More Mexican?

Apparently I haven't posted a new recipe in over four months... Oops.

I haven't been trying out new things in the kitchen all that much this winter... My creativity stores are low.

I think Dave's no. 1 complaint is that I cook too much Mexican. I can't help it - the bright sunny flavors of lime and fresh chiles, they keep me going through the winter months. It is also economical, as I find that I can use my leftovers in more creative ways when I stick within the Latin genre.

Here is a dish that you can use in Mexican dishes (tostadas, enchiladas, tacos, burritos, dzik...) or you can use it in sandwiches (try it w/ BBQ sauce) or casseroles...

SHREDDED PORK

3 lbs pork shoulder roast
1 teaspoon salt
2 yellow onions, cut into chunks
8 cloves garlic, skins removed and left whole
2 quarts water

Trim the meat of all fat (when using a heavily marbled cut of pork, trim the excess fat from the cut's exterior). Place all ingredients in a slow cooker. Cover and cook on low for about 9 hours, or until the meat is very tender. Remove the meat from the cooker, allowing it to cool. Once cooled, shred the meat using your fingers or two forks.

The stock may be strained and frozen for later use in soups and stews (I did not save mine, but realized after the fact that it could be used in making posole).

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If you'd like to make enchiladas with the pork, here is a smoky enchilada sauce that is ten times better than the canned sauce:

CHIPOTLE CHILE ENCHILADA SAUCE

2-3 canned chipotle chiles
1 T. adobo sauce (from can of chiles)
2 garlic cloves, peeled and quartered
28 oz can diced tomatoes in juice (I like to use Muir Glen fire roasted)
1/4 t. cumin
1/4 t. black pepper, ground
1 T. vegetable oil
2 c. chicken broth

In a blender jar, add chiles, adobo sauce, garlic, tomatoes w/ juice, cumin, and pepper. Blend to a smooth consistency.

Over medium-high heat, heat the oil in a 4 qt sauce pan (trust me - go big to avoid splatters). Pour in the sauce, then cook 5-7 minutes, or until sauce is reduced to a thick consistency. Add the chicken broth, reduce the heat to medium-low, and let simmer for 10 minutes.

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While traditionally made with venison or beef, you may also use the pork in a traditional "salad" of the Yucatan - dzik. It is very refreshing on a hot day, and it can be served as a main dish salad (think along the line of Thai meat salads) or it can be used as a filling for tacos.

DZIK

2.5 - 3 c. shredded meat
1 c. tomato-habanero salsa (below)
2 T. fresh lime juice (try the tiny key limes for extra freshness)
1 t. salt

Stir the beef into the salsa. Add the lime juice and season with salt. Cover and let stand at room temperature until serving (not to exceed one hour). Serve.

TOMATO-HABANERO SALSA

1/2 small red onion, finely minced
1 T. fresh lime juice
1 medium ripe red tomato (or 2-3 Roma tomatoes)
3 radishes, sliced thinly
1/2 habanero chile, seeded and minced
6 large sprigs cilantro, finely sliced

In a strainer, rinse the minced red onion under cold water, then shake off excess water. Transfer to a small bowl and stir in one tablespoon fresh lime juice. Core the tomatoes, cut them in half, and scoop out the seeds. Chop them finely and put them into a large bowl (separate from the onion). Chop the sliced radishes into a small dice, and add to the tomato along with the habanero and cilantro. Add the onion-lime mixture to the tomato mixture.