Tater Tot-cos | Gilmore Girls

It's coffee klatch Wednesday! Sorry I missed a couple of weeks, but life threw me a couple of curve balls recently. So, let's talk A Year in the Life. Although I've watched all four episodes a couple of times, I'm only going to discuss one episode at a time. Here we go!

Black Bean and Bacon Flautas

Last month flew by so quickly that I wasn't able to hang out in the kitchen with my foodie bff, Leslie for she made, ella hace. But we're back this month, and you'll never guess what ingredient we decided to bring with us! Okay, maybe you will. I mean, I've only been using the same ingredient in full-force all month long. Mmm hmm, it's BACON!

Fortunately, when I asked Leslie if she'd mind if we chose bacon {as if} as our theme this month, she said that she was thinking the same thing. See, there's a reason why she and I get along so well.

When trying to decide what I wanted to share today, I knew I wanted it to be something with a Mexican twist. You may know that we eat Mexican food on a regular basis. We also eat bacon on a regular basis. But when thinking about it, I was hard-pressed to think of a time when the two were combined. Huh.

Acorn Squash and Chorizo Seco Tacos {12 Weeks of Winter Squash}

As usual, time is flying by.  This is already week number 8 of the 12 Weeks of Winter Squash.  I imagine many people are swamped with Christmas preparations, so I'll be interested in seeing how many squash dishes make it to the table in the midst of all of that madness.

It's no different here, so I went with a ridiculously simple preparation.  I have a couple of squashes hanging out in the kitchen right now.  And for the most part, they're polar opposites.  One is a big, scary (but beautiful) Blue Hubbard.  Scary because I need a machete to break into it.  This just wasn't the week for that.  I have a few more weeks to decide what will become of it, I suppose.

And the second was a small acorn squash.  Well, obviously I chose that one.  I almost stuffed it.  Almost.  Admission time - I have never stuffed an acorn squash before.  I know!  That's pretty much the first thing people do with acorn squash, right?  Well, not me.  I've always sliced and roasted it with one thing or another.  This time was no different.

Slow Cooker Dr. Pepper Shredded Chicken

I have this "thing" against slow cooker meals that have outside steps added to them.  In my mind, if I'm making something in a slow cooker, I don't want to have to dirty any other pots and pans; I want the meal and the mess contained.  Have I stated this before?  I'm getting a little feeling of déjà vu here.  Well, if I have, it bears repeating.

This probably limits my scope in the grand scheme, since I don't have a slow cooker with a browning feature built in.  But it's on my short-list, for sure.  That said, I've been able to adapt most recipes to fit my "slow cooker ideal".

Take for instance a recipe for Dr. Pepper Chicken Tostadas that beckoned me from the pages of Scarletta Bakes.  It was one of those times when the instant I saw it, I knew I'd be making it soon.  But Meagan divides hers into two steps: cooking the chicken in the slow cooker and saucing it up on the stove top.  Wasn't gonna happen.  Though I stuck to her ingredients and basic formula, I worked it out so that the only dish I had to dirty, was the crock of my slow cooker.  Oh yeah.

Spicy Pasilla-Mushroom Tacos {she made, ella hace}

In preparation for National Taco Day (coming up on October 4th), Leslie and I are sharing tacos today for she made, ella hace.  In our house, tacos are as everyday as sandwiches.  If we can't decide what to eat, there's always tacos.  Have leftover meat?  Make a taco.  Have leftover mashed potatoes?  Mix 'em with a little greasy chorizo and turn them into a flauta (crunchy, rolled taco).  Don't know what to eat for breakfast?  Scramble up some eggs and veggies and enfold them in a warm tortilla.

Knowing this, you'd think I'd have shared more tacos on the blog.  But really, I haven't shared that many.  Like I said - everyday food.  Looking back over the last four and a half years, I notice that the things we eat the most often, are the things that I blog about the least.  Strange, huh?

So, when trying to decide something a little out-of-the-norm in the realm of tacos, I turned to my guru.  I knew that he'd be able to face me in a new direction...inspire me to look at tacos anew.

