/ck/ -Homemade Mexican Food General

Name
Email
Subject	REC STOP
Comment *
File	Select/drop/paste files here
Password	(Randomized for file and post deletion; you may also set your own.)
Archive	Archive [500 char limit]
* = required field	[▶Show post options & limits] Confused? See the FAQ.

File: 89488d2bca94bbc⋯.jpg (3.35 MB,5312x2988,16:9,20170706_190704.jpg)

Homemade Mexican Food General Anonymous 07/06/17 (Thu) 23:18:02 No.11780

sorry i didn't take more pictures before this point, but i've been cooking up a lot of mexican food at home and thought y'all would like to share recipes. i have a pot of carnitas on the stove right now, should be done in a few hours.

1.5 lb pork shoulder, 1" cubes

1 onion, large dice

6 cloves of garlic, left whole

1 habanero, mince

1 jalapeno, small dice

1 serrano, small dice

1/2 c orange juice

juice of 1 lime

~2 c stock, i used a pork stock i made with smoked bones.

2 tsp dark chili powder

1 tsp cumin

1 tsp coriander

1/2 tsp dried thyme

salt and black pepper to taste.

in a thick pot on high heat, sear the pork cubes in batches and reserve. turn heat to medium and add your vegetables with some salt to sweat. return the pork to the pot and let the juices brown on the bottom of the pot. deglaze with juice and stock, add spices and return to a lazy simmer. i'm going to be cooking it unlidded to better control the temperature and moisture, but i could also slap a lid on and leave it askew. we'll see how it goes.

____________________________

Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.

Anonymous 07/07/17 (Fri) 01:09:09 No.11783

File: b193cafc6ce67b8⋯.jpg (3.27 MB,5312x2988,16:9,20170706_210449.jpg)

File: 12d1d859549fb64⋯.jpg (2.85 MB,5312x2988,16:9,20170706_210457.jpg)

made a mango-kale salsa for it too. i took some chiffonnade kale, a bit of white onion, half a mango, half a lime, half a serrano, some PHS, ground pepper, and a touch of coriander.

the pot has been on for about 2 hours

Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.

Anonymous 07/07/17 (Fri) 14:24:49 No.11791

>>11780

>~2 c stock, i used a pork stock i made with smoked bones.

If someone was making this and was too lazy to use homemade stock would it be a good idea to make a stock on the weaker end of the scale? I find the premade shit is both salty and stronger-tasting than good quality stock and if you just make it as per the instructions it overpowers the rest of the dish.

Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.

Anonymous 07/07/17 (Fri) 20:00:50 No.11795

File: c6562a4637685c4⋯.jpg (3.31 MB,5312x2988,16:9,20170706_220414.jpg)

File: b027f4291fe8b43⋯.jpg (3.5 MB,5312x2988,16:9,20170706_220430.jpg)

File: 6b357687e95e442⋯.jpg (3.3 MB,5312x2988,16:9,20170706_225548.jpg)

so i got a little full and tired and then had to work, so i only now got around to uploading the rest of the pictures i took. the first two are from about 3 hours in. i then kinda broke the pork up (don't fuck with it too hard, just kinda mush each cube once or twice) and moved it off the heat while the beans and rice cooked up. total cook time about 4 hours, since the enameled pot let it gently come down to eating temp and technically kept cooking it. the final plate up wound up looking pretty nice imho.

Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.

Anonymous 07/07/17 (Fri) 20:03:25 No.11796

>>11791

if it's salted, then i would cut it with some plain water. when i don't have homemade on hand i use cubes of chicken boullion because its compact, portioned, and lasts. it doesn't affect the quality of the dish that much, but be aware that the liquid will be reducing down a lot. like 80% a lot. also be advised that this came out perfect to my level of spiciness, but it can scorch the shit out of your butthole, as my girlfriend will confirm.

Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.

Anonymous 07/07/17 (Fri) 22:18:34 No.11797

>>11796

>if it's salted, then i would cut it with some plain water. when i don't have homemade on hand i use cubes of chicken boullion because its compact, portioned, and lasts. it doesn't affect the quality of the dish that much, but be aware that the liquid will be reducing down a lot. like 80% a lot.

So err on the side of caution if you don't trust the stock's quality/satliness, got it.

>also be advised that this came out perfect to my level of spiciness, but it can scorch the shit out of your butthole, as my girlfriend will confirm.

Sounds good to me.

Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.

Anonymous 07/10/17 (Mon) 06:27:03 No.11802

tell me how to make fajita beef like they have in restaurants

Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.

Anonymous 07/12/17 (Wed) 17:07:03 No.11813

>>11802

I just get arrachera from the mexican butcher

Ok Chicken Al Pastor

Chicken Breast in a ziplock (1lb or so)

Dump some vegetable oil in there

Throw in a packet of taco seasoning

Molest the breast to coat in oil and seasoning

Grill the breast till done.

Let the shit cool 5mins then dice

Put some foil down on the grill

Add diced onion, a few diced pineapple chunks, and the diced chicken to the foil

Grill that shit up a bit to mix the flavors.

Put it in tacos however you like.

Theres only 5 ingredients and the shit lasts about 10 days in the freezer before it gets dried out

Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.

Anonymous 07/23/17 (Sun) 20:10:42 No.11859

>>11802

whenever i make fajitas i pick up skirt steak and marinate it in a zip top bag with the juice of a few limes, some corn oil, a splash of soy sauce, crushed garlic cloves, cilantro stems and rough chopped hot peppers, salt, pepper, cumin, thyme overnight. grill on a stupid hot cast iron or over coals until mid rare and slice thin on a bias after resting.

Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.