Mexican-Style Smoked Pork Carnitas with Poblano Sauce

I created this recipe as an alternative to two other carnitas recipes featured here, each prepared very differently. In this version, I’m taking advantage of rotisserie cooking on an outdoor charcoal grill, monitoring temperature* through the entire cook with my Meater+® probe and app. The long roasting process will break down the meat and render out most of the fat so it is perfectly pull-off-the-bone tender. Throw it in my killer green chili Poblano sauce and you have a winning combination that’s perfect for tacos, burritos or tostadas. It also freezes well for future use.

For the record, the pork shown here was a bone-in shoulder weighing 3.3 pounds. Total cost was $14.66. (YIKES has inflation hit consumers hard) Your cook time may greatly vary, so keep this in mind.

A comment on the Mayan-Yucatan Achiote spice used:
I have always purchased the paste version made by El Yucateca® that looks like a small block of brick-red Play-doh. After not finding it in my local Mexican supermarket, I found a different version by the brand Sazón Goya® in small granular flavor packages. There are eight to a box and the product contains monosodium glutamate (MSG) and a heavy amount of artificial red and yellow food coloring — so if that’s a dealbreaker for you, please take note and plan accordingly. For this reason, the OG product by El Yucateca is preferred in my book.

My definition of carnitas (little meats) may be a partial misnomer — true carnitas are fried in hot fat at the very end of the cook, so they get slightly charred and crispy. You will never miss it here and this version is honestly a lot healthier for you.

There are a lot of steps in the preparation and setup, but the result is simply unbeatable. Enjoy!

INGREDIENTS:

For the Pork Marinade~
1.41 oz. box of Sazón Goya® Achiote (use only 2 packages – the box contains eight total) See above for the preferred alternate product
1/2 cup XV olive oil
Juice from one fresh lime
1 tsp. garlic granules
1 tsp. ground Mexican oregano
1 tbs. ground Ancho chili powder
1/2 tsp. fresh-ground black pepper
1 tsp. Kosher salt

For the Chili Poblano Sauce~
4 large, fresh Poblano chilis, fire-roasted and peeled
1.5 cups pork stock
1 medium yellow onion, diced
1/2 large garlic bulb with 1 tbs. XV olive oil, tightly wrapped in aluminum foil
1/2 diced sweet red bell pepper
3 strips bacon, cubed
2 large dry bay leaves
2 tsp. ground Guajillo chili powder
2 tsp. ground Chipotle chili powder
1 tbs. ground Ancho chili powder
1 tsp. ground Mexican oregano
1 tsp. ground coriander
1.5 tbs. whole cumin seed, toasted and ground in a mortar
Salt to taste
1 16-oz. can Bush’s® pinto beans, rinsed well and drained

Garnish With~
Chopped cilantro
Finely diced red onion
Sliced cherry tomatoes
Chopped serrano chili
Mike’s famous guacamole
Sour cream or Mexican crema

Accessories Needed~
22-inch outdoor Weber® kettle grill
Meater+® probe and app
Insulated grill gloves
Wide roaster pan
Paper shopping bag
Motorized Weber® BBQ spit with raised insert ring
Lump charcoal
Jack Daniels® whiskey barrel smoker chips – 2 cups, soaked in cold water

DIRECTIONS:

The day before your meal, prepare the marinade ingredients by adding the two individual packages of achiote powder, XV olive oil, lime juice, garlic powder, Mexican oregano, ground Ancho chili, fresh ground black pepper and Kosher salt in a mixing bowl. Whisk to incorporate.

Rinse off the pork shoulder, if needed and blot dry using paper towel. Place in a large Ziplock storage bag or non-reactive food service container and add the marinade. Seal tightly and work the marinade into the pork. If using a Ziplock bag, double wrap in a second plastic bag so it doesn’t leak and let sit in your fridge overnight. Rotate occasionally to evenly distribute the marinade.

The next day, remove the pork from the fridge and let stand on your counter at room temperature for one hour before cooking. Prepare your outdoor grill with enough lump charcoal for a medium fire* (225-250 degrees F), offsetting half to each side of an aluminum foil drip tray placed in the center of the bottom charcoal rack. Light the charcoal and let it come up to temperature, ensuring that the bottom kettle vents are fully open.

While waiting for the charcoal, prepare the pork shoulder by carefully inserting the spit through the thickest part of the meat, orienting it lengthwise. Try not to hit the blade bone — if you do, carefully work around it. Clamp down both retaining spikes onto the meat. Next, insert the Meater probe into the meat, choosing a thick part away from the metal spit and bone as each will conduct a significant amount of reflective heat.

