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Once you've had one, you'll want another. The recipe is a little different from most burrito recipes. Serve these with sour cream, chopped green onions, and salsa. Serves 6 or freeze for a quick meal later.
If you’re comfortable and efficient with a knife, the flavors of Mexico’s quintessential, eponymous salsa (often called pico de gallo on our side of the border) can be on your table at a moment’s notice. But not everyone is a knife wizard, so I devised this version, which utilizes the food processor for the garlic, green chile, cilantro and half the tomatoes. Meaning, that a very good fresh tomato salsa is within everyone’s easy reach. Green onions are the easiest to cut (they are the only onion my daughter likes to chop), but feel free to use white or red onion if that’s what’s available or appealing. At our restaurants, we only make this salsa when our ripe local tomatoes are in season.
1 large green onion, roots and wilted outer leaves removed, chopped into small pieces
1 tablespoon fresh lime juice (or vinegar)
Drop the garlic and chile pieces one at a time into a running food processor, letting each get finely chopped before adding the next.
Turn off the processor and remove the lid. Cut one tomato in quarters and add it to food processor, along with the cilantro.
Pulse 4 to 6 times until you have a coarse puree.
Scrape the mixture into a bowl.
Cut the other tomato into ¼-inch pieces and add to the bowl along with the green onion.
Taste and season with lime juice (or vinegar) and salt, usually a generous ½ teaspoon.
This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
Riffs on Salsa Mexicana: Chopped raw tomatillos can replace some of the chopped tomato. Cilantro can be replaced or augmented by pungent herbs like Mexican pipicha, pápalo or hoja santa, or saw-tooth cilantro (aka raurau in Asian markets). Any of the lemony or anisey herbs, from lemon verbena and lemon/lime basil to lemon balm and anise hyssop give the salsa a special character. I love the addition of avocado, cucumber and jícama—but not necessarily all at once. The same goes for crisp apple or pear or ripe mango, peach or nectarine.
Recipe from Mexican Everyday by Rick Bayless with Deann Groen Bayless
Cut pork steak into bite sized pieces. Sprinkle lightly with salt, pepper and rub with minced garlic. Add tablespoon of oil to a large skillet, and set heat on medium high heat. Once the skillet is hot, add pork and let brown lightly on one side. This will take 2-3 minutes. Then, stir to cook and brown other sides. Cook pork until it is all lightly browned and mostly cooked through.
Next add green salsa, chicken broth and potatoes to the same skillet with the pork. Stir to combine everything. Bring to a boil then reduce heat to medium low. Cover with a lid or tight fitting aluminum foil. Cook for about 20 minutes or until potatoes are soft and pork is fully cooked. Taste for salt and pepper, and adjust if needed. Serve with your favorite side dish or just with a couple of tortillas.
4 cups Potatoes or sweet potatoes in chunks (leave skins on)
1 pinch Seasoned Salt
1 pinch Black Pepper
4 cups Water
1 tsp Dried or fresh herbs
3 cups Rice
In a large brown paper bag, place flour, salt, and pepper. Add diced beef. Close the bag. Hold it tight and shake. Open bag and make sure that all of the beef is lightly coated in flour and seasoning. Set aside.
In a large dutch oven (or giant soup pot), heat 2 tablespoons of olive oil over medium heat. Add as much beef as will fit along the bottom of the pan in a single layer. Cook, browning on all sides. The beef doesn’t need to be cooked through, just browned. Once all of the beef is cooked, remove from the pan and place on a plate. Set aside.
In the same dutch oven, heat the remaining 2 tablespoons of olive oil. Add onions and cook until translucent, about 5 minutes. Add garlic, and cook for another 3 minutes. Deglaze the pan with the beer, scraping the browned bits from the bottom of the pan as the beer steams.
Add the sweet potatoes, and cover with beef water.
Add dried herbs. Add beef. Turn heat to low and let gently simmer for 45 minutes, until the vegetables are cooked through,
Taste and add seasoned salt and black pepper as necessary.
Preheat oven to 350 degrees F. Cook meat in large skillet until done then add greens to skillet;and wilt.
Spread the bread cubes in 9x13-inch baking dish. Layer with the meat and cheese.
Beat eggs in medium bowl until foamy. Add milk, seasoning salt, fresh herbs and green onion(reserving some for garnish); beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes or overnight.
Bake 40 to 50 minutes or until center is set and top is golden brown. Garnish with green onions and fresh herbs.
Peel and rinse the tomatillos. Cut them in half crosswise. Place a piece of tin foil on a baking sheet or inside a large skillet. Place the tomatillos cut side down on the foil. Set the pan over a medium high heat on the stove. Cook the tomatillos over medium heat until they soften and begin to take on a nice char - turning once or twice during the process, 7-8 minutes. Set aside.
If you have a gas cooktop or grill, turn the flame onto medium high heat and rest the jalapeño peppers over the flame until it blisters and blackens, using your tongs to turn and rotate several times until the entire pepper is blackened. (I rest the peppers directly on the iron grate over the flame, so the flames lap at the skin.)
If you don't have a gas stovetop or grill, preheat the oven to 400 degrees. Place peppers on a baking sheet. Roast for 20-25 minutes until softened and slightly blackened.
After peppers are cooked place them in a glass bowl and cover the bowl with plastic wrap. Set aside to cool. When peppers are cool enough to handle, slough off the charred skin with your fingers and discard (it should come away easily).
Cut off the stem of the peppers. With a knife, cut the peppers in half, lengthwise. Remove the seeds and discard. Cut the peppers into large chunks and place into a small mini-prep food processor. Add the tomatillos, garlic and herbs.
Using the chop or pulse button on the mini-prep, process the mixture until it's the consistency of a chunky salsa.
Stir in the onion.
Season to taste with kosher salt and lime basil.
Serve with tortilla chips, burritos, tacos, grilled steaks, chicken, pork or fish.
Root + Holler partner Vicia has been named to Bon Appetit’s Best New Restaurants in America 2017 list. Vicia is one of 50 finalists on the list. Vicia features “a taste of the finest vegetables, grains, and meats known to Missouri, delicately prepared by chef Michael Gallina. The Blue Hill alum and St. Louis native
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