Noche de Fiesta Mexicana - Pensacola Fishing Forum

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Old 09-02-2017, 09:19 PM   #1
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Join Date: Jul 2012
Location: Mobile, Al
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Default Noche de Fiesta Mexicana

Tonight was a Mexican feast for the family to enjoy.
No one walked away hungry, some barely walked away.

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Guisado de Puerco con Tomatillo / Pork Stewed in Tomatilla sauce
Mejillas Ahumadas y Estofadas / Smoked/Braised Beef Cheeks
Arroz Mexicana / Mexican Rice
Frijoles Pintos / Pinto Beans
Tortillas de Maiz / Corn Tortillas

Guisado de Puerco con Tomatillo

Trimmed and cubed a 5lb pork butt
Dredged cubes in seasoned flour
Fried till well browned and set aside

3C Tomatillos, diced
2C Onions, diced
2T Garlic, minced
7oz Green Chiles, diced
7oz Salsa Verde
1 large Jalapeno, minced
1/2C Cilantro, chopped

Diced tomatillas, onion, garlic, green chiles, minced Jalapeno chile, and salsa verde sauteed in bacon grease till tender
Blended to consistency of oatmeal, return to pot and season with seasoned salt, cumin, marjoram and oregano
Add pork and cilantro to vegetable mix and then add chicken broth to just cover, mix well and bring to a slow simmer
Simmer till pork is melt in your mouth tender, approx 1-2 hours











Mejillas Ahumadas y Estofadas

Of course something in this thread has to smoked/grilled, so here ya go.

Beef cheeks, well trimmed and then smoked over Hickory for three hours
Then braised in beef broth for another 2 hours in the smoker



Before braising


After braising


Sliced and pulled




Frijoles Pintos

1lb Pintos, soaked
1 large Onion, quartered
4 cloves of Garlic, quartered
1 large Jalapeno

1lb of Pinto beans, rinse, sort and soak over night
Add onion, garlic and chile to stock pot with some bacon grease, roast well
Add beans, add 2 cups of water and 4 cups of chicken stock
Season to taste with seasoned salt, cumin,
Bring to rolling boil and then lower to a slow simmer
Simmer for a minimum of 2 hours, I let mine simmer all day long



Arroz Mexicana
http://www.smokingmeatforums.com/t/2...e#post_1745365

Money Shots





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