Mexican Night at the Relleno's

Started by ChileRelleno, September 15, 2018, 11:59:59 PM

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ChileRelleno

Another big Mexican feast night is in the works at the Relleno house.
I've been keeping it flowing smoothly all day between the smoker, kitchen and couch, can't let it become too much like...  :eek: work.

As usual a great day needs a great breakfast, and sticking with my Mexican menu I brough a little Tex-Mex to the table with some Migas.
Eggs, Bacon, Onion, Bell Pepper, Jalapeno, Cheese and Chips.
All fried up together for a deliciously crunchy and spicy breakfast.


Anyways, lets crack this bone open and get to the marrow.

Menu
Fuma/Estofado Cachete de Res / Smoked/Braised Beef Cheeks
Pollo Adobado a la Brasa /  Marinated/Grilled Chicken
Arroz Negro / Black Rice
Frijoles Negro Charro / Cowboy Black Beans
Pico de gallo, Guacamole y Totopos / Fresh Salsa, Guacamole and Chips
Guarniciones / Garnishes
Mango Fresco / Fresh Mango

Fuma/Estofado Cachete de Res / Smoked/Braised Beef Cheeks
For smoking buy 2-3 times as much as you want to end up with after trimming.
You're going to end up with half or less of what you start with.



This time I marinated over night and then into the smoker over mesquite.


Gave them about 2.5 hours of smoke before pulling them.


Then I added approx 3/4C of beef broth, a can of Rotel and some chopped onion, then wrapped it up tight foil and back into the smoker for a 2-3 more hours.





Let me show you how tender these are


Pollo Adobado a la Brasa /  Marinated/Grilled Chicken
Chicken thighs marinated in a thick combination of red enchilada sauce and spices.


Then cooked on the grill to in IT of 185° and crisp skin, perfect fro eating whole or shredding into tacos.





Arroz Negro / Black Rice
Take the liquid from the beans and use it to cook your rice, that's really all there is to it.

1lb rice
1 C chopped onion
1C chopped bell pepper
1 heaping tablespoon garlic, minced
4C Black Bean liquid
1/2 C oil, bacon grease is my favorite for added flavor
Salt, and other spices, I like cayenne and cumin



In a large stock pot add oil, bring to high heat
Add rice and saute till opaque and golden
Add onion, bell pepper and garlic and continue to saute till the onion softens a little


Add Black Bean liquid and spices, stir well


Bring to boil, then lower heat to simmer, simmer covered for 25-30 minutes


Frijoles Negro Charro / Cowboy Black Beans
Black Beans stewed with smoked pork jowls, roasted veggies and spices
1lb of Pintos, soak overnight
1/4C bacon grease, lard or EVOO
Approx 4C each chicken broth and water, equal parts to cover beans
1 large onion, quartered
1-2 large Roma tomato
1 large Jalapeno chile
1-1/2 Bell peppers chopped
3-5 garlic cloves
2T salt
1T paprika
1-1/2T each Guajillo, Ancho and Arbol chile powders
1t each granulated onion and garlic
1t cumin

Prep 1lb of black beans, add enough chicken stock to just cover, then enough water to bring it a few inches over.
Add diced pork, bacon, jowls, salt pork or whatever you prefer, spice to taste, bring to a rolling boil, then lower heat to a fast simmer for several hours and the beans are tender.
Add back the veggies and


Roast some onion, bell peppers, Jalapeno, tomatoes and garlic.
Then chop it all up and set aside till the beans are almost done before adding back.




Pico de gallo, Guacamole y Totopos / Fresh Salsa, Guacamole and Chips
Homemade Pico de Gallo and Guacamole with Chips
Mild and HOT Pico, I need some fire in my furnace. ;)



Guarniciones / Garnishes
All the standard items, lime wedges, minced chiles, onions, cilantro and fresh salsas.
And a crumbled wheel of queso fresco, yum!


Mango Fresco / Fresh Mango
Fresh sliced mango, so juicy and delicious as it is.
I'm not even going to grill or glaze it.


The Money Shots






Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

conchydong

Holy cow. If I visited you for a week, I would put on 20 lbs minimum. You never cease to raise the bar each time you cook.
Totally awesome.

Scott

ChileRelleno

Quote from: conchydong on September 16, 2018, 12:08:56 AM
Holy cow. If I visited you for a week, I would put on 20 lbs minimum. You never cease to raise the bar each time you cook.
Totally awesome.

Scott
You're safe from gross obesity as it's only like this on the weekends.
Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

bhale1

Chile,
You continue to knock it out of the park. I will say that every time I read one of your posts it inspires me to cook something up the next day.
So, I guess we are eating mexican food tomorrow afternoon......Although it wont be that fancy or good, we do have some great Hatch, New Mexico chiles available right now......huhm ???.....
Brett

ChileRelleno

Quote from: bhale1 on September 16, 2018, 03:25:55 AM
Chile,
You continue to knock it out of the park. I will say that every time I read one of your posts it inspires me to cook something up the next day.
So, I guess we are eating mexican food tomorrow afternoon......Although it wont be that fancy or good, we do have some great Hatch, New Mexico chiles available right now......huhm ???.....
Brett
If you've a good mess of fresh or canned Hatch/Green chiles you could make a tasty Green Chile Tortilla Casserole.
Beef, pork or chicken works great.

Corn tortillas
Green Chiles, whole/roasted/peeled
Salsa verde
Meat
Beans, whole or refried
Spices
Queso Chihuahua and maybe some Anejo or Fresco
Start with sauce on the bottom and layer it as you work your way up.

Chile Verde
New Mexico Green Chile
If they're big chiles, make stuffed bacon wrapped chiles or pablanos.
Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

mo65


                                 Increíble!
~YOU CAN TUNA GEETAR...BUT YOU CAN'T TUNA FEESH~


Dominick

Quote from: mo65 on September 16, 2018, 04:35:04 PM

                                 Increíble!


Si viva comida Mexicano.  Senor Domingo
Leave the gun.  Take the cannolis.

There are two things I don't like about fishing.  Getting up early in the morning and boats.  The rest of it is fun.

steelfish

Quote from: ChileRelleno on September 16, 2018, 12:13:40 AM
You're safe from gross obesity as it's only like this on the weekends.


oooh so true !!

Im sure it the same with the rest of food, but many of the good mexican dishes takes a lot of time to prepare, 2-3 or 4hrs to prepare carnitas or chiles rellenos, or cheek, tonge plates, etc, I tell my kids, the only thing I dont like about a true mexican dish its that it takes hours to prepare and only seconds to disappear  :( :(

The Baja Guy