IMPORTANT:
Wipe down the spit point with hot soapy water to remove any residue and bacteria and insert the point into the motor drive. Ensure the pork shoulder is centered over the drip tray. Turn on the drive motor, cover the grill with the top dome and keep it vented 1/2 open.

Program your Meater app by selecting:

• Pork shoulder, 195 degrees targeted internal temperature

You’re going to need to watch the charcoal temperature carefully. The sweet spot is 225-250 degrees. Every cut of meat will cook differently and larger cuts will add significantly more time to your cook, so plan appropriately and don’t forget about the “stall”.

Restoke the charcoal as necessary while ensuring the minimum amount of fidget time is taken; each time the kettle is uncovered, you will lose heat.

After about two hours, add the soaked hickory chips to the coals and allow it to smoke. Place the wrapped garlic package in the bottom drip pan and roast for one hour. Remove and set aside. Outside of this, keep the kettle covered through the duration of the cook.

After roughly 3.5-4 hours, you should be close to reaching the internal pork target temperature of 195 degrees. When done, shut off the drive motor and place the spit and pork shoulder over a roaster pan. Using heavy, insulated grill gloves, carefully remove the clamps and spit from the shoulder and remove the Meater probe. (You will no longer need it to monitor temperature.) Transfer the roaster pan with the pork in the kitchen in preparation for the sauce. Close the top and bottom grill vents and re-cover the Weber to conserve the remaining charcoal for your next recipe.

Making the Poblano Chili Sauce:
While the shoulder is roasting, you can start the preparation for the green chili sauce. In a large heatproof skillet or wok, carefully fire four poblano peppers with a propane torch, until the skins blister. Use extreme caution so you don’t start a fire and turn on your kitchen exhaust fan. (This is best done outdoors) Place the poblanos in a paper shopping bag, fold them up tightly and allow them to sweat for about 14 minutes. When done, remove and rinse the skins off under cold water. Core them and discard the seed pods and membrane.

Rough chop three of the fired poblanos and add to a food processor. Dice the remaining poblano and set aside.

Preheat your oven to 275 degrees in preparation for braising.

Dice the onion and add to a heavy skillet. Sautee over med-low heat with the reserved garlic cloves until soft, but not caramelized. (You will need to allow the garlic to cool, then peel each clove.)

Add the onion and garlic to the food processor. Pulse until smooth. Next, add the onion, garlic and poblano mixture to a 5-quart cast-iron dutch oven. Heat to med-low on your range burner. Add 1.5 cups pork stock, the diced red bell pepper, reserved diced poblano and dry spices. Cover the pot and bring to a low simmer. While it is simmering, fry the diced bacon until just slightly crispy, blot off the rendered fat with paper towel and add to the pot.

Add the whole pork shoulder (as indicated above) to the pot with the drained pinto beans. Stir the beans to incorporate and taste the sauce, correcting if it needs salt. Braise covered in the oven for one hour. You don’t want to cook it too long or the meat will disintegrate into fine pieces. Watch it closely. Next, carefully pull the meat apart using two forks and discard the blade bone, large chunks of fat and bay leaves.

Using a slotted spoon, add the pork mixture to taco shells and garnish with the ingredients shown, or serve wrapped as burritos or stacked tostadas with melted cheese and some of the sauce on top.

Serves 6 with leftovers. Freezes beautifully.

Culinary Compost never endorses products for profit, and has received no monetary compensation for the content of this post.

Stuffed Garden Poblanos with Chorizo, Cheese and Hatch Verde Sauce

For the past five years, I’ve reserved a spot in my garden for growing poblano chili peppers. They are one of my favorite chilies because of their flavor and versatility in a number of classic Mexican and Southwest recipes. The plants grow quite large – over three feet – and produce a lot of pods. Some varieties mature and turn chocolate brown, others flame red. Sadly, here in Wisconsin a killing frost overtook my garden last night, so yesterday late afternoon I gathered and saved as many pods as I could before they went bad.

In this recipe we’re going for traditional flavor, not heat. The beauty here is the wonderfully-reserved spice from the poblanos; you’ll need that balance so the individual ingredients stand out on their own. While you could label this recipe as “Chili Rellenos,” it is not the same. These are not deep-fried in an egg and flour batter.

Many brands of imported Mexican chorizo are extremely fatty. Choose carefully. Our local butcher makes their own using lean coarse-ground cuts of pork and authentic spices. The texture holds up better. Look for the mild variety.

Ensure the pinto beans are rinsed well as the liquid contains a lot of salt. One of my favorite harvest recipes — Enjoy!

