Mexico

Pozole

Ingredientes:

* 16 to 24 ounces fresh or frozen pozole (or 1 ½ cups dry pozole that has been soaked in cool water for 8 to 12 hours, then drained)
* 2 ½ pounds pork-stew meat or pork-shoulder meat cut into 1-inch cubes
* 2 tablespoons pork lard or vegetable oil
* 1 medium white onion, diced
* 3 clove garlic, coarsely chopped
* Generous pinch of cumin
* 1to 2 tablespoon toasted Mexican oregano
* 2 bay leaves, toasted
* Pinch of ground cloves or allspice
* 1 ancho chile and 1 guajillo chile, toasted, stemmed, seeded, and coarsely chopped
* 1 chipliote chile an adobe, pureed (optional
* Water or pork both as needed
* Salt to taste

Instrucciones:

1. Gently boil the pozole in enough water to cover for 25 to 40 minutes.The kernels will just begin to open up or “blossom”
2. In a separate skillet, salt and brown the pork well in the lard or vegetable oil. Remove from the pan and lightly brow the onion and garlic
3. Return the pork to the pan and add the spices, the chopped chiles, and chile pure if using.
4. Stir well and dry for about 3 minutes, then add water or broth to 1 inch above the meat.5. Bring to boil, cover, and reduce heat, simmer 25 to 35 minutes until the meat begins to tender.
6. Combine with the pozole and simmer for 25 to 40 minutes more until meat is very tender
7. Serve this stew topped with shredded cabbage, chopped onions, radishes, fresh limes, cilantro, or toasted oregano, toasted ground chile powder, and cotija or other sharp, crumbly cheese for garnish.VERACUZ STYLE MINCED FISH

Ingredientes

* 1 quart Caldo de Pescado with 2 teaspoons salt
* 2 ½ pounds fish fillets or 3 15-ounces cans solid, water packed tuna
* 1 medium white onion, finely chopped
* 3 cloves garlic, minced
* 6 plum tomatoes, diced
* 1 fresh or pickled jalapeño
* 1/3 cup chopped, pimiento-stuffed green olives
* 1 teaspoon toasted Mexicanoregano
* Juice of 1 lime
* 1 teaspoon vinegar (pineapple, apple cider, or rice)
* ¼ cup chopped parsley or cilantro
* Salt and pepper
* 1/3 to ½ cup olive oil or vegetable oil

Instrucciones

1. If using fresh fish, heat the salted caldo to boiling, add the fish fillet, reduce heat, and simmer for about 10 minutes until fish is flaky.
2. Remove the fish from the caldoand cool. With a fork, finely shred the fish
3. Combine the fish or tuna with the remaining ingredients, except the olive or vegetable oil, and mix well
4. Taste to adjust the seasonings, mix in the oil
5. Let sit for 15 to 20 minutes to develop the flavor, them serve or refrigerate until ready to use.

VERACRUZ STYLE RED SNAPPER

Ingredientes:

* 3 ½ to 4 pound red snapperwhole fish or fish fillet, scaled and cleaned
* Juice of 1 lime
* 1/3 to ½ cup olive oil
* 2 slices French bread
* Salt and pepper to taste
* 1 large white onion, diced
* 2 to 3 cloves garlic, chopped
* Fresh poblano chiles, roasted, peeled, and diced
* 4 whole pickled chiles (jalapeño, Serrano, or mild yellow) minced
* 6 to 8 medium roma tomatoes, diced
* ½cup raisins (optional)
* 2 to 3 tablespoons capers
* ½ cup sliced toasted almonds
* 3 bay leaves, toasted
* 2 tablespoons chopped chives or scallions tops
* 1 or 2 sticks of canela (optional)
* ½ bunch cilantro, coarsely chopped
* 1/8 cup cherry vinegar
* ¼ to ¾ cup water as needed

Instrucciones:

1. Score the skin side of the fish ¼ inch deep and 1 ½inches apart with a sharp knife. Place in a nonreactive dish and sprinkle with the lime juice. Marinate 10 to 15 minutes.
2. Heat a little of the olive oil in a skillet and toast the bread slices until golden brown in both sides. Cool and the process to fine crumbs
3. Preheat a large deep sauté or roasting pan. Season both sides of the fish with salt and pepper, sear in the olive oil...