I must admit that I would never have thought of this --
"The Mexican Slow Cooker - Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork and More Favorites" by Deborah Schneider Ten Speed Press 137 pages $19.99
I just didn't connect traditional Mexican foods (as above) with doing them in a crockpot.
As a Community Emergency Response Team (CERT) member though I can't endorse the idea of leaving something electric running for six to eight hours while you are away from the house.
That said, here are a couple of interesting recipes...
ASADO DE BODAS or Wedding Stew with Pork
4 large guijillo chiles, stemmed and seeded
2 ancho or pasilla chilies, stemmed and seeded
2 cups hot water
4 large garlic cloves, peeled
1/2 teas. whole cumin seeds
1 whole clove
1/2 teas. whole black peppercorns
2 lbs.l oneless pork shoulder, cut into 1-in. cubes
1 cup very finely chopped white onion
1/2 teas. dried marjoram
1 dried bay leaf
1/4 teas. ground cinnamon
1 cup water or chicken broth
1 teas. white vinegar
1 teas. firmly-packed brown sugar
1 teas. grated orange zest
1 T semisweet chocolate
Heat a heavy skillet and put in the chilis, pressing on them with a spatula until they soften and blister. Then put them in a heatproof bowl and pour the boiling water over them. Soak for 15 minutes, then drain carefully so that you have 1 cup of water left.
Blender: chiles and the liquid, garlic and puree until smooth.
Toast the cumin, clove and peppercorns until fragrant - don't burn them. After they've cooled, put them in a spice grinder.
Put the pork in a 5-qt. crockpot, sprinkle with the ground spices, add the onion, marjoram, bay leaf and cinnamon. Pour the pureed chilies over, stir well and cook for six hours.
Lastly: Remove and discard the bay leaf, stir in the vinegar, brown sugar, orange zest and chocolate. Serve hot.
ARROZ CON LECHE or Rice Pudding with Cinnamon
3/4 cup short grain Arborio rice
1 cup evaporated milk
3 cups whole milk
pinch of sea salt
1/3 cup agave syrup
3 T sugar
1-in. cinnamon stick
1 tes. Vanilla extract
Put everything in a 4 or 5 qt. crockpot, cover and cook on low for 2 1/2 hours. Stir the rice every half an hour. When it's done, fish out and discard the cinnamon stick. Serve warm or cold with a dollop of whipped cream.
Friday, July 26, 2013
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