Shredded Chicken in Peanut Sauce Tacos w/ Corn & Zucchini Sauté

 This week was back-to-school week in our house.  The first couple days were a haze of dentist appointments, orientations, and shopping trips for school clothes and list of school supplies long enough to fill a whole school bus.  Wednesday marked D-day (for them) and mama-gets-her-me-time-back Day (for me).   By the time Wednesday evening rolled around, the kids were all pooped from having to wake up early and then endure a whole day of learning.  I was pooped from the glorious sense of quiet in the house non-stop craziness days leading up to Wednesday.  And what, then I have to make dinner at a decent hour on top of everything else?  Sheesh.

Okay, since a mother's (or father's) work is never done, I have to plan a few quick meals to get us through the majority of our weeknight dinners.  A few of my favorite short-cuts are:

• Cooking up a large batch of meat and/or beans on Sunday.  Make a big batch of pulled pork or beef in the crockpot, and divide it into smaller portions.  Keep some in the fridge and some in the freezer.  Same goes for chicken, though I like to poach large batches of breasts and then store them in their cooking broth in the fridge.  Make a pound or two of beans and divide those into smaller portions, as well.  Throughout the week, use the meat and beans to make quick meals like tacos, quesadillas, sandwiches, omelets, salads, etc.
• Cleaning and cutting vegetables and storing them (ready-to-eat) in the vegetable bin of the refrigerator.  Pull out veggies for snacking on raw, or add them to stir-fries or soups.  Sometimes I'll cut a few different shapes (matchsticks, coins, diced) if I'm thinking far enough ahead for certain "applications" I want to use them in.
• Cooking large batches of grains to eat throughout the week.  From rice (for fried rice or to heat up and serve with a stir-fry or other dish) to barley (soups, salads) to couscous or quinoa.  Cook, cool, and store in smaller portions in the fridge.
• Make a couple pitchers of different Agua Frescas.  Since it's still hot out, the kids always go straight for the fridge when they get home in search of a cold drink.
• Bake a batch of cookies, bars, and bread.  Store them in airtight containers to add to lunches or use for after-school snacks for the week.  If you make a large batch of bread (up to 3 loaves), use one for toast and sandwiches right away.  Wrap one tight and freeze it for the end of the week.  Cut the other one into cubes for bread budding, croutons and bread crumbs, or to make a strata (put in fridge night before and bake in the morning for breakfasts).
• Make a batch of either breakfast burritos or beans & greens burritos and freeze them.  This will make quick breakfasts and dinners for the week.

This particular meal goes together in 30 minutes (at most) if you've helped yourself out earlier in the week by storing some cut veggies and poached chicken breast in the fridge.  And to save yourself a little more time after the meal...use paper plates.  Not the most eco-conscious suggestion, but I admit it.  I use them when I'm just not in the mood for dishes.

Shredded Chicken in Peanut Sauce Tacos

by Heather Schmitt-González

Prep Time: 5-10 minutes

Cook Time: 10 minutes

Keywords: blender simmer condiment entree chicken peanuts American Mexican

Ingredients (serves 4-6)

• 2 large Roma tomatoes, cored
• 2 scant cups roasted peanuts (unsalted or lightly salted)
• 1 Tbs. peanut butter
• 1 chipotle en adobo + 2 Tbs. of the adobo sauce
• ~1½ c. chicken stock or broth
• salt
• freshly ground pepper
• ~3 c. cooked, shredded chicken
• corn tortillas, warmed

Instructions

Place tomatoes, peanuts, peanut butter, chipotles and adobo sauce, and 1 cup of the chicken stock in a blender and puree until smooth. If sauce seems too thick to move, gradually add in a little more of the chicken stock. Season to taste with salt and pepper.

Pour into a medium-large skillet (preferably something non-stick or well-seasoned) and add the shredded chicken over medium heat; stir to combine. Heat until sauce begins to boil, then reduce heat to a gentle simmer for 5-10 minutes.

