Just one simple recipe will snag you a reputation as a real pro at cooking Mexican food.
It's the green chile stew that's in the book "101 Epic Dishes" by celebrity chef Jet Tila and his wife Ali Tila.
When the Tilas presented their book and a spread of their dishes at Melissa's Produce, the green chile stew (at the top) was a huge hit. It's Ali Tila's recipe, one she got from a friend years ago and then adapted.
She calls it New Mexico green chile stew because she uses New Mexico's Hatch chiles when they're in season--August and September. She also puts in Hatch green chile powder (above), which is available all year.
If you can't get these, substitute whatever is in your markets. Canned chiles will work too, according to a chef tip that accompanies the recipe.
The book is subtitled "recipes that teach you how to make the classics even more delicious," not to mention easy. Jet Tila is an accomplished chef--you've probably seen him on TV, and he's a great guide in the home kitchen too.
Ali Tila's specialty is pastry. Together, they've made "101 Epic Dishes" a how-to book that guarantees success.
The recipes are mostly American, with a fair share of Latino dishes and a hint of Asian, because Jet Tila is Thai. You may already have his first book, "101 Asian Dishes You Need to Cook Before You Die."
Alton Brown wrote the forward to that book. The forward to "Epic Dishes" is by Bobby Flay. Both Tilas were in New York recently to appear on the show "Beat Bobby Flay."
There's more that's Mexican and delicious in their book, like Mexican street corn with cotija cheese and crema (above). And Coca Cola carnitas, fried fish tacos with chipotle crema and a spinach and three-cheese quesadilla.
Still more are a cheesy chicken tortilla soup, breakfast chilaquiles with roasted chile sauce, guacamole and pico de gallo.
For dessert, what could be nicer than freshly fried churros rolled in cinnamon sugar and served with a Mexican chocolate dipping sauce?
For more of Jet Tila's recipes, check his website, chef jet.com. For more about Ali Tila, go to her facebook page and look for her gorgeous pastries on Instagram.
NEW MEXICO GREEN CHILE STEW
From "101 Epic Dishes"
2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
3 cups peeled and diced plum tomatoes
2 cups New Mexico green chiles, roasted, peeled and chopped
1 jalapeño chile, chopped
1 teaspoon ground cumin
1 teaspoon New Mexico green chile powder, or more to taste
1/2 teaspoon sugar
2 cups beef broth
1 teaspoon salt
1/2 teaspoon pepper
2 cups medium-diced waxy potatoes
Warm tortillas or crusty bread, for serving
Heat a large Dutch oven over high heat for about 1 minute. Pat the pork cubes dry with a paper towel. Coat the bottom of the Dutch oven with the olive oil and add the pork to the pot. Sear on all sides until golden brown, about 5 minutes.
Stir in the onion and garlic and cook until translucent, 1 to 2 minutes. Stir in the flour and cook for an additional minute, until all the pork is coated evenly. Stir in the tomatoes, roasted chiles, jalapeño, cumin, New Mexico chile powder and sugar and cook for about 2 minutes, until combined.
Pour in the broth and add the salt and pepper. Cover and simmer over low heat for about 1 1/2 hours, stirring every 20 minutes and making sure to scrape the bottom.
Stir in the potatoes and cook for about 30 minutes, or until fork tender. The pork will be tender and the stew will be nice and thick. Taste and adjust the seasoning to your liking Serve with warm tortillas or crusty bread.
Makes 6 to 8 servings.