Tag Archive for: Taste of Missions 2022
Thai Pork Massaman Curry
Ingredients
- 1 ½ LB of Pork (or Chicken or Beef)
- 5-6 tbsp Massaman curry paste 5-6
- 3 tbsp Thai spices
- 3 tbsp cardamom
- 2 bay leaves remove before serving
- 3-4 tbsp star anise
- 6-7 cinnamon sticks
- 5 cup coconut milk
- 5 potatoes
- 3 onions
- 1 cup peanuts
- 8 tsp fish sauce
- 5 + 1/2 tsp coconut sugar
- 4 tsp tamarind juice
Instructions
- Slice the potatoes, onions, and pork into large chunks, as usually for a stew.
- Cook the pork, when it is nearly finished add in a cup of coconut milk and the curry paste and mix together.
- Add the remaining coconut milk, the spices, the potatoes, peanuts and onions to stew.
- Add palm sugar, fish sauce, and Tamarind juice to taste.
- Stew the curry for about 40 minutes or until the potatoes are soft.
- Serve with white rice.
Video
Green Chile Salsa
Ingredients
- 4 tomatoes chopped fine
- 2 bunches green onions chopped fine
- 3/4 cup green chiles chopped
- 1 sprig fresh cilantro
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp vegetable oil
Instructions
- Combine all ingredients and refrigerate several hours for flavors to blend well.
Notes
Serve with tortilla chips or on top of tacos.
Chimayo Red Chile Salsa
Ingredients
- 8 oz dried Chimayo New Mexico red chiles (about 25)
- 4 cloves roasted garlic
- 1 tsp salt
- 1 tbsp dried oregano toasted and ground
Instructions
- Toast the chiles and rehydrate them in 2 quarts of warm water.
- Drain the chiles, reserving 2 cups of the water, and transfer to a blender. If it is not bitter, add the reserved chile water; otherwise, add 2 cups of plain water.
- Add the garlic and salt to the blender and puree. Stir in the oregano.
Notes
Serve with tortilla chips, enchiladas, grilled or roasted meats, chicken, and grilled shrimp.
Bizcochitos
Ingredients
- 2 cups shortening
- 1 1/4 cups sugar
- 3 egg yolks or two whole eggs
- 2 tbsp vanilla
- 2 tsp anise seed
- 6 cups sifted flour
- 3 tsp baking powder
- 1/4 cup water
- 1 tsp salt
- 7 tbsp brandy
Instructions
- Cream sugar and shortening until light and fluffy.
- Add anise seed and eggs, beating for a few seconds.
- Sift flour, baking powder and salt together. Add to first mixture.
- Add water, vanilla, and brandy. Mix well.
- Roll out and cut with cookie cutter. Sprinkle with a mixture of sugar and cinnamon. Bake at 400 degrees for 12 minutes or until golden brown.
- Sprinkle with a mixture of sugar and cinnamon.
- Bake at 400 degrees for 12 minutes or until golden brown.
Mexican Empanadas
Ingredients
- 1/2 lb lean ground beef
- 10 oz package frozen patty shells thawed
- 1/4 cup onion minced
- 3 tbsp red chile salsa
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp ground coriander
- salt and pepper to taste
Instructions
- Crumble beef; saute with onion in a skillet until beef is cooked and onion is soft. Drain.
- Stir in red chile salsa and spices. Set aside.
- Place thawed patty shell dough on a floured board and roll out, in one piece, to about 1/16 inch thickness.
- Cut dough into 3-inch rounds, about 20.
- Put 2 teaspoons of filling on each dough circle; fold in half.
- Moisten edges with water and press edges together with a fork. Place on ungreased cookie sheet. Prick tops with a fork.
- Bake at 400 for 20 minutes or until golden brown. Serve hot.
Posole Stew
Ingredients
- 1 lb lean pork shoulder
- 2 lb frozen posole hominy
- 1 lime juiced
- 2 tbsp course red chile powder
- 3 garlic cloves
- 1/4 tsp dried oregano
- 3 tbsp salt
Instructions
- Cook the pork in a pressure cooker, with water to cover, for 20 minutes.
- Reduce pressure under cold water. Open pot and add posole, lime juice, and chile.
- Add water - about twice as much as the amount of posole.
- Cook for 45 minutes under pressure.
- Reduce pressure under cold water. 2. Remove the pork and cut up.
- Put posole, pork, garlic, oregano, and salt in a large covered pot and simmer 1-3 hours, or until hominy kernels have burst and are soft but not mushy. Serve alone or as a side dish.
Notes
The cooking times are for higher altitude cooking. At lower altitudes, where the boiling point is higher, you may need to try shorter cooking times.
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