Carnita Taco Recipe

FROM OUR FRIENDS AT QUE RICA VIDA


FIND THIS RECIPE ON THE HISPANIC FOOD NETWORK

• Times
• Total:1 Hr
• Preparation:50 Min

• Servings6 servings

When I was only 15 years old, my parents owned a small taquería. My job on the weekends was to help my dad prepare a big batch of fresh pico de gallo. Carnitas were my absolute favorite of all the tacos that we prepared. This is a quick stovetop version of the tacos I loved so much.


Ingredients

• 2 1/2 lbs boneless country style pork ribs, sliced into 2-inch pieces
• 2 1/2 teaspoons salt
• 1 teaspoon garlic powder
• 1 1/2 teaspoons pepper
• 1 cup water
• 4 tomatillos, diced
• 4 roma tomatoes, diced
• 1 small white onion, diced
• 1 clove garlic, minced
• 2 serrano peppers, minced
• 1/3 cup cilantro, chopped
• 1 tablespoon olive oil
• 1 teaspoon crushed oregano
• Juice of 1 lime
• Juice of 1 large orange
• Juice of 1 lemon
• 1/4 cup pork lard or vegetable shortening
• 1-inch piece of cinnamon stick
• 2 avocados, mashed or diced
• 12 corn tortillas or 24 for double tortilla tacos

Instructions

• In a large heavy pot, add the pork and season with 1 teaspoon of salt, 1 teaspoon of garlic powder and 1 teaspoon of pepper. Add 1 cup of water. Cover the pot, leaving it slightly open on one side. Bring to a rapid boil at heat just above medium for about 20 minutes or until all the water dissolves. Do not disturb the meat while it is steaming.
• In a medium bowl, combine the tomatillos, tomatoes, white onion, garlic, serrano peppers, cilantro, olive oil, oregano, juice of 1 lime, 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir well to combine, taste for salt. Cover and set aside.
• In a cup, combine the fresh orange juice and juice from 1/2 lemon. As soon as the water has evaporated from the carnitas, add the juice mixture in and let that cook down as well.
• As soon as all the juice has evaporated, remove the lid add the lard and cinnamon stick. Cook the pork until nicely browned in most spots, turning as needed. Remove from oil with a slotted spoon onto a plate lined with paper towels. Cool slightly before chopping the meat and transferring to a serving dish with a lid.
• In a small bowl, combine the avocados, juice of remaining lemon and 1/2 teaspoon of salt. Stir well and taste for salt. Heat tortillas on a large griddle or comal and keep warm in tortilla warmer or wrapped in tin foil paper. Serve tacos garnished with fresh salsa and avocado.

 
 

•  Guacamole can be made a few hours before serving. Cover with plastic wrap directly onto the guacamole to keep all the air out. Keep chilled until ready to serve.

Mango Salsa Recipe

Mango Salsa is a fun way to enjoy an easy Mexican recipe wit the fresh flavors of a Tropical island. Whether it's a dinner party, friends over for the football game or a way to keep the kids full before dinner...Mango Salsa with blacks beans is a delicious way to infuse flavor and taste.





FROM OUR AMIGOS AT KRAFT


time
prep:
15 min
total:
1 hr 15 min
servings
total:
6 servings
what you need
1
can  (15 oz.) black beans, rinsed
1
 mango, chopped
1
cup  drained canned corn
1
 each red and green pepper, chopped
1/3
cup  MIRACLE WHIP Dressing
2
Tbsp.  TACO BELL® Thick & Chunky Salsa
1/4
tsp.  chili powder
make it


COMBINE beans, mango, corn and peppers in large bowl.

MIX remaining ingredients until blended. Add to bean mixture; toss to evenly coat.

REFRIGERATE 1 hour.


TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
kraft kitchens tips
SUBSTITUTE
Prepare using MIRACLE WHIP Light Dressing.
servings
total:
6 servings
healthy living information
Good source of fiber
Good source of vitamin A or C

Diabetes Center
carb choices
carb choices:
2
diet exchange
1 Starch + 1/2 Fruit + 1/2 Fat
nutrition bonus
Not only are the mangos and peppers in this colorful side salad an excellent source of vitamin C, but the beans also provide a good source of fiber.
nutritional info per serving 

Mexican Meatball Recipe

Albondigas al Chipotle


Ingredients:

• 1/2 pound ground pork
• 1/2 pound ground beef
• 1/4 cup dry bread crumbs, plain
• 1 large egg
• 1 tablespoon fresh cilantro, finely chopped 
• 1 clove garlic, finely chopped
• 1/2 cup onion, finely chopped
• 10 to 12 roma tomatoes
• 2 dried ancho chilies
• 2 to 3 chipotle peppers in adobo 

Directions:
In a medium mixing bowl, mix together the ground pork, ground beef, bread crumbs, egg, garlic, onion and cilantro.  Season with salt and pepper.  Mix ingredients until well combined.