Remove from heat and transfer to a serving platter. Serve with warm corn tortillas for wrapping into a taco. Add any toppings you like...cool, crispy lettuce is a wonderful contrast.

inspired by Mexican Made Easy

Corn & Zucchini Sauté

by Heather Schmitt-González

Prep Time: 5-10 minutes

Cook Time: 15-20 minutes

Keywords: saute side bacon corn zucchini Mexican American summer

Ingredients (serves 4-6)

• 4 strips bacon, cut into ¼" strips
• ~½ c. red onion, ¼" dice
• 3 cloves garlic, minced
• 2 medium tomatoes, cored, seeded, & chopped
• 2 c. (from ~2 ears) fresh sweet corn, kernels cut from cob
• ~1 lb. small zucchini, ¼" dice
• small handful cilantro, chopped
• salt
• freshly ground pepper

Instructions

Cook bacon in a medium skillet over medium heat until it just starts to turn crisp, stirring, ~5 minutes. Lift out bacon with a slotted spoon and set on a paper towel-lined plate to drain. If there's more than a couple of tablespoons of grease in the pan, drain off any extra and leave ~2 tablespoons in the pan.

Add onion and saute until translucent, ~5 minutes. (The smell of onions cooking in bacon fat is enough to drive me wild. You?) Add garlic and cook for another minute. Add zucchini and corn and cook, stirring for another 3 minutes. Add in tomato and continue to cook for a couple more minutes, or until zucchini is tender, but not soggy.

Stir in cilantro and season to taste with salt and pepper. Toss in bacon and serve.

adapted from Mexican Made Easy

Tacos de Arrachera y Pollo al Carbón con Cebollitas Asadas y Nopales (Grilled Skirt Steak & Chicken Tacos w/ Knob Onions & Cactus)

Grilling season is upon us!  Although I have to admit, I like to fire up the grill a couple of times in the winter, as well.  There's something special about standing in the circle of heat and smelling charcoal while seeing a foot of snow on the ground and seeing flakes flying through the air.  But.  Now's the time to head outside in tank tops and flip-flops.  Hair pulled back.  Sun on your shoulders.  Beer in one hand, tongs in the other.  Kids in swimsuits leaving a trail of water from the pool or the hose.  That glorious smell of meat juices mingling with charcoal and maybe a little mesquite.  Or maybe the earthy smell of veggies charring up to golden perfection.

In our house, the image that seeing the grill pulled from the garage conjures up most is "chewy steak".  The kids literally clamor for it.  It's a daily request.  Can we have chewy steak for dinner tonight!?  Or perhaps... You know what sounds good?  Chewy steak!  Now maybe that doesn't sound very good to you.

I know most people want a tender steak.  A buttery steak.  A medium, pink beauty they can sink their teeth into.  And believe me, I'm  no different.  HOWEVER.  Chewy steak is a tradition in our house.  Chewy steak being Arrachera.  Or skirt steak.  Skirt steak is that crazy long piece of steak cut from the cow's diaphragm.  It's sort of "stringy", which is where "chewy" comes in.  Yes, the kids have always called it chewy steak, and it's just stuck over the years.

It needs to be cut against the grain to be truly enjoyed. OR it needs to be "run through the machine".  A jaccard machine...the type that uses sharp blades to punch holes all the way through the steak in small intervals.  I only ever buy my arrachera from the butcher inside of one of our local Mexican mercados.  And when you request arrachera in any amount, they first question they ask is "through the machine?"  Say yes!

Running it through "the machine" gives you long (we're talking a few feet), thin portions of meat that hold marinade (which you'll need for flavor) extremely well.  It's also easy just to rip it apart into smaller "steaks".

The marinade that I usually use that everybody...seriously, everybody who's ever tasted it...loves is simply freshly squeezed lime juice, pressed garlic cloves, and a fair amount of salt.  I stick the meat in a baggie and smoosh everything all around.  It sits for about a half an hour or so.  The flavor is INSANE.  I've been making it like this for years.  But that said, I decided to give a different marinade a try.  One with loads of roasted garlic and hints of warming spices.  And it was super tasty!  I recommend giving it a try.  And we will probably switch it up  from time to time.  But my good ol' standby won out in the minds of those used to it.

