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Cook'n in Mexico |
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* Meats |
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Print this Recipe Mexicans are unabashed meat-eaters and prepare meats in creative and enticing ways, including marinated steaks, sizzling fajitas, flavor-packed burritos, and tacos stuffed with meats cooked over mesquite coals. There are paper-thin slices of pork, beef, and lamb marinated in adobo (red chile marinade), rich meaty stews, succulent ribs and roasts, spicy sausages, meats wrapped and cooked in banana leaves, and many more ways to experience the variety of meats cooked Mexican style. The method of cutting meat is different in Mexico than in the United States. Most of the meats are cut with the grain and are much thinner; consequently the meat cooks in less time. Meats are also often coated with traditional regional seasoning pastes for extra flavor. Cattle, pigs, sheep, and goats were introduced to Mexico from Spain in the 1500s, and the meat from these domesticated animals broadened the Mexican diet considerably. Cattle ranching flourished in the north, where range lands of native grasses provided a suitable environment for raising stock. Wheat also became an important crop in Mexico to feed the stock. Northern Mexico is known for its superior, better-tasting beef. Beef from other areas of Mexico is generally tough and stringy since most of the cattle is not finished in feed lots or fed corn or grain. Tougher cuts of beef are well suited for thinly sliced steaks used in fajitas, for Mexico's popular charcoal-grilled steak dishes, and for meat used for slow-cooked stews with spicy sauces. In Mexico, pork rivals chicken as the most-popular meat. It is excellent for roasts and stews, and for the versatile chorizo sausage, which is used with eggs at breakfast, and to flavor sandwiches, soups, sopes (masa dough cups) toppings, and tortilla fillings. Lard, a byproduct of pork, is still widely used for traditional tamales and a number of other dishes, because there's no substitute for the flavor and texture it brings to a dish. Chicarrónes, or fried pork rinds, are a popular snack and ingredient in many traditional dishes. Even in nueva cocina--the new style of modern creative cooking in Mexico--they are not left behind, for they are sometimes used as a topping in soups or in salads instead of croutons. Barbecued lamb and goat are favorites for fiestas and other special occasions. Lamb stews are also an important part of meat cookery in many regions. Although organ meats are not commonly eaten in the United States, they are cooked all over Mexico, so I've included a few recipes for you to try. Many of the dishes in this chapter are easy and fast to make, and others that need a longer time to cook can often be made ahead and require little attention from the cook while they simmer or roast. You'll find plenty of reasons to include Mexican meat dishes in everyday meals or on special-occasion menus. Beef Basic Shredded Beef Shredded Beef with Onion and Tomatoes Mexican Dried Beef Tequila-Lime Flank Steak with Pickled Red Onions Flank Steak with Mushrooms and Green Chile Strips Flank Steak with Tomatillo and Sweet Pepper Salsa Skirt Steak, Guadalajara Style Chuck Steak with Chihuahua Chile Salsa Pan-Broiled Steak with Onions and Chipotle Beef Tenderloin Steaks, Yucatán Style Beef Fillet Strips in Onion Sauce Beef Fillet Strips with Tomatoes, Peppers, and Onions Beef and Cheese Volcano Grilled Beef, Sonoran Style, with Onions and Chile Strips Beef Steaks with Red Chile and Wine Sauce Steak with Avocado Butter and Mango Salsa Steak with Tomato and Chili Sauce Steak with Cascabel Chile and Lime Rib Steaks with Ancho Chile-Red Pepper Cream Sauce Steak with Red Chiles Steak, Yucatán Style, with Green Seasoning Paste Beef Tenderloin, Huasteca Style Oven-Barbecued Beef Beef Short Ribs Boiled Rump Roast Beef, Vegetable, and Red Chile Stew Durango Beef Stew Mexican Meatloaf with Ranchera Sauce Pork