Pressure Cooker Cilantro Lime Rice

2 cups vegetable broth 3/4 cup water 2 tablespoons canola vegetable, or grapeseed oil 3 tablespoons juice of lime divided 2 cups long grain white rice Zest of one lime 1/2 cup of fresh chopped cilantro 1/2 teaspoon salt Put the broth, water, oil, 2 tablespoons of lime juice, and rice in the pressure cooker… Continue reading Pressure Cooker Cilantro Lime Rice

Slow Cooker Barbecue Ribs

2 teaspoons Worcestershire sauce 1 teaspoon vinegar 1 bottle sweet baby rays BBQ sauce 2 tablespoons brown sugar 1 teaspoon oregano 4 pounds Ribs of your choice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper In a medium bowl, mix together the Worcestershire sauce, vinegar, BBQ sauce, brown sugar, and oregano. Place ribs in… Continue reading Slow Cooker Barbecue Ribs

Slow Cooker Barbacoa Brisket

1 tablespoon finely chopped fresh oregano 1 tablespoon dark brown sugar 2 tablespoons olive oil 1 tablespoon minced chipotle chiles in adobo sauce 1 tablespoon adobo sauce 1 teaspoon ground cumin 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3 garlic cloves, grated 1 pound trimmed beef brisket 2 medium tomatoes, chopped (about… Continue reading Slow Cooker Barbacoa Brisket

Slow Cooker Carnitas

1 3/4 pounds boneless pork shoulder, trimmed 1 tablespoon dark brown sugar 1 teaspoon kosher salt, divided 3/4 teaspoon black pepper, divided 1/4 cup fresh lime juice, divided 1/4 cup fresh orange juice, divided 2 cups hot water 1 dried ancho chile 4 garlic cloves, smashed 1 white onion, sliced (about 1 1/2 cups) 1… Continue reading Slow Cooker Carnitas

Slow-Cooker Pork Tacos with Fresh Tomato Salsa

1 (4- to 5-lb.) boneless pork shoulder roast 1 tablespoon ancho chile powder 1 tablespoon black pepper 1 teaspoon ground cumin 1/2 teaspoon ground cloves 1/2 teaspoon granulated sugar 1 tablespoon plus 1/2 tsp. kosher salt, divided 2 tablespoons canola oil 1/4 cup apple cider vinegar 4 oregano sprigs 1 cup chopped tomato (about 1… Continue reading Slow-Cooker Pork Tacos with Fresh Tomato Salsa

Slow Cooker Pulled Pork Tacos

2 cups bottled salsa, plus more for serving 2 tablespoons chili powder 2 tablespoons dried oregano 2 tablespoons unsweetened cocoa 1/4 teaspoon kosher salt 1 (2 1/2-pound) boneless pork butt or shoulder, trimmed 18 corn tortillas 1/2 cup fresh cilantro sprigs 3/4 cup reduced-fat sour cream 1 lime, cut into wedges Combine the first 5… Continue reading Slow Cooker Pulled Pork Tacos

Spicy Corn and Shishito Salad

3 1/2 tablespoons olive oil 2 tablespoons fresh lime juice 1/4 teaspoon ground cumin Kosher salt 1/3 cup diced red onion 1 garlic clove, minced 3 cups fresh corn kernels (from 4 to 6 ears of corn) 6 ounces shishito peppers, stemmed and cut crosswise into 1/4-inch slices, or green bell peppers, stemmed and diced… Continue reading Spicy Corn and Shishito Salad

Fried Eggs With Garlicky Green Rice

2 cups brown or white basmati or long-grain rice, rinsed and drained 1/2 teaspoon kosher salt, plus more for seasoning 2 tablespoons olive oil 4 large eggs Black pepper 1/2 small bunch kale, stems removed and leaves finely chopped (about 1 packed cup) 1/2 bunch fresh cilantro, stems discarded and leaves finely chopped (about 1… Continue reading Fried Eggs With Garlicky Green Rice

Avocado Toast with Grated Eggs

Slices of sourdough, multigrain, or wholewheat bread Butter Half of a small avocado per slice One hard-boiled egg per slice Tabasco, sriracha, or other hot sauce Everything bagel seasoning or red chilli flakes, sea salt, and sesame seed Toast and butter each slice of bread. Place half a sliced avocado and spread it evenly on… Continue reading Avocado Toast with Grated Eggs

Pork in Veracruz Sauce (Puntas a la Veracruzana)