Grilled Skirt Steak & Chicken Tacos w/ Knob Onions & Cactus {Tacos de Arrachera y Pollo al Carbón con Cebollitas Asadas y Nopales}

by Heather Schmitt-González

Prep Time: 6 hours (includes marinating)

Cook Time: 20-30 minutes

Keywords: grill entree beef chicken onions cactus July 4th Mexican summer spring fall

Ingredients (serves 8)

for the marinade:

• 2 heads garlic, unpeeled & broked in individual cloves
• ½ c. olive oil
• ¾ c. apple cider vinegar
• 1 tsp. (generous) ground black pepper
• 1 tsp. (generous) ground cinnamon
• 2 big pinches ground cloves
• 2 tsp. (generous) dried Mexican oregano
• 1½ tsp. salt (or to taste)

everything else:

• 2 lbs. arrachera (skirt steak, ask butcher to run through jaccarder machine)
• 2 lbs. boneless, skinless chicken breasts
• 3-6 medium nopales (cactus paddles)
• few bunches knob onions
• olive oil
• salt
• pepper

to serve:

• tortillas
• salsa
• avocado
• lime wedges

Instructions

to make the marinade:

Heat a medium skillet over medium heat. Set unpeeled garlic cloves on skillet, turning occasionally, until softened and blackened in spots, ~12-15 minutes. Cool until able to handle, then peel and place in the jar of a blender. Add oil, vinegar, spices, herbs, and salt. Blend to a smooth puree.

Place arrachera in one gallon-sized ziploc baggie. Place chicken breasts in another. Pour half the marinade in one bag and half in the other. Zip to seal. Squish the meat and the marinade around so that the marinade covers everything. Refrigerate for 6 hours.

preparing everything else and finishing up:

Clean the cactus by trimming off ~¼" all the way around each paddle. Hold the base of the paddle in one hand (use a towel, gloves, or tongs) and your knife blade in the other, scraping off all of the spiny nodes from both sides. Rinse it off well when you're done to make sure that you removed them all.

Pour some olive oil over the cleaned cactus paddles and the knob onions with some olive oil and rub in. Season with some salt and pepper. Set aside.

Prepare your grill. Have all of your food by the grill and ready to go. Once the coals are ready (or gas, if that's what you are using) you can start cooking everything.

Start by grilling the cactus paddles and knob onions. Cactus will take ~3-5 minutes per side until tender. It should brown a bit and turn a shade of olive green. Knob onions will take ~10 minutes total. They will get brown in spots, be sure to move them around a bit. Set aside and slice the cactus paddles once cool enough to handle.

Now grill the meat and chicken until done to your liking. Allow to rest at least 5 minutes or so and then slice both meats up for serving.

Grill some tortillas until slightly golden and pliable (this happens in under a minute). Wrap in a towel and set aside. Slice your avocado.

To serve, stuff your tortillas with strips of steak, chicken, and nopales. Squeeze some lime over everything. Add a slice of avocado. Drizzle with some salsa. Dig in, alternating bites of taco with bites of tender onion. Wash everything down with a cold cerveza. Enjoy!

*adapted from/inspired by Fiesta at Rick's

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Have you fired up the grill yet this season? What's your favorite thing to make over a charcoal fire (or gas, if that's your thing)!?

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Creamy Chicken & Spinach w/ Roasted Poblanos

A few hours ago I woke up to the steady patter of rain on the small metal awning outside of my front door.  The temperature in the house was just cool enough to warrant the warm blanket that I couldn't help but snuggle under.  Though I could hear cartoons in the distance, the air around me was still.  Everything was still except the voices inside of me.  One was urging me to turn over, close my eyes, and go back to sleep.  The other argued for the faint smell of freshly brewed coffee sneaking in from the kitchen and the call of the book on the nightstand with a book mark a quarter of the way in.

Knowing I probably wouldn't be able to enjoy sleep much longer before pitter-patter of eager feet and little voices urging me to make breakfast appeared at my side, I opted for something in between.  Keeping my slippers off, I did my best silent tiptoe to the coffee pot before propping up the pillows and tucking myself loosely back under the covers...in a seated position...next to the window that was being steadily pinged with fat rain drops and curled up with my book.

