Cochinita Pibil

I'm a huge fan of Mexican food, citrus, pork, and easy meals. Every couple of weeks I'm buying a pork shoulder roast and doing it up Mexican style in the slow cooker with a lot of the same flavors found in a traditional cochinita pibil. It's easy to throw together, very little clean up, super delicious and it leaves you with some awesome broth leftover that's a great liquid for making rice or masa with.

Traditional cochinita pibil calls for slow roasting the marinated meat in a banana leaf but I add a couple of peppers to zip it up a bit and do it in the slow cooker lined in banana leaf. So it comes pretty close to the real deal and it's definitely good enough that you won't care about any differences.

Pork shoulder roasts, or butt roasts, come in a couple of different preparations.  The least processed is the bone-in, skin-on roast and the most processed is the boneless, skinless pack. I prefer using the bone-in roasts because that bone imparts some awesome flavor during this slow cooking process. If your roast comes with skin on, remove the skin. I find it easiest to start at a corner and once you get a little flap up, it's pretty easy to just pull that tab up and run the knife edge along the bottom side of the skin. Careful not to hack the actual meat up too badly and make sure not to trim all the fat off during this process. That fat layer between the skin and meat is what's going to give that awesome, rich pork flavor to the roast.

Now, banana leaves. You may live in an area where there are no banana leaves available. I pity you. I happen to live in California where banana leaves can be purchased at the local supermarket and many folks have them growing in their yards and pay nothing. If you can't get banana leaves, or just don't want to use them, don't worry. This pork is awesome even without banana leaf. However, the leaves do impart that amazing, vegital sweetness that goes well with pork. In fact, it goes SO well with pork that Hawaiians flavor their Kahlua pork with sea salt and banana leaf and smoke. Nothing else. So if you have the means to use banana leaf, I encourage you to try it. And if you end up with a ton left over, like I did, you can vacuum freeze it and it lasts a good long time. So you can bust it out of the freezer next time you need some tamale wrappers!

I was feeling a SoCal vibe while making this so I was jamming to some Sublime. Some punk rock Sublime. Paddle Out.



Cochinita Pibil
Prep time: 1 day
Cook time: 12-14 hours
Difficulty: easy
Serves: loads of people

• 10-12 lb pork shoulder roast (bone in is preferred)
• 10 cloves garlic, pealed
• 1 habanero pepper (deseeded)
• 5 puya peppers (deseeded)
• 2 limes (juice of both, zest of one)
• 2 oranges (juice and zest of both)
• 1 tsp whole cloves (about 8)
• 1 tbsp whole peppercorns
• 1 tbsp Mexican oregano
• 1 tsp whole cumin seed (1 1/2 tsp ground can be substituted) 
• 2 tsp ground coriander
• 1 six inch stick canela (1 tsp ground cinnamon can be substituted)
• 3 tbsp ground annatto seeds (can be omitted but will change flavor and color)
• 2 tbsp salt
• 2 tsp grated piloncillo (dark brown sugar can be substituted)
• 1 large banana leaf 
• 2 cups water

First thing we're going to do is make the marinade that is going to season this dish. In a blender combine the garlic, habanero and puya peppers, juice from both of the limes, the zest of one of the limes, the juice and zest of both oranges, the cloves, peppercorns, Mexican oregano, cumin seed, coriander, canela stick, ground annatto seed, salt and piloncillo. Blend thoroughly on the highest setting, until the mixture is as smooth as possible.

Place the pork roast in a marinating container or bag and thoroughly coat with the marinade. Let marinate in the fridge over night.

If using banana leaves, cut into six inch strips and line the bottom and sides of the slow cooker with the leaves, covering the entire surface. Place the pork roast in the slow cooker and cover with strips of banana leaf, folding and overhanging leaves into the center of the slow cooker. Add the two cups of water. Cover and cook.

