Tag Archives: Pickled red onion

Yucatecan classico: Cochinita pibil

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I’ve had a continual craving for pibil–the classic southern Mexican pork (cochinita) or chicken (pollo) dish of braised meat wrapped in banana leaf–ever since I was introduced to the chicken variety in a town outside of Chichen Itza, Yucatán, two Novembers ago.

There’s a satisfactory version on the menu at Taco Mesa, and Gustavo Arellano, OC Weekly’s editor, says Conde Cakes in SanTana carries Yucatecan cuisine, but I’ve been cooking a variety of Mexican dishes at home lately and wanted to end the run on a high note. It’s a 27-hour wait from start to finish, and you’ll be left with orange, achiote-stained hands, but making the dish yourself leaves you with a happy belly and a true appreciation for this classic Mexican dish.

Read the full how to over at OC Weekly’s Stick a Fork In It blog.

Stretching your pesos: Fat Dude’s Mexican Fiesta, Part 7—Shrimp fried Mexican rice

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This is the last post of my “Stretching your pesos” series, which I essentially wrote because I made too much chicken for Nadia’s cousins and I had to figure out what to do with it.

On a small scale, the series taught me to use my leftovers to their full extent. And that’s important to do, considering people in this world are starving while Americans waste 33 million tons of food annually, according to NPR.

I only had a few shrimp, some Mexican rice and pickled red onion in the fridge by the end of this experiment, and I wanted to mix it up a bit, so I took inspiration from Orange County’s Dos Chinos food truck which fuses Asian and Mexican cuisines.

Enter: Shrimp fried Mexican rice.

I found the blueprint at Epicurious:

  • 3 tablespoons canola oil
  • 2 eggs, beaten
  • 1 bunch scallions, roughly chopped
  • 1 cup leftover pork, chicken, or beef, diced
  • 1 cup frozen peas and carrots, thawed (plus any leftover vegetables you have on hand)
  • 4 cups cold cooked white or brown rice (In this case Mexican rice, recipe here)
  • 4 tablespoons soy sauce
  • Salt and pepper to taste

The recipe makes four servings, but here’s a couple of ways to make it a little healthier if you aren’t using leftovers like I was: Use 2-3 cups of rice, so each person has less than 1 cup, with 1/2 cup per person being the target–and go brown rice; use low-sodium soy sauce. You can also reduce the oil, but this rice does need to crisp and you’re at less than 1 T per person. Try using 2 T, and add a tablespoon if necessary.

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Follow the link above for the full step by step, but the method is fairly simple and the result far less greasy than any box of takeout I’ve ever brought home.

You start by cooking the egg and the scallions with some of the oil. Then the meat and veggies get tossed in the pan and scrambled around. The rest of the oil goes in to crisp up the rice and you wrap it up by adding a mixture of soy sauce and water to flavor the rice.

Garnish with fresh cilantro and lime, and dig in.

Stretching your pesos: Fat Dude’s Mexican fiesta, Part 4—Chicken quesadilla with black beans and pickled red onion

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If a quick meal is what you need, look no further than the versatile quesadilla. The quesadillas of my youth were nuked in the microwave and made with Mission flour rounds filled with a couple of Kraft singles. Not healthy and totally uninspired–a sad meal for my 10-year-old self.

My grown up tastes have led me to greener pastures, quesadilla-wise. I’ve found pure bliss in wonderfully-gooey Oaxaca cheese, salty cotija crumbles and the acerbic bite of pickled jalapenos.

To make the quesadilla at top, use 1 uncooked flour tortilla (about 140 calories; less fake/processed ingredients) and 1.5-2 oz. of Oaxaca (Mexican white) or cheddar cheese. The chicken from our chicken tostadas (recipe) makes a flavorful addition to the meal, and I always throw a handful of pickled jalapenos into the mix.

Click here to learn how our friend Gustavo Arellano of OC Weekly cooks up a proper quesadilla.

I chose to add black beans (recipe) and pickled red onions (recipe) because extra ‘good stuff’ never hurt–especially the addition of the black beans, which really turn this snack into a fiber-filled meal. Finish with some chopped cilantro, a sprinkle of cotija and a spritz of lime juice to round out the flavors of the dish, if you happen to have those items on hand.

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