Happily I made it through one silent chapter before being detected. And the majority of a mug of warm, life-stirring liquid in my veins. Let the day begin.

Fortunately I made this rich, earthy melange of roasted poblanos, juicy chicken, and satisfying greens all smothered in a creamy sauce yesterday...and now all it needs is a gentle reheating before it gets enveloped in its toasty corn blanket.  And then I can find my blanket since the rain still beckons...

Creamy Chicken & Spinach w/ Roasted Poblano

by Heather Schmitt-González

Prep Time: 15 minutes

Cook Time: 45 minutes

Keywords: simmer entree chicken spinach Mexican

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Ingredients (serves 6-8)

• 2 poblano chiles
• 2-3 Tbs. olive oil
• ~1¼ lbs. boneless, skinless chicken breasts
• Salt
• 1 medium white onion, sliced ¼" thick
• 6 garlic cloves, minced
• ~12 oz. baby spinach
• 1 c. chicken broth/stock
• sprig fresh thyme
• 1 c. crema (Mexican table cream)

Instructions

Roast the poblanos directly over an open flame or under the broiler, turning regularly until blistered and blackened all over, ~5-10 minutes. Cover with a kitchen towel and let sit until cool enough to handle. Rub off the blackened skin, then pull out the stem and seed pod. Briefly rinse to remove any stray seeds or bits of skin. Slice ¼" thick.

Heat oil in a large skillet over medium-high. Generously salt the chicken breasts on both sides and place into hot pan in a single layer. Flip when browned on the first side and cook until golden brown on the second side, as well. This should take a total of ~10 minutes. Chicken should be cooked almost all the way through (it will finish cooking in the final step). Transfer chicken to a shallow bowl. When it's cooled down a bit, cut the chicken into chunks.

With skillet over medium heat, add the onion. There should be enough oil in the pan to lightly coat the onion. If there isn’t, then add a little more. Cook, stirring regularly, until richly browned and sweet, 8-9 minutes.

Add the garlic to the skillet and cook 1 minute, then add the broth and thyme. Raise the temperature to medium-high. Cook until the liquid is nearly gone. Add the spinach and cook for another 5 minutes. Add the cream and cook until it is noticeably thicker (it’ll be a rich glaze).

Taste and season the mixture in the skillet with salt, usually ~¼ teaspoon. Stir in the chicken, let heat through for a few minutes, or until chicken is cooked all the way through. Serve as a taco filling with hot tortillas. Enjoy!

adapted from Rick Bayless

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Tacos, Enchiladas, Tostadas y Mas! {mish-mosh}

Well, as threatened promised, I have another big ol' batch of mish-mosh coming your way today.  This should be it for a while, though.  My photo files are pretty much purged now...and this post is packed with tons of flavors that I adore.

Let's start with tacos.  Always a good jumping point if I do say so myself.  And I just did.  The hubs and I ate these tacos on the morning the kids went back to school.  Last year.  Zoinks!  The only reason I know that is because the folder they were in was labeled "first day of school tacos".  They had black beans and chorizo topped with a salsa that I made with a bunch of heirloom tomatoes from my garden.  Pretty...yes?  Let's not forget about those big crumbles of queso fresco.  I love starting the day with tacos.

This was a great afternoon snack...or maybe it was lunch?  The Master aka Rick Bayless inspired me to have a guac party (didn't take much pushing) that included this batch of Mango Guacamole and some chips that were still warm.  You can find the recipe in Fiesta at Rick's.

Oh yeah, look at this pan of Enchiladas Rojas.  I had three more pans just like it!  They look pretty tasty, right?  Well, they were not.  And it pains me to say that.  The recipe comes from Eva Longoria's cookbook, Eva's Kitchen.  I had high hopes.  They were made in the traditional way...the same way we make them at home.  Mexi taught me right.  It was just that they had no flavor.  I kind of wondered since there wasn't any seasoning-type agents added.  Heck, I even threw in salt and cumin...but I should have had a heavier hand.  I hated to put it "out there" that they weren't so good, but I wanted to give fair warning in case anybody else decides to make some- season, Season, SEASON...and well.  We ate them anyway and added extra salt and salsa, but....meh.

