oliveoilandlemon

recipes for healthy living

Tag: Mexican

Slow Cooked Pork Shoulder Mexican style

We have a strong Mexican heritage in my family πŸ™‚ The students from the Legionaries of Christ used to stay with us for almost a year to learn English – God love them, when I think about what it must have been like landing into a family of 6 kids with almost no english and the most exotic thing in our family would have been him and the sherry cookie dessert my mum used to prepare for dinner parties (it was the ’70’s) . They used to bring presents – heavily embellished Mexican hats and wraps as well as a wooden yoke that you used to make hot chocolate – they are all still at home, if I raided the presses, I’m sure I would find them.

We had never head of Mexican food but my mother persevered, I have strong memories of her trying to make tortillas for him one day and serving up dinner with a side plate loaded up with tortillas (Irish style).

Anyway, we have moved on a bit in Ireland and mexican food is not longer a great unknown – thanks to this Irish website, I am able to stock up on all the mexican essentials including chipotles, mole poblano, pipian, mole verde and all and next day delivery was great – (no kickback being received for naming it!). Link here

Slow Roast Port Shoulder in Chipotle Adobe Sauce

2 whole Large Onions
1 Pork Shoulder about 2.5kg
3 tbsp Chipotle Peppers In Adobo Sauce
2 tbsp moLe poblano paste
1ltr Beef or Veal stock
2 Tablespoons Brown Sugar
Salt and Pepper

Oven at about 150C
Peel the onion and cut it into wedges. Lay them in the bottom of a large Le Creuseut style pot
Generously season the pork then place on top of the onions in the pan.
Add the veal or beef stock, stir in the chitpotle peppers and the poblano paste, followed by the brown sugar.
Place lid on the pot and into the oven.
Cook for about six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not return to the oven for another hour. If it needs more liquid, top up with water or stock if you have it.
Remove meat from pot and use two forks to shred discarding any large bits of fat.
Strain the fat off the cooking liquid and discard.
Return the shredded meat to the cooking liquid, and keep warm until ready to serve.
Serve on warm tortillas. Top with shredded lettuce, tomatoes, grated cheese, avocado slices, salsa, sour cream, red cabbage slaw, pickles…. Enjoy!

Mexican chicken

This is a very simple marinade but really delicious thanks to an unusual secret ingredient. Everyone who tastes it can get a kind of smokey sweetness but never guesses what…… Tequila, that’s what!. Try it and see, it adds a lovely flavour to chicken and works very well with the beans. I like to use thighs for this – apart from being cheaper, they do have more flavour to start with then the breast. I brown these well on a griddle pan and finish off in the oven, for any last days of summertime e barbeq would work well too. These are great with some fajitas and sweet potato chips on the side. We are off on holidays and this meal is perfect for a busy evening as I’m still finishing off a work report and packing in between… Just enought time to stop and enjoy this before hitting the desk again.

Serves 4
4 chicken Thighs skin on, excess trimmed;
zest of 1 lime
60mls lime juice
60mls tequila
2 cloves garlic peeled,crushed and mashed
2 large handfuls coriander chopped

Oven at 180C
Mix all the ingredients for the marinade and tip the chicken into it.
Cover it and put it into the fridge for at least an hour.
Heat the griddle pan until it’s smoking and brown the chicken on both sides.
Place onto a heat proof dish and finish cooking in the oven – about 15 minutes.
Serve with the beans, below and some fajitas and roasted sweet potatoes.

Bean salad
1 can Black eyed beans
3 medium tomatoes deseeded and chopped Into small dice
1 red onion chopped very finely into dice
Juice of half a lime
2 fl oz extra virgin olive oil
1 tsp tabasco
2 tbsp chopped coriander.
Tip all the indredients into a bowl, stir well, season and leave for about 30 minutes to infuse.

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