Lamb Barbacoa Burritos

Lamb Barbacoa Burritos

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I used the lamb barbacoa in my previous blog post to make burritos. I saw a picture of someone making a burrito while I was surfing the web. The person layered the ingredients. This person gave me the method I wanted to be excited to make burritos! One of the ingredients was spiced rice. I like making rice with Rojo from Penzeys. I make the broth for the rice using a large measuring cup. Using 1 tablespoon of Rojo for each cup of water or broth is exciting. When I make Mexican rice, I add 1 tablespoon of vegetable oil to every 2 cups of water or broth. Vegetable oil is not neutral cooking oil, it adds flavor to the rice. These beans are from Rancho Gordo. They had great flavor. The flavor of the beans is richer than pinto beans, but since the flavor of the lamb was so great, the combination worked well. Beans from Rancho Gordo are very flavorful and exciting! If I did not want to take risks, I would make this burrito with plain rice and pinto beans.

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Lamb Barbacoa – Thinking About Pulled Pork

Pico De Gallo And Guacamole

Bean And Cheese Burritos With Guacamole And Sour Cream Or Fine Mexican Sauce

 

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Lamb Barbacoa – Thinking About Pulled Pork

Lamb Barbacoa – Thinking About Pulled Pork

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Note: 1) larding is adding, or using a needle to weave fat, into meat to make it more moist or flavorful; larding may be an interesting technique to use when roasting meat for making shredded meat, 2) laying bacon over roasting meat is probably a type of larding technique

This was successful. I have always wanted to know how to make pulled pork (shredded meat). Since I put a thermometer in the meat, juices dripped from the meat. This probably made the meat dryer. I believed that I would find the method I need by searching for Mexican recipes. These instructions for making lamb barbacoa are from Pati Jinich. I roasted the meat for 6 hours at 325°F/163°C. After 6 hours the temperature of the meat was 211°F/99°C.

I wanted to have the elementary roasting method for making pulled pork. I have used a slow cooker to make pulled pork. The process puts the flavor of the meat in the cooking water. Brillat-Savarin called the flavor of the meat osmazome. I worked with osmazome in my blog post Boudin Balls And Osmazome. Roasting the meat in a foil package appears to eliminate making a glaze from the drippings to return the osmazome to the meat. Roasting meat is very exciting and flavorful!

From my experience making pulled pork, I decided to put room temperature BBQ sauce on shredded meat. Someone must refrigerate hot BBQ sauce to combine the flavors. Doing this requires cooking the meat in advance. I also discovered that the most important rub to know is salt. I usually have Diamond kosher salt in my kitchen. The density of this salt is less than table salt or sea salt. The lower density of Diamond kosher salt permits me to cover the entire piece of meat without using large amounts of salt. (A large volume of the Diamond kosher salt is the same as a smaller volume of other types of salt. Rubbing a handful of kosher salt on meat is the same as rubbing a tablespoon, but it may not be possible for a tablespoon of salt to cover the entire piece of meat.)

 

Tamales Baked In A Water Bath

Tamales Baked In A Water Bath

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This tamale casserole was exciting. I made tamales a long time ago. One of the suggestions in one of the blog post was to bake the tamales in a water bath. I used a new combination of peppers. This combination was great. It reminded me of the flavor of my favorite frozen “red hot” burritos. I used about 3 guajillo peppers, 2 ancho peppers, 4 cascabel peppers, and 5 arbol peppers. I got the peppers at Penzeys. I also included the seeds. The seeds add an important flavor to the sauce that makes it more authentic. I originally did not use the seeds. Filling the casserole with less meat would create an experience more similar to tamales. I attempted to make pulled pork in the oven, but the temperature must have been too low. I had to use a food processor to cut the meat. Next time, I am going to increase the temperature. Someday I will know the elementary method for making pulled pork in the oven. I baked the casserole for 90 minutes at 450°F/232°C. I am already planning to use this new sauce with beef to make burritos!

 

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Tamales À La Carte

 

Mole Perfection 2

Mole Perfection 2

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Note: 1) I changed the amount of cocoa from 3/4 cup to 1 cup

This mole is authentic, better than the best! The mole in blog post Mole Perfection 1 has the flavor of chocolate. This mole is sweet and instantly gratifying. In this recipe, I added a plantain, a banana, 1 Anaheim pepper, and 1 teaspoon of cinnamon. The mole must sit for a short amount of time for an undesirable flavor from the cinnamon to disappear. My next mole is going to include vanilla. Penzeys has vanilla beans and vanilla extract from Mexico. I will probably have to wait to use Mexican vanilla, but next week I will transform my “old ragout recipe” to make a third mole recipe! People should probably believe that this is genuine American food, or quintessential “New World” cuisine.

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Mole Perfection 2

Mole Perfection 1

Mole Perfection 1

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Note: 1) I changed the amount of cocoa from 3/4 cup to 1 cup

This recipe is complete. This mole is immortal! I did not know that this recipe would be so good. There is an interesting picture of these giant pupusas at my Instagram website. If I had a cake ring, I would have cut the pupusas with greater precision. I made the masa for the pupusas spontaneously and I added more water. Working with soft dough is easier than working with the firmer dough that I described in my blog post on pupusas. This mole is a combination of all my European cooking experience and my great appreciation for Mexican cuisine. This is may be the best!