Cook the roast on the low setting for twelve to fourteen hours, or until pork is fall apart tender. Reserve the liquid when removing the pork as you will want to add some back to the shredded meat to achieve the desired moistness. Also, any left over broth is great to make rice or quinoa with or to use for making tamale masa. P.S. After you make tamale masa with that delicious broth, fill them with that awesome pork!

This pork makes an excellent taco filling, or enchilada filling, or tamale filling, or whatever. Make pulled pork sandwiches out of it, or fry it up with some eggs. Taquitos. Just sayin.

Spicy Mexican Pepper Soup

This soup came out a little like a cross between tortilla soup and a Mexican minestrone... way tasty!  I was pleased with it.  Just enough heat to hit, but not enough that you break a sweat because your tongue is on fire.  I made mine tonight with the beef broth leftover from our Slow Cooker Chile Colorado.  But if you don't want to do two nights of awesomeness, well... I guess you can just add some store-bought beef broth.    I did, however, also use the leftover chile sauce from that recipe... so really, why not just make the Chile Colorado first, freeze your broth, and make this soup when you run out of Colorado!?

I chose a little ska in Spanish for my recipe with Sublime singing "Chica Mi Tipo".  -jen

SPICY MEXICAN PEPPER SOUP
Prep Time:  10-15 minutes
Cook Time:  40 minutes
Difficulty:  Easy
Makes:  about 2.5 quarts

• 2 tablespoons olive oil
• 1 medium onion, diced (about 2 cups)
• 1 large Anaheim pepper, seeded and diced (about 1 cup)
• 1 large poblano pepper, seeded and diced (about 1 cup)
• 1 large jalapeño, seeded and diced (about 1/2 cup)
• 2 medium carrots, diced (about 1 cup)
• 1 cup mushrooms, diced
• 8 garlic cloves, minced (about 1 tablespoon)
• 1 can corn (14oz)
• 1 can diced tomatoes (14oz)
• 2 quarts (8 cups) beef stock
• 1 can black beans (14oz)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• juice of 1 lime (about 1-2 tbsp)
• 2 tablespoons chile sauce (either CTDF's chile sauce or look for Herdez' Guajillo or Pasilla sauces)
• 1/2 cup cilantro, chopped
• 1 cup masa harina (*optional)
• 3 cups hot water

 *If you're trying to watch carbs, you can totally eliminate the masa harina and the soup will just less like a tortilla soup and more like a minestrone.

In a large stock pot, heat oil over medium-high.  Add diced onion, Anaheim, poblano, jalapeño, carrots, mushrooms and garlic.  Cook for 7-10 minutes, stirring frequently, until vegetables are tender and onions are translucent.  Add corn and tomatoes and cook another 2 minutes.  Add the beef stock, beans, cumin, oregano, salt and pepper, lime juice, chile sauce and cilantro.  Bring to a boil.

While soup is heating to boil, mix masa herina and hot water in a medium-sized mixing bowl with a wire whisk until masa harina is fully incorporated.  With the wire whisk, whisk into soup and bring back to a boil.  Turn heat to low and simmer for 20 minutes. 

Chipotle Chocolate Chili

So Jen had been craving some chili lately and I decided to make a batch on Wed, which happened to be April 20th, Carmen Electra's birthday!  Also, it is supposed to be some sort of stoner holiday or hippie celebration or something...not sure where I heard that.  Anyway, since stoners, bachelors, and assorted college students (was that redundant?) always have a trusty can of chili in the cupboard for that "Crap I can't afford food" emergency meal, I thought it would be fitting to undertake such a meal on said day.  For musical accompaniment, I had a variety of tunes but the most fitting for this adventure would have to be Sublime's "Smoke Two Joints".  I know it's not very punk but they used to be a punk band...and, well, we live in Humboldt.  Reggae, ska, and such are just the norm around here.  Everyone's got a Che Guevara tee or a knitted rasta hat and dreads, so this works for the day and setting.

