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RECIPE: Costillas de Puerco al Chipotle (Pork Ribs in Chipotle Adobo)
At work, one of my colleagues asked me to develop a recipe using Xilli Chipotles Adobados. The resident Mexican at Food52, I knew exactly what to do. This recipe incorporates three chiles, all very distinct in flavor. You can sub in a wide variety of meats, like beef, pork butt, and lamb. Serve this with fresh tortillas and avocado slices.
RECIPE: Tacos de Chilorio
Think carnitas, but spicy and luxurious. Chilorio is a braised pork from the Mexican state of Sinaloa. The garlic, chiles, and vinegar act as a preservative for the meat which is often served in open air markets, an alternative to refrigeration. The meat is slowly cooked until it falls from the bone and then fried in a chile adobo that packs a flavorful punch.
RECIPE: Pozole
Pozole is a dish served all over Mexico and has many variations. My family makes this nearly every Holiday season and the hearty stew is sure to bring warmth back to a cold winter day.
RECIPE: Tacos de Pollo Adobado
An adobo in Mexico consists of a couple staples with variations: chiles, garlic, spices. It can be used as a cooking liquid for braising, a marinade or a sauce over enchiladas. This adobo has three chiles, vinegar, and spices and can be applied to any meat you'd like.
RECIPE: Cochinita Pibil Tacos
Cochinita Pibil is an exquisite dish from the Yucatan Peninsula, a region whose cuisine is so different from the rest of the country, it deserves its own category. Cochinita means a suckling pig in Spanish and Pibilis Mayan for cooked underground. This underground cooking method is one of the oldest forms of roasting meat safely and every culinary tradition has some form it. I'm not sure what the legality of digging a pit and cooking a pig underground in New York City is, but I don't want to run the risk, so this recipe is for an oven. This is a great recipe for staying home on Sundays, letting the meat slowly render out its flavor.
RECIPE: Puerco en Chile Colorado
This family recipe hails from the northern states of Mexico (Chihuaha, Coahuila, Durango) and is often seen on many restaurant menus in the US. The cuisine of The North is much like the climate where the ingredients come from - sparse and simple.