Make my ragout (or roast): purple onions, carrots, celery, 2 yellow bell peppers, mini sweet peppers, 2 heads of garlic, 2.5 pounds of fresh tomatoes or 2 large cans of whole (American style) tomatoes, crimini mushrooms, and some basil covered with 1/4 cup of olive oil

While the vegetables are roasting make 3 cups of broth:

  • 3 cups water or juices (thawed frozen fresh vegetables make juices)
  • 1/4 cup Mexican seasonings (for example, Penzeys Arizona Dreaming)
  • 1 cup cocoa
  • 6 tablespoons olive oil
  • 3 tablespoons brown sugar
  • 1/2 cup peanut butter
  • 2 tablespoons masa flour
  • Juice from 1 lime
  • 2 teaspoons Diamond kosher salt (1 teaspoon table salt, a little more than 1 teaspoon Baleine sea salt, 1 1/2 teaspoons Morton Kosher salt)
  • 1/2 teaspoon black pepper

Future Variations:

  • Honey, agave, granulated sugar
  • Cinnamon
  • Bananas

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Mole Perfection 1

Mexican Chicken Soup With Asian Noodles

Mexican Chicken Soup With Asian Noodles

 

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This soup was exciting. Ignore the hot sauce bottle in these pictures. The flavor was perfect! I used Penzeys’ Arizona Dreaming Seasonings to flavor the broth. I only required about 30 minutes to make this soup.

Ingredients

  • 3.5 ounces thin rice noodles
  • 2 chicken breasts
  • 8 cups chicken stock
  • 2 tablespoons Mexican seasonings (without salt)
  • 2 teaspoons sea salt
  • 2 tablespoons agave
  • 2 tablespoons olive oil
  • 8 ounces white mushrooms, halved
  • 1 cup scallions, green and white parts, chopped
  • 12 ounces rainbow baby carrots
  • 2 jalapenos, stemmed and deseeded
  • Juice from 1 lime
  • Cilantro

Instructions

  • Put everything but the noodles, lime juice, and cilantro in a large saucepan, boil, and simmer for 25 minutes
  • After 20 minutes add the lime juice
  • Prepare the noodles using the directions on the package
  • Remove the chicken breasts from the soup and chop them to make pieces
  • Put everything in a serving bowl
  • Garnish with cilantro

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Mexican Chicken Soup With Asian Noodles

Using My Vegetable Ragu Recipe To Make Mole With Cornbread

Using My Vegetable Ragu Recipe To Make Mole With Cornbread

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Notes: 1) Penzeys has exciting Mexican seasonings, their Arizona Dreaming Seasonings are incomparable, 2) Los Chileros [1][2][3] seasonings appear to be exciting, they are available on Amazon, 3) some blenders can make chili powder using dried chilies, 4) the cornbread recipe is on the package of cornmeal from Bob’s Red Mill

This is good. I prefer to put this sauce on pasta. Mole is usually served on chicken. I would recommend putting butter and honey on the cornbread and serving the mole as soup. Since I eat ragu each week, maybe I can use this idea to make a couple of exciting recipes for mole. This is the second time that I have made mole using my ragu recipe. The can of cocoa in the pictures below instructs someone that cocoa can be used to replace baking chocolate if the cocoa is mixed with oil. I used olive oil. Some chefs serve chocolate made with olive oil. The flavor is great.

Mole is a sauce from Mexico. The idea for making mole is to simmer pureed fruits and vegetables with toasted and pounded nuts and seeds. Bananas or plantains are probably the most popular fruits to put in mole. I would use brown bananas or plantains since they are sweeter. Someone creates a mole with a specific color by choosing different ingredients. Pumpkin seeds make green mole, and someone can use yellow chilies to make yellow mole. People can thicken the mole with bread, cookies, or masa harina. To make a mole a person might collect sesame seeds, nuts, spices, sugar, and cocoa or chocolate. After toasting and pounding these things, someone would add them to a stew of tomatoes and plantains.

My vegetable ragu recipe is written similarly to a pizza menu. Someone is able to read the lists of ingredients to create a combination of vegetables for making a ragu. This ragu did not include bananas or plantains. THIS RAGU WAS INTENTIONALLY MADE WITH WATER, NOT STOCK OR BROTH BECAUSE THE FLAVOR SEEMS AUTHENTIC. I will add roasted or bananas or plantains in the future. To make mole using my ragu recipe, add the following things to the broth (in the recipe):

  1. Add 16 tablespoons (3/4 cup) cocoa
  2. Add 6 tablespoons (1/4 cup + 2 tablespoons) extra virgin olive oil
  3. 2 tablespoons sugar, brown sugar, agave, honey
  4. Add 1/2 cup of peanut butter
  5. Add 1/4 or 1/2 cup of Mexican seasonings
  6. 1/2 teaspoon black pepper

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Vegetable Ragout

Mole Pronto