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Blue Corn Tortillas & Pueblo Carne Adobado (Pueblo Chile-Bathed Pork)

33 comments /
I caught it.  And I am NOT happy about it.  The stupid (for lack of enough brain power to think of a better word) sickness that has been ravaging the country.  Or at least the surrounding area.  Poor Sweet Thang is on the tail-end of a month-long battle that included antibiotics, other prescriptions, plenty of over-the-counter meds, and lots of lovin'.  Drama Queen didn't get it full blast (knock on wood), she just needed a hit of decongestant to ease the pressure on her ears.  Mexi caught it full-blast last week (one minute you're fine, the next you feel like you've been hit by a steamroller).  I thought...hey, I'm gonna make it past it...along with Lyrical Teen.  Well.  Wrong.  A few nights ago I went to bed fine and woke up with a sore throat and the inability to swallow gracefully.  Not to mention the ice picks stabbing my brain and the crazy pains in my neck and my back.  It doesn't help that I watched Contagion last week.  Lyrical Teen triumphantly claimed that he was Matt Damon.  And I wasn't.  Grrrrrr.  Okay, that will make no sense if you didn't see the movie, but I don't want to ruin it for anybody who hasn't seen it.
And you know what really sucks about not having a "real" (ie...paying) job?  Lack of insurance.  (No worries, the kids are covered...it's just us adults that are screwed.)  So.  This morning after the kids were off to get some learnin', Mexi and I decided to drive over to the local Health Clinic to see if we could be seen.  Fortunately for him, he'd been there before, so he got an appointment for tomorrow.  I, on the other hand hadn't, so I couldn't be seen until the end  of February.  Great.  So, when I'm dead or close to it.  So the big dilemma ensues in my head.  Do I go to the emergency room and rack up a bill that will probably be about 500 smackers?  I could go to our "regular" doctor and rack up a significantly lower bill, but a bill still.  Or I could get some antibiotics from an "underground" source.  Within minutes.  No, I'm not even sure if I need antibiotics, but I have been through enough bouts of ear/sinus infections in my day to know how they feel.  Add some of the Mucinex that you have to get behind the counter...good to go.  I hope.  Obviously that was what I chose.
But really, this is all just leading up to the reason we were out driving around this morning.  After I'd tossed back 500 mg of my underground meds, hubs asked if I was hungry.  Well, yes.  But it hurts to eat, so I don't really crave anything.  We went into one of the many local mercado/taquerias anyway and I stared at the board trying to decide what the easiest thing to swallow (literally) would be.  Often times, if you know somebody or "look the part", you'll get suggestions that aren't even listed.  I think this guy took one look at us and knew he had to suggest the Posole Verde.  And Menudo, but if it's not the kind that involves a young Ricky Martin, then I'm not interested.  Praise the heavens for posole, though.  The bowl was warm and deep with a low-dose of "green" heat, chewy hominy and tons of tender chicken shreds.  Once I squeezed my lime wedges over it and piled on the lettuce, cilantro, and onions...I was able to let the comfort slide down my throat with minimal pain.  And funny that even in the midst of feeling like sh*t, I lamented not having my camera with me.

Okay, I know it's not very clear, but what  I was trying so round-about-ly to convey is that Mexican and Southwest-style food is everyday fare for me.  It's been my favorite my whole life.  I have easy access to ingredients, we have an actual "Little Mexico" in our town, I'm married to a Mexican.  And I realize, after talking with distant friends, that this is something I just take for granted.  I can't imagine not having chiles and masa at the ready.  Well, upon cooking with a great group of bloggers spread across the globe, I realize that not everybody has such easy access.  What I thought was a simple, everyday dish can actually seem exotic to some.  As we continue to cook through Flatbreads & Flavors (2 "assignments" a month), I look forward to being challenged by cuisines from other locales...ones that may not be so comfortable to me...that aren't "my norm".  But I am ALWAYS happy to be eating Southwest and Mexican-inspired dishes like the Tortillas and Chile-Bathed Pork that you see here.  For me, this is comfort food at its finest.  Guajillo chiles don't carry much heat, so really it's just a bunch of very flavorful cubed pork wrapped in soft, steaming corn tortillas.  
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Pueblo Chile-Bathed Pork and Blue Corn Tortillas

by Heather Schmitt-González
Prep Time: overnight
Cook Time: 1 hour 15 minutes
Keywords: simmer bread entree pork cornmeal chiles Southwest Mexican

Ingredients (serves 4)
    Pueblo Chile-Bathed Pork (Pueblo Carne Adobado):
    • ~1¾ lbs. lean boneless pork
    • 2 oz. dried guajillo chiles, stemmed
    • ¾ c. hot water
    • ½ tsp. salt
    • 2 cloves garlic, minced
    • 1 Tbs. dried oregano
    • 2 Tbs. olive oil
    Blue Corn Tortillas
    • 1½ c. blue cornmeal
    • 1½ c. boiling water
    • ¾-1 c. unbleached all-purpose flour
    Instructions
    Pueblo Chile-Bathed Pork (Pueblo Carne Adobado):
    Cut pork into small chunks. Place in a shallow nonreactive dish.

