poblano

Chili con Calabaza Asada (Roasted Pumpkin Chili)

/ Ren

Oven-roasted pumpkin, fried pork belly, fresh & dried chiles, onions, toasted corn, cumin and oregano..

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Chili con Calabaza Asada (Roasted Pumpkin Chili)

Serves 2

1-2 small pie pumpkins, roasted
3-4 dried chiles such as Ancho, Pasilla, New Mexico and Chipotle
1 fresh poblano pepper, chopped
1 Serrano or 2 jalapeño peppers, diced
1/2 red bell pepper, chopped
1/2 small red onion, chopped
1/4 pound pork belly, diced (can eliminate if vegetarian)
2 cloves garlic, minced
1/2 cup corn kernels
1/2 cup black beans, cooked (optional)
3/4 teaspoon cumin seeds
1 teaspoon Mexican oregano
salt & pepper
water

Split the pumpkins lengthwise through the stem and scrape out the seeds and stringy material.  Season with salt and pepper and roast in a 400 degree oven until softened, about 15 minutes.  Set aside to cool, then scrape out the flesh with the edge of a spoon.

Meanwhile, place the dried chiles in a bowl of hot water for 15 minutes. Remove from water, split and remove stems and seeds.  Process in a food processor until a smooth paste is formed., corn,

Cook pork belly over medium-low heat until crisp.  Pour off all but 1 tablespoon of the fat, then add the cumin seed and toast until fragrant.

Add the peppers and onions and sauté until softened, about 5 minutes.  Add the corn, garlic, pumpkin and oregano and stir to combine.

Stir in the the chile paste, then thin with a little water (use the soaking water if you like).  Add beans if using, then reduce heat to low, partially cover and simmer until slightly reduced, about 15 minutes.

Season to taste with salt and pepper, then ladle into bowls and serve with fried corn tortillas.

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This post is part of Real Food Wednesdays!

Sweet Potato, Bacon and Goat Cheese Quesadillas

/ Ren

Fresh flour tortillas spread with mole rojo and topped with pan-roasted sweet potatoes, bacon, red onions, poblano peppers with crumbled goat cheese and fresh cilantro..

Assembling Sweet Potato Quesadillas

Assembling Sweet Potato Quesadillas

Sauté diced bacon in a heavy skillet until some of the fat has rendered and it begins to brown.  Add diced sweet potatoes and continue to cook until browned and softened.

Add cumin seeds, diced red onions, diced poblano peppers and sauté until softened.  Add Mexican oregano and adjust seasoning with salt and pepper.

Lightly spread fresh tortillas with thinned mole rojo (a thick paste of Ancho and Guajillo chiles, onion, tomatoes, pecans, peanuts, sesame, garlic, oregano and a hint of chocolate).

Top tortillas with sautéed vegetables, fresh cilantro and crumbled goat cheese.  Place a second tortillas over the top and press the edges together to form a seal.

Bake in a 350 degree oven until the cheese is bubbly, about 12 minutes.

Allow to cool slightly, then cut into wedges and top with fresh diced avocado, quartered grape tomatoes, diced white onion, garlic, s&p and avocado or olive oil.

Duck Egg Migajas

/ Ren

A variation of the traditional Tex-Mex migas, this is a shirred duck egg with pork sausage, poblano peppers,  queso cotija, pico de gallo and fried corn tortilla strips..

Duck Egg Migas

Duck Egg Migajas

Cook pastured ground pork seasoned with salt, cumin seed and Mexican oregano in a heavy skillet until brown and crumbly.

Pour off all but a teaspoon of fat, then use a wooden spoon to make a well in the middle of the pan.  Crack one or more duck eggs (substitute chicken eggs) into the well, and season lightly with sea salt and freshly-ground pepper.

Scatter diced poblano peppers and fresh tomato wedges around the perimeter of the pan, then sprinkle queso cotija (substitute Parmesan) over the top.

Place the pan in a 400 degree oven until the eggs are shirred (baked) to your preferred degree of doneness.

Meanwhile, fry strips of corn torillas in a bit of leaf lard or reserved pork fat until crispy.  Drain on paper towels.

To serve, use 2 wide spatulas to transfer the contents of the skillet to a dinner plate.  Dress with fresh pico de gallo and garnish with tortilla strips.  Beans and hot sauce may be offered on the side if you like.




Vegetarian Black Bean Chili

/ Ren

Simmered black beans with red and white quinoa, toasted cumin, onions, tomatoes, New Mexico and poblano chiles, garlic, oregano and wedges of avocado, all served up in baked corn tortilla shells..

Black Bean Chili

Vegetarian Black Bean Chili

Soak dried black beans and quinoa in filtered water overnight.  Drain, rinse and cook in vegetable stock until just done.

Sauté cumin seeds, chopped chiles, garlic and onions in a heavy skillet over medium heat until browned and fragrant.  Add chopped tomatoes and poblano peppers and cook 5 minutes.

Add garlic, Mexican oregano, 1/4 teaspoon each cloves, allspice and cinnamon, cooked beans and quinoa and simmer 20 minutes; keep moist by adding bean-cooking liquid as needed.  Adjust seasoning with sea salt and freshly-ground pepper.

Meanwhile, lightly coat small corn tortillas with oil and press into the wells of a jumbo muffin pan.  Bake at 400 degrees until crisp and browned.

To serve, spoon chili into tortillas shells and garnish with avocado wedges, a squeeze of fresh lime and hot sauce.



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Salsa de Tomate Verde Asado

/ Ren

Time was when I’d come home at the end of the work week and just pull out a frozen pizza or microwave dinner and plop down in front of the TV.

Not anymore.  Even when I don’t much feel like cooking or fiddling around with the camera or the blog (i.e., tonight), a simple, comforting meal is within reach because I only keep fresh, whole foods on hand.  The TV?  Gave it away years ago.

Roasted Tomatillo Salsa..

Salsa de Tomate Verde Asado

Husk, rinse and halve fresh tomatillos.  Place cut side down in a heavy skillet along with a few cloves of garlic, a jalapeño and a poblano chile.  Brown well on both sides.

Seal the peppers inside a paper bag and allow the steam 15 minutes.  Peel away most of the skin (leaving a few charred bits), split and remove stems and seeds.

Transfer peppers to the bowl of a food processor along with tomatillos, garlic and a handful of cilantro.  Moisten with 1/4 cup or so of filtered water and pulse into a coarse puree.

Stir minced onion into the salsa and season to taste with sea salt and a squeeze of fresh lime juice.

Leftover salsa will keep 2-3 days in the fridge.

Bacon & Eggs

Fry uncured streaky bacon or pork belly with yellow onions until the onions are brown and the bacon is crisp.

Pour off all but a teaspoon of fat, then crack eggs directly into the pan and allow to set for just a moment.

Spoon roasted tomatillo salsa over the eggs and toss in some chopped cilantro.  Stir and scramble to your preferred degree of doneness and serve with frijoles and fresh tortillas.

This post is part of Food Renegade’s Fight Back Fridays

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