Cooking With Liz: 20 Authentic Mexican Recipes

Elizabeth Hernandez

1 Tacos al Pastor

Ingredients:

2 pounds (900g) pork shoulder, thinly sliced

1/2 cup pineapple juice

1/4 cup orange juice

3 tablespoons achiote paste

3 tablespoons white vinegar

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon vegetable oil

Corn tortillas

Pineapple slices for serving

Chopped onions for serving

Chopped cilantro for serving

Lime wedges for serving

Instructions:

Combine the pineapple juice, orange juice, achiote paste, vinegar, minced garlic, oregano, cumin, smoked paprika, cinnamon, salt, and black pepper in a large bowl. Mix well to form a marinade.

Add the thinly sliced pork shoulder to the marinade, ensuring each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.

Preheat your grill to medium-high heat, or heat a grill pan on the stovetop over medium-high heat.

Heat the vegetable oil in a large skillet over medium heat. Add the marinated pork and cook for 8-10 minutes until the pork is browned and cooked. Remove from heat and set aside.

Warm the corn tortillas on the grill or in a dry skillet until pliable.

Place a few slices of cooked pork on each tortilla to assemble the tacos. Top with a piece of pineapple, chopped onions, and chopped cilantro.

Serve the Tacos al Pastor with lime wedges on the side for squeezing over the tacos.

Enjoy your delicious homemade Tacos al Pastor!

Note: Tacos al Pastor is traditionally cooked on a vertical spit called a trompo. If you have a trompo or a vertical rotisserie, you can skewer the marinated pork slices and simmer them, allowing the meat to develop a crispy and juicy texture.

Tacos al Pastor: A Taste of Mexican Culinary Excellence

Tacos al Pastor, a beloved Mexican street food, has earned its place as a culinary masterpiece known for its tantalizing flavors and unique cooking technique. This iconic dish showcases the vibrant fusion of Mexican and Middle Eastern influences, resulting in a truly exceptional culinary experience. Tacos al Pastor has become a beloved favorite worldwide, from the marinated pork cooked on a vertical spit to the perfect combination of pineapple, onions, and cilantro. Let's delve into why this meal is so delicious and continues to captivate food enthusiasts' hearts and palates.

A Fusion of Flavors and History: Tacos al Pastor originated in Central Mexico and drew inspiration from Lebanese immigrants who arrived in the country during the early 20th century. This unique fusion of cultures gave birth to a remarkable dish that seamlessly combines traditional Mexican ingredients with Middle Eastern cooking techniques. The result is a tantalizing blend of flavors that sets Tacos al Pastor apart from other Mexican dishes.

The Marinated Pork: The marinated pork is at the heart of Tacos al Pastor, traditionally sourced from a pork shoulder cut. The meat is thinly sliced and marinated in pineapple, orange, achiote paste, vinegar, and aromatic spices. The marinade infuses the meat with a delightful combination of tangy, sweet, and smoky flavors, creating an irresistible harmonious balance.

Cooking Technique: One of the defining features of Tacos al Pastor is the unique cooking technique. The marinated pork is typically cooked on a vertical spit, often called a trompo, resembling the method used to prepare Middle Eastern shawarma. As the spit rotates slowly, the outer layer of the pork caramelizes and becomes crispy, while the interior remains juicy and tender. This cooking process intensifies the flavors, resulting in a succulent and aromatic filling for the tacos.

Accompaniments that Elevate the Experience: Tacos al Pastor wouldn't be complete without the perfectly paired accompaniments. The thinly sliced pineapple adds a refreshing sweetness that complements the savory pork beautifully. The caramelization of the pineapple during the cooking process enhances its natural sweetness and imparts a delightful smoky flavor. Topped with a sprinkle of chopped onions and fresh cilantro, the tacos gain a vibrant crunch and an herbaceous note that completes the ensemble.

The Art of Assembly and Enjoyment: To truly appreciate Tacos al Pastor, one must embrace the art of assembly. Warm corn tortillas are a soft and comforting vessel for marinated pork and accompanying toppings. With the pork nestled within the tortilla, the pineapple, onions, and cilantro are carefully arranged, adding vibrant colors and layers of texture. The final touch of a squeeze of lime juice adds a zesty tang that elevates each bite to new heights of flavor.

Tacos al Pastor is a remarkable testament to the ingenuity and creativity found within Mexican cuisine. This delightful street food captures the essence of Mexico's culinary heritage and reflects the cultural exchange between nations. From the succulent marinated pork to the sweet and tangy pineapple, the flavors meld together perfectly, enchanting the taste buds. Whether enjoyed on the bustling streets of Mexico City or in the comfort of your own home, Tacos al Pastor delivers an extraordinary dining experience that celebrates the richness and diversity of Mexican gastronomy.

2 Chiles Rellenos

Ingredients:

4 large poblano peppers

8 ounces (225g) queso fresco or Monterey Jack cheese, cut into strips

4 large eggs separated

1/2 cup all-purpose flour

1/2 teaspoon salt

Vegetable oil for frying

1 cup tomato sauce (salsa roja) or green salsa (salsa verde) for serving

Optional toppings : sour cream, chopped cilantro, diced onions

Instructions:

Preheat your broiler to high. Place the poblano peppers on a baking sheet and broil them, turning occasionally, until the skins are charred and blistered, about 5-7 minutes. Alternatively, you can roast the peppers directly over an open flame on a gas stove or grill until the skins are charred.

