Tag Archives: tex mex

Refried Bean Croquettes

Makes 8 large-ish croquettes

1 can refried black beans

6 slices of bacon, fried/ baked and chopped

2 small or one large Red onion, small diced and sautéed

2 poblano peppers

3 tbsp masa harena/ fine cornmeal

1 egg

1/2 lb Oaxaca cheese, cut into 1/2 inch pieces

2 cups panko breadcrumbs

Salt and pepper to taste

4-6 cups oil for shallow frying (enough to come halfway up the croquettes when frying)

sour cream/ salsa to dip

Equipment: a 4-6 qt pot, tongs, baking sheet with a rack lined with paper towel, broiler/ butane torch, small mixing bowl with a lid that fits it (or aluminum foil), large mixing bowl, 1 long, deep dish for breading

  1. Roast your peppers under the broiler and turn ever few minutes until the entire surface of both peppers are black
  2. Add the peppers to a heat proof bowl and cover with a pot lid or plate. Let sit until cool enough to touch.
  3. Once cooled, take paper towels (or wear disposable gloves) and rub off the burnt skin. Cut the stems off and remove the seeds as well. Chop into pieces equal to the size of the onions.
  4. Once everything is cooled, mix all but the cheese and breadcrumbs fully. The mixture should be slightly sticky to the touch. If it’s too dry, add water 1 tbsp at a time until it’s the right texture.
  5. Take a spoon and scoop an amount of bean mixture equal to the size of a golf ball and push a chunk of cheese into its center, making sure that the cheese is completely enveloped in the mixture.
  6. Roll these balls in panko breadcrumbs until there are no bare spots and reserve in a sheet pan
  7. I use a saucepan to shallow fry because it ends up a little less messy that a frying pan. Fill the pan just under halfway with oil and heat to between 350℉ -375℉. Fry the croquettes until golden brown and drain over a cooling rack set in a baking sheet to keep them crispy. Be sure to season them with a 3 finger pinch of salt while they are fresh out of the oil.
  8. For the dipping sauce, mix equal parts sour cream and salsa.
  9. Enjoy while hot or keep warm in a 200℉ oven

Bomb-Ass Pork Chili con Carne

I like to think about what is available to most home cooks, so I try my best to adapt my recipes to be widely accessible. Always feel free to contact me with any questions!

2 lb Boneless pork butt, cubed into 1 inch pieces

3 Yellow Onions, diced

2 Poblano peppers, diced with seeds removed

1 can of diced, charred tomatoes

2 T of tomato paste

4 each of 3 different dried chili peppers (I used ancho, mulato and guajillo for mild spice, smokiness and sweetness)

4 leaves of fresh Sage

3 sprigs of fresh oregano

1 can of Black or white beans

2 cups beef stock (or water with a tbsp of beef Better Than Bullion)

1 cup of Coffee

2 oz of chili infused mexican chocolate or 70% dark chocolate

1/2 cup white Vinegar

112 fl oz can of a Beer (look for something full flavored like Modelo and avoid light beers)

2 tsp Ground Cumin

2 tsp Coriander seed

2 tsp Celery salt

2 T Garlic powder

2 packets of Sazon (for the pork)

Neutral oil

Garnish with shredded cheddar, scallions, sour cream and Fritos

Equipment: blender, 5 qt pot/ dutch oven, a few bowls to hold prepped ingredients, 1 sheet pan for roasting the dried chilis, oven bits

  1. The morning you want to make this chili, season the chunks of pork with all of the Sazon seasoning and let it sit in a plastic bag in the fridge
  2. 4-8 hours later you want to get your pot/ dutch oven preheating over medium on the stove with 2 Tbsp of a neutral oil.
  3. Once hot, sear each piece of meat on 2 sides in 3-4 batches. If you overcrowd the pot it will steam rather than sear the bottom of the meat. Once all the meat is seared, reserve it on the side to be re-added later.
  4. With the heat still on medium, add another 2 T of oil and then the onions and poblano peppers. Stir occasionally.
  5. While the vegetables sauté, lightly toast the dried chilis in an oven set to 400℉ for 5 minutes. Flip the chilis and return them to the oven for another 5 minutes. If they start to smoke or burn at all, remove them from the oven.
  6. When the vegetables in the pot are lightly browned around their edges, add all of the ground spices, mix and toast for 30 seconds. Add the tomato paste and a T of oil and fry that for another minute or two, or until the paste is fragrant and has darkened slightly. Add the canned tomatoes.
  7. After the chilis are toasted and fragrant, remove the stems and seeds. Add the chilis to the jar of your blender with the vinegar, beer, coffee, stock/ better than bullion and water and let soak until the dried chiles have softened. Blend until completely smooth.
  8. Add the meat, chili puree, fresh herbs and chocolate to the pot with the vegetables and simmer the whole thing for at least 3 hours, checking every 30 mins or so. You can do this on the stove over medium/ low heat, but the best way to do this is to out your pot into a 350 ℉ oven with an oven save lid cracked slightly.
  9. After the meat is tender enough to cut with a fork and the sauce has thickened and reduced slightly, add the beans of your choice. Let the beans heat through for about 15 minutes and serve with preferred garnishes.