INGREDIENTS:

4 large mature garden poblano peppers, washed, blistered with skins and seed pod removed 
1 pound lean, coarse-ground mild chorizo
1 medium onion, diced
1 small red bell pepper, diced
4 large cloves garlic, roasted and minced
1 tsp. ground ancho chili powder
1 tsp. ground mild guajillo chili powder
1 tsp. ground Mexican oregano
1 tsp. ground coriander
1/2 tsp. fresh-ground cumin, from toasted seed
1/2 tsp. salt, to taste (*test the chorizo first, before adding it)
2 cups Monterey Jack cheese, divided
1 15 oz. can Hatch® green enchilada sauce
1 16 oz. can Bush’s Best® pinto beans, rinsed well in cold water.

3 tbs. Cotija cheese
1/4 cup fresh-chopped cilantro, plus more for garnish
Sliced scallion for garnish
Small soft flour street tortillas for mopping up that decadent gravy

DIRECTIONS:

Preheat your oven to 325° F. 

Rinse the poblano chilies in cold water and pat dry. Using a large 12” cast-iron skillet as a heat shield, evenly fire the chilies using a portable propane torch until the skin is evenly blistered on each. Place in a paper shopping bag, seal tight and allow them to sweat for 12-14 minutes. Rinse the peppers again under cold water and pull the charred skin off.

Using a sharp, narrow-bladed paring knife, carefully make a slit lengthwise down the side of each chili and then make a cut at the top of the inner seed pod, severing it. Remove the pod and shake out any remaining seeds. Leave the stems intact and set the chilies aside.

Using the same skillet, preheat to medium and fry the chorizo sausage, stirring often to break it up. Add the onion and garlic and continue to fry until the sausage is no longer pink, and the fat has rendered out. Drain off the fat and place the chorizo in a mixing bowl. Add the ground ancho chili, the guajillo, Mexican oregano, coriander and cumin. Add the salt* and 1 cup of jack cheese. Add 1/4 cup of the Hatch green enchilada sauce, the diced red bell pepper and 1/4 cup chopped cilantro. Mix well to incorporate.

Pour the remaining enchilada sauce in a small saucepan and cover over very low heat. Stir occasionally until it is hot. While you are preparing the sauce, drain and rinse the pinto beans under cold water. Microwave for a minute until warm. Set aside and cover.

Arrange the poblano chilies in a large 12″ cast-iron chicken fryer or 9×13” baking dish and stuff each with the prepared chorizo filling. You will have some extra that you can use for tacos — store in the fridge until needed, but try to use within two days.

Place the pinto beans in the chicken fryer or dish to one side. Pour the remaining enchilada sauce over the chilies and beans. Evenly top with the remaining cup of jack cheese.

Bake uncovered for 30 minutes until the cheese has melted and starts to bubble and the chilies are evenly hot. Remove and top with 3 tbs. Cotija cheese, fresh-chopped cilantro and scallion. Serve each chili on a plate or wide serving bowl with a portion of the beans on the side, with the tortillas for dipping.

Serves 4.

Leftovers should be gently reheated in the oven, covered until hot.

NOTE: Use extreme care when firing the poblanos to avoid a fire hazard. Ensure you have a suitable heatproof pan. Turn on your kitchen exhaust fan and fire them on your stove top. I use the propane torch method because it is quick and produces very even results.

The Hatch® Chili Company makes a wonderful line of authentic products from New Mexico. I highly recommend them if you can find them locally. Their fire-roasted whole green chilies and red/green enchilada sauces are legendary.

Culinary Compost never endorses products for profit, and has received no monetary compensation for the content of this post.

Classic Mexican Beef Barbacoa Tacos

This is a legendary recipe with roots going back to colonial Mexico, heavily influenced by the regional cuisine of the Caribbean and West Indies indigenous Taíno (Arawak) islanders who traditionally cooked cuts of meat over hot coals in a pit covered with maguey leaves. This method of cooking is also very similar to the preparation of the classic Cochinita Pibil from Yucatan Mexico. It is more ethnically-influenced by the islander culture than anything from post-Columbian Spain. The word Barbacoa has morphed into the term and cooking method Barbeque (BBQ) in the United States.

In this recipe, we will braise the meat until it is super-tender. I have made only a few adjustments using the spice profiles in my signature Southwest dishes (the use of ground coriander, toasted garlic, shallot and fired diced Poblano chilies.) The Mexican distinction of Barbacoa versus other beef taco recipes is the use of apple cider vinegar and whole cloves, which in my opinion gives it a subtle, unique flavor profile that is unmatched.

The cider vinegar will break down the grain and fat content in the chuck roast, lending an unbeatable, succulent texture. An authentic, historical dish. Enjoy!