    Prepare chile sauce by combining chiles and water in a blender and blending to a smooth paste. Add salt, garlic, and oregano; blend well.

    Pour sauce over the pork and toss to coat. Cover and allow to marinate for 12-24 hours in the refrigerator.

    Heat a deep skillet or heavy-bottomed saucepan over medium-high heat. Add the oil. When hot, add the meat and saute until browned, stirring frequently. Add about ½ cup of water, partially cover and simmer over medium-low for 1 hour.

    Serve with blue corn tortillas (or any type), crema or sour cream, and some pico de gallo (I used kumatos, scallions, lime juice, cilantro, jalapeno, garlic, and salt & pepper to make this pico).
    Blue Corn Tortillas:
    Place cornmeal in a bowl, pour the bowling water over and stir to mix. Let sit for 15 minutes. Stir ¼ cup flour into cornmeal, and turn this mixture out onto a work surface spread wtih ¼ cup more flour. Knead for 2-3 minutes, incorporating the flour into the dough...adding more flour as needed until dough is soft and no longer sticky. Return dough to bowl, cover and let rest for 30 minutes.

    Divide dough into golfball size pieces and press in a tortilla press lined with plastic (or sprayed).

    Cook on a preheated comal or heavy skillet (preferably cast-iron) for about a minute per side,
    or until flecked with brown on both sides and cooked through.

    Remove and keep wrapped in a kitchen towel while you repeat with remaining dough.
    pork and tortillas adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid
    Powered by Recipage
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    In the second half of this month, we'll head to Penang (yes, completely out of my norm) to explore with some Coconut Milk Chicken Curry and Lacey Coconut Milk Pancakes.  I can't wait!
    Check out more variations from other participants in this challenge:


    1. Heather
    2. Natashya
    3. Astrid
    4. Baking Soda
    5. Soepkipje
    6. Gretchen Noelle



    This linky list is now closed.

    I am sharing this post with:
    Flatbreads & Flavors Group
    Dairy-Free (don't add crema) for Allergy Free Wednesdays
    afw BYOB Badge Tasty Tuesdays 33 shades of green TastyTuesdayBB hearthnsoul150 a little birdie told me rook no. 17

    33 comments

    1. I have never had blue corn!! Those tortillas are out of this world pretty and delicious!

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    2. Oh, Sweet friend, I am so sorry that you succumbed:( There is nothing worse than being sick with the rest of your family - even those small things they can do to make it easier get to be impossible.
      My eyes were opened once we crossed the Arizona - California border and I tasted real Mexican food. There is a large Puerto Rican community in Ohio, but not Mexican:) I can say that south-of-the-border food became very close to my heart.
      Only when I go back to Serbia do I realize how fortunate we are to be able to experience so many different flavors and ingredients.
      I have never tasted Menudo, but remember the young Ricky Martin's band:)
      I bought some green tortillas made with nopales last Friday at our Farmers' Market and made fish tacos with them (very decorative looking). But I love making my own tortillas, and as soon as I find some blue corn masa, I am greasing my tortilladora:)
      Sending you lots of sunshine with wishes to get better very soon!

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    3. So sorry your feeling under th weather. When hubby left the Amry we also had a stint w/no insurance and of course I got sick. Sucks.  I bet the pozole hit the spot, menudo (no) I can't imagine swallowing panza when your sick.  Mexican food is the ultimate comnfort food and I don't think I could bear not having the ingridients locally. The tortillas came out great, love the color and the porks rocks! Take care and try to get some rest!  

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    4. Please feel better quick. This looks simply delicious!

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    5. I cross the border into Washington for my Mexican fix every once in a while and for ingredients too. I hope the Girlichef family recovers soon!

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    6. I'm amazed and intrigued by the look of your blue corn tortillas! They look so good! Next to amazed and intriqued -add hungry as well- and all that I am also secretly jumping with joy that my Pueblo Carne Adobado looked exactly the same, yay! I love cooking around the globe, so much new things and other insights.
      Please get bteter soon!

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    7. Oh man that looks so tasty and flavorful!

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    8. Baby! I hope you and yours are feeling much better today. These stories make me glad for Canada's healthcare system. It's far from perfect, but much better than being bankrupted for catching something.
      Love your nummy pork  and blue tortillas! I'm so happy to have you as my Mexi/SW adviser. ♥

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    9. Thank you, my friend.  I know...any homes for sale/rent in your neighborhood ;).  xo

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    10. Oh! I've never tried tortillas made w/ nopales...now I'm intrigues!  Thanks so much for your well-wishes, Lana :D

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    11. Sorry to hear your family was sick. A good Caldo de Pollo, amiga! Will work wonders.

      Love your tacos, and the adobo looks great for an everyday dinner.

      Take care.

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    12. I caught it too, I was bragging all year that I hadn't been sick and now - I have it too.