How's about we move from not-so-great enchiladas to a pan of KILLER ENCHILADAS ROJAS.  Made by Mexi...the hubs...mi esposo...of course!  Maybe I'm biased, but my significant other's enchiladas are the bomb.  Another breakfast that made the day a few shades brighter.  Plus, he knows just how I like them.  Keep the pesky fillings (like chicken) out of my enchiladas.  Fry, dip, roll and smother in the good stuff!  It's true, I don't like things inside my enchilada.  Unless it's just cheese.  Pssst.  Duh.

These came about one day after I sat down to watch the tele and caught an old episode of Rachael Ray.  I think it may have been 30 Minute Meals...not positive.  You know how she "enhances" boxed mixes and things sometimes?  Well, that's what she did with a box of corn muffin mix.  When the episode ended, I promptly went into the kitchen and grabbed the box of Jiffy Corn Muffin mix I knew was in the pantry.  I cooked up some bacon and crumbled it...snipped in some chives, threw in some smoked paprika, and some extra sharp cheddar.  I didn't use her exact recipe, because I was doing it by memory, but after typing in a search, I think it was these Corn Muffins with Bacon and Cheddar.  Worth it!

I'm pretty sure that I made these Molletes waaaaay back when I made some bolillos with crunchy bits of cornmeal in them.  Doesn't get much simpler or more satisfying that hollowed out bread heaped high with refried beans, queso fresco, and salsa that is then baked until warm.

Okay, this Smoky Sweet Potato Potato Salad was pretty killer, as well.  If you read Food Network Magazine, you've seen those little inserts each month that give you "50 different somethings".  Well, a couple of months ago, it was potato salad.  Each and every one looked so delicious that I was tempted to give myself a challenge of making every kind.  But then reality set in and I realized I didn't have time for that.  So, the thick slices of sweet potato tossed with a mayo spiked with chipotle, scallions, and cilantro had to carry me through.  And it did.  I still think about it.  Often.

Okay, if you haven't guessed by now, whenever hubby is off work and I "don't feel like" cooking breakfast, I ask him to do it.  And in case you also haven't guessed, it's because when he does, he gives me plates heaped with mouthwatering, nose-tingling Mexican vittles.  Like these Black Bean & Chorizo Tostadas.  Chunks of avocado and queso fresco...cilantro...salsa verde and sour cream...need I say more?

In true slacker form, I bring you an adventure from last month over at Forging Fromage.  {sigh}  The sad thing is, I made this Pineapple Habañero Hot Sauce before Natashya and I even "formally" issued the challenge.  It just kept getting pushed back further...and further...and further.  By adding about a quarter of a pineapple that I caramelized really nicely on the grill to a batch of Rick's Habañero Hot Sauce...I got a big bottle full of tasty, yet totally mouth-numbing goodness.

...and this is one of the things I made with that hot sauce...Pineapple Habañero Hot Wings.  Fair warning: have a bucket full of ice cold cervezas within reach to put out the fire.  In your mouth.  I made them the "usual" way...in the oven, though- not fried.  Dipped in a mixture of hot sauce and melted butter.  Mmmm.

Oh my gosh!  I feel about twenty pounds lighter after clearing out these photos.  Thanks for sorting through the mish-mosh with me.  Wonder how long I can keep the folder "clean"?

