1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Noche de Fiesta Mexicana / Mexican Feast Night

Discussion in 'General Discussion' started by chilerelleno, Sep 2, 2017.

  1. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    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
    Mejillas 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






    Mejillas 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


    Before braising

    After braising

    Sliced and pulled


    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


    Arroz Mexicana
    Mexican Rice

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

    Money Shots

    Guisado Tacos


    Barbacoa Tacos
     
    Last edited: Sep 3, 2017
  2. griz400

    griz400 Master of the Pit

    Mouth is watering .... You knocked out the park again chile  ... another homerun ...[​IMG][​IMG]
     
  3. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    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.
     
  4. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    OH ........ MY ........ GOD!  [​IMG]   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.  [​IMG]  my friend.  [​IMG]  
     
  5. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

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

    chilerelleno Master of the Pit SMF Premier Member

    DING! DING! Round Three!

    Barbacoa Tacos

     
  7. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Great Feast!  Great post!  [​IMG]

    Mike
     
  8. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    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. 
     
  9. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

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

    chilerelleno Master of the Pit SMF Premier Member

    Thanks Mike Thumbs Up
     
  11. Can you post a proper recipe for this?

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

    Recipes or links?
     
  12. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    As above in my original post, as simple as it gets.
    Smoky, fatty, juicy and flavorful, it pulls apart and melts in your mouth.
    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
     
    Last edited: Sep 4, 2017
    bauchjw likes this.
  13. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    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!
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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....... [​IMG]

    Great looking meal.
     
    Last edited: Sep 4, 2017
  15. b-one

    b-one Smoking Guru OTBS Member

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

    chilerelleno Master of the Pit SMF Premier Member

    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.
     
    Last edited: Sep 4, 2017
  17. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Thanks B, really appreciate the point.
     
  18. WaterinHoleBrew

    WaterinHoleBrew Smoking Guru OTBS Member SMF Premier Member

    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
     
  19. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    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
     
  20. browneyesvictim

    browneyesvictim Master of the Pit ★ Lifetime Premier ★

    Holey mother of TACOS! I think the taco bar has just been raised! [​IMG]
     

Share This Page