Oaxacan Toasted Corn Stew With Chicken And Pork Recipes

Steps:

• Sprinkle the brisket with the salt, pepper, paprika, and cumin and rub the spices into the slices of meat. Dredge the strips in the flour and shake off the excess. In a large ovenproof casserole, heat the oil over high heat. Sear the meat until browned on all sides, then remove with a slotted spoon and set aside. Reduce the heat to medium. Add the bones, onion, and garlic and cook for about 8 minutes, until golden. Strain the chick peas and add their soaking water to the pot. Tie the chickpeas inside a large square of doubled cheesecloth and add them to the pot, then add enough additional water so that the ingredients are covered by 4 inches. Add the salt, mint, and cilantro sprigs, cover the pan and bring to a simmer over medium heat. Simmer for 45 minutes, then add the strips of brisket and simmer for about 1 hour more, until the meat is tender. Strain, reserving the broth. Discard the bones and aromatic vegetables (if desired, squeeze the garlic cloves out of their skins into the broth). Unwrap the chickpeas and empty them into the broth. Place the meat strips on a platter and sprinkle with the oregano. Cover loosely and keep warm in a low oven. In a small skillet heat the butter over medium heat and saute the plantains for about 15 minutes. While they are cooking, place 1 large and 1 medium heavy skillet over medium heat. Add 5 tablespoons of oil to the large skillet, and 1 tablespoon to the medium skillet. In the large skillet, saute the carrots, chayote, and potatoes for about 20 minutes, until golden, stirring occasionally. In the other saute the zucchini for about 10 minutes. In all pans, regulate the heat so that the vegetables sizzle and brown but do not burn. Keep the finished vegetables warm on a platter covered with foil. Bring the broth back to a simmer and add the cabbage and green beans. Cook for 8 minutes, until the vegetables are almost tender. Add the meat to the broth and heat until warmed through, about 5 minutes. Serve in large shallow bowls with plenty of broth and pass the warm vegetables and Salsa Fresca (recipe follows).
• In a mixing bowl combine all the ingredients. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day.

Steps:

• Place beef and pork in large bowl; season with salt and pepper. Sprinkle 3 tablespoons flour over; toss to coat. Heat 3 tablespoons oil in large Dutch oven over medium-high heat. Working in batches, add beef and pork to pot; sauté until brown, about 4 minutes per batch. Using slotted spoon, transfer meats to plate. Place chicken in same large bowl; season with salt and pepper. Sprinkle 1 tablespoon flour over; toss to coat. Add chicken to pot; sauté until brown, about 4 minutes. Transfer chicken to small bowl.
• Add remaining 1 tablespoon oil and onions to same pot; sauté until brown, about 5 minutes. Return beef, pork and any collected juices to pot. Add broth, carrots, bay leaves and ground allspice. Bring to boil. Reduce heat to medium-low. Cover; simmer 30 minutes.
• Add chicken with any juices and potatoes to pot. Cover and simmer until all meats and vegetables are tender, about 45 minutes. Remove bay leaves. Season to taste with salt and pepper.

Steps:

• 1. In a large pot, bring 4 cups chicken broth to a boil. Add the pork pieces. Cover and simmer 30 minutes. Add the chicken, onion, and oregano. Cook until the chicken is very tender, about 25 minutes. Set aside. 2. Boil 2 cups of water in a medium saucepan. In a hot dry skillet, toast the chiles over medium heat, until they are aromatic and the skins blister. Put the chiles in the pan of boiling water, remove the pan from the heat and soak the chiles about 20 minutes to soften. 3. Put the tomatoes into a blender jar and reserve. In a dry skillet, toast tomatillos, garlic, cloves, and peppercorns. Add to the blender jar. Place corn kernels in the same skillet, and toast, stirring constantly, until flecked with brown. Scrape the skillet bottom to incorporate the brown bits, and to prevent burning. Set aside off heat. 4. Lift the onion from the broth and the chiles from the soaking liquid and put into the blender jar with the tomatoes, tomatillos, garlic, cloves, and peppercorns. Blend until smooth. 5. Pour the mixture through a strainer into a bowl, pressing it to extract the purée. Discard seedy pulp. Heat the oil in a medium saucepan over medium heat. Add the blended chile mixture and cook, stirring frequently, until thickened, about 10 minutes. 6. Put the chile mixture in the pan with the pork and chicken. Add the corn and the hoja santa (or epazote) to the pan. Cover and cook, stirring frequently, 10 to 12 minutes to blend flavors. Remove the hoja santa or epazote. Add salt. Serve the stew in shallow bowls, garnished with chopped cilantro.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.