 1 Shape meat mixture into 1-1/2 inch balls.  Place on a plate and refrigerate until ready to use.



 2 Place the tomatoes and dried ancho chilies in a medium saucepan or pot.  Fill saucepan with enough water to cover the tomatoes.  Bring to boil, over high heat.  Remove from heat and let cool slightly.



5 Remove the stems and seeds from the chilies.  Place cooked chilies in a blender cup with the chipotles.  Using a slotted spoon, transfer the cooked tomatoes to the blender cup.  Puree the chilies and tomatoes until smooth. 

FIND EASY MEXICAN RECIPES ON OUR WEBSITE


4 Pour puree mixture into a 2 quart saucepan.  Add 1-1/2 cups of the liquid in which the tomatoes were cooked.  Season with salt and mix well.

5 Brink sauce to a boil over medium heat.  Carefully add the meatballs to the sauce.  Cover and let simmer over medium-low heat for about 30 minutes.  Serve over cooked spaghetti or Sopa de Arroz Blanco (white rice). Enjoy!



For a Torta de Albondigas al Chipotle (Chipotle Meatball Sandwich) serve meatballs and sauce over a toasted bolillo roll.  Top with your favorite cheese (I like queso fresco and/or Oaxaca cheese.) and broil in the oven for a few minutes until the cheese melts.  Top with fresh chopped cilantro.  Enjoy! 
VISIT THE HFNTV YOUTUBE PAGE TO SEE THE VIDEO
FROM OUR AMIGA AT LESLIE'S KITCHEN

Favorite Hispanic Food Blogs

These are some of my favorite Hispanic food blogs. Through extensive research I've compiled the best blogs on the web. Here you'll find everything from Cuban, Mexican, Puerto Rican and Spanish Recipes...to everything in between. If there's a food blog that you like please let us know in the comment box. Click here to find you next favorite Hispanic blog.

Colombian Pork Chops

FROM OUR AMIGA RICA DINHO  MYCOLOMBIANRECIPES.COM

This is an amazing Colombian Recipe we found on one of my favorite websites...enjoy!

We ate pork chops regularly at home when I was living in Colombia, but here in the United States, I don’t make them nearly enough, and that’s a shame! They’re not very expensive and yet when cooked properly, can be as succulent and satisfying as an expensive steak.

While a good pork chop doesn’t need much more than salt and pepper to be delicious, sometimes I like to play around adding different spices. This time I made a dry rub that makes for tender, spicy, deeply flavorful pork chops with just a hint of sweetness. I really love that the coffee doesn’t take over and goes wonderfully with the other spices and the pork. While I share this rub recipe using pork chops, know that the rub is also terrific with pork ribs, pork loin and steak. No matter how you use it, you will love the flavors.



It’s really useful to have a few recipes in your repertoire for those nights when you don’t feel like cooking an elaborate dinner, but you’re craving a good home-cooked meal. One of the easiest and quickest meats to cook are pork chops. Just sear for a few minutes on each side of the pork chop and then finish it off in the oven for 15 minutes. The gentle heat of the oven helps to control the rate of cooking a little better and also prevents the outside from getting burned and dry, before the middle has finished cooking. You can also make this whole process of cooking pork chops easier by using just one pan. The result is a perfectly cooked pork chop, that’s golden and crusted on the outside and perfectly tender and juicy in the middle.


You could also sear these an hour or two ahead of time if you have guests coming over, and then finish them off as soon as you are ready to serve. 

Buen provecho!