Pork Tacos, Dallas Gas Station Style & Austin-Style Black Beans {The Homesick Texan Cookbook Spotlight & Cook-Off}

When I was offered the chance to host a Cookbook Spotlight and Cook-Off featuring the upcoming cookbook by Lisa Fain, The Homesick Texan, I jumped at the opportunity!  I have been a fan of her blog and her food for a long time now...and most of  you know of my affinity for Tex-Mex food (it sits pretty close to Mexican as my favorite).  While I want to make pretty much every single thing in the book, I figured I needed to start somewhere, and where better to begin than with some tacos.  Fain's description of "Dallas's gas station taco belt" with offerings that range from picadillo to tongue reminded me of the taquerias in my own town.  Stuffed with flavorful, savory fillings and sprinkled with the usual cilantro and onion...with the addition of a roasted jalapeño like we often include at home...I had a hunch these would go over well at our house.  And they did.  These little cubes of porky goodness just melted in your mouth.  With a side of some tasty black beans (done Austin-style), we happily licked our fingers at the picnic table while washing everything down with cold cervezas and Jarritos.

Pork Tacos, Dallas Gas Station Style
adapted from The Homesick Texan Cookbook
makes 4-6 servings

for the pork
4 pasilla chiles, stemmed and seeded
2 lbs. pork shoulder, cut into ½" chunks
1 canned chipotle in adobo
4 garlic cloves
½ tsp. dried oregano
½ tsp. ground cumin
small pinch ground cloves
¼ c. orange juice
¼ c. pineapple juice
1 Tbs. white vinegar
2 Tbs. olive oil
salt, to taste
1 Tbs. vegetable oil

for the tacos
6 jalapeños
tortillas, flour or corn
cilantro, chopped
yellow onion, small dice
1 lime, cut into wedges/slices

Toast pasillas in a dry skillet over high heat for ~10 seconds per side, or until they start to puff and change colors.  Fill skillet with enough water to cover chiles and bring to a boil.  Turn off heat and let chiles rehydrate until soft, ~30 minutes.

Place re-hydrated chiles in blender (discard soaking liquid) along with the chipotle, garlic, oregano, cumin, cloves, orange juice, pineapple juice, vinegar, and olive oil.  Blend to a smoth purée.  Add salt to taste.  Toss pork with purée (I put everything into a gallon ziploc bag).  Let sit in the refrigerator for at least 8 hours.

Before cooking, let pork sit at room temperature for 30 minutes.  Heat vegetable oil in a large skillet over medium heat.  Fry pork in the skillet for 15 minutes, stirring occasionally.  Now...when it comes to pork shoulder, my personal preference is a longer cooking time, otherwise the meat is a bit chewy and tough. So, after the pork cooked down for 15 minutes, I added two cups of water, covered the pan and let it simmer down.  I repeated this for one hour, adding more water as needed, until the pork wound up just coated with the "sauce" as it was after the first 15 minutes.  The pork was super tender and retained the fantastic flavor that (I believe) was intended.

While pork is cooking, place jalapeños under broiler and cook for ~10 minutes, or until blackened, turning once.  Serve pork in warm tortillas, topped with cilantro and onions, along with the roasted chiles and lime wedges...and salsa, if you like.

Austin-Style Black Beans

from The Homesick Texan Cookbook
makes 8-10 svgs.

1 lb. dried black beans
1 Tbs. vegetable oil
1 medium yellow onion, diced
1 carrot, diced
4 cloves garlic, minced
2 canned chipotle chiles in adobo, chopped
½ c. cilantro, divided
½ tsp. ground cumin
1 Tbs. tomato paste
¼ c. lime juice
salt, to taste

Rinse and sort through beans, discarding any stones or shriveled beans.

Place beans in a large pot and cover with 1" of water.  Bring to a boil and cook for 15 minutes.

Drain and rinse the beans in a colander in the sink.

Return the empty pot to the stove and on medium-low heat, warm the vegetable oil.  Add onions and carrots to pot and cook until onions are translucent, stirring occasionally, ~8 minutes.  Add garlic and cook another 30 seconds.

Return beans to the pot along with the chipotles and half of the cilantro.  Cover with 2" water, bring to a boil, then turn heat down to low and simmer uncovered for ~1½ hours.

Add remaining cilantro, cumin, tomato paste, and lime juice.  Season to taste with salt.  Cook uncovered for another 30 minutes, or until beans are tender all the way through (will vary depending on the freshness of your beans).  When done, smash a few beans against the side of the pot with a spoon to thicken, if you wish.  Stir and serve.

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted (right here!) at girlichef*

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