[CH] Mex -1-
Jim Weller (arcticchef@theedge.ca)
Sat, 01 May 2004 22:00:40 -0600
Mexican cooking shows it Native roots much more often than American or
Canadian cooking. Almost every dish relies on indigenous Native fare:
beans, corn, squash, avocado, tomatoes and chilies. Some one once said
Mexican cuisine was Indian cuisine plus lard. (The Spanish introduced
the pig as well as wheat and cattle (and cheese making).
So in preparation for Cinco de Mayo day, here's a batch of Mexican
recipes starting with a series of pork ones.....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Adobo (Pork in Adobo)
Categories: Mexican, Pork, Chilies
Yield: 6 Servings
2 lb Pork loin
4 tb Lard
6 Dried ancho chiles
2 Onions
2 Cloves garlic
1/2 ts Oregano
1 Bay leaf
4 tb Vinegar
2 c Meat stock
Garnishes:
2 Onions
3 Avocado
1 bn Radishes
Salt and pepper
Cook the pork with one onion, salt and pepper. Toast chile slightly,
soak and grind with an onion, the garlic and the oregano. Saute the
mixture in lard. Add the cooked meat, 2 cups of the stock, the vinegar
and bay leaf. Let simmer until the sauce (adobo) is thick and coats
the meat thoroughly. Serve in platter garnished with water-soaked
onion slices, strips of avocado and radish flowers.
From: Mexican Cookbook for American Homes (Authentic Recipes from
Every Region of the Mexican Republic Adapted for Use in the United
States, Central and South America), by Josefina Velazques de Leon,
Director, Culinary Arts Institute, Mexico City.
From: Walt Gray
MMMMM
Cheers
Jim in Yellowknife