Category: PORK

BAKED MONTE CRISTO SANDWICHES ~ BLOG 365.266

BAKED MONTE CRISTO SANDWICHES

A good Monte Cristo is one of my very favorite sandwiches – when made to taste well. A Monte Cristo is a French toast style sandwich that is NOT traditionally baked, but baking it reduces the oils and makes for a crisper sandwich. Baking it also saves time when making multiple sandwiches. Traditionally the jam is served on the side for dipping, but you save even more time by spreading the jam into the sandwich.

8 slices bread, lightly toasted
4 slices turkey
4 slices ham
4 slices gruyere or baby Swiss cheese
4 LARGE eggs
1⁄3 cup milk
1⁄2 teaspoon FRESH ground nutmeg
1⁄2 teaspoon powdered sugar
4 tablespoons Smuckers raspberry jam

  • Preheat oven to 425° and grease a cookie sheet.
  • Layout toast slices and spread with jam.
  • Top 4 slices with a slice of ham, a slice of turkey, a slice of cheese. Repeat layers and then top with remaining toast, jam side down.
  • In a large bowl whisk together the eggs, milk, powdered sugar and nutmeg.
  • Dip the sandwiches into the egg mixture, coating both sides, and place onto the well greased cookie sheet.
  • Bake 15 minutes, turn sandwiches over, and continue baking 10 more minutes.
  • Dust with powdered sugar and serve with additional raspberry jam.

NOTE: The sugar in the batter will help brown the toast even more.

AUTHENTIC CARNITAS aka MEXICAN PULLED PORK ~ BLOG 365.252

CARNITAS (Mexico’s version of pulled pork) is the first thing I look for on any Mexican restaurant menu. It is my very favorite. BUT, it must be prepared in an authentic way.

Being a gulf coast Texas girl and growing up in southern California I LOVE authentic Mexican food. Here in the Pacific North West though many of the Mexican restaurants have Americanized recipes to the point that I don’t enjoy them because they are no longer authentic. There is a local food truck that makes the very best and most authentic carnitas, but being a food truck it’s cold to eat outside in the winter so I have perfected my own recipe for home. This recipe is perfect because it has minimal prep, very few actual ingredients and tastes just as good in a taco as it does fresh out of the skillet by itself.

I read somewhere that every tortilla dreams of being stuffed with Carnitas and I can’t agree more!!!!! The pork must be seasoned perfectly though, slow cooked to make it juicy and then fried crisp! Anything less is just plain pulled pork and not worthy of being called Carnitas.

Traditional Mexican cooking methods of using A LOT of lard isn’t as feasible for American home cooks, so here’s an easy slow cooker method. It can also be made in an insta-pot or even a pressure cooker. They key to the authentic taste and texture is browning it in the skillet before just before serving.

CARNITAS aka MEXICAN SLOW COOKER PULLED PORK

4 pounds boneless pork shoulder (pork butt), trimmed
FRESH ground sea salt and black pepper
1 LARGE onion, chopped
1 jalapeno , deseeded and derided, chopped
4 cloves garlic, minced
3/4 cup juice from FRESH oranges
1 cup chopped FRESH roasted Hatch Chiles
1/2 cup chopped cilantro
1 tablespoon dried oregano*
2 teaspoons ground cumin*
1 tablespoon avocado oil
Crumbled Cotija, for garnish
FRESH chopped cilantro, for garnish

  • Rinse and dry the pork shoulder, rub all over with salt and pepper.
  • Whisk together the rub ingredients if making your own.
  • Rub all over the pork. Marinate in large ziplock bags with the chopped hatch chiles for 24 hours.
  • Place the pork in a slow cooker fat cap up.
  • Sprinkle the chopped onions, jalapeño, cilantro and minced garlic over the meat.
  • Pour orange juice over top.
  • Slow Cook on low for 10 hours or on high for 7 hours until pork is tender enough to shred.
  • Remove from slow cooker and let cool slightly. Then shred using two forks.
  • Discard all but 2 cups of cooking juices. The liquid will be a bit salty, it is the seasoning for the pork. Set liquid aside.
  • Heat avocado oil in large skillet over high heat.
  • Spread shredded pork in the pan, but DO NOT CROWD pan. You’ll probably need to cook in batches.
  • Drizzle some of the juice over the pork and allow to evaporate until the bottom side is golden brown and crusty. Turn and sear the other side for a moment, you still want some juicy bits.
  • Just before serving, drizzle more juices over pork and serve hot with crumbled Cotija cheese and chopped cilantro!


