Showing posts with label tacos. Show all posts
Showing posts with label tacos. Show all posts

Tuesday, March 7, 2017

Crispy Black Bean Tacos with Green Onion and Cabbage Slaw


LESLIE BUDEWITZ: Mr. Right loves tacos. Loves them. Simply loves them. In fact, I lost my status as a picky eater about a dozen years ago when we were in a small town on the west coast of Mexico, south of Puerto Vallarta, and the restaurant we had planned to go to was closed. So we ate street tacos and drank beer from cans—on my birthday. I loved it.

These are not those tacos, but they are totally yummy. You certainly could saute some ground beef with onion or shred some chicken and add it to the black bean mixture.

Frying the tortillas ever so slightly gives these a flavor I can only describe as golden and delicious. I admit a certain fear of frying, but the amount of oil here is minimal. The trick is to get the oil the right heat, so the tortilla immediately starts to puff and brown when you add it. Too low, and it will absorb the oil; if the pan is too hot and sizzles when you add the tortilla, lift the pan and lower the heat, then resume, fearlessly. Check with the old trick of sticking the tip of the handle of a wooden spoon into the oil; if the oil bubbles or sizzles slightly, it's just right!
Roux the Day (A Dinner Club Mystery) by [Wiken, Linda]
Tequila or cerveza optional!

Congratulations to Linda Wiken on the publication today of ROUX THE DAY, a Dinner Club Mystery!

Crisp Black Bean Tacos with Green Onion and Cabbage Slaw

For the tacos:
1-15 ounce can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
salt and pepper

For the slaw:
1 small head purple cabbage, finely shredded
1 small or ½ medium red onion, thinly sliced
1 cup green onions, diced (including green stems)
1/4 cup red wine vinegar
2 serrano chiles, seeded and coarsely chopped
2 tablespoons mayonnaise
2 tablespoons lime juice
½ cup pure olive oil
1/4 cup cilantro, chopped
salt and pepper

olive oil
4 white or yellow corn tortillas, 8 inch
1/3 cup feta or queso, crumbled
1/3 cup fresh cilantro, chopped
salsa, not sauce, or sriracha

Place beans in a small bowl; stir in cumin, oregano, and cayenne and partially mash. Season to taste with salt and pepper.

Place the cabbage and red onion in a large bowl and stir.

Blend green onions, vinegar, chiles, mayonnaise, lime juice, salt, pepper, and olive oil in a blender or in a bowl using an immersion blender until emulsified.  Add to the cabbage and onion mixture. Stir in the cilantro and season to taste.

Heat one tablespoon olive oil in a large frying pan over medium heat. Lay in one tortilla. Spoon in 1/4 cup bean mixture. Cook one minute. Fold in half. Cook until golden brown, about one minute, and turn to the other side, cooking one more minute. Remove to a plate and add slaw, feta, and additional cilantro, and repeat with additional tacos. (Fry up one per person to start; if you want more than one -- and you likely will -- you'll need a little more oil before frying up the second batch.)

Serve with salsa or hot sauce.

Makes 4.










 


Enjoy!

From the cover of KILLING THYME (October 2016, in paperback, e-book, and audio---large print coming soon!): 

At Seattle Spice in the Pike Place Market, owner Pepper Reece is savoring her business success, but soon finds her plans disrupted by a killer…

Pepper Reece’s to-do list is longer than the shopping list for a five-course dinner, as she conjures up spice blends bursting with seasonal flavor, soothes nervous brides fretting over the gift registry, and crosses her fingers for a rave review from a sharp-tongued food critic. Add to the mix a welcome visit from her mother, Lena, and she’s got the perfect recipe for a busy summer garnished with a dash of fun. 

While browsing in the artists’ stalls, Pepper and Lena drool over stunning pottery made by a Market newcomer. But when Lena recognizes the potter, Bonnie Clay, as an old friend who disappeared years ago, the afternoon turns sour. To Pepper’s surprise, Bonnie seems intimately connected to her family’s past. after Bonnie is murdered only days later, Pepper is determined to uncover the truth. 

But as Pepper roots out long-buried secrets, will she be digging her own grave?


Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The 2015-16 president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.

Tuesday, December 13, 2016

Holiday Pernil: Slow-Roasted Puerto Rican-Style Pork Shoulder by Cleo Coyle



Impressive to serve yet easy to make, this slow-roasted, crispy-skinned pork shoulder is a beloved treat in many Latin American homes, especially during the Christmas season. Like a stunning holiday turkey, a roasted pork shoulder will wow your dinner guests. (They’ll think you worked a lot harder than you did because there’s no basting, just pop it in the oven and turn it a few times.) 

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

Years ago, my husband and I shared a smaller version of this recipe. This is a bigger and better version, perfect for large gatherings...or more intimate ones (with plenty of tasty leftovers).

