Beef Caldo (Mexican Beef Soup)

SOME OF THE CAST OF CHARACTERS

Water
3-6 Beef shanks (bone-in)
1 Turnip cut up in qtrs.
1 onion cut up in qtrs
3 garlic cloves
1 bunch of parsley or cilantro
1 tsp beef bouillon
Salt and pepper
1 carrot cut up or sliced
3-4 russet potatoes, cut up or 1 large can of potatoes (drained)
1 can of corn, drained
1 small head of cabbage, sliced any which way you like

In a dutch oven, throw in the beef shanks, turnips, onions, garlic, parsley and beef bouillon in enough water to cover all the vegies.  Salt and pepper to taste.  Cover and simmer for about 3 hours.

After three hours of simmering, remove from heat.  Take out all the vegetables and discard.  Take out the beef and set aside.  Use a strainer and pour the broth through in another pot, let cool a little bit to skim off some fat.  This broth is full of flavors and very savory!

Carefully pour the broth back into original dutch oven pot then add the carrots, corn, potatoes and sliced cabbage.  Simmer for another hour or two.  Serve with Mexican rice, corn tortillas or Tuscan bread.

  The beef was so tender, it fell off the bone.

The broth was so savory, full of so many delicious flavors

Perfect for a chilly Autumn day.  I think this is what heaven's going to be like!

I was at a loss as to what I was in the mood for this weekend.  Grandma and I went to the Farmer's Market and then to the grocery store.  While in the meat section I saw these beautiful, meaty, plump beef shanks and it all of the sudden took me back to a Mexican soup my mom used to make for us when I was little.  I hadn't had any in decades and I don't understand why I never made it for my family.  It was always a favorite for us kids, well at least for me.  I really didn't know what else she added to the soup so I had to make some phone calls and  Facebook to find out as I was a little desperate.  I truly appreciate all help I received from friends and family.  It took most of the day to make (so start several hours ahead of time).  As soon as I got home, I started to prepare the Caldo and in no time, my house was filled with the familiar aromas that took me back.  My mom is no longer with us but oh these smells made it feel like she was in my kitchen, cooking me some Caldo.  What a better way to end my feature of Mexican food in lieu of National Hispanic Heritage Month.    

Carnitas con Salsa

CARNITAS

by Williams-Sonoma Essentials of Slow Cooking*

Ingredients:

• Salt and fresh ground pepper
• 1 boneless pork shoulder or 3 thick, boneless pork chops which is what I used.
• 1/4 cup olive oil
• 1 yellow onion (I used three large, organically grown [not mine] green onions - the bulbs were the size of walnuts bought at a local farmers market).
• 2 cloves of garlic, minced
• 1  1/2 cups of Mexican, lager-style beer (yea, like I would have that - so I used beef broth)
• Grated zest and juice of 1 large orange (didn't have it)
• Grated zest and juice of 1 lime (didn't have that either)
• 1 tbsp. oregano
• 15-20 corn or flour tortillas

In a small bowl, combine 2 tsps. salt and 1 tsp. pepper.  Season the pork roast generously with the mixture.  Set aside.  In a large frying pan over medium-high heat, warm the olive oil.  Add the pork, and cook, turning frequently until browned on all sides, about 10 minutes.  Remove from the pan and set aside.  Pour off all but a thin layer of fat in the pan.  Add the onion and garlic and saute until they begin to soften, 1-2 minutes.  Add the beer (or broth) and deglaze the pan, scraping up the browned bits on the bottom of the pan with a wooden spoon.  Transfer pork back to pan with the onions and broth, lemon and orange zest along with their juices.  Also add the oregano.  Simmer for about 1/2 hr. to .45 minutes (or cook five hours on high in crockpot) and let most of it evaporate down to nothing but don't let it burn.  Add two cups of water or more broth if there's any left (use hot water if using crockpot), stir browned  bits again and continue to simmer the pork for another hour until meat is tender and half of broth has evaporated.  Take two forks and pull apart the pork and shred it all, cover and set aside.  In a large iron skillet pour 2 tbsps. olive oil, heat on med-high.  Brown tortillas on both sides and fold over in 1/2 - taco style.  Place on paper towels to drain excess oil.  Fold the tortillas and fill with the meat and salsa.  Serve with any other sides like beans and rice.

FRESH TOMATO SALSA

(Make this early in the morning so it has time to set and while the meat is cooking)

Ingredients:

• 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lbs.), stems removed, finely diced.
• 1/2 red onion, finely diced
• 1 jalapeno chili pepper, stems, rib, seeds removed, finely diced
• Juice of one lime
• 1/2 cup chopped cilantro
• Cumin to taste
• Salt and pepper to taste

DIRECTIONS:

Start with chopping up 2-3 medium sized fresh tomatoes.  Prepare the jalepenos peppers.  Be very careful while handling these hot peppers.  If you can, avoid touching them with your hands.  Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands.  Wash your hand thoroughly with soap and hot wather after handling and avoid touching your eyes for several hours.  Combine all of the ingredients in a medium size bowl.  Taste.  If the chilies make the salsa too hot, add some more chopped tomato.  Add cumin for added taste.  Let set for at least an hour for the flavors to combine.