NOTES: Pampered chef makes a Carnitas spice mix that I really like and I use it as a rub for 24 hours before slow cooking.


ITALIAN SUNDAY GRAVY ~ BLOG 365.247

I first learned of ITALIAN SUNDAY GRAVY in a magazine and then a cookbook. While there is a GREAT debate in the Italian American community about whether Sunday Gravy and Sunday Sauce are the same thing, my Italian hubby’s family says there is NO debate. There MUST be meat to be called a gravy otherwise it’s only a red sauce!!!! Sunday gravy is thick and hearty and the recipe that turns a simple Sunday into something really special.

An authentic recipe for Italian Sunday gravy aka sugo is a rich homemade red sauce that gets simmered for hours and hours with meatballs, Italian sausage, and melt-in-your-mouth pieces of tender slow cooked pork. It is traditionally served on Sundays making this iconic Italian recipe perfect for big family gatherings, special occasions and for leftovers any other night of the week. According to my research in the old world it was a truly arduous process with nonnas waking at dawn to make meatballs, stuffing and rolling flank steak to make braciole and even adding WHOLE pork chops and sausages to the vat of simmering sauce. They would simmer and stir ALL day until the gravy aroma carried all the way down the street. Obviously I have streamlined the process into a slow cooker situation, but I think it is still quite tasty! The large grind ground beef and mild Italian sausage works great for this version. Using other cuts of beef can make a tasty RAGU.

I don’t personally have an Italian background, but it is the end of summer and I have several bunches of ripe tomatoes to use along with an Italian husband who LOVES red sauce. There is something magical about the smell of this recipe simmering for hours on end. But, I understand that every Italian American makes their pasta sauce a different way, and they all have strong opinions about what it’s called. Many call it sugo, which is the Italian word for sauce. But, no matter what you call it – sugo, sauce or gravy – this is a recipe you definitely want to make again and again. 

This recipe for authentic Italian red gravy is ideal for feeding a large group. I make it at the end of summer using up my tomatoes as well as many other veggies and then freeze it in batches for the winter months and use it to make lasagna as well as chicken Parmesan and the such.

Red gravy does require several hours and hours of low and slow simmering. But, the actual hands-on prep is pretty minimal. This is the best Sunday gravy recipe because it’s incredibly forgiving and adaptable. It can easily be scaled up or down to accommodate your number of guests.
Everyone makes theirs a little bit different. What makes this recipe special is that ultimately you get to decide what tastes best for you and your family!

My best advice is to ALWAYS use QUALITY ingredients! You can adjust the ingredients and amounts to suit your family.

Many start by adding all sorts of meats like short ribs, spare ribs, meatballs, and sausages, letting them all cook together for hours and as the day goes on, the sauce gets thicker, the flavors get richer and the smells are just amazing. Sunday Gravy is a comfort food, a hearty dish meant for the family to enjoy a delicious meal together while having a wonderful family day. Unlike a basic marinara or tomato sauce, Sunday Gravy is enriched with the flavors of various meats, making it more of a meat stew served over pasta.

Most of the time a Sunday Gravy recipe is passed down from generation to generation, with each family member putting their own spin on it. But, while the recipe might vary from family to family, the core elements remain the same – meat, tomatoes and love. No matter the variation, it’s always been about making something full of flavor and filled with love and warmth.

