Mexican Spicy Pork

The pork variant of the taco filling recipe from a bit ago.

Ingredients:

  • 3T or so olive oil
  • 4 yellow onions, minced
  • 10 cloves garlic, minced
  • 1.5 pounds pork (maybe somewhat less after boning and trimming)
  • 1t fresh-ground black pepper
  • 3T flour
  • 1T paprika
  • 2T cumin seeds (or so)
  • 1T ground ancho pepper
  • 1T ground guajillo pepper
  • 1/2cup accidental zinfandel vinegar (well, past-drinking zinfandel)
  • 3T oregano
  • 2 cups water
  • small corn tortillas
  • 1tsp salt
  • 3T olive oil

Directions:

Cut pork into small cubes (say 3/4″).  Mix the pepper and flour, and dredge the pork in this.

Heat 3T oil in a good skillet, and brown the pork in it.

Meanwhile, heat 3T oil in a pot big enough for the whole mess, and sauté the onions, garlic, and seasonings in this.

Add the pork when it’s done, and the wine, and about half the water (to cover).  Bring to a boil, and turn down to simmer.

Cook about an hour, adjusting water as seems fitting.

Notes

Flavor is still a little dark, and texture is a little pasty.  Maybe leave out the flour entirely?  Or at least use less, and add it as a thickener later?

This one didn’t have any salsa; didn’t seem to help or hurt.

Maybe some lime juice?

Water level and texture was better this time. Note that I used proportionally less water, not just absolutely less.

 

Mexican Spicy Chicken

Taco filling; no doubt also useful as a burrito filling or even added to a quesadilla, but not tested beyond tacos yet.  This is an attempt to report what I actually did, rather than the recipe I started from :-).  See notes at the end for thoughts towards the future.

Ingredients:

  • 2T olive oil
  • 4 yellow onions, minced
  • 10 cloves garlic, minced
  • 3 pounds chicken in half inch cubes (I mixed breast and thigh)
  • 2T old hot Hungarian paprika (too much)
  • 1t fresh black pepper
  • 1T generic paprika
  • 2T cumin seeds
  • 1 dried  Ancho chile snipped into 1/2″ pieces
  • 1/2 cup Mrs. Renfrew’s medium salsa
  • 1/2 cup overage Zinfandel
  • 4T oregano
  • Couple of good pinches of salt
  • 4 cups chicken stock (bouillon)
  • 2T white flour mixed in 4T water
  • 3T olive oil
  • small corn tortillas

Directions:

Sauté garlic and onions in 2T olive oil until lightly browned.

Cook chicken cubes in 3T olive oil.  When half done add all the dry seasonings.  Keep well stirred.

Bring stock to a boil.  Add cooked onions and garlic, and cooked chicken and spices.  Cook for half an hour at least.

At around the last 5 minutes, stir in the flour and water to thicken.

Heat pairs of tortillas on a lightly oiled grill until they are soft and perhaps starting to brown in spots.  Fill each pair of tortillas with a big spoon of chicken filling.

Notes

Kind of aiming towards the kind of spicy chicken filling you get at places like Pinedas Tacos.  That includes cubed rather than shredded chicken.

This was, if anything, a little too spicy. I’d skip the Hungarian paprika next time, and substitute a dark-flavored Mexican pepper, ground.  Also, more cumin.  And possibly still more salt (I started out conservative since I used stock, which tends to be very salty).

Also a bit too liquid.  I’d like to get it down to a less liquid consistency without the thickening.  Maybe less water, more cooking.  The original recipe dredged the chicken in flour to start, and probably got some thickening out of that.

Basically fairly close to goal, though.  I’d work towards using some standard tomato product plus more seasoning rather than the salsa, to make it more reproducible and less dependent on processed ingredients.

Might be worth trying the same basic recipe with pork cubes.

Chicken Tacos, Take 2

Did a second try at the chicken tinga tacos I originally tried in February, making the change I most wanted (ditching the canned chipotle in adobo sauce) and getting pretty good results.

I boiled half or so an onion, two cloves of garlic, and 20oz of boneless chicken breast with 3 chopped chipotle peppers (these were actually labeled “Morita”; in any case, smoked red jalapeño), for a bit over an hour.  Just enough water to cover by the end (I didn’t have to top it up).  Drain, reserving liquid.  Don’t bother trying to separate the chiken from the rest if you started from boneless like this.  Some rough stirring towards the end will break up the bits nicely, too.  Still, full breasts or a full chicken would probably be better, I will try that when I’m ready for a big batch.

Then I sautéd another onion and a bit and 3 cloves of garlic in some olive oil, and added 1/2tsp ground coriander and 1/2tsp whole cumin seed.  When this was well started, I added a small can of tomato sauce.  This was probably too much, or the wrong thing; 1/2 cup of minced tomato would probably have been better, or sauce rather than paste, or less.  Too much sweetness came through to the end, and I think it was from the paste.

When the tomato paste was well mixed in I added the meat and mixed it around a lot.  I started adding the reserved liquid back fairly early, to get the texture “right”.   In the end I used about 3/4 of the reserved liquid.

Serve in small white corn tortillas, with minced onion.  (And coriander leaf if you like that, which I don’t all that much, and didn’t have any on hand.)

The result was good.  I’d have liked more spice and a bit more front-of-mouth spice, probably some cayenne in with the spices would have been good.  And probably a 4th chipotle into the boiling stage.  The smokiness came through decently, and another chipotle plus the cayenne should give about the right heat.  Definitely less tomato paste, or some other form of tomato.

Two dinners plus 4 units of leftovers again.

I think after one more decent batch, I’ll be ready to do a *big* batch and have *lots* of leftovers.

Chicken Tacos

No pictures, I was overlapping with two other things.

First try at anything like this. I examined a number of recipes on the Internet before deciding what to do.

Boil a pound of chicken meat with half a chopped onion and some chopped garlic, in just enough water to cover. Get it thoroughly cooked, we’re going to pull it off the bone and shred it anyway. I used boneless breasts since we had a spare pound, but cheaper cuts with bones will probably work better. Remember that I specified the amount of meat, so compute properly if using cuts with bones and skin. Drain, save the cooking liquid. (Half an hour is about minimum, more like an hour is better for the texture we want.)

Cool and shred the meat. Discard bones and skin and lumps in the broth.

Saute a couple of minced onions and some garlic in oil. Add 1/2tsp cumin seed and 1/2tsp ground coriander.

Add 1 cup diced tomato.

Add one 7oz can chipotle peppers in adobo sauce, minced. I couldn’t find the dried peppers. I’d like to develop this recipe to not use this bit of processed food, and would definitely like the result to be less sweet.

Add perhaps half the broth from boiling the chicken; don’t make it too soupy.

Add the shredded chicken meat.

Cook for a while (an hour or a bit might be good if you have time). Salt to taste (I believe I used about 1/4tsp). Top up with broth if it gets too dry. You can cook much less, practically just enough to warm the meat and get it coated with sauce, if you have to.

Serve in soft corn tortillas.

Good with sour cream. Good with avocado.

The result was pretty good, and popular with those at the table. I found it good, but too sweet, and maybe too smoky (chipotle are smoked jalapeño). Fixing that would mean finding the dried pepper, and making my own sauce around them, which I’ll certainly do if I can find them.

We got two dinners and 4 lunches out of this, looks like.