Some friends addicted to Mexican food asked me to give a couple of recipes of dishes that can be eaten as tacos, so here I narrate the step by step of a few delicious “guisados”.
Papas con chorizo
For this dish some people like to boil the potatoes to then mash them and add the chorizo. The ratio is always one part chorizo two parts potato.
I like to make it a bit cleaner by dicing the potatoes first.
Then in some olive oil (or vegetable oil) give color to the potatoes.
Make sure it does not stick and preferably to small portions at the time so they get crispy evenly.
Later on, open the chorizo to take the inside out and give color. No oil es needed!
Once both ingredients are nice and brown mix together and voila! This taco is usually prepared by adding some salsa and sour cream.
Mole Poblano
I will not go very deep on what mole is on this post, since I will dedicate another one to it. For now I must explain briefly that mole is a thick sauce that has about 60 variations according to the state where it is bought. In this case I used mole paste from Puebla state (which has a more nutty flavor due to the content of toasted almonds, peanuts and burnt chili).
The paste makes your life super easy since you only need to boil some chicken and in that hot stock dissolve the paste and let it thicken.
Once the sauce is thick just add the chicken previously shredded.
Mix well and serve with warm tortillas! This tacos are usually served with toasted sesame seeds.
Chicharrón en salsa verde
As crazy as it sounds, chicharrón is pork skin that has been fried until crispy and it is simply glorious as a snack (and healthier since there are no carbs in it). For this dish, the meatier the chicharrón is, the better.
This time we will cook it in green tomatillo sauce.
The first step is roughly chopping the tomatillo (green type of tomato, it is not that it is not ripe but it is green itself and it is sour) also we will need a couple garlic cloves, serrano chili and chopped onion. We will put it all on a tray with some olive oil (or vegetable oil) and salt to roast in the oven.
Once the veggies got some color we will blend them with some fresh coriander (cilantro).
We will need for the next step a pot with hot oil (about two spoons) to cook the sauce. Carefully pour the mix into the oil and let it cook by itself until foam forms on top. ***THIS RECIPE ALSO WORKS WITH REGULAR TOMATOS***
When the sauce is bubbling add the chicharrón breaking it in pieces with your hands.
Let the chicharrón soak up the salsa until soft (add some more stock if needed) then add salt (I recommend to do this at the end since it will boil at least for 20 minutes and this can concentrate the saltyness).
These three dishes are very very traditional and recipes may chance according to the state and, of course, the family traditions.
Any questions are welcome!!
Happy cooking
Your host,
Italia
Papas con Chorizo
Ingredients:
- Potatoes- 1 kg
- Chorizo- ½ kg
- Olive oil- 8 tablespoons (this can be replaced with canola oil or any other vegetable oil that can handle hot temperatures)
Prep:
Dice the potatoes into 1cm squeares. Do not keep in water, if they oxidize a little it doesn’t matter since they will get crispy afterwards.
In a pan put two tbps of oil and once hot add one cup of diced potatoes and let cook until golden. DO NOT THROW IT ALL AT ONCE.
Remove from the heat and restart with the next batch until all the potatoes are cooked.
Later on, open the chorizo to take the inside out and give color. No oil es needed since this sausage contains a lot of fat.
Once both ingredients are nice and brown mix together
Serving:
This dish can be served as tacos or tostadas. It is usually presented with some salsa and sour cream.
Mole Poblano
Ingredients:
- Chicken- 1 breast with skin
- Aromatic dry herbs (marjoram, bayleaf and thyme)
- Onion- ½ roughly chopped
- Mole paste- 1 cup (250gr)
- Water- 5cups
- 10 corn tortillas
Prep:
In a large pot, set the chicken with herbs and the onion to boil in a low heat to keep meat tender.
Once chicken is cooked, remove from stock and shred by hand.
Remove onion and herbs then add the paste to the stock (still hot) and let it dissolve.
Mix with a wooden spoon until thick then add the chicken.
Mix well and serve with warm tortillas!
Serving:
This tacos are usually served with toasted sesame seeds.
Another traditional way of serving is using thigh instead of breast and serving it whole (with skin) then pouring the mole on top and finishing with toasted sesame seeds.
Chicharrón en Salsa Verde
Ingredients:
- Green tomatillo- 1kg (regular tomato works)
- Onion- 1 medium
- Serrano Chili- 2 pieces
- Garlic cloves- 2 pieces
- Cilantro- 1 bunch (3 tablespoons chopped)
- Vegetable oil- 10 tablespoons
- Chicharrón- 250 gr (the meatier the better)
- Chicken stock- 4 cups (can be done with water but stock gives better taste)
Prep:
Quarter the tomatillos and place on a tray with the garlic cloves, the onion roughly chopped and the chilis open in half. Spread some olive oil (or vegetable oil) and salt evenly then roast in the oven.
Once the veggies got some color we will blend them with some fresh coriander (cilantro).
Afterwards add the rest of the oil in a pot and once very hot, pour carefully the mix to let it cook until foam forms on top )about 15 min)
When the sauce is bubbling add the chicharrón breaking it in pieces with your hands.
Let the chicharrón soak up the salsa until soft (add some more stock if needed) then add salt (I recommend to do this at the end since it will boil at least for 20 minutes and this can concentrate the saltyness).
Serving:
This dish is served with tortillas on the side to make tacos.
If the dish is too spicy serve with some sour cream on top.
Serve with some steamed rice on the side (to eat the left over salsa!)
Just For Sybarites 
Feliz viendo tus avances
Dra. María de la Luz Lima Saludos
> El 27/07/2015, a las 21:19, Just For Sybarites! escribió: > > >
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