ITALIAN SUNDAY GRAVY

2 tablespoons avocado oil
1 LARGE Vidalia onion, chopped
4-5 garlic cloves, minced
1/2-2 teaspoons red chili pepper flakes
FRESH ground sea salt
1-2 tablespoons sugar
2 tablespoons tomato paste
1 pound pork butt, cut into large chunks
3-4 mild Italian sausage, casing removed
1 pound lean chili grind (large) ground beef
6 cups homemade chicken stock
2-3 pounds FRESH RIPE tomatoes or 3 large cans San Marzano crushed tomatoes
Prepared favorite pasta

  • Heat oil in a large skillet over medium high heat.
  • Add the pork pieces and sear well on each side until golden brown to develop a nice depth of flavor.
  • Transfer the pork to a slow cooker.
  • Lower the heat, then sauté the onions JUST until soft. 
  • Add the garlic and chili flakes, then continue cooking for another 2 minutes. 
  • Add the tomatoes, parsley and bay leaves.
  • Season with salt and pepper, to taste. Transfer to the slow cooker also.
  • Brown the beef and Italian sausage together until browned and well crumbled. DRAIN well of excess fat and add to slow cooker.
  • Add the tomatoes and chicken broth.
  • Cook on low 8-10 hours until the pork is falling apart and the gravy is thick and aromatic.
  • Taste the sauce and adjust the seasonings as needed.
  • Serve with your favorite prepared pasta.
  • Finish with fresh basil or parsley and FRESH grated Parmesan cheese.

NOTES:

  • Canned Tomatoes: You can use whole peeled tomatoes or crushed tomatoes in this recipe. If using whole peeled tomatoes you will need to crush them yourself. Some Italians prefer using tomato puree which produces an extra smooth sauce. It’s really about personal preference. Italians are passionate about which brand of tomatoes they use. San Marzano tomatoes are often said to be the best tomatoes and are what I use if not using fresh. If using whole peeled tomatoes, use an immersion blender to puree the tomatoes to make them smoother before adding them.
  • Herbs and Spices: Keep the spices minimal. I ONLY use FRESH Italian parsley and basil as well as ground bay leaves. It gives the spaghetti sauce a subtle, but distinct flavor. I also use red pepper flakes, but se these to taste as not everyone likes a spicy sauce.
  • Sugar: This ingredient is very controversial, but you can add a pinch of sugar to your sauce to balance the acidity. I usually do this towards the end of the simmering time after tasting and adjust the seasoning with salt and red pepper. Many times the tomatoes are so sweet I don’t need to add sugar, other times though it takes several tablespoons to balance out the acidity.
  • Meats: A good Sunday gravy typically includes a variety of meats. I usually include Italian sausage, chili grind size lean ground beef and large pieces of trimmed pork butt. These meats add a depth of flavor and richness that make it the gravy versus a plain marinara sauce.
  • Tomato paste is optional, but it adds nice body to the sauce. If you like your gravy a little bit thicker, don’t skip it! You can also thin out the sauce with more broth as needed.
  • It’s important to stir the pot about every 20 minutes or so to prevent the bottom from burning.
    Turn off the heat and allow the meats to sit in the sauce until ready to eat. I like to make my sauce on Sunday morning, then let it hang out on the stove all day. 
  • This recipe is very forgiving – you can adjust the amount or type of meat to suit your preference and the number of people you’re serving.

 

CHEESY ITALIAN SAUSAGE & SHELLS ~ BLOG 365.231

CHEESY ITALIAN SAUSAGE & SHELLS serves 8

Full of flavor, quick and easy to make, hearty and has become a family favorite.

2 ounces avocado oil
1 medium head broccoli, cut into small florets
2 links Italian sausage, casings removed and crumbled
1/2 cup FINELY chopped onion
3 garlic cloves, FINELY minced
1½ cups homemade chicken broth
1½ cups marinara sauce
8 ounces medium shell pasta (3 cups), prepared al dente – or pasta of choice
¼ cup FRESH basil leaves, chopped
1 cup seasoned croutons, optional
4 ounces (½ cup) FRESH Parmesan cheese, grated (reserving a sprinkling for serving)
4 ounces COLD cream cheese, cut into small cubes

  • Place the sausage LARGE skillet and cook sausage over medium heat for 4–6 minutes, breaking the sausage into small crumbles.
  • Add onions and saute another minute.
  • Add garlic and saute another 30–60 seconds until the garlic is fragrant.
  • Stir the broth, marinara and broccoli into the pan.
  • Increase the heat to high, cover and bring to a SLOW boil.
  • Reduce heat to medium and cook, stirring occasionally another 2-3 minutes.
  • Remove the pan from the heat.
  • Stir in the cream cheese, Parmesan cheese and basil until blended.
  • Stir in prepared pasta and blend to coat well.
  • Sprinkle the crouton mixture evenly and reserved Parmesan cheese over the pasta. 