Transfer the roasted peppers to a bowl and cover it with plastic wrap. Let them steam for about 10 minutes. This will help loosen the skins and make them easier to peel.

While the peppers are steaming, prepare the egg batter. In a large bowl, beat the egg whites until stiff peaks form. In a separate bowl, whisk the egg yolks until smooth.

Gently peel the charred skins off the peppers, not tearing the flesh. Make a small slit near the stem end of each pepper and carefully remove the seeds and membranes, leaving the stems intact.

Stuff each pepper with the cheese strips, careful not to overstuff them.

Heat vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).

In a shallow dish, combine the flour and salt. Dip each stuffed pepper into the flour mixture, coating it evenly.

Dip the coated pepper into the beaten egg yolks, ensuring it is well coated. Then, carefully fold the beaten egg whites until the pepper is fully covered with the egg batter.

Carefully place the battered peppers into the hot oil, one or two at a time, and fry them until golden brown on all sides. This should take about 3-4 minutes per side.

Once cooked, transfer the fried chiles rellenos to a plate lined with paper towels to drain excess oil.

Serve the Chiles Rellenos hot with tomato sauce (salsa roja) or green salsa (salsa verde) drizzled over the top. If desired, you can also garnish with sour cream, chopped cilantro, and diced onions.

Enjoy the delicious Chiles Rellenos as a main dish or accompanied by rice and beans.

Note: Be cautious when working with poblano peppers, as they can be spicy. You can substitute the poblanos with bell peppers if you prefer a milder version.

Chiles Rellenos: A Savory Delight of Stuffed Peppers

Chiles Rellenos, a traditional Mexican dish, tantalizes taste buds with its harmonious blend of flavors and textures. This beloved culinary creation features roasted and peeled poblano peppers generously stuffed with cheese dipped in a light, airy egg batter and then fried to golden perfection. Combining smoky peppers, oozing cheese, and crispy coating creates a symphony of taste, making Chiles Rellenos a cherished favorite in Mexican cuisine. Let's explore why this dish is undeniably good and continues to captivate food enthusiasts worldwide.

A Symphony of Flavors: The roasted and peeled poblano pepper lies at the heart of Chiles Rellenos. These mild peppers possess a subtle heat and a distinct smoky flavor that adds depth to the dish. The charred skin is meticulously removed, revealing a tender flesh that perfectly complements the rich and creamy cheese filling. Combining the smoky pepper and melted cheese creates a delightful interplay of flavors that dance on the palate with each bite.

The Cheese Filling: The stuffing is a crucial element that elevates Chiles Rellenos to gastronomic greatness. Traditionally, queso fresco or Monterey Jack cheese is used, as its mild and melty characteristics complement the flavors of the peppers. The cheese is cut into strips and carefully inserted into the cavity of the pepper, resulting in a molten and savory surprise with each indulgent bite. The contrast between the smoky pepper and the creamy cheese is a match made in culinary heaven.

The Egg Batter and Frying Technique: Coating the stuffed peppers with a light and airy egg batter sets Chiles Rellenos apart from other stuffed pepper dishes. The egg batter, made by separating the yolks and beating the whites until stiff peaks form, encases the pepper and cheese, ensuring a crisp and golden exterior. The frying process transforms the batter into a delicate and luscious shell, locking in the flavors and adding a satisfying crunch. The contrast between the crispy exterior and the gooey interior is a textural delight that adds depth to the eating experience.

Versatile Accompaniments: Chiles Rellenos shines when paired with various accompaniments that complement its flavors. It is often served with a vibrant tomato sauce, salsa roja, or a tangy and herbal green salsa, salsa verde. These sauces provide a delightful contrast to the richness of the cheese and add a bright, acidic note to each bite. Additional garnishes such as sour cream, chopped cilantro, and diced onions offer a fresh and zesty balance, enhancing the overall experience of the dish.

Cultural Significance and Celebration: Chiles Rellenos not only delights the taste buds but also holds cultural significance in Mexican cuisine. It represents the country's culinary heritage and showcases the creativity and resourcefulness of its people. Passed down through generations, this dish reflects the fusion of Mexican and European influences, making it an integral part of Mexican gastronomy.

Chiles Rellenos is a celebration of flavors, textures, and cultural heritage. Its combination of roasted peppers, molten cheese, and crisp batter creates a symphony of taste that continues to enchant food enthusiasts. From the smoky and tender peppers to the creamy and gooey cheese filling, each element complements the other, resulting in a memorable dining experience. Whether enjoyed at a local Mexican eatery or prepared in the comfort of your kitchen, Chiles Rellenos exemplifies the art of Mexican cooking and delights the senses with its rich flavors and delightful textures.

3 Enchiladas Verdes

Ingredients:

12 small corn tortillas

2 cups cooked shredded chicken

2 cups green tomatillo salsa (salsa verde)

1 cup chicken broth

1/2 cup sour cream

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