This chili is actually very easy to pull off and has an amazing complexity to the flavor and heat.  There's a slow, medium burn at the end of a spoonful that stays with you for a bit and warms the body nicely but it's not very hot up front.  It has a bit of chocolate, cinnamon and agave nectar (to mellow out some of the heat) so it's very Mexican inspired and ends up having a very silky texture and a dark, smokey flavor that is a definite plus in my book!  Plus, it's made with a whole bottle of dark beer, which we all know makes everything taste better! - justin

 

CHIPOTLE CHOCOLATE CHILI
Prep Time:  40 minutes
Cook Time:  2-3 hours
Difficulty:  medium
Serves:  8-10, depending on serving size

BEEF

• 3 tablespoons olive oil
• 2 pounds ground beef (20/80)
• 2 tablespoons Kosher salt
• 2 tablespoons black pepper
• 1 tablespoon ground cumin
• 1/8 teaspoon cinnamon
• 2 Tbsp semi-sweet chocolate chips
• 12oz bottle of dark beer (I used Lost Coast Brewery's 8Ball Stout but a porter or Guinness would work nicely as well)

VEGGIES

• 2 tablespoons olive oil
• 1 red onion, diced
• 4-6 cloves garlic, chopped
• 1 whole poblano chili
• 1 whole jalapeno chili
• 3 chipotle peppers in adobo sauce, pureed
• 1 quart chicken broth
• 2 cans (14oz each) whole peeled tomatoes, pureed
• 1 tablespoon New Mexico chili powder
• 1 tablespoon Chili de Arbol powder
• 1 tablespoon Pasilla chili powder
• 2 Tbsp Light Agave Nectar 

To start the beef you'll need to heat a high-sided skillet or dutch oven over medium-high heat.  Add  the 3 tbsp of olive oil and when it starts to shimmer add the ground beef.  As the beef starts browning add the salt and pepper and cook until well browned.  Drain off the excess fat and add the cumin, cinnamon, and chocolate to the beef and continue stirring to melt the chocolate chips.  Once they are mostly melted add the bottle of dark beer (making very sure to save a bottle for sampling...you know, for safety) and cook the liquid down till it's mostly evaporated.  This concentrates all the seasonings and flavors in the meet before it's added to our vegetable base.

Fire roasting the jalapeno and poblano chilies is not necessary but can be done very quickly over a gas burner on the oven.  Use tongs so as not to fire roast your finger tips.  When the skin starts to snap and pop and singe, you are done.  The peppers can then be cut in half, seeded, ribbed, and diced.

In a separate soup pot, add your 2 tbsp of olive oil and set on medium high heat.  When the pan is hot, toss in your onion and sweat it down until translucent, about 5 to 7 minutes.  While the onion is sweating, puree the whole peeled tomatoes and the chipotles in adobo (found in the Mexican or ethnic aisles of the market) in a blender or food processor.  Add the garlic, poblano, and jalapeno to the onion and cook for another couple of minutes.  Add the powdered chilies, tomato/chipotle puree, and the chicken stock, turn the heat up to high, bring the pot to a boil, and let it boil uncovered for 20 minutes, stirring occasionally to make sure nothing sticks to the bottom of the pot.

After the 20 minutes are up, puree the entire pot.  I used a stick blender but a standing blender or food processor would work.  Make do with what you have.  The main idea is to break down the sauce to a smoother consistency, unless you want a chunky chili, in which case, ignore this whole paragraph.

Add the meat to the veggie pot and stir in.  Cover with a lid and let it simmer on low for an hour.  Add the 2 tbsp Agave nectar (one could alternatively use maple syrup or some light molasses, or dark brown sugar for another twist on the flavor profile) and stir in thoroughly.  At this point, one must taste and season as needed.  If it's too spicy, add a little more sweetness to cut some of the heat.  If it's not spicy enough for ya, toss in another chipotle and simmer for another 10 minutes or so.  Serve with some bread for sopping, a little grated cheese and some sour cream and you have one killer bowl.  This pot of chili will serve 4-6 folks with hearty appetites.