CHICKEN SAUSAGE PARMESAN SOUP ~ BLOG 365.224

Don’t forget the crunch with homemade croutons! I adapted this recipe from Pampered Chef.

CHICKEN SAUSAGE PARMESAN SOUP serves 6

2 cups French bread cubes *
2 tablespoons avocado oil, divided
3 tablespoons Pampered Chef Garlic & Herb Rub, divided
1½ cups homemade chicken stock
Parmesan rind from freezer, optional
3 green onions, diced
2 cups marinara sauce
14.5 ounce can diced tomatoes with garlic and onion, undrained
2 links mild Italian sausage
2½ cups diced rotisserie chicken pieces
3 garlic cloves, FINELY minced
1/2 cup FRESH grated Parmesan cheese
1/2 cup grated mozzarella cheese

  • Toss the bread cubes, oil and 1 tablespoon of the rub together.
  • Bake bread cubes, uncovered, 10-15 minutes or until they begin to brown, stirring every few minutes.
  • Sprinkle with FINELY grated Parmesan cheese.
  • Remove from oven and let cool.
  • Remove casings from sausage and brown with onions in large sauce pan until cooked through and completely crumbled.
  • Add garlic and sauté until fragrant.
  • Stir in the stock, remaining tablespoon of Garlic Herb rub, marinara sauce, tomatoes and chicken, simmering for 15-20 minutes.
  • Stir in the Parmesan cheese.
  • Top the soup with half of the mozzarella and sprinkle with croutons.
  • Let stand, covered, for 2–3 minutes or until the cheese is melted.
  • Serve with remaining croutons.

NOTE:

  • I make my croutons out of croissant bread I buy at Costco.
  • I also use a frozen rind of Parmesan if making my marinara from scratch.

CHILE LIME PORK CHOPS ~ BLOG 365.203

CHILI LIME PORK CHOPS

1 tablespoon avocado oil
4 boneless pork chops, 6 ounces each
1/2 cup AP flour
FRESH ground salt and black pepper
2 tablespoons Pampered Chef Chili Lime Rub

  • In a large cast iron pan, heat the oil over medium heat.
  • Generously season pork chops with FRESH ground sea salt and black pepper on each side.
  • Sift together the AP flour and Chili Lime Rub.
  • Dredge chops in seasoned flour, shaking off excess.
  • Add pork chops to the hot oil and sear 4 minutes on each side until cooked through.
  • Serve immediately.

 

SLOW COOKED SMOKED HAM & BEANS ~ BLOG 365.196

SMOKED HAM AND BEANS
3 pounds smoked ham hocks
1 tablespoon avocado oil
1/2 teaspoon ground bay leaves
1 onion, FINELY chopped
3 garlic cloves, FINELY minced
few sprigs Lemon Thyme, FINELY chopped
3 small carrots, diced
1/2 pound parsnips, diced
1/2 cup yellow split peas or 2 cans small navy or cannelini beans
1/2 cup apple cider
3 + 3 (6) cups homemade chicken stock
3 cups water

  • Place ham hocks in slow cooker with 3 cups of water and 3 cups of the chicken stock. Cook on LOW for 8 hours.
  • Remove ham hocks. When cool enough remove meat from bones and discard skins.
  • Heat oil in large skillet.
  • Add carrots and onion, sauteing 3-4 minutes until softened.
  • Season with salt and pepper.
  • Add garlic, thyme and split peas. If using canned beans do not add them yet.
  • Stir in remaining chicken stock.
  • Transfer everything back to slow cooker including the ham pieces.
  • Slow cook for another 4 hours on HIGH – adding canned beans during the last 1/2 hour.
  • Adjust seasoning to taste.
  • Serve with crusty bread.

MAPLE COUNTRY RIBS ~ BLOG 365.191

The key to this recipe is to use a QUALITY PURE maple syrup!