Happy Holidays, Merry Christmas, and Feliz Navidad! 

~ Cleo


Pork shoulder slow-roasted this way is amazing sliced right off the bone. The rich, crispy pork skin is truly a delicacy, and the succulent meat is wonderfully versatile.


Slapped on a fresh roll, it makes a delicious sandwich, including traditional Cubans. Or place the pork slices in a warmed flour or corn tortilla with guacamole and sour cream and you've got an outstanding taco... 



And now without further ado (or adobo!),
here is our version of the Puerto Rican clas
sic...



🍴

For a free downloadable PDF
of this recipe that you can print, save
or share, 
CLICK HERE.




🍴

Cleo Coyle's Holiday Pernil

Slow-Roasted, Crispy-Skinned Pork Shoulder!




Makes about 10 servings

Ingredients:

10 garlic cloves, peeled

5 tablespoons kosher salt

6 tablespoons oregano

2 tablespoons Goya brand Adobo seasoning

2 teaspoons coarsely ground black pepper

2 teaspoons cumin

2 teaspoons olive oil

2 tablespoons red, white, or cider vinegar (or red or white wine)

3 lemons or limes, juiced (or mix them to make a lemon-lime juice)

1 bone-in pork shoulder with skin (6 to 8 pounds)

NOTE - If an advertisement annoyingly covers some of these ingredients on your screen, I apologize. (It's not my ad, and I have nothing to do with its appearance or placement.) But I can give you a free, takeaway version of this recipe. Please click here for the recipe PDF, where you can see all ingredients clearly. Thank you! ~ Cleo

Directions:

Step 1 - Create the rub: If you have a food processor, then take the first 9 ingredients on a quick spin to make a paste. No food processor? Then simply place the first 6 ingredients on a flat dish. Smash the peeled garlic cloves with the prongs of a fork, crushing the flavor into the dry ingredients. (A mortar and pestle is the traditional method.) When the mix resembles a fine mash, drizzle in your olive oil, vinegar (or wine), and lemon or lime juice. Blend the whole thing into a paste. Set aside.




Step 2 - Score the pork shoulder: After rinsing and drying off the pork shoulder, make six to eight 2-inch long slices around the white skin with a sharp knife. You should slice far enough to penetrate the skin and fat and allow the knife to cut shallowly into the meat under the skin. (See my photos below.)






Step 3 - Apply  the rub: Before you begin, place the pork on a long sheet of plastic wrap. Now massage the swoon-worthy fragrant rub ("adobo" in Spanish) all over the surface of the pork, making sure to work the paste into the cuts you made in the skin. Massage the meat well, rubbing the herbs into the flesh on all sides.




Step 4 - Wrap and chill: Draw up the ends of that plastic wrap, on which you set the pork, and use additional plastic wrap to bind the meat tightly (see my photo below). Place the pork in the refrigerator and allow it to marinate for at least 6 hours, although overnight is better! Pork shoulder is a dense meat, so the longer you marinate it, the better the flavors will penetrate. Again, 6 hour minimum for good results, overnight for the best results.



Step 5 - Prep for cooking: Before roasting, the pork shoulder must come to room temperature, so allow the wrapped meat to sit outside the fridge for 30 minutes. Preheat your oven to 325 degrees F. Unwrap the pork and discard the plastic wrap. DO NOT RINSE THE MEAT. Place it on a rack over a shallow pan, skin side up. Roast uncovered for about 45 to 50 minutes a pound, depending on your oven, so a 6 pound shoulder would need to slow roast for 4-1/2 to 5 hours, an 8 pound roast 6 to 7 hours, and so on.

Step 6 - Turn the Meat: Every hour during the cooking, flip the meat over. In other words, you will start roasting the pork shoulder with the skin side up. After an hour, flip the shoulder so the skin side is down for the second hour, and so on, every hour of cooking. You are turning it this way so the skin will cook evenly on all sides and the juices will be distributed properly. At the end of the cooking time, the meat should be at an internal temperature of 165 degrees. 


This is the pernil after the first hour of cooking
Flip the pernil once every hour for perfect
distribution of juices and browning of skin.



If the thermometer is under that temperature, then place the meat back in the oven for another 20 to 30 minutes and check again. By the end of the roasting process, the skin will be beautifully browned and delicious. (Yes, we eat the skin!) And may you eat with joy!




🍴
For a free downloadable PDF
of this recipe that you can print, save
or share, 
CLICK HERE.


Click here for the free recipe PDF.





May your holidays 
be delicious!



Alice and Marc in Central Park.

Together we write as...


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~ Cleo Coyle


New York Times bestselling author of
The Coffeehouse Mysteries 

Friend me on facebook here.
Follow me on twitter here
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coffeehouse here.



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Coffee. 
It can get a girl killed.

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A Mystery Guild Selection
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The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
15 titles includes the added bonus of recipes. 


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