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Friday, November 22, 2013

Mexican Style Stuffed Roast Turkey aka GUAJOLOTE RELLENO; ADOBE STYLE Pork Chops; SHREDDED PORK Chihuahua Style MOCHOMAS :RECIPES

Stuffed Roast Turkey  GUAJOLOTE RELLENO

serves 8-10

Using fruit and vegetables native to the Southern Western Americas.
The choice is yours but this turkey is stuffed, you may also make the stuffing and bake in a buttered casserole dish, which cuts the roasting time of the turkey by 1 hour.

1 pound finely ground pork
1 cup chopped onion
3 cloves garlic smashed and minced
4 tomatoes (About 2 cups) seeded and chopped
2 cups chopped plantains (or green tipped bananas - under ripe) 
1 cup chopped tart green apple cored but not peeled
1/2 cup raisins
1/4 cup toasted slivered almonds
2 tsp canned, chopped, rinsed green chilies 
1 1/2 tsp salt
 1 8-10 pound fresh turkey
1/4 cup melted butter
1 cup dry white wine
1/2 cup all purpose flour
Chicken broth


In a heavy bottomed skillet, cook the ground pork, in a little butter; add the garlic and onion..stirring to break up any lumps until all is cooked well.
Drain off any oil.
Sir in tomatoes, banana, apples, almonds and raisins. Add the chopped chillies salt and cook for 3 mins.

remove from heat and allow to cool.

Add this to the neck and/or the cavity of the well washed and  cleaned bird.

Tie the legs securely and tuck the wing tips under the back.

Place the bird breast side up on a rack in a roasting pan.

Brush the breasts with melted butter and cover with foil.

After 3 hours until the legs and continue roasting/basting.
cook for further 20 mins then remove the foil form the breast ..roast now without basting for 45 mins.

Remove from oven and wait 20 mins..then place the bird on a cookie sheet to rest.

Remove as much of the fat from the roasting pan.
Add the white wine and approx 3-4 cups chicken broth..bring to boil, stirring the "fonds" from the bottom of  the pan.

Mix the flour with 1/2 cup cold stock in a jelly jar and shake to blend then pour into the roasting pan and bring to boil, thicken gravy, test for seasonings and serve with the bird.

carve the bird.

ADOBE STYLE PORK CHOPS   Chuletas de Puerco Adobadas

serves 4

1 x 15 ozs can tomatoes
1/4 cup lemon juice
1 cup chopped onion
3 cloves garlic smashed and minced
2 tbsp all purpose flour
2 tbsp ground chili powder
1 tbsp neutral vegetable oil (safflower, sunflower seed)
1 tsp salt
1 tsp crushed dried oregano
1/2 tsp ground cumin

4 x1/2 inch thick pork loin chops

garnish sliced raw onion, sliced red radish, sliced avocado

Place first 10 ingredients in a blender and blend until onion is fine.
Place the washed and dried chops in a casserole dish and pour the onion sauce over, to cover the chops.
Marinate overnight tightly covered with cling/plastic wrap.

In a large covered skillet, cook the chops in the sauce  35-45 mins or until tender.
remove the chops from the skillet to a  serving platter, cover with sauce  ( having skimmed off the excess fat) and garnish with vegetables.
Serve with steamed rice or potatoes

Shredded Pork Chihuahua Style MOCHOMOS

serves 4-6

2 pounds pork shoulder, skinned and boned, cut into 1 inch pieces
2 cups water
1 cup chopped onion
1 tsp salt

garnish 2 cups guacamole, tomato slices,shredded lettuce, warm tortillas

 In a large lidded saucepan, place the pork and water, add the salt and onion and bring to boil.
Simmer for 1 hour until the meat in very tender.
remove lid and boil rapidly until most of the water has evaporated..15-20 mins, be careful not to let it burn.

remove the cooked meat from the pan and cool enough to touch, then using 2 forks, shred the meat.

In a large skillet, add some cooing oil and fry the meat until it resembles golden shreds, serve immediately with vegetables and warm tortillas.

Variations add herbs of choice and hot chilies or hot sauce to the boil

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