MAPLE COUNTRY RIBS
3 pounds pork ribs
1 cup QUALITY PURE maple syrup
1/2 cup applesauce
1/4 cup ketchup (see note*)
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper
3 cloves garlic, minced
pinch paprika

  • Cut ribs into 3-4 rib sections and place in large dutch oven.
  • Cover ribs with water and bring to a SLOW boil.
  • Simmer 10 minutes and then drain well.
  • Preheat oven to 300°.
  • Line baking sheet with heavy duty foil and spray with non-stick spray.
  • Arrange rib sections on baking sheet in single layer.
  • Whisk together remaining ingredients until smooth.
  • Pour over ribs.
  • Cover with foil and seal tightly.
  • Bake 2 hours until meat is tender.
  • Baste with sauce frequently and serve with drained sauce.

NOTES: *If you like it a bit spicier use a jalapeno ketchup.

BAKED PORK CHOPS with APPLE STUFFING ~ BLOG 365.154

BAKED PORK CHOPS with APPLE STUFFING

4-6 boneless pork loin chops
1 tablespoon avocado oil
FRESH ground sea salt and black pepper
6 ounce package pork stove top stuffing
21 ounce can COMSTOCK apple pie filling
1 tablespoon QUALITY cinnamon

  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • Stir cinnamon into apple pie filling.
  • Spread 90% of the pie filling on the bottom of the baking dish and set aside.
  • Prepare stuffing mix per package directions. Set aside.
  • Heat avocado oil in large skillet over medium high heat.
  • Generously season both sides of the chops with FRESH ground sea salt and black pepper.
  • Sear each side of the chops for 2 minutes.
  • Add pork chops to the baking dish.
  • Stir remaining 10% of apple pie filling into stuffing mixture.
  • Spread stuffing mixture over pork chops.
  • Cover with foil and bake 40 minutes.
  • Uncover and bake another 15-20 minutes until pork is cooked through and stuffing is golden.

NOTE: This is also really tasty using peach or cherry pie filling. If making the cherry omit the cinnamon.

CREAMY HAM & POTATOES ~ BLOG 365.133

While the color is a bit one note, the overall flavor makes up for it with this modernized version of scalloped potatoes and ham!

CREAMY HAM & POTATOES
2 large red potatoes, washed and cut into cubes
4 ounces Velveeta cheese, cut into cubes
3/4-1 cup ham steak cubes
1 LARGE shallot, diced
2 cloves garlic, minced
2/3 cup cream of celery soup, undiluted
2/3 cup WHOLE milk
1 tablespoon WONDRA flour
1 stalk celery, minced
1/4 cup chopped Italian flat leaf parsley
FRESH ground sea salt and black pepper

  • Grease a 2 quart slow cooker well.
  • Layer the potatoes, cheese cubes, ham cubes, celery and shallots randomly in the bottom of the slow cooker.
  • In a small bowl, whisk together the soup and milk.
  • Sprinkle with flour and whisk until smooth.
  • Fold in garlic and parsley.
  • Pour over potatoes and ham mixture.
  • Cook on low 3-4 hours until potatoes are tender.
  • Stir before serving.

THE FIREHOUSE SPECIAL ~ BLOG 365.119

I found this recipe in an old Taste of Home magazine. I made a few changes and it’s now a go to potluck recipe for social events. I’ve made several changes starting with halving the recipe. The original was truly made to feed a firehouse!! I use beech mushrooms because they have subtle nutty flavor.

THE FIREHOUSE SPECIAL adapted from Taste of Home

1 1/2 cups homemade chicken broth
1 1/2 cups uncooked instant rice
1 + 1 tablespoons butter
1 pounds ground beef
3/4 pound spicy pork sausage
1 pound sliced FRESH beech mushrooms
1-2 garlic cloves, FINELY minced
10 ounces package frozen chopped spinach, thawed and squeezed REALLY dry
8 ounces 4% cottage cheese
4 LARGE eggs, beaten
1 envelope onion soup mix
1 teaspoon garlic powder
1 teaspoon Creole seasoning
FRESH ground sea salt and black pepper, to taste
1/4 cup FRESH grated Parmesan cheese