Oh, almost forgot to mention the best part!  This chili gets better with age...to a certain extent.  It tastes great the night that you make it.  Try it the next day for lunch and you'll find that the flavors really marry in the fridge overnight.

White Fish Tacos, Avocado Sauce, Black Bean & Olive Spanish Rice

Fish is a food that I didn't like until I was about 27 years old and Justin made me my first fish hash tacos.  This sealed the deal for me and fish and I have had a love affair ever since.  Since it's surely due to California that I love fish (it's much less "fishy" here than it is in Chicago), it was only natural that our play list consist of some of our favourite California bands - Rancid, NOFX, and Sublime.  Sublime's "Bad Fish" came on, and seemed incredibly appropriate in its juxtaposition to our excellent fish recipe below. -jen

 

BLACK BEAN & OLIVE SPANISH RICE

• 3 tablespoons olive oil
• 1/2 onion, diced
• 1/2 cup shredded carrots
• 1/2 cup chopped green or Kalamata olives
• 2 tablespoons minced garlic
• 1.5 cups of long-grain white rice
• 2.5-3 cups water **see instructions
• 15oz can diced tomatoes, drained (keep juice and set aside)
• 15 oz can black beans, drained
• 2 tablespoons Caldo de Pollo (or chicken boullon)
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 cup chopped cilantro

Heat olive oil in large skillet or sauce pan.  Sautee onions and carrots until tender and onions are transparent.  Add chopped olives and minced garlic and sautee another 3 minutes.

Add rice to vegetables and mix in.  Measure the drained tomato juice into a measuring cup, and use water to make up 3 cups of liquid total.  (If you have 1/2 a cup juice, you'll use 2.5 cups of water).  Carefully add liquid to hot pan.  Stir in tomatoes, beans, Caldo de Pollo, cumin, coriander, chili powder, smoked paprika and cilantro.  Bring to a boil.  Cover and turn heat to low.  Simmer for 25 minutes or until all the liquid is absorbed.  Don't lift the lid during cooking!

FISH TACOS

• 2 tablespoons olive oil
• 1/2 cup diced onion (yellow, white, spring, or combination)
• 1 pound of boneless, light fish (sole, snapper, catfish, cod, etc), patted dry and cut into large chunks
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon rubbed or ground sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (if desired)
• 1 lime (1 tsp of zest, and then juice the entire lime)
• 1 teaspoon minced garlic
• 1/4 cup cilantro, chopped
• corn tortillas
• Avocado Sauce (see recipe below)
• cilantro and chopped green onions for garnish
• Queso Fresco (if desired) 

Heat oil in a large skillet on medium-high heat.  Add  onion and cook until onion is tender and translucent, 1-2 minutes.  Add fish, salt, pepper, sage, thyme, lime zest, and cayenne.  Cook for 2-3 minutes; fish will begin to turn an opaque white.  Add lime juice, garlic, and cilantro.  Continue cooking another 3 minutes, using the spatula to break up the fish into a hash.  Remove from heat.

Heat tortillas over the open flame of a gas burner until lightly browned (or use a dry skillet if you have electric burners).  Serve fish in warmed tortilla, top with Avocado Sauce, green onions, and cilantro.  We like to add a little crumbled Queso Fresco to ours.

AVOCADO SAUCE

This is a light, avocado and citrus sauce that goes well with fish, chicken, or as a vegetable dip.

• 1 avocado, cubed
• 1 green onion, chopped
• juice of 1 lime
• 1 teaspoon minced garlic
• 2 tablespoons cilantro
• 2 tablespoons sour cream
• 1 tablespoon mayonnaise
• 1 teaspoon green Tabasco sauce
• pinch of salt
• pinch of black pepper

In a small food processor, combine all ingredients, blend well.