I did not grow up eating these.  As a matter of fact, I had not heard about them until about a year and a half ago.  I've posted this recipe at least twice before but this is my favorite Mexican dish and had to post it in honor of National Hispanic Heritage Month. 

Making the pork is really simple and easy, all you do is season it, cook it low and slow and you're sure to get a tender juicy meat.  This has become a family favorite and it's always a hit, especially with the kids (I still call them kids even if they're grown adults).  Carnitas are so delicious with the usual side dishes of beans, rice and salsa.  Mmmmmm, I'm making myself hungry for these and it's late at night.  Anyways, hubby tells me I should rent a food cart stand and sell these in the parking lot at the local supermarket.  He's certain I'd making a killin' and the kids agree.  It sounds intriguing but we'll see.

I shared this recipe with:

Miz Helen's Country Cottage - Full Plate Thursday

Elise's Red Enchiladas

Click here for printable recipe:  Elise's Red Enchiladas

This chicken cooked all day in the crock pot.  Elise seasoned it really well which gave a great flavor for the enchiladas.

She cooked the beef in no time at all.

Lightly frying the corn tortillas

with Asha supervising.  Elise pulled up a chair as frying the tortillas can be a lengthy process.  Asha thought the chair was for her, so Elise had to pull up another one.

After frying the tortillas, Elise laid them on some paper towels to soak up the excess oil

The pot of the red chili sauce simmers as Elise works on the tortillas

Once the tortillas are done, Elise soaks them in the sauce one by one

Take a soaked tortilla and start filling it first with the meat

and then the cheese

and finally with some green onions

fold over like so

With seam side down, place on prepared pan (sprayed with some PAM)

Fill the pan with the enchiladas until it's packed.  Elise prepared these the night before she baked them.  The following day (when I wasn't around to take pictures) she poured some sauce over this pan of enchiladas and sprinkled on some cheese and then baked it

This is what we had for dinner :)  There's nothing like coming home to some homemade Enchiladas.  Gracias Elise!!  Grandma Cruz would be so proud of you!!  :)

Sabrozo y delicioso!!

There was a co-worker where Elise works who was leaving so they planned a little going away party and as usual, they asked Elise to bring her Enchiladas.  She's getting really good at making these without any help at all.  We always know that when she makes Enchiladas to take to work, there will be plenty leftover for her to make a batch for us here at home.  Thanks again Elise!!

No Fuss Beef and Chicken Fajitas

No fuss, no bells and whistles, actually a non-traditional fajita recipe.  Celebrating National Hispanic Heritage Month.

2 chicken breasts

1 lb. beef round steak

1 red bell pepper

1 yellow bell pepper

1 poblano or pasilla pepper (green bell pepper will do too)

1 onion

1 tbsp. Adobe seasoning

2 tsps. cumin seasoning

1 tbsp. kosher salt

2 tsps. pepper

Canola oil

1 pkg. of flour tortillas or Indian flat bread which is what I ended up using

1 cup shredded colby jack or cheddar cheese

Take both meats and cut into 2"-3" strips, 1/3" wide

Heat poblano pepper in a hot iron skillet until blackened on all sides.  Click here to see how to grill and cut a pepper.

Season meats with Adobe, cumin, salt & pepper seasonings.  Use your hands and blend the seasonings into the meats

In another skillet, heat about a 1/4 cup oil.  Cook both meats separately so add the chicken first to the skillet and brown, stir occasionally

While the meat is browning, start slicing the peppers and onions

Once the chicken is done, remove from the pan and set aside, cover with foil.  Heat some more oil then add the beef and brown for about 10 minutes

Once the beef is browned, remove from the pan, set aside and cover.  Heat some more oil set and medium-high, then add the sliced peppers and onion.  Stir constantly until blackened just a little bit yet translucent, about 10 minutes.

Now since we have two different types of meat, I took out half of the cooked peppers and onions and set them aside.  To the others left in the pan, I added the chicken first. Stir and blend well, heat for about 5 minutes

Remove  from pan, place on one side of serving platter

Repeat the same with the beef by adding the reserved cooked peppers and onions and beef to pan.  Stir until well blended for about 5 minutes, remove from pan and place on the other side of the same serving platter.

Heat the flat bread or tortillas either on a hot skillet or in the microwave.  With the flat bread I was hoping that I could use it like a pocket but for some reason, it wouldn't open up into a pocket *sad face*.  So, I went ahead and cut the round flat bread in half to give me a moon shape.  I then place the fixings (peppers, onions and cheese) in the middle and rolled it up, see picture above.

I then served my unconventional yet delicious fajitas with the usual Mexican side accompaniments, beans,  rice and homemade salsa.  (Click on the side dishes to get their recipe)

I shared this recipe with:

StoneGable's ON THE MENU MONDAY