  • In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in 1 tablespoon butter and set aside.
  • In a large skillet, cook beef and sausage over medium heat until no longer pink; drain well and set meat aside.
  • Using the same skillet, saute’ mushrooms and garlic in remaining butter until tender.
  • Return meat mixture to skillet.
  • Stir in the spinach, cottage cheese, eggs, soup mix, garlic powder, Creole seasoning and reserved rice mixture.
  • Spoon mixture into a greased 13 x 9 inch baking dish.
  • Sprinkle with Parmesan cheese.
  • Cover and bake at 350° for 45 minutes.
  • Uncover and bake 10-15 minutes longer or until completely heated through and cheese is melted.

SALSA VERDE PASTEL AZTECA ~ BLOG 365.107

It’s no surprise that where we live shapes our families and the recipes we pass down – the very way we gather around the kitchen table. The culinary traditions of the places we call or have called home have a HUGE impact on our personal journeys.

I’m from Texas, but I didn’t grow up there. I have lived there a few times and LOVE the farm to market way of cooking. I miss when I’m not there and have a difficult time acquiring the necessary ingredients to re-create the family recipes that have been handed down over the years.

That said, life goes on and we do our best to make substitutions that work well enough to recreate those recipes. Think of Pastel Azteca as a Mexican style lasagna, where the sauce is a smooth salsa; corn tortillas are substituted for the pasta, chicken or pork instead of traditional beef for the protein, roasted green chiles for the tomatoes and both crumbly as well as melty cheeses instead of Mozzarella and Parmesan cheeses. Mexican recipes are a lot like Italian recipes – layer after layer of flavor and slow cooking to get the right depth of those flavors.

PASTEL AZTECA Servings: 8 servings
SAUCE
1 1/2 pounds tomatillos, husked and rinsed
4 dried guajillo, colorado or ancho chiles, stemmed and seeded
2 cups FRESH cilantro
1 white onion, chopped
2 cloves garlic, minced
1 cup tomato puree
1 teaspoon Mexican oregano
1 sprig fresh epazote (optional)
FRESH ground sea salt and black pepper
1 tablespoon butter
2 tablespoons avocado oil

  • Add the dried chiles to a bowl and pour boiling water over them. Cover the bowl to let them rehydrate. 

  • Heat a grill or cast iron pan over medium high heat.
  • Char the onion and garlic cloves until they are nicely blackened. Add to a blender.
Add the rehydrated chiles to the blender, along with all the rest of the sauce ingredients, except for the lard.
  • Puree extremely well.
Get the lard hot in a saucepan.
  • Add the sauce and bring to a boil,, stirring constantly to incorporate the fat.
  • Reduce the heat to a bare simmer and cook 10 minutes or so. Turn off the heat.

CASSEROLE & ASSEMBLY
18 6 inch corn tortillas
2 tablespoons butter
1 pound shredded chicken
6 poblanos, Hatch or Anaheim peppers, roasted, peeled, seeded and cut into strips
1 + 1/2 cup ELOTE corn kernels (see notes for recipe)
4 ounces cotija, crumbled
1 pound Oaxaca or mozzarella cheese, grated
1/2 cup Mexican crema, or sour cream (Darigold has a Mexican Sour Cream I like)


  • Preheat the oven to 400°F.
  • Butter a 9×13 casserole or baking dish.
  • Ladle a thin layer of the sauce into the bottom.
  • Layer the casserole with 6 tortillas.
  • Spread some meat evenly over the top.
  • Add the 1 cup of elote corn and strips of roasted peppers. 
Sprinkle a layer of cotija cheese, then crema, then shredded Chihuahua or Oaxaca cheese.
  • Top with another layer of tortillas, a bit more sauce, meat, pepper and cheese.
  • Finish with the remaining tortillas.
  • Sprinkle with the remaining cotija cheese, drizzle some more crema, and sprinkle the last of the grated cheese over the top.
  • Season with FRESH ground pepper and last of the corn.
  • Bake for 20 minutes until the cheese starts to brown.
  • Let stand for 10 minutes before serving.