1 pound boneless pork loin chops (about 1 inch thick), sliced no thicker than 1/4 inch on the diagonal Kosher salt and ground black pepper 3 tablespoons grapeseed or other neutral oil 12 medium garlic cloves, peeled and chopped (about 1/4 cup) 1/2 medium white onion, finely chopped 1 1/2 pounds ripe tomatoes, cored and… Continue reading Pork in Veracruz Sauce (Puntas a la Veracruzana)

Big-Batch Ranchero Sauce

6 1/2 pounds/about 100 ounces canned whole, peeled plum tomatoes and their juices (or one restaurant-style No. 10 can) 1 bunch cilantro, leaves and stems washed and roughly chopped 1 cup peeled garlic cloves 4 serrano chiles, stems and seeds removed then roughly chopped 2 guajillo chiles, stems detached 1 tablespoon achiote paste Kosher salt,… Continue reading Big-Batch Ranchero Sauce

Carne Adobada (Chile-Marinated Steak)

2 dried guajillo chiles 1 chipotle chile in adobo 1/2 small yellow onion, peeled and chopped 3 garlic cloves, peeled 1 teaspoon cumin seeds 4 tablespoons lime juice, from 2 limes 1 (1 1/2-pound) flank steak Kosher salt 2 teaspoons dried oregano 1/2 cup drained and chopped roasted red peppers 2 small shallots, minced 2… Continue reading Carne Adobada (Chile-Marinated Steak)

Spanish Rice

2 cups white rice 1/4 cup butter 1 yellow onion, chopped 1 clove garlic, minced 2 cups boiling water 1 teaspoon chicken bouillon powder 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon ground white pepper 10 ounces fresh tomatoes, cut into quarters 4 pieces, bay leaves Rinse and drain the rice, set aside. Melt the… Continue reading Spanish Rice

Crunchy Fried Fish Tacos

1 1/2 cups cake flour 2 tablespoons paprika 2 teaspoons black pepper Kosher salt 3/4 cup beer (plus more as necessary) 1 large egg 3/4 cup mayonnaise (see note) 2 tablespoons sriracha or other chili sauce (see note) 2 quarts peanut oil 1 pound white fish (such as cod, hake, or halibut), cut into eight… Continue reading Crunchy Fried Fish Tacos

Ropa Vieja

2 pounds beef flank steak or sirloin flap, cut crosswise into 3- to 4-inch sections, or pork butt, cut into 3- to 4-inch steaks against the grain Kosher salt and black pepper 1 tablespoon grapeseed, vegetable or canola oil 1 recipe Braised Peppers and Onions (about 3 cups) 1 (15-ounce) can crushed tomatoes or whole… Continue reading Ropa Vieja

Braised Pepper and Onions

2 tablespoons grapeseed, vegetable or canola oil 3 large bell peppers (a mix of colors), stemmed, seeded and thinly sliced 1 large yellow onion, thinly sliced 2 garlic cloves, minced 2 tablespoons ground cumin 2 dried bay leaves Kosher salt and black pepper Heat oil in a large Dutch oven over medium until shimmering. Add… Continue reading Braised Pepper and Onions

Turkey Chili

1 tablespoon olive oil 2 pounds ground turkey, white and dark combined 2 cups coarsely chopped onions 2 tablespoons chopped garlic 1 large sweet red pepper, cored, deveined and coarsely chopped 1 cup chopped celery 1 jalapeno pepper, cored, deveined and finely chopped 1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried 2 bay leaves… Continue reading Turkey Chili

Ground Beef Chili With Chocolate and Peanut Butter

2 tablespoons vegetable oil 1 medium yellow onion, diced (about 8 ounces) 2 teaspoons kosher salt, plus more as needed 3 canned chiles in adobo, finely chopped 1 tablespoon unsweetened cocoa powder 2 teaspoons smoked paprika 2 teaspoons ancho chile powder 1 1/2 teaspoons dried oregano, preferably Mexican 1 1/2 teaspoons ground cumin 1/2 teaspoon… Continue reading Ground Beef Chili With Chocolate and Peanut Butter

Beef Barbecoa

3 lbs good quality beef chuck roast or bottom blade roast – one piece of meat 1/4 cup cider vinegar 4 cloves garlic 1 tsp Mexican oregano – optional but don’t substitute regular oregano 1 tsp cumin powder 1/4 cup pure mild chili powder – I like New Mexican Red or Ancho 1-3 chipotles in… Continue reading Beef Barbecoa