INGREDIENTS:

2.5 – 3 lbs. beef chuck roast, well marbled, cut evenly into six pieces
4 tbs. XV olive oil (reserve 1 tbs. for sautéing the shallot)
1 shallot, peeled and sliced
4 bay leaves

For the Sauce:
1/2 small can (7.5 oz.) San Marcos® chipotle chilies en adobo, to taste
6 cloves garlic, toasted and peeled
4-6 whole dried cloves
1.5 cups beef broth
4 tbs. cider vinegar
1 large poblano chili, fired, skinned and seeded – chopped
1 tsp. kosher salt, to taste
2 tbs. cumin seed, toasted and ground in a mortar
1 tsp. ground Mexican oregano
1 tsp. ground coriander
1 tsp. fresh-ground black pepper

Garnish With:
• Diced red or white onion
• Chopped cilantro
• Sliced cherry tomatoes
• Sliced radish
• Lime wedges
• Mexican Chipotle-Lime Crema
• Mike’s Famous Guacamole, or sliced avocado
• Mexican Cotija cheese
• Your choice of Salsa; this recipe pairs particularly well with salsa verde

• Street-sized or 6″ tortilla shells (if you have the time, by all means make your own using fresh corn masa and a tortilla press.)

DIRECTIONS:
Set oven to 275° F.

Cut the chuck roast evenly into six pieces. Set aside. Measure out your sauce ingredients and set aside so they are ready and at hand. In a 5 quart cast-iron Dutch oven or chicken fryer, heat 3 tbs. of olive oil over medium heat. Working in two batches, brown three of the chuck roast portions until evenly caramelized on all sides. Finish the remaining 3 portions and set aside. (Use a splatter screen so you don’t make a mess.) Reduce the heat on the pot to low and allow it to decrease in temperature. Add the remaining 1 tbs. olive oil and the sliced shallot. Sauté until softened and slightly caramelized, working up the fond from the bottom of the pot. Return the roast pieces to the pot with the four bay leaves, shut off the heat and cover tightly with the cast-iron pot lid.

Prepare the garlic by separating the six cloves from the bulb (leave the skins on) and placing them in a small skillet over medium-low heat. Toast until the skins just start to blacken. Peel and set aside. Next toast the cumin seed in the same skillet over medium-low heat, shaking often so it doesn’t burn. Toast until it turns a mahogany color and starts to smoke slightly. Remove and grind in a mortar.

Next, place all of the sauce contents including the beef stock and 1/2 can of chipotle chilies with sauce in a blender. Pulse until smooth. Pour the sauce into the Dutch oven so the roast pieces are evenly covered. Seal tightly with the cover and place in your oven. Braise for 3.5 – 4 hours until the meat easily pulls apart. Turn the pieces once during this time.

During the last hour, fire and peel the poblano chili, dice and add to the pot. Keep in mind that it will add a bit more heat to the finished dish, so I’d advise that you taste the beef and sauce before adding it. (You can always slice them and use as a garnish for those who want more heat, as shown in the photo above.)

Remove the pot from the oven and shred the meat with two forks, discarding the fat. The sauce at this point should be reduced by 2/3. You can simmer the beef on the stove top, uncovered, to further reduce the sauce if desired.

Using tongs or a slotted ladle, place the shredded beef on tortillas and garnish with the ingredients shown.

Serves 4.

Leftovers freeze well, (I highly recommend using a Food Saver® Vac-Seal bagger to prevent freezer burn) and can be used for my classic beef burritos.

Mike’s Notes:
The rendered sauce is very fatty (and salty). Drain the shredded beef well before placing on the tortillas. Several internet recipes for this dish call for up to TWO teaspoons of salt for three pounds of beef. This is way too much! Remember, the chipotles en adobo are also loaded with salt (200mg per serving.) Practice reservation — you can always correct it at the table with a little kosher salt sprinkled directly on the tacos.

I was concerned that the apple cider vinegar would damage the inside of my cast-iron pot. It did not and the remaining sauce residue wiped clean with a little cooking oil after using hot water and a plastic scrub brush. If you have a well-seasoned pot you should have no issues.

The braised chuck roast after one hour at 275° F.

Use the inverted cast-iron pot cover to hold the finished beef chuck pieces while searing the rest. Why dirty up another dish?

YIKES!! The price of beef has skyrocketed over the past eight months.

Chicken Tinga Tacos (Tinga de Pollo)

This is a classic taco recipe from the state of Puebla, Mexico, heavily influenced by Old World Spanish cuisine. It can also be served as tostadas. A few simple ingredients and straightforward preparation elevate this meal to an instant classic. Here is my take on it, featuring my tried-and-true fired poblano chilis and easy to find supermarket cherry tomatoes; a real blessing in cold winter months when you don’t have access to your garden.

If you don’t have a portable propane torch, GET ONE. They are very therapeutic — and let’s face it — in these trying times it’s just cool watching stuff combust in under two seconds flat. Enjoy!

