Noche de Fiesta Mexicana / Mexican Feast Night

[chilerelleno]

Tonight was a 'Mexican Feast Night' for the family to enjoy.
No one walked away hungry, some barely walked away.

Menu

Guisado de Puerco con Tomatillo / Pork Stewed in Tomatilla sauce
Cachete Ahumadas y Estofadas / Smoked/Braised Beef Cheeks
Arroz Mexicana / Mexican Rice
Frijoles Pintos / Pinto Beans
Tortillas de Maiz / Corn Tortillas
Chiles Toreados / Roasted & Seasoned Jalapenos
Garnished with Queso Anejo, Cebolla and Cilantro

Guisado de Puerco con Tomatillo
Pork Stewed in Tomatillo Sauce


Trimmed and cubed a 5lb pork butt
Dredged cubes in seasoned flour
Fried till well browned and set aside

3C Tomatillos, diced
2C Onions, diced
2T Garlic, minced
7oz Green Chiles, diced
7oz Salsa Verde
1 large Jalapeno, minced
1/2C Cilantro, chopped
4C Chicken broth

Diced tomatillas, onion, garlic, green chiles, minced Jalapeno chile, and salsa verde sauteed in bacon grease till tender
Blended to consistency of oatmeal, return to pot and season with seasoned salt, cumin, marjoram and oregano
Add pork and cilantro to vegetable mix and then add chicken broth to just cover, mix well and bring to a slow simmer
Simmer till pork is melt in your mouth tender, approx 1-2 hours

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• chilerelleno
• Sep 2, 2017

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• chilerelleno
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• chilerelleno
• Sep 2, 2017

Cachete Ahumadas y Estofadas
Smoked/Braised Beef Cheeks

Of course something in this thread has to be smoked/grilled, so here ya go.

Beef cheeks, well trimmed and then smoked over Hickory for three hours
Then braised in beef broth for another 2 hours in the smoker

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• chilerelleno
• Sep 2, 2017

Before braising

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• Sep 2, 2017

After braising

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• Sep 2, 2017

Sliced and pulled

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• chilerelleno
• Sep 2, 2017

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• chilerelleno
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Frijoles Pintos
Pinto Beans

1lb Pintos, soaked
1 large Onion, quartered
4 cloves of Garlic, quartered
1 large Jalapeno

1lb of Pinto beans, rinse, sort and soak over night
Add onion, garlic and chile to stock pot with some bacon grease, roast well
Add beans, add 2 cups of water and 4 cups of chicken stock
Season to taste with seasoned salt, cumin,
Bring to rolling boil and then lower to a slow simmer
Simmer for a minimum of 2 hours, I let mine simmer all day long

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• chilerelleno
• Sep 2, 2017

Arroz Mexicana
Mexican Rice
http://www.smokingmeatforums.com/t/253258/arroz-mexicana-aka-mexican-rice#post_1745365

Money Shots

Guisado Tacos

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• chilerelleno
• Sep 2, 2017

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• chilerelleno
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Barbacoa Tacos

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• chilerelleno
• Sep 2, 2017

 

[griz400]

Mouth is watering .... You knocked out the park again chile  ... another homerun ...

 

[chilerelleno]

Thanks Griz, it turned out pretty darned good.
I let the pork simmer very slowly all afternoon, it was so tender and flavorful.
Appreciate the compliment and Point.

 

[noboundaries]

OH ........ MY ........ GOD! 

  Looking at those pics, time stood still.  I don't know how long I was out, but when I awoke I was dehydrated from drooling. 

 my friend. 

 

 

[chilerelleno]

OH ........ MY ........ GOD!  :drool:   Looking at those pics, time stood still.  I don't know how long I was out, but when I awoke I was dehydrated from drooling. 

 my friend. 

 

LOL... Love it.
Thanks Ray, for the laugh and Point... Stay hydrated.

 

[chilerelleno]

DING! DING! Round Three!

Barbacoa Tacos

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• chilerelleno
• Sep 3, 2017

 

[mike5051]

Great Feast!  Great post!  

Mike

 

[noboundaries]

My god John.  My wife walked in as I was looking at that last pic.  I'm administering CPR because she hyperventilated while drooling all over herself. 

 

[chilerelleno]

Ray, you better take her out to Chando's or somewhere.

 

[chilerelleno]

Great Feast!  Great post!  :drool:

Mike

Thanks Mike Thumbs Up

 

[frankerector]

DING! DING! Round Three!

Barbacoa Tacos

c

Can you post a proper recipe for this?

I've tried Lengua with no success and I love Barbacoa.......

Recipes or links?

 

[chilerelleno]

Can you post a proper recipe for this?