      So what can I use if I don't have a tortilla press?  I really want to make these tortillas. Would just squishing them with a pan do the trick, ya think?

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    13. Debbi- you could just use a rolling pin...since there is also all-purpose flour in the recipe, it makes them fairly easy to work with. Or squish w/ a pan ;)

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    14. So sorry to hear you're under the weather...getting sick when the kids have left home is a lot easier, you only have yourself to worry about---I feel for you!  This dish looks amazing, I am lusting after those blue tortillas.  Feel better!

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    15. Me gusta el cerdo adobado de ésta manera, a mí los tacos me encantan!!!!!!!!! me encantan!!!!
      La sal que tienes en tu otra entrada me gusta, la quiero hacer!!
      Qué rico y útil lo que nos enseñas , gracias!!

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    16. Que buena receta , es totalmente desconocido para mí, me lo apunto

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    17. Lack of health insurance is no fun : ( 
      Mexican food, however, is lots of fun! Having it as your daily fare makes you an impressive cook and eater.
      I have always wanted to make my own torillas. Make them blue, make them corn, and I'm sold!

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    18. Heather hope you feel better soon, that sucks!  Even though you feel like garbage you made some beautful food, those tortillas are so pretty I can't stand it! 

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    19. I had whatever that bug is last week...and it was NOT pleasant.  One day I was fine and the next...could barely move.  Hope you feel better soon, love!  I definitely need to get my act together for the next Flatbreads and Flavors challenge because this one looks so tasty!

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    20. Mnay of my Mexican friends like to say I am more Mexican than them when it come to my tastebuds...and this recipe SINGS to me!  I can't WAIT to get my mitts on this!  If you get a chance, would love for you to share this on our new linky party: Allergy Free Wednesdays!
      http://tessadomesticdiva.blogspot.com/2012/02/allergy-free-wednesdays-3.html

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    21. I'm so sorry you're not feeling well. I am always so grateful for our health care in  Canada.
      I received a press for Christmas but have yet to have a successful attempt. I look forward to trying this tortilla recipe out!

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    22. I'm really sorry you are not feeling well - I do hope you feel better soon. I never get colds/flu and even I got a really nasty bug this year - the bugs seem to be extra strong! Your Pueblo Carne Adobado sounds fantastic - perfect for when you need something to comfort and perk you up. I think the blue corn tortillas are gorgeous - we get the odd bag of blue corn tortilla chips over here in the UK, but I'm not sure I could source blue cornmeal. I am going to try though... Thank you for sharing this post with the Hearth and Soul hop. 

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    23. Sorry about the sicky stuff, it's always a come-up-pense to feel rotten.  Wish all health soon!

      LOVE your tortillas.  Blue corn is so fabulous.  The Pork looks perfect with it!

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    24. I'm so sorry you've been under the weather- I do hope you're feeling better by now! Mexican food is definitely comfort food for me, even though it's not what I grew up eating. This sounds like it would make anyone feel better. :)

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    25. Michelle @ The Willing CookFebruary 9, 2012 at 10:10 PM

      I was just looking up homemade tortilla recipes the other day. Thanks for sharing your recipe at Allergy-Free Wednesdays. Be sure to come back next week to see favorites and link-up again.

      Have a good weekend!
      ~AFW Hostesses

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    26. I love to cook good tasting and healthy meals! Can you please post at my TTT party
      www.bellmiracle.blogspot.com

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    27. I've had "it" for about 10 days now.  That's why I made chicken soup.  :)  Get better soon Heather.  Did I mention this food looks fabulous?

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    28. That sauce/marinade sounds so good that I want to bathe in it myself, ha ha.  This is being saved to try the next time I have a pork tenderloin or two.

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    29. The best chile verde I found in New Mexico was this simple - love this red chile with pork - perfect!

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    30. Your tacos are gorgeous!  I love working with non-traditional colored foods. For Thanksgiving I served Purple cornbread. :) Thanks for sharing your delicious recipe with the hearth and soul hop.

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    31. Oh my goodness gracious, Heather!  What an ordeal.  I'm so sorry to hear how sick your whole crew has been, and I hope everyone is feeling better now.

      You're amazing, BTW.  If I was that sick, my family would likely be getting by on cereal and milk ;-)

      I can't wait to try your Carne Adobado and tortillas.  We have a local dive taqueria that serves incredible adobado, and we've always wanted to attempt it at home.  The Dallas Gas Station Pork Tacos from Homesick Texan came close, but I know I'm going to love your recipe!

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    32. We were this close to buying blue cornmeal the other day. But it didn't look wonderfully blue like your blue cornmeal! And it was expensive (Health Food Store). And I was feeling lazy. And I was feeling blue. So we didn't buy it.

      Now after seeing your beautiful blue corn tortillas, I'm even bluer that we didn't get the cornmeal after all. But. I'm determined to find BLUE blue  cornmeal, which means waiting til we can bicycle freely to the South American store (the one that has moritas, cascabels, anchos, pequins, etc. etc. galore) in the market. 

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