INGREDIENTS:

2 tbs. XV olive oil or butter
1 pound leftover shredded rotisserie chicken (Skip supermarket takeout and make it yourself!)
1 medium onion, halved and thinly sliced lengthwise
2 cloves garlic, minced
1 fired poblano chili, diced
1 or 2 chipotle chilis with 3 tbs. of the adobo sauce from the can (control the heat based on your preference)
1 10oz. package cherry tomatoes, fired with a propane torch until charred
1/2 tsp. ground coriander
1/2 tsp. ground Mexican oregano
1 tsp. toasted cumin seed, finely ground in a mortar
1 large dry bay leaf
1/2 – 3/4 cup chicken stock 
Kosher salt to taste

Sides~

Cotija cheese, grated
Mexican Chipotle-Lime Crema
Fine-chopped fresh cilantro
Diced red onion
Sliced radishes
Mike’s Famous Guacamole, or sliced avocado
Your choice of salsa (my classic recipes are feature here)
Kosher salt, to taste
Tortilla shells, preferably made from scratch using Masa Harina, fired over a burner or lightly pan-fried
Refried beans spread thin on each tortilla

PREPARATION:

If planning on serving guacamole, salsa and fresh crema, prepare and put in the fridge so those tasks are out of the way.

Rinse the cherry tomatoes under cold water and pat dry. Using a large 12” cast-iron skillet under your stove exhaust fan, char them evenly with a propane torch. Use extreme caution so you don’t start a fire. Move them around to ensure all areas are blackened. Allow to cool. Place 1/2 of the tomatoes in a food processor with the chipotles en adobe and pulse until smooth. Set aside the other half of the tomatoes. 

Next, fire the poblano chili with the torch, ensuring the skin is evenly blackened. Place the poblano in a sealed paper lunch bag for 14 minutes to allow the skin to sweat. Rinse under cold water to remove the charred skin. Dice and set aside.

In a heavy, deep skillet or chicken fryer, heat the olive oil or butter over medium heat until shimmering. Add the sliced onion and minced garlic and saute about five minutes until softened. Do not burn the garlic or it will taste bitter. Add the pureed tomatoes with chipotle en adobo, the remaining whole cherry tomatoes and the fired diced poblano chili. Add the dry spices and the chicken stock. Bring to a boil and then reduce to a simmer, stirring frequently, for about 45 minutes. After 15 minutes, add the shredded chicken and cook through (if you add it too soon it will disintegrate into fine pieces.)

Cook until most of the liquid has boiled off. Serve with a slotted spoon over charred tortillas that have been smeared with a small amount of refried beans. Add the remaining sides per your preference and serve.

Serves 4.

Mike’s Pro Tips: Chipotles are pretty damn spicy. Before committing to adding too much spice, taste a small piece to ensure your guests will be able to tolerate the heat. 2 whole chipotles and three tbs. of adobo sauce brings just the right amount of heat for my preference — everyone is different. Back off to using just one if you are not sure.

If you have a gas range you can use your stovetop burner to char the poblano, but it’s a messy affair. I’ve found much more even control using a propane torch and a heavy cast-iron pan. The gas burner is EXCELLENT however for lightly charring tortillas.

Mike’s Chicken Street Tacos with Fired Garden Chocolate Poblanos

In continuing my culinary love for all things tacos, I present here my end-of-season recipe for street tacos with pulled chicken and fired garden chocolate poblano peppers. This is an excellent recipe for using up leftover grilled or rotisserie chicken — simply pull, vac-seal and freeze in portions for future use.

My technique for blackening the poblano chilis and tomatillos features a propane torch and cast-iron pan which effectively acts as a heat shield. Use extreme caution and turn on your exhaust fan so you don’t start a kitchen fire if using this method. You can also use an outdoor charcoal grill.

Followers of Culinary Compost will comparatively note that there is no New Mexican red chili powder in this recipe. The ground ancho chili lends incredible flavor with the other dry spices. When possible, prepare your own mini corn tortillas using masa harina and a dedicated cast-iron tortilla press. I always plant at least one garden poblano pepper. They are versatile and grow quite big so you will need ample space, but each plant puts out a lot of fruit. They are a must in salsa and chili rellenos.

You can also use leftovers as a base for tortilla soup. This is one of my favorite recipes — Enjoy!

INGREDIENTS:

1.5 pounds pulled rotisserie chicken meat (white and dark)
4 tbs. XV olive oil
6 cloves garlic, minced
1 large shallot, minced
2 cups chicken stock
6 large tomatillos, peeled, washed and cored
3 or 4 large chocolate poblano chilis, fired, cored and diced
1 tbs. dry ground ancho chili powder
1 tsp. ground coriander seed
1/2 tsp. ground Mexican oregano
1 tbs. cumin seed – toasted and then hand ground in a mortar
2 large dry bay leaves
1/2 tsp. fresh-ground black pepper
salt to taste, about 1/2 tsp.