I've tried Lengua with no success and I love Barbacoa.......

Recipes or links?

As above in my original post, as simple as it gets.
Smoky, fatty, juicy and flavorful, it pulls apart and melts in your mouth.

Beef cheeks, well trimmed and then smoked over Hickory for three hours
Then braised in beef broth for another 2 hours in the smoker

Okay in all seriousness to your question, lets talk Barbacoa.

Barbacoa as in the intensely flavorful and fatty meat used in tacos, burritos and more.
Not as in the traditional method of pit cooking certain cuts of meat from which we derive our version Barbecue.

1)
Barbacoa as I know and love it is made from mejillas de carnes aka beef cheeks.
They make the best in all it's fatty, tender succulence, with extreme beefy favor.
You can use many different cuts of meat, most commonly Chuck and sometimes boneless Short Ribs.
Cheeks and Short Ribs have the fat, Chuck doesn't but it can still work out.

2)
To get the most of any cut's flavor when braised it needs to be seared.
But searing can affect the overall tenderness of the finished meat.
To get around this we can sear some other meat or fat/trimmings, and add it to the braising liquid.

3)
Then the braising liquid is of importance too.
It can be a simple broth for such as Cheeks or Short Ribs, but Chuck will need more help.
But any cut will benefit from a braising liquid with a balanced depth of flavor.

Here is an example of a complex braising liquid recipe.

1/2 7oz can of Chipotle chiles in adobo sauce
(Several types of dried chiles, toasted, then re-hydrated in broth, are an option for even more flavor complexity)
1/4C Oil
1T Brown sugar
1T Garlic, minced or 4 cloves
1 small Onion, coarsely chopped
1t Cumin, ground
1t Oregano, dried/crushed
1/2t Cloves, ground
1-2C Beef broth

2-3lbs of preferred meat, Beef Cheeks, boneless Short Ribs or Chuck
Sear or smoke meat and set aside, or don't and use the option shown below
( Optional: 1/2lb of seared meat/fat for extra fat content and flavor)
Set aside and make braising liquid

Start by heavily caramelizing the onion in the oil, then add and brown the garlic
Add the chiles, brown sugar and spices, mix well and simmer for 10 minutes, then transfer to a blender and puree
Place meat(s)/fat in braising dish, crockpot or foil, cover with puree and then add broth to about half way up meat
Braise till meat is fork tender and/or probes butter tender
Time will vary according to cut and size of meat, and searing method
E.g. meat smoked for several hours will need less braising time than that simply seared and then braised

 

[chilerelleno]

Lengua aka Beef Tongue is fairly easy too.

Parboil or braise a tongue and then skin it
Cube or slice it, and then finish cooking in whatever sauce floats your boat
Salsa verde or similar is a favorite of mine
Tacos made from this, garnished with onion, cilantro and a squirt of lime, Rock!
Add some really smooth and spicy guacamole makes it Manna from Heaven!

 

[foamheart]

Man you make me miss west Texas!  Great looking meal, I can smell it from here. Great meal. I don't have a favorite food there is sooo many great plates but homemade tortillas and a bit of butter or honey are just to die for! Or a small wheel of Queso Menonita....... 

Great looking meal.

 

[b-one]

Somebody get me a taco!!! Great looking plate once again CR!Thumbs Up

 

[chilerelleno]

Man you make me miss west Texas!  Great looking meal, I can smell it from here. Great meal. I don't have a favorite food there is sooo many great plates but homemade tortillas and a bit of butter or honey are just to die for! Or a small wheel of Queso Menonita....... :yahoo:

Great looking meal.

Thanks Kevin, very generous with your praise.
My time in SoCal and NW TX was well spent in learning Mex/Tex-Mex.
Queso Chihuahua aka Menonita is my favorite cheese for quesadillas and other melting needs.
Also, thanks for the Point.

 

[chilerelleno]

Somebody get me a taco!!! Great looking plate once again CR!Thumbs Up

Thanks B, really appreciate the point.

 

[Rafter H BBQ]

Wow CR, that is all amazing! Not sure what else to say other than ya sure hit a grand slam with this thread! Very nice Sir! Thumbs Up

 

[GaryHibbert]

Ah man!!! Its about 11:30 PM here and I'm reading THIS??? It's bedtime and now I'm starving. Thank God I've got some pulled pork in the fridge.

That's sure some spread you put on there. It looks fantastic!!

POINT

I'd lay on a whole lot more praise for a job real well done but....I gotta get something to eat. Your fault my friend. LOL.

Gary

 

[browneyesvictim]

Holey mother of TACOS! I think the taco bar has just been raised!