Chile Colorado

This is a quick version of the chile colorado my grandma used to make.

3 lbs. country style pork rib meat

3 dried chiles pasilla
10 dried chiles de arbol (these are spicy so add to your liking)

4 garlic cloves

½ large onion

1 handful of walnuts (or peanuts or even a couple of tablespoons of peanut butter)

2 teaspoons sesame seeds

1 – 28oz can of cooked tomatoes

1 handful cilantro

Salt & pepper to taste

You can find all these chiles at your regular supermarket or at any Mexican market.

Cut meat into small bite size pieces. Set skillet on high heat and wait for it to be hot, brown the meat for about 10 minutes or until it is crispy. Lower the temperature to simmer and cover, let cook for about an hour.

In the meantime, heat a small saucepan with a little bit of olive oil and fry the chiles, garlic, onion, walnuts (if you are using peanut butter there is not need to fry this, just add it to the blender), and sesame seeds. I like to do them one at a time. Place them all in a blender with the tomatoes, salt, pepper and cilantro.

Once the meat is thoroughly cooked add the chile sauce and heat thoroughly.

Serve with corn tortillas and refried beans. Enjoy!

Chicken and vegetables with soy sauce and rice

2 large chicken breasts

2 carrots

2 celery stalks

1 medium onion

4 garlic cloves

6 Japanese chili pods (optional, they don’t add too much spice unless you eat them)

2 cups broccoli

2 cups bean sprouts

2 cups Napa cabbage

2 tablespoons vegetable oil

Soy sauce

Cut chicken into bite size pieces. Chop carrots, celery, onions, and garlic.

Heat a large skillet, add the oil and let warm up; add the chicken and season with salt and pepper. (you may not want to add too much salt as the soy sauce is already salty)

Let the chicken brown about 5 – 7 minutes. While the chicken is browning, cut up and wash the broccoli and cabbage; set aside. Rinse and drain the bean sprouts.
Start on the rice.

Add the carrots, celery, onions, garlic and chili pods to the skillet and stir. Let cook for about 5 minutes until the carrots are a bit tender. Add the broccoli; allow to cook for about 3 minutes. Add the cabbage, bean sprouts, and the soy sauce to taste; cover the skillet and reduce the heat to low. Cook for about 5 -7 more minutes. Taste and if needed add more salt.

Rice

(This took me a long time to learn, it’s very simple; but I always wanted to make it better so I was ruining it by doing too much with it. Follow these directions, it is very easy)

1 cup rice

2 cups water

Rinse rice until the water runs clear. Place rice in a pan with the water and turn on heat to medium high. Once the water is boiling cover and reduce the heat to simmer. Allow to cook for 15 minutes and turn off the heat. Let the rice sit covered until ready to serve.
Enjoy!

Aguachile Shrimp Ceviche

4 lbs Shrimp - peeled, cleaned and devained, rinse thoroughly
1 large red onion - thinly sliced
4 cups freshly squeezed lemon juice
10 serrano chiles - finely chopped (give or take a few depending on how spicy you want it)
Salt & pepper to taste
Tostadas

Place all ingredients in a bowl making sure there is enough lemon juice to cover the shrimp. Place in the refrigerator for an hour and the shrimp turns pink. Serve over tostada - Enjoy!

Marinated Pork loin

5 lb pork loin (plenty for dinner and leftovers)

Marinade

6 cloves of garlic, finely chopped

¼ cup olive oil

2 tbls salt

1 tbls pepper

2 tbls dried parsley

2 tbls apple cider vinegar

¼ cup Dijon mustard

¼ cup brown sugar

Place all ingredients in a bowl and whisk together. Place pork loin in a bowl and pierce with a knife at random, rub marinade all over pork loin and into knife slits. Marinade overnight.

Heat the oven to 375 degrees

Sear pork loin in a cast iron skillet - Heat the skillet; make sure it is really hot. Coat the bottom of the skillet with olive oil and place the pork loin in the skillet; let it brown on each side. Searing it seals in the juices. Place the skillet in the oven for 1 ½ hours, internal temperature should read 160 degrees. Let sit for about 10 minutes then slice. Enjoy!

Huevos (Eggs) Rancheros

Huevos Rancheros

Corn tortillas – 2 per person

Eggs – 2 per person

3 tomatoes

1 medium onion

1-2 Serrano peppers (depending on how much heat you want)

Olive oil

Refried Beans (homemade or store bought)

Make the salsa

Chop the tomatoes, onion and Serrano pepper, sauté in a pan with a little bit of olive oil until tender; add salt and pepper to taste.  Turn off the heat and set aside.

If using store bought beans, heat them thoroughly.

Using a non-stick skillet add enough olive oil to coat the bottom of the skillet

Lightly fry the tortillas in the oil, just long enough for them to soften up; turn over once

Place the tortillas on a plate and spread the refried beans over the tortillas

Cook the eggs to your preference in the skillet (I prefer over medium, which is the traditional style), place over the beans and top with the salsa. Enjoy!

Pork chops with red and gold potatoes

Pork chops with bone in - I usually make 1 per person and a few others for leftovers
Season with salt, pepper, dried parsley, fresh lemon juice and any other grilling seasoning you like.
Grill 7 - 10 minutes per side (pork should always be cooked thoroughly)

Red and Gold small potatoes about 2 lbs.,washed, rinsed and quartered (so they cook faster)
In a pot add olive oil, enough to coat the bottom pan
Add 2 cloves chopped garlic
A pat of butter
Add potatoes
Sea salt, pepper and parsley flakes
Cook at medium heat uncovered for about 10 minutes and covered for about 10 minutes more or until tender

Serve pork chops with potatoes - Enjoy!

Spring Mix Salad with Balsamic Dressing

This is a favorite at our house, we make it for dinner and have leftovers for lunch.

Store bought spring mix salad
Sliced red onion
Crumbled feta cheese
Walnuts

Balsamic dressing
2 parts olive oil
2 parts balsamic vinegar
1 part dijon mustard (I buy the store brand, nothing fancy)
salt and pepper to taste
Place in a jar and shake

Serve dressing over salad and toss - Enjoy!