August 04, 2004
Welcome to this week's final issue of The Heat!, brought to you by Chile-Pepper-Sauces.com , and Chef Jay.
If you've enjoyed this week's recipes, download E-Cookbooks Library's free cookbook: A Taste of Mexico!. It includes everything you've seen and lots more, just click the link to download it now!
Today's Recipe for Carnitas and sopaipillas are brought to you by the internet's leading recipe site, E-Cookbooks Library.
Recipe for Carnitas
Ingredients:
Guacamole
4 Poblano Chiles; roasted and peeled
1 Onion; Medium, Cut in halves
1 Pound Center Loin Roast; boneless and cut into 2 X 1/4-inch strips
1 Clove Garlic; Finely Chopped
2 Teaspoons Vegetable Oil
2 Teaspoons Tomato Paste
1 Teaspoon Red Wine Vinegar
1/4 Teaspoon Salt
1/2 lb. plum tomatoes, finely chopped
Flour Or Corn Tortillas
Dairy Sour Cream
Directions:
- Prepare Guacamole; set aside.
- Cut chiles and onion halves lengthwise into
1/4-inch strips. Cook pork, chiles, onion and garlic in oil in a 10-inch
skillet over medium heat, stirring occasionally, until pork is no longer
pink, about 12 minutes. Stir in tomato paste, vinegar, salt and tomatoes;
cook until hot.
- Serve with tortillas, Guacamole and sour cream.
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Sopaipillas
Ingredients:4 Cups Flour
2 Teaspoons Sugar
1/4 Cup Shortening or lard
1 Tablespoon Baking powder
1-1/2 Teaspoons Salt
1 1/4 Cups Water or more if needed
Directions:
- Sift dry ingredients together. Cut in shortening until crumbly. Add water and mix until holds together. Knead 10-15 times until dough forms a smooth ball. Cover and let set for 20 minutes.
- Divide dough into two parts. Roll dough to 1/8" thickness on lightly floured board. Cut into 3" squares or triangles. Do not allow to dry; cover those waiting to be fried.
- When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels.
That is all of this week's issues. I hope you have enjoyed them. Be sure to check out E-Cookbooks Library when you get a chance. In the meantime, don't forget to vote for us at the Chef2Chef Top 100 Culinary Sites. Have a great month and don't forget to Eat the Heat!
Chef Jay