Chipotle — La recette pas si secrète du guacamole. Real Tacos Al Pastor Recipe. Grilled Pork Tacos, Pastor Style. Recipe from Season 7, Mexico—One Plate at a Time Servings: 20tacos, enough to serve 4 to 5 as a main course Ingredients Instructions In a blender, combine the achiote paste, chiles, canning sauce, oil and 3/4 cup water.
Blend until smooth. Light a charcoal fire and let the coals burn until covered with gray ash but still very hot; bank the coals to one side and set the grill grate in place. Tacos al Pastor recipe. Chefs' Favorite 5-Ingredient Recipes. Yucatan: How To Make Panuchos and Salbutes. Where’s the Mexican Food?
Anyone who lives here will tell you that one of the best things about living in the Yucatan is the food. When we visited here and bought a house, we were still clueless about Yucatecan cuisine… we had no idea about the treasure trove of tastes and delights that we had stumbled into. Our idea of Mexican food was formed in California, where Taco Bell and chicken enchiladas rule the day. So imagine our surprise when we couldn’t find a quesadilla or a burrito to save our souls (or our stomachs), but instead were presented with tiny little tortillas and things like castacan and cochinita. What the hey? As in many cultures, the food was another avenue of learning for us about the unique place that Yucatan holds in Mexico and in the world.
Fast forward seven years and now we’re very practiced at eating everything from that aforementioned cochinita and castacan to pavo relleno negro and papadzules. How To Make Panuchos 1. 2. 3. 4. 5. 6. 7. Carnitas Recipe. Why do people call you thirty minutes before you’ve invited them for dinner?
It’s something I don’t understand. Usually if you’re having folks for dinner, if you’re anything like me, during those precious few minutes before everyone arrives you’re racing around in your undies trying to get everything together so you can look relaxed when they arrive. Avocado Tacos - Recipes. Short Rib Chili Nachos. Empellón: Where Pastry Chef Alex Stupak Is Tackling Mexican Cuisine. Before last April, Alex Stupak was best known as the incredibly inventive pastry chef at wd-50, New York's molecular gastronomy standout and former pastry chef of Chicago's famed Alinea.
But these days, the Massachusetts native has traded in liquid nitrogen for pork, lamb and chipotle shrimp -- at Empellón, his new Mexican joint in the West Village. When we caught up with Stupak, the first question we just had to ask was... Why? Departure and rebirth. I had hit a wall with dessert and creativity, and needed to move in a new direction. But cooking what you love and eating what you love are very different. What was the inspiration behind the name of the restaurant? And have you experienced discomfort yet? Can you point to one specific challenge you've faced? Well, let's get to the tacos. Besides Empellón, of course, what's your favorite Mexican restaurant in New York? Switching gears a bit, what's something most people would be surprised to know about you? Make Alex Stupak's Goat Barbacoa - New York Restaurants and Dining.
Goat is pretty popular right now.
It's present on plenty of restaurant menus, but what about preparing the meat in your own kitchen? We asked Empellon's Alex Stupak about bringing goat into the home, and he came back with a succulent goat barbacoa recipe. While some of the ingredients may be a little hard to procure (the best sources for the goat meat are Fairway or Lynhaven Farms at the Union Square Greenmarket), it's worth the extra effort for this ridiculously moist and flavorful meat. Wrap it up in some corn tortillas, warmed in a pan, for a fantastic Mexican-style feast. Goat Barbacoa. Masa for Tamales Recipe - Alex Stupak. Tamal Pie Recipe - Alex Stupak. Fried Pork Tamales Recipe - Alex Stupak. Steamed Pork Tamales Recipe - Alex Stupak. Mushroom Tacos with Onions and Garlic.
Black Bean Bathed Enchiladas (with Chorizo and Fresh Cheese) Having the great fortune to visit Oaxaca two or three times a year, I get the chance to enjoy this rustic, satisfying dish regularly where it is most well known.
And I must say I really love fresh tortillas awash in the rich texture of black bean sauce, especially the Oaxacan one that is simmered with anisey avocado leaves (I suggest a bit of fresh fennel to substitute for the less-available avocado leaves; they’re not the same, but the fennel moves the flavor in the Oaxacan direction). A plate of enfrijoladas with a big salad and cold beer or fruity red wine is a delicious lunch or supper. If you have 2 1/2 to 3 cups of beans cooked (or 3 cups of leftover Oaxacan Black Bean Soup), the dish is fast as well.
And it is nutritious (low in meat and fat, high in grains, beans and flavor—covering most of the popular topics these days). So enfrijoladas are a great candidate for everyday eating. Recipe from Season 4, Mexico—One Plate at a Time Ingredients Instructions Make black bean sauce.