Ingredients

• 4 bone-in, thick-cut pork chops (6 to 8 ounces each)
• kosher salt, to taste
• Fresh ground black pepper, to taste
• 4 tablespoons freshly ground coffee
• 1 teaspoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon chile powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

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Directions

1. In a small bowl mix the coffee, brown sugar, paprika, chile powder, garlic powder and onion powder.
2. Season the pork chops with salt & pepper, then cover with ground coffee mixture.
3. Preheat oven to 450°. Heat oil over medium-high heat in a large oven-proof skillet. Cook pork chops until beginning to brown, 3-4 minutes. Turn and cook until second side is beginning to brown, about 2 minutes. Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total.
4. Transfer skillet to oven and roast chops, about 15 minutes, turning every 2 minutes to prevent them from browning too quickly, until an instant-read thermometer inserted horizontally into center of meat registers 135°. The pork chop will continue to cook when it’s resting.

Arroz Con Gandules Recipe

Any special occasion meal in Puerto Rico would not be complete without Arroz con Gandules. Afterall, Rice with Pigeon Peas is Puerto Rico's national dish. This recipe is a rice and pea dish seasoned with sofrito and diced ham


See Also: Yellow Rice and Corn- Arroz Amarillo y Maiz- Yellow Rice and Pink Beans
Moros y Cristianos Recipe - Black Beans & White Rice
INGREDIENTS

• 1 tablespoon olive oil
• 1/2 cup sofrito
• 1/2 cup chopped ham (or cooked pork pieces)
• 2 cups rice
• 4 cups water
• 1 packet sazón
• 1 15-ounce can Pigeon Peas/Gandules (drained and rinsed)

• Prep Time: 10 minutes
• Cook Time: 45 minutes

• Total Time: 55 minutes

PREPARATION1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.2. Add the rice, water, sazón and gandules.

3. Bring to a boil. Let boil for 2 to 3 minutes.

4. Cover, reduce heat to medium low, and cook for 35 to 40 minutes.

Tip: Do not use a lid with a vent that allows the steam to escape. Never lift the lid while cooking.

5. When finished cooking, stir the rice before serving. It should be light and fluffy.

Servings: 4 to 6 people.

This is another easy Mexican Recipe we know you'll love!

Makes 6 to 8 servings
ingredients

• 8 poblano chiles
• 2 bunches green onions (about 12), dark green tops trimmed
• 2 pounds skirt steak, cut crosswise into 6-inch-wide pieces
• 4 garlic cloves, minced
• Coarse kosher salt
• Corn or flour tortillas
• 2 avocados, peeled, pitted, sliced
• Lime wedges
• Salsa

preparationPrepare barbecue (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to plate; tent with foil. Transfer chiles to large bowl; cover with plastic and let stand 15 minutes. Peel and seed; cut into 1-inch-wide strips. Transfer to plate; tent with foil.

Rub steak with garlic; sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until warm and slightly charred, about 10 seconds per side. Cut steak crosswise into strips; transfer to plate.

Serve steak with tortillas, chiles, green onions, avocado slices, lime wedges, and Salsa Mexicana.

Pico De Gallo Recipe

This is a great Mexican Recipe with Chips. Your friends will be really impressed when you bring out this Pico De Gallo Recipe to the table. Tell them The Hispanic Food Network sent it:).

Total Time:
10 min
Prep:
10 min
Yield:4 to 6 servings
Level:Easy
Ingredients

3 yellow or red onions
12 Roma tomatoes (slightly under ripe is fine)
2 cups fresh cilantro leaves
2 to 3 jalapenos
1 lime
Salt
Directions

Dice up equal quantities of onion and tomato. Roughly chop the cilantro.

Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.

Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed

Courtesy our Amigos at The Food Network

Chile Relleno Recipe

This Chile Relleno Recipe is one that will warm the soul. This Mexican Recipe is one that is very popular in Mexico and abroad. It has made its way into kitchen across the United States. Enjoy!!!

Chile Relleno
Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:4 servings
Level:Intermediate
Ingredients

4 pasilla chiles
1 pound queso fresco cheese
Toothpicks
3 eggs
1 tablespoon all-purpose flour
1 cup oil
Tomato sauce:
4 medium Roma tomatoes, halved
1 cup water
2 garlic cloves, peeled and chopped
1 tablespoon chicken broth powder
1/4 cup oil
1 teaspoon all-purpose flour
1 tablespoon chopped oregano leaves
Directions

Rice and beans, for serving, if desired

Heat grill to medium.

Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.

Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.

Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.

Tomato sauce:

Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.

Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.

Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.

If desired, serve with rice and beans.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe courtesy Carla Rodriguez, owner of Mom's Tamales in Los Angeles, CA.