Heat oil to medium temperature. Place all ingredients in oil except sugar. Cook on medium temperature for 2 1/2 to 3 1/2 hours.
Take sugar and caramelize in small pan over medium heat almost to burn.
Turn meat mixture heat to high and add caramelized sugar, stir and cook for an additional 15 minutes.
Drain meat thoroughly.
Serve with pico de gallo salsa, fresh homemade tortillas, frijoles and margaritas.
Source: Luis Sanchez, Ernesto's Mexican Food, Sacramento, California.
GET all ingredients needed for recipe and place in work station
oast the buns, remove any food-solids inside the skillet with
nd discard.
In the food processor, drop in the garlic
NOTE: If Mexican chocolate is unavailable, you can
f sensitive to spicy hot food take out seeds and internal
ot and reserve for the recipe build.
Season the ground
ash or whirl in a food processor/blender; add more salt
ervings.
MASA DOUGH: Double recipe above and whip lard, butter
ortions. Double or triple the recipe if you are feeding a
choice and proceed with recipe.
Depending on size of
De-vein poblanos, puree in a blender or food processor with 1/4 cup water, and strain.
Soak the rice in boiling water for 15 minutes. Drain and rinse it in.
cold water; drain very well.
Sautee the rice in hot oil for a minute or so.
Add the onion. When the rice sounds like sand as it is stirred, add the pureed chiles and continue to cook until thickened.
Add the broth, cilantro, lime juice, and salt (to taste).
When the liquid comes to a boil, cover, lower heat, and simmer until tender, about 20 minutes.
n the bowl of a food processor, process the chocolate until
*NOTE: Pure chili powder is just that. Ground up roasted dry chilis blended to a fine powder. It is not the store bought chili powder mix that includes other herbs and spices. The spiciness of this seasoning mix depends on the chilis you select.
Combine all ingredients in mini-blender, coffee mill or food processor. Process until well blended.
Store in clean, dry airtight container. Shelf life is about 3 months. Shake well before using. Keep from heat, light and moisture.
an use a blender or food processor. i simply put mine
Preheat oven to 350.
Slice tomatoes, bell peppers, and pineapples/mangoes.
Stack and bake tortillas at 350 for a few minutes or until crispy.
Using a food processor, puree black beans and spread on the tortilla, place spinach leaves on top of the beans and add pineapple/mango, sliced vegetables, corn and salsa.
Sprinkle cheese and oregano all over and put back in oven and bake for 10-12 minutes, or until cheese is melted and pizza heats up all over. Top with cool salsa and cottage cheese.
ortar and pestle or in Mexican stone molcajete.
Add this
hole almonds, pulse in a food processor until very finely ground
ne would call these authentic Mexican food; they taste more like a
Prepare the Mexican red sauce:
Add the