Serve With~
Your choice of salsa (My classic recipes are shown here)
Mike’s Famous Guacamole
Mexican Chipotle-Lime Crema
Chopped cilantro, scallion or red onion
Slivered radishes
Mexican Cotija cheese
Lime wedges
Kosher salt, to taste
Fresh-made 4” corn tortillas


PREPARATION:

If the pulled chicken is frozen, remove it and let thaw at room temperature for about an hour.

In a 3-quart heavy soup pot, heat the olive oil over medium-low heat until shimmering, then add the minced garlic and shallot. Stir constantly for 3 minutes until the garlic changes to a straw color. Take care not to burn it or it will taste bitter. Add the chicken stock and dry spices and bring to a low simmer, partially covered.

Prepare the tomatillos and poblanos by rinsing them well in cold water, then blot dry with a paper towel. The surface will NOT char if it is wet. Use a heavy cast-iron pan, place in the center of your stove top and turn on the exhaust fan. Light a propane torch and quickly char the poblano peppers so the skin is blackened. Remove and place in a sealed paper bag for 12-14 minutes, allowing the skin to sweat. Remove and rinse well under cold water to remove the skin. Core, seed and dice and add the poblanos to the pot.

Blacken the tomatillos via the same method. Use a long tongs to turn them evenly. Allow to cool. Then finely chop and add to the pot. Simmer for about an hour, allowing the liquid to reduce by half. Taste and correct the seasoning if needed.

Add the chicken and heat through, another 30 to 45 minutes. Take care not to cook the chicken too much or it will separate and shred apart.

Using a slotted spoon, serve on tortillas with the side ingredients shown. Leftovers can be used in tortilla soup.

Serves 4

Mike’s Famous Guacamole

Garden Chocolate Poblano Chili Peppers

Mike’s Pork Chorizo Tacos with Fired Tomatillos and Poblano

This is one of my mainstay recipes which has always been a hands-down classic, based on authentic Mexican cuisine. It is easy enough to prepare on a weeknight when you don’t want to stress over the hassle of setting up a fire on an outdoor grill. 

You can blacken the poblano and tomatillos over your gas range burner, or use a dedicated propane torch. I find much more control using the torch as the poblanos tend to blister unevenly in spots when placed over a gas range burner. Please use extreme caution if using this method to avoid a fire by using a heavy, heatproof skillet and tongs and by turning on your range exhaust fan.

Allow the mixture to reduce for about a half hour after adding the tomatillos and stock. More liquid may be added if needed, allowing the finished product to simmer away nicely if waiting for guests.

A note on the chorizo sausage: The sausage sold in bulk tubes from Mexico is extremely fatty and the result, when rendered, is a greasy paste. The texture is much finer than the coarse-ground bulk specialty sausage i prefer and get at my local butcher shop. Check around if a local meat supplier carries it. If not, try using coarse-ground Italian sausage as an alternative. You can always add a bit more cumin, Mexican oregano and hot ground chili if needed.

Serve Mexican style with cilantro, lime and red onion. Enjoy — a classic that never fails to please.

INGREDIENTS:

1 to 1.5 pounds coarse-ground pork chorizo sausage
5 large cloves of garlic, roasted and then peeled
8 tomatillos, washed, fired and cored
1 large fired poblano chili, blistered skin removed, seeded and diced
2 tbs. ground ancho chili powder
1 tbs. dry ground Mexican oregano leaf
2 tsp. dry ground coriander
2 tbs. cumin seed, toasted and then ground fine in a mortar
1/2 to 3/4 cup pork stock or water
Salt, to taste, but use caution; the chorizo is very salty

Diced red onion
Fresh cilantro
Radish slivers or planks (optional)
Lime wedges
Baby spinach (optional)
Grated Cotija or shredded Monterey Jack cheese

6-inch tortilla shells, preferably home made from ground masa, lightly charred over a gas flame or skillet

DIRECTIONS:

Fire the tomatillos, core and set aside. Roast the garlic cloves with the skins over medium-low heat until lightly browned, and then peel.

Fire the poblano chili and seal in a paper lunch bag for about 12-14 minutes. Remove and pull the charred skin off by rubbing under cold water. De-seed and dice the poblano.

Preheat a large cast-iron skillet over medium heat and add the ground chorizo sausage. Break up and fry until no longer pink and all the fat renders out. Drain off the fat. (An easy way to do this is to move the sausage to one side of the skillet and place a folded paper towel on the other side. Tip the skillet at an angle while holding the sausage up on one side until the paper towel is saturated. Repeat until all of the fat is removed.) 

