Category Archives: chiles

Recent food.. Nov 3, 2016

carne machaca
Carne Machaca from Arizona… yum!
spamrizo

Really?

La Fondita

Terry Holzapple and I used to work together in Texas on archaeological projects in the 70s.. We’re both in Oregon, now.. having lonche at La Fondita, close to our house..

 

SALSA HUICHOL

My salsa de jour:
I don’t want to buy a new jug of SRIRACHA until Oregon. This’ll do fine and it’s small and inexpensive. This is migas con chorizo (from BONITO MICHOACAN/Olathe).

de Nayarit..

SALSA HUICHOL

Made it to Oregon..

Well, I hope to be out of the KC area by the middle of May. Thence to Salem, Oregon. I’ll not miss Brownbackistan one whit. I will have a place to garden and to have a smoker again. No more apartment cooking. Yahoo!

torito

The carniceria closest to us in Salem. El Torito.

Will be glad to be there..  real strawberries.. not those cardboard ones from Las Califas.  Serious wineries, more craft brewing. Hell, I may get me a cajun cooker, too. Quien sabe?

tacos

Tacos from El Sureño. A block from El Torito

Eating around Abiquiu, NM

Mainly photos with captions..

Santa Fe

Lunch at the Museum Hill cafe: Santa Fe.

el rito

Chile Relleno, El Farolito, El Rito, NM

Farolito

El Farolito

Carne Guisada January 13, 2013

Yesterday I decided to make a beef stew, which turned out as a form of carne guisada.

  • 1.5 lbs beef stew meat in ~ 3/4″ cubes. (You could use pork, lamb, goat, venison, or elk here)
  • 1/2 cup ~  chorizo (if dried Spanish.. chop it up, if Mexican, w/o casing) I used Chorizo Seco from El Torito #2 in KCKS.
  • 1 tbs olive oil (or bacon drippings or canola oil)
  • 2 medium yellow onions chopped 1/2″
  • 3 shallots sliced thinly
  • 3 cloves garlic (chopped, crushed, whatever..)
  • 1 red bell pepper chopped roughly
  • 1 green bell pepper chopped roughly
  • 6-8 tomatillos, husked & quartered
  • 1 cup chopped carrots
  • 3-4 small russet potatoes cut into 8ths.
  • 2 corn tortillas torn to bits (these are for both flavor and thickening)
  • 1 tsp tomato paste
  • 1/2 tsp epazote
  • 2 tsp Mexican oregano
  • 2 tbs chopped cilantro
  • 1/2 tsp Penzey’s Bonnes Herbes Parisienne (the end of a jar of this stuff I had)
  • 1 tsp ground chile ancho
  • 1/2 tsp chile caribe or crushed red pepper
  • 1 tsp minced chile serrano  (I could add more chile, but my mother-in-law eats with us)
  • 1 tsp ground cumin
  • 1 bottle of beer
  • stock to cover (I used chicken stock this time)
  • salt to taste

Heat oil in large stewpot. Brown/render chorizo on low heat. Add beef and brown slowly.. when partially browned, add onions, shallots, garlic, epazote, mexican oregano, bay leaf, cumin and chiles. Stir regularly. As the onions finish, add bell peppers and have them soften. Add tomatillos, tomato paste, carrots, and potatoes. Add beer and stock as needed. (You could be hoity-toity and use white wine. But you don’t have to.)
Bring to a low boil, add torn-up corn tortillas, and cilantro, stir, and lower to a simmer, cover and let cook for at least two hours.

Good with bolillos (french bread) or cornbread.

Carne guisada Jan. 13, 2013

Carne guisada Jan. 13, 2013

Crossing the Border.

My wife’s job is moving to Kansas, 25 miles away. So we are moving to be only 2 miles from her work, rather than 25. We tried to find a place in Missouri without many steps and on the first floor since we have her mum with and she uses a walker. Hello Overland Park/Leawood!

I will at least be able to walk to the grocery store. In this area, there are two Whole Paychecks within 3 miles of each other. The closest one caters to rich hippies (more schnozz jewelery and lurid tattoos); they other is a haven for soccer moms who seem to be mainly tall Skandahoovian women. There is also a Dean & DeLuca, which is even more insanely expensive than Whole Paycheck. Hen House, a local chain, is more reasonable, and even has a whole kosher butcher shop and a wider selection of fresh sea food than the others I have mentioned.

There are also S. Asian greengrocers and halal butcher shops in the area. Olathe or KCKS is where I shall go to get my ingredients for comida mejicana.

chile rojo

A recent painting of mine.

Who would believe they would freak out in Kansas, Suzy Creamcheese…” Frank Zappa.

Pozole 101

Before I left for Thanksgiving, I made pozole.

I used:

Stock

~3/4 lb pork bones from Belmont (or other custom butcher). (the pork neck bones you get at the regular store are often full of bone chips, which can be a PITA)
1 small onion un-peeled, cut in quarters
6 smashed cloves of garlic
2 bay leaves
some salt

simmer for ~3 hours, making 1 1/2 quarts of stock. Strain. Take meat off bones and reserve.

3/4 cup dried Los Chileros white corn pozole; soaked overnight. Or use a can of hominy..
1 1/2 cubed pork (with some fat) 1/2″ cubes
2 tbs oil or lard or bacon fat
1 1/2 cup chopped onion
2 smashed cloves of garlic.
2 chopped Roma tomatoes
1 tbs mexican oregano
1 tsp ground cumin
1 tbs chile caribe (or real ground chiles)
half a jar of La Frontera guajillo sauce. (Or Herdez guajillo sauce; it’s cheaper..)
salt to taste
juice of half a lime

Cook the pozole in water or stock until it’s nearly reconstituted.

Sauté pork in fat, until browned nicely
add onions & garlic, saute until translucent, add tomatoes, oregano, cumin, chile, the reserved pork from stock making, and some stock. Cook this down a bit.

Add pozole, guajillo sauce, a bit of salt and the rest of the simmering stock. Stir. If you need more fluid, add beer, chicken stock or water.

Bring to a simmer and cover allowing it to cook for 1-2 hours.

pozole

Que rico!

Pozole.. Feb 2015. Salem,Oregon

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Pozole, Salem, OR Feb 2015

Serve with fresh corn tortillas, a squirt of limón, chopped onion & chopped cilantro.