Sorry for the radio silence! We recently came back home from our two-week long trip to California. I am really glad to be home again and I’m sure my kitchen missed me as much as I missed it. My husband sustained himself on one meal a day (not home cooked), and thesegoodies that I made for him before I left! What would he do without me? 😉 Since I’ve been back home, I have tried several new and successful recipes which I will share with you in the next few weeks.
Anyway, on to the recipe! This marinade gives the chicken amazing flavor and it’s a new family favorite. I used chicken thighs and served these tacos with pico de gallo, my fave Mexican rice and refried (in bacon grease!) pinto beans with lots of Monterey Jack cheese. I will make this again and again! Thanks for reading, enjoy 🙂
Slice open the limes and squeeze the juice into a food processor or blender. Add the tequila, olive oil, salt, garlic, jalapenos and cilantro. Blend the mixture until totally combined. Add the chicken to a large plastic bag and pour in the lime-tequila mixture. Seal the bag and marinate in the fridge for several hours or overnight.
Remove the chicken from the bag and grill it over medium-high heat. Rotate the chicken 45-degrees on both sides to create nice grill marks, and continue grilling until the chicken is cooked through, 4 to 5 minutes per side. Serve with corn tortillas, fresh pico de gallo, beans and rice.
Quick Post: I love this dish – seriously it’s one of the best things I make. The house smells amazing right now! It’s not something that can be made quickly, but it is so worth the effort it takes. I thought I posted this recipe here already, but I found out that it has been at least two years since I last made it. I found this recipe about three years ago, but I have combined two different recipes to make this just the way I like it. We enjoyed this over rice that I cooked with chicken stock instead of water, and these tortillas. Thanks for reading, enjoy!
Preheat oven to 400 degrees F. On a baking tray, roast tomatillos, onion, garlic and jalapeno for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
For the Pork:
1 1/2 to 2 lbs of pork loin (or shoulder), trimmed of excess fat and cut into to 2-inch cubes
Sea salt and freshly cracked black pepper, to taste
2 yellow onions
3 garlic cloves, peeled and finely chopped
1 Tbsp of dried Mexican oregano
2 1/2 cups chicken stock
Season the pork cubes generously with sea salt, freshly cracked pepper and oregano, to taste. Heat olive oil in a large Dutch oven over medium high heat then brown pork chunks on all sides. Remove pork from Dutch oven and set aside. I had just a little grease in the pan so I didn’t add olive oil but if you have no grease, add a bit of olive oil. Place the onions in the Dutch oven and cook until tender, about 4-5 minutes. Add the garlic and cook, stirring constantly, for 60 seconds. Add the pork to the onion mixture then pour your chile verde sauce on top. Add enough chicken stock to cover the meat. Taste and re-season with salt, pepper and oregano to taste. Be careful not to add too much because the chile verde will continue to cook down and concentrate a bit. Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
My sister visited this summer – and while that was awesome, she made it even more memorable by making these amazing beans! This will forever be my go-to recipe for pinto beans and the whole family enjoys them – so much that I made them three times in one month. Don’t let the “spicy” deter you, these are easily modified. Two teaspoons of pepper is too much for our palettes, so I only add 1 or 1 1/2 teaspoons. Thanks for reading, enjoy!
2 quarts of water (this is the perfect amount for me)
1 whole Onion, Diced
4 cloves Garlic, Minced
2 whole Jalapenos, Sliced
2 teaspoons Salt, More To Taste
2 Tablespoons Chili Powder
1 – 1 1/2 teaspoons Black Pepper
Sort through the beans, making sure to pick out all the weird looking and broken beans and rocks. Dump the sorted beans in a large colander and rinse thoroughly with cold water.
Place beans in a stock pot with the ham hock and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed.
Then throw in diced onion, red bell pepper, garlic and jalapeno. Cover and continue cooking for another hour or two, remembering to check the water level.
Add salt, chili powder (if desired) and pepper, then cover and cook for another 20 to 30 minutes, or until beans are lovely and tender.
I haven’t made this in a long time – which is probably due to the fact that there is no short cut to making this. There is lots of chopping, dicing, and mincing involved; thankfully it’s totally worth the effort. This recipe comes from one of my favorite bloggers – The Pioneer Woman 🙂 She knows her stuff and she is a home cook just like me – no formal training is required when you have a love for food and a desire to try out new techniques. I have come a long way in 8 1/2 years of marriage. In the beginning, I used a lot of boxed meals, frozen and prepackaged stuff – I had to start somewhere, right? Thankfully, my husband wasn’t raised around a lot of fabulous cooks, so he didn’t know what he was missing out on! 😉 I could never go back to that kind of cooking and those fuss free, easy stuff. I get such a feeling of satisfaction and fulfillment out of giving my family the very best.
Anyway, this turned out perfectly and wasn’t too spicy when we added it to these tacos. By itself though, it has quite a kick! Thanks for reading, enjoy!
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.