Basic Shredded Pork Crisp Shredded Pork Minced Spicy Pork Ground Pork Patties Mexican Pork Sausage Pork Chops with Lime Butter Pork Chops with Poblano Chile Sauce Yucatán Grilled Pork Steak Barbecued Pork Steak Marinated in Red Chile Paste Baby Back Ribs with Tamarind Crisp Pork Tidbits Grilled or Spit-Roasted Pork Pork in Guajillo Chile Sauce with Avocado Pork Loin Roast with Red Onion Sauce Pork Roast with Plantains and Tangerines Pork Roast with Peanut Mole Pork Shank, Yucatán Style Pork Tenderloin with Red Sesame Seed Sauce Pork Tenderloin with Serrano Chile Cream Sauce Pork Stew from Puebla Pork and Vegetables in Yellow Mole with Masa Dumplings Pork and Green Chiles Pork in Tomatillo Sauce Pork Stew with Poblano Chiles and Corn Pork "Tablecloth Stainer" Pork, Vegetable, and Chile Stew Pork with Black Beans and Chipotle Chiles Pork Stew with Pineapple Wedding Pork in Red Chile Sauce Pork in Tomato Sauce with Diced Zucchini Purslane with Pork Lamb Lamb Steaks with Chili Rub Lamb Stew, Yucatán Style Leg of Lamb in Chile Sauce Butterflied Leg of Lamb with Fiery Cilantro-Mint Sauce Oven-Roasted Lamb, Monterrey Style Lamb Shanks in Ancho Chile and Red Wine Sauce Lamb in Chile Broth Lamb in Red Chile Stew Lamb in Red Chile with Potatoes and Zucchini Veal Breaded Veal Cutlet Veal in Sweet Red Pepper Sauce Veal Stew in Red Pumpkin Seed Sauce Organ Meats Liver with Onions, Raisins, and Jalapeños Beef or Veal Tongue in Vinaigrette Beef or Veal Tongue with Almond Sauce From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Shredded Beef with Onion and Tomatoes Mexican Dried Beef Tequila-Lime Flank Steak with Pickled Red Onions Flank Steak with Mushrooms and Green Chile Strips Flank Steak with Tomatillo and Sweet Pepper Salsa Skirt Steak, Guadalajara Style Chuck Steak with Chihuahua Chile Salsa Pan-Broiled Steak with Onions and Chipotle Beef Tenderloin Steaks, Yucatán Style Beef Fillet Strips in Onion Sauce Beef Fillet Strips with Tomatoes, Peppers, and Onions Beef and Cheese Volcano Grilled Beef, Sonoran Style, with Onions and Chile Strips Beef Steaks with Red Chile and Wine Sauce Steak with Avocado Butter and Mango Salsa Steak with Tomato and Chili Sauce Steak with Cascabel Chile and Lime Rib Steaks with Ancho Chile-Red Pepper Cream Sauce Steak with Red Chiles Steak, Yucatán Style, with Green Seasoning Paste Beef Tenderloin, Huasteca Style Oven-Barbecued Beef Beef Short Ribs Boiled Rump Roast Beef, Vegetable, and Red Chile Stew Durango Beef Stew Mexican Meatloaf with Ranchera Sauce Basic Shredded Pork Crisp Shredded Pork Minced Spicy Pork Ground Pork Patties Mexican Pork Sausage Pork Chops with Lime Butter Pork Chops with Poblano Chile Sauce Yucatán Grilled Pork Steak Barbecued Pork Steak Marinated in Red Chile Paste Baby Back Ribs with Tamarind Crisp Pork Tidbits Grilled or Spit-Roasted Pork Pork in Guajillo Chile Sauce with Avocado Pork Loin Roast with Red Onion Sauce Pork Roast with Plantains and Tangerines Pork Roast with Peanut Mole Pork Shank, Yucatán Style Pork Tenderloin with Red Sesame Seed Sauce Pork Tenderloin with Serrano Chile Cream Sauce Pork Stew from Puebla Pork and Vegetables in Yellow Mole with Masa Dumplings Pork and Green Chiles Pork in Tomatillo Sauce Pork Stew with Poblano Chiles and Corn Pork "Tablecloth Stainer" Pork, Vegetable, and Chile Stew Pork with Black Beans and Chipotle Chiles Pork Stew with Pineapple Wedding Pork in Red Chile Sauce Pork in Tomato Sauce with Diced Zucchini Purslane with Pork Lamb Steaks with Chili Rub Lamb Stew, Yucatán Style Leg of Lamb in Chile Sauce Butterflied Leg of Lamb with Fiery Cilantro-Mint Sauce Oven-Roasted Lamb, Monterrey Style Lamb Shanks in Ancho Chile and Red Wine Sauce Lamb in Chile Broth Lamb in Red Chile Stew Lamb in Red Chile with Potatoes and Zucchini Breaded Veal Cutlet Veal in Sweet Red Pepper Sauce Veal Stew in Red Pumpkin Seed Sauce Liver with Onions, Raisins, and Jalapeños Beef or Veal Tongue in Vinaigrette Beef or Veal Tongue with Almond Sauce * Meats |
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