Thick chops of heritage black Berkshire pigs are briefly brined in a mixture of cold, filtered water, salt, cracked pepper, Mexican oregano and a few scrapings of piloncillo before being seared in cumin oil over high heat. Finished in the oven and served with habanero bomba (rice, chicken stock, habanero chiles, Asadero cheese) and roasted tomatillo sauce (tomatillos, garlic, fresh green chiles, white onion and cilantro)..
Pan-Seared Berkshire Rib-eye with Habanero Bomba, Roasted Tomatillo Sauce
Berkshire pigs are said to be “Britain’s oldest pig breed”, originally bred in the Faringdon and Wantage regions of the English county of Berkshire (now Oxfordshire). They apparently became popular after being ‘discovered’ by Cromwell’s troops while they were stationed at Reading during the English Civil War. Today’s animals descend from the herd maintained by the House of Windsor 300 years ago
Berkshire pork, prized for juiciness, flavor and tenderness, is pink-hued and heavily marbled. Its high fat content makes it suitable for high-temperature cooking. -Wikipedia
Be sure to read Millie’s post about the nutrient value of traditional foods!
Grass-fed beef heart is marinated and grilled over a mesquite fire before being simmered with tomatoes, garlic and smoky chipotles en adobo..
Mesquite Grilled Beef Heart Burrito
For the Chile con Queso Asadero
1 cup fresh whole milk
2 cups grated Asadero cheese (substitute Monterrey jack)
2 fresh Serrano chiles, thinly sliced
1 fresh red jalapeño chile, thinly sliced
freshly-ground black pepper
Heat milk and chiles over a double boiler, stirring frequently until small bubbles begin to break the surface. Slowly whisk in grated cheese and stir until thick and creamy. Season to taste with salt and pepper, reduce heat and keep warm.
For the Burritos (serves 4)
1 fresh grass-fed beef heart
2 cloves garlic, peeled and crushed
3 plum tomatoes, cored and diced
1/2 Spanish onion, diced
juice of 1 fresh lime
1/3 cup melted beef tallow (substitute leaf lard or rendered bacon fat)
1 teaspoon Mexican oregano
1 teaspoon cumin seeds
1 1/2 teaspoons roasted paprika
2 chipotles en adobo
freshly-ground black pepper
4 large flour tortillas
Trim fresh beef heart of any sinew and gristle, rinse with fresh water, cut into 3-inch chunks and place in a colander set over a sink and allow to drain 20 minutes. Transfer heart to a non-reactive bowl and marinate in melted tallow, garlic and lime juice while you prepare the grill.
Transfer marinated beef heart to a medium-hot mesquite fire and grill to medium rare as you would a steak. Transfer grilled heart to a cutting board and allow to cool enough to handle, then chop roughly. Kill the fire, but leave grill covered to retain heat.
Place 2 tablespoons of the tallow marinade in a heavy skillet over medium heat. As soon as the fat begins to shimmer, add the onions, garlic and chopped beef heart and sauté until the onions are translucent, about 4 minutes. Reduce heat and add tomatoes, oregano, paprika and chipotles en adobo. Add 1/4 cup water, adjust seasoning with salt and pepper, partially cover and cook until thickened, about 10 minutes.
To assemble, heat fresh tortillas on the grill or on a comal then heap filling in the center. Spoon a little cheese sauce over the filling, then fold envelope-style. Place burritos back on the grill, cover and heat 5 minutes. Transfer burritos to plates and spoon cheese sauce over the top. Garnish with chopped cilantro and serve with pickled cabbage or pickled red onions for a nice contrast to the richness of the burritos.