While cooking the sausage, place the tomatillos and garlic in a food processor and pulse until chunky.

When the sausage is browned, reduce the heat and add the tomatillos and garlic to the skillet with 1/2 to 3/4 cups pork stock or water and the dry spices. Add the diced poblano, stir and reduce by simmering gently for 20-30 minutes. Keep covered until ready to serve.

Prepare your garnish ingredients including the diced red onion, cilantro, radish, lime wedges, baby spinach and Cotija or Monterey Jack cheese.

Prepare the taco shells and serve.

Serves 4.

Instant Pot Tomatillo Pork Carnitas

This recipe, based on two of my other classics, is an experiment on reducing the time needed to braise a pork shoulder so that it is tender enough to pull apart for tacos. In my test I was able to reduce the cooking time from almost 4 hours to 1.5 hours in the Instant Pot. Tenderness will depend on the volume of meat; you may need to compensate if needed.

The tomatillos and spices add a complex, well-rounded flavor that is unbeatable in a charred tortilla topped with the seasoned pork. Enjoy!

INGREDIENTS:

2.5 pounds bone-in pork shoulder with some fat
4 tbs. XV olive oil
2 tbs. butter
10 husked, washed and cored tomatillos, halved
4 garlic cloves, peeled and chopped
1/2 shallot, sliced
1 medium white onion, roughly chopped
1 tbs. ground coriander
3 tbs. ground cumin, from toasted seed
1 tbs. ground Mexican oregano
2 dry bay leaves
1 tsp. ground dry chipotle, to taste
1 tsp. fresh-ground black pepper
1 tsp. salt, to taste
1/2 cup chicken or pork broth

For the Tacos:
6-inch flour or corn tortillas
Chopped cilantro
Sliced scallion, with greens
Mike’s Famous Guacamole
Fresh diced jalapenos or serrano chilies
Diced red onion
Lime wedges
Sour cream
Grated Cotija cheese
Kosher salt, to taste

DIRECTIONS:

Turn on the Instant Pot saute function and set it to HIGH. Add the olive oil and butter and wait until it comes up to temperature and starts to sizzle. Carefully add the pork shoulder to the pot and brown on all sides, about eight minutes total. Using a large tongs, remove the pork and set aside. Switch the saute function to LOW. Add the chopped garlic, shallot and onion. Saute for about four minutes until the onion has softened.

Cancel the saute function. Remove the vegetables and place in a food processor with the tomatillos. Pulse until smooth, about thirty seconds. Add the contents back into the Instant Pot. Add the dry spices and chicken or pork broth. Mix well. Place the browned pork shoulder in the pot and spoon over some of the sauce on the pork so it is evenly covered.

Place the cover on the pot and lock it. Seal the toggle vent. Set the function to pressure cook (HIGH) for 1.5 hours. After cooking, allow the pot to release pressure naturally, about 25-30 minutes. When the pin drops, open the pot lid. Remove the bone from the pork (it should easily pull out) and pull apart the pork into carnitas-sized bites, discarding any excess fat.

Set the Instant Pot saute function to NORMAL and reduce the liquid for about three minutes until thickened. Shut off the function and cover the pot until ready to serve. Discard the bay leaves. Keep the top pressure release vented or use the Instant Pot glass lid, available for purchase on Amazon.

OPTIONAL: For the full carnitas experience, fry the pressure-cooked pulled pork pieces in 1/4 cup canola oil until crispy. Promptly remove and drain on layered paper towel. Serve as shown.

Serve with fired tortillas and garnish with the toppings shown.
Serves 4.

Please Note: You will need at least 1/2 cup of liquid in order for the Instant Pot to come up to pressure and seal. This recipe was tested in an 8-quart Instant Pot Duo.

Baja Fish Tacos

This is my spin on a classic recipe from west coast Baja Mexico. I have had it served with both halibut and mahi-mahi. The ocean fish is traditionally breaded and deep-fried, but you can also get it grilled. I like it both ways, but the deep fried version is more authentic. Choose only the freshest fish — it should be market fresh and no more than a day old. Here in Wisconsin, you may have to settle for Atlantic cod fish, as halibut and mahi-mahi are extremely hard to find.  Charred corn tortillas are traditionally a staple with this recipe. The bright color and vibrant flavors are perfect for summer get-togethers. Enjoy-

INGREDIENTS:

1 pound fresh, firm ocean whitefish like halibut or mahi-mahi (you may substitute Atlantic cod fish in a pinch)

