts)
  • 2 dried Chipolte peppers soaked in hot water and seeded
  • 1 tablespoon vegetable oil
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 1/2 cup  dry red wine
  • salt and pepper to taste

Accompaniments:

Corn Tortillas, sour cream, wedges of lime, green tomatillo salsa, and Cojita Cheese

  1. In a small bowl , soak the dried Chipoltes in boiling hot water for 15-20 minutes.

  2. In a heavy skillet, heat oil.
  3. Add corn kernels, chopped onion.
  4. Soften and brown on medium heat.
  5. Remove Chiplote’s from hot water, de seed, and chop.
  6. Save the reserved water.Add to the skillet.
  7. Add ground goat to skillet and brown on medium/high heat.Season with cumin, salt, pepper, garlic. Add a bit of the reserved water to aid the meat in cooking( a few tablespoons at a time). As liquid evaporates add more.
  8. Then add red wine and simmer until all liquid is absorbed/ The meat should be moist  but still crumbly.
  9. Serve with Corn Tortillas, sour cream, wedges of lime, green tomatillo salsa, and Cojita Cheese.

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Cajeta with Black Strap Rum From a Chicago Point of View

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I love the diversity that is Chicago. Yet I have to admit, its still a segregated city in many aspects.
I find the only areas where you can be truly integrated are the more expensive areas, where money or education is the common denominator. Other than that, your ethnic origin separates you. I live on a street that cuts from the east by the lake and flows  all the way west. If you were to drive down it , you would see how the neighborhood shifts from shabby yet  solid and genteel high rises by the lake inhabited by a racially diverse mix of academics, lawyers,doctors, students, and the mainly bourgeois.My world. A little South off this main road is the home of our nations president, Barack Obama.Continue driving a a few blocks  later  there is an immediate shift. A busy mostly African American  thoroughfare of people ranging from people doing questionable activities, regular folks passing through on Public transit, and just people hanging out. Barber shops,   African Braid shops,liquor stores,cheap fast foods, and neighborhood lounges, I couldn’t even conceive of going into, but love to look into while driving by.This little section has another name, Tobacco Road which  is a paradox, because once this section of Bronzeville was alive and bursting with the greats of the African American music, and literary scene. Imagine these names hanging out and performing during the Great Migration of Blacks from the South,Nat King Cole, Lena Horne, Louis Armstrong, Billie Holiday, Sam Cooke, Dinah Washington, Miles Davis, James Brown, Redd Foxx, Richard Wright , Joe Louis,Bessie Coleman, and Gwendolyn Brooks.Off the main road  today , young and affluent  mostly African Americans are staging a neighborhood comeback.Keep driving then it shifts to a little pocket of blue collar  Caucasians who haven’t left the area and seems worlds apart from the whole  streets  dynamic.
Then the road  it shifts to a predominately Mexican  feel with Taquería,Fruterías ,Carnicerías,

Pasteleria and  Panaderia. In addition to the small shops there are

major super markets catering to the Latinos I want to visit and just explore, which I have been doing on occasion.It has been an education and eye opener . It was in one of these little shops I discovered Cajeta lollipops. Goat milk simmered down with sugar until it hardened to a lollipop .But Cajeta is often more recognized in a more sauce like  form. Spread on toast, , crepes,used as an ice cream topping, or eaten straight out the jar, its up to you to adapt it. I decided to mix my love of  Blackstrap rum with the slow cooked goat milk, vanilla  and sugar.

Cajeta with Buckwheat Crepes
Cajeta With Black Strap Rum
*this recipe requires frequent stirring and attention. It will take abut 3 hours to complete. I went ahead and did house work while checking on my Cajeta within 10 minute intervals to stir while it was on a lower heat.
1/2 gallon (2 Qts Goat Milk) Cows milk can be used as well.
2 teaspoons of vanilla paste ( Nielsen Massey or 1 vanilla bean)
2 cups sugar
1/2 teaspoon baking soda dissolved in 1 tablespoon water for this reason to prevent the milk proteins from coagulating  and aiding in the caramelizing, browning of the Cajeta.
4 tablespoons Black Strap Rum or dark rum
In a heavy stainless steel pot combine Sugar, goats milk, a seeded vanilla bean and pod, or paste.Whisk to combine. Simmer on a low heat until sugar is dissolved.Carefully add the baking soda water and the liquid will fizz up a bit. Continue to simmer on a low heat but with the simmering action visible. Stir frequently. Over time the mixture will start to deepen and brown ( 1 hour). After the first hour start to add the rum in intervals and continue to stir even more frequently. You may want to adjust heat to less or more.. The  mixture should be reduced by a third, eventually to by half or more. Towards the end of cooking it will be deep and golden and start to bubble and come to rolling aggressive boil  as it’s more sugar than liquid at this point.Don’t let let the Cajeta get to thick as it will thicken while cooling down. Store covered in the refrigerator. If its to thick heat for 10 seconds in the ,microwave or warm container  in a batch of hot water before use.



Quick and Easy Soft Corn Tortilla Beef Tacos in less than 20 minutes

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Summer time means less time in the kitchen for many people.This is just a quick recipe recipe I threw together with what I had on hand. Bear in my mind I don’t claim to be the voice of authenticity, but rather the voice of improvising and using whats on hand.That being said what does one do with frozen thin sliced Shabu Shabu style beef(from the butcher in Chinatown), onions, tomatillo sauce, and cheese? Make a taco! But if you have a few mouths to feed or even feed just one and have little time, this is a quick one for you.

Components:
Corn Tortillas
Sour Cream
Tomatillo Salsa
Cilantro
Beef or Chicken ( ground versions work well to0)
Onions
Queso Fresco
Spices( salt or salt free seasoning, pepper, chipotle,Chili powder, garlic,etc)
Pickled Jalapenos and Carrots
Brown your meat and onions in a lightly oiled skillet. Season to taste with salt, pepper, chipotle, etc. Set aside. Heat corn tortillas on each side in an ungreased skillet. Dress each tortilla with meat, cheese, sour cream, tomatillo, and cilantro. Garnish with lime.
* I made mine salt free with salt free seasonings blend. The lime and tomatillo add flavor as well).