NOTES & TIME SAVERS

  • Keep in mind this is the full-on, Sunday supper version of pastel azteca, but here are some serious time-saving hacks for an equally tasty week night meal.
  • You can use canned green chiles. Or even frozen. In August I buy Hatch chiles (they are only available for about a month a year) and roast them and portion them for freezing so I have some all year round. If you don’t know how to roast green chiles, here’s a great tutorial.
  • I make elote corn and then cut it from the cob or better yet make esquites for this recipe. Elote and street corn are the same thing. The word elote means “corn cob”. It’s the seasonings that make all the difference. Esquites, also called elote en vaso means corn in a cup. These can be made ahead and frozen also. Recipes below.
  • Literally any cooked meat will work, just make sure to chop or shred it small. Use a rotisserie chicken or left over carnitas. A HUGE time saving hack is using tamales (without the husks) and rolling them in the golden blend tortillas to layer at the bottom of the baking dish.
  • You can use canned enchilada sauce, or even canned tomato sauce.
  • If you have trouble finding crema, thin regular sour cream with a little buttermilk, milk or cream to get you closer to the real thing. 

OPTIONAL TORTILLA STEP

  • Heat about 1/4 inch of oil in a pan until it hits about 350°.
  • Fry the tortillas for about 30 seconds or so, JUST enough for them to stiffen up a bit, but not enough so they are stiff like tostadas. You want semi limp.
  • Cool tortillas on a cooling rack.

ELOTE aka MEXICAN STREET CORN
4 ears corn, husked (see notes)
2 tablespoons DUKE’s mayonnaise
2 tablespoons Mexican crema or sour cream
½ cup Cotija cheese , freshly grated, or queso fresco (see notes)
chili powder , or tajin, to taste
1 lime, cut into wedges
FRESH chopped cilantro , for garnish, optional

  • Bring a large pot of salted water to a boil over medium-high heat.
  • Add the ears of corn and cook 10 minutes or until tender.
  • Brush corn with melted butter and grill corn on medium heat until slightly charred.
  • Mix the mayonnaise and Mexican crema together.
  • Spread a thin layer all over the corn ears. 
Sprinkle generously with cotija cheese and the desired amount of chili powder.
  • Serve garnished with cilantro, and with a lime wedge on the side for squeezing on top.
  • For this recipe cut the corn from the cob in the end.

NOTES:

  • White corn is traditionally used in Mexico, but yellow corn easily substitutes.
  • Cotija cheese is traditional, but Quesa Fresca will substitute in a pinch.
  • If using fresh husked corn, leave stem end attached as something to hold on to while eating. Otherwise stick a long wooden skewer into the end of the corn before grilling or coating, to make them easier to hold and eat.

ESQUITES

1 tablespoon salted butter , softened
1/3 cup diced onion
1 jalapeño or serrano pepper, seeded, diced (optional)
1/3 cup homemade chicken broth or water
3 cups (4 cobs), husked, cut from the cob
FRESH ground salt and pepper, to taste
5 tablespoons DUKE’s mayonnaise
5 tablespoons Mexican crema or sour cream
1/3 cup Cotija or queso fresco cheese, shredded
chili powder, Tajin or hot sauce, to taste
1 lime, cut into wedges

  • Add butter to large cast iron skillet over medium heat.
  • Once melted, add onion and pepper, sautéing until tender.
  • Add broth or water and corn. Cover and cook, stirring occasionally, until corn is tender (about 5-8 minutes).

  • Season with black pepper and a little salt then divide among 4 cups – for making Pastel Azteca I just make one big bowl.

  • In each cup, add 1 heaping teaspoon of mayonnaise and 1 heaping teaspoon of Mexican crema (or sour cream), stirring to combine.
  • 
Sprinkle generously with grated cheese and chili powder, to taste.
  • Serve with lime wedges to squeeze on top.


NOTES:

  • White corn is traditionally used in Mexico, but yellow corn can be substituted. You could also substitute 3 cups frozen corn.
  • Cotija cheese is traditional, but if you can’t find it, substitute Quesa Fresca will substitute in a pinch or FINELY grated Parmesan cheese.