For the Beer Batter~
1 cup all-purpose flour
1/2 cup Panko bread crumbs
1/2 cup cornmeal (masa)
12 oz. Mexican lager beer (Dos Equis)
2 eggs, beaten
1 tbs. ground ancho chili powder
1 tsp. ground chipotle chili powder
1 tsp. ground coriander
2 tsp. ground cumin, from toasted seed
1 tsp. garlic granules
1 tsp. onion powder
1 tsp. salt
1 tsp. fresh-ground black pepper
2 tsp. baking powder

Top With~
Finely-sliced red cabbage
Diced avocado
Chopped cilantro
Mike’s Pico de Gallo salsa
Mike’s Mexican Chipotle-Lime Crema
Your choice of Mexican hot table sauce

Six-inch fresh corn tortillas; preferably home-made, charred over a gas stove burner or with a propane torch
1 quart peanut oil for frying

 

DIRECTIONS:

Prepare the salsa and set aside for an hour in the fridge. Prepare the crema and set aside in your fridge for at least two hours for the flavors to set.

In a large mixing bowl, combine the batter ingredients. Mix until just smooth and set aside for one hour before cooking.

Cut up the fish into 1/2″ by 2″ chunks and allow to sit on a serving plate, blotted with paper towel. Ensure most of the moisture is removed from the fish before frying. You may need to switch out the paper towel when it becomes saturated.

Next, place the fish pieces in the batter and evenly coat.

Heat a 4-quart cast-iron chicken fryer over medium heat with 1 quart of peanut oil. When the oil is ready for frying, a drop of cold water should sizzle on contact.
Working in batches, carefully place 10 to 12 pieces of battered fish in the fryer and cook until darkly-golden brown. Remove promptly with a strainer and set aside on paper towel to drain.

Serve over charred corn tortillas with the red cabbage, diced avocado, chopped cilantro, Pico de Gallo salsa, Mexican crema and hot sauce.

Serves 4-6

NOTE: For a crunchier coating, reserve the Panko bread crumbs in a separate mixing bowl and double the volume to one cup.  After dipping the fish chunks in the batter, roll in the Panko crumbs, then deep-fry as shown.

A four-quart cast-iron chicken fryer is ideal for this recipe. You only need a couple inches of peanut oil.

 

Mexican Chipotle-Lime Crema

My version of a classic Mexican cream sauce, kicked up with zippy chipotle adobo and fresh-squeezed lime juice.

This condiment is a must on authentic Baja fish tacos. You can also serve it with huevos rancheros or as a dipping sauce for a variety of other needs. Double the recipe if you need more. Will keep for at least a week in your fridge.  Enjoy!

 

Ingredients:

1/2 cup sour cream
1/2 cup mayo (please do this dish justice and don’t use the low-fat version)
Juice of 1/2 lime
1 tbs. + 1/2 tsp. San Marcos chipotle adobo sauce
1/2 tsp. ground coriander
Buttermilk (used as a thinner, if necessary)

 

Place the ingredients in a medium-sized mixing bowl. Whisk vigorously for two minutes. If the sauce is too thick, thin it with a couple of tablespoons of buttermilk.
Either serve in a dish or place in a plastic squeeze bottle. Refrigerate for two hours before serving.

Makes one cup.

Pickled Habañero Peppers, Escabeche

Here’s a quick recipe for making the most out of late-harvest garden habañero peppers. Pickle in pint jars and then store them in your fridge for up to three months. Of course, as an alternative, you can always bag and freeze them.

Please note that these are not sterilized by hot-canning in boiling water. You MUST refrigerate them or they will spoil. Let them sit a few days in the fridge before using for maximum flavor. This recipe will also work well with fresh jalapeños or other hot chilis. Enjoy!

 

Ingredients:

12-14 sliced habañero peppers with seeds, washed and stemmed.
2 large cloves garlic, peeled and crushed
1 tbs. whole tri-color peppercorns
1 large bay leaf – crushed
2 tbs. table salt
2 tbs. white sugar
1 cup filtered water
1 cup apple cider vinegar

1 sterilized Mason pint jar with lid and screw-down ring

 

Directions:

Wash the Mason jar, lid and screw-down ring in hot, soapy water. Set aside. Wash, stem and slice the habañero peppers. Set aside.

In a medium heavy stock pot, bring the apple cider vinegar and water to a boil and add the rest of the ingredients. Simmer for five minutes. Remove from heat.

Layer the peppers and brine in the pint Mason jar, ensuring that all of the spices are added. (The brine will amount to a tad more than one pint.)  Pack tightly and fill with brine to 1/4″ from rim.  Seal with the canning lid and screw-down ring.  Wipe down with a damp rag and let sit on your counter to cool for one hour before refrigerating.  AGAIN – this recipe must be refrigerated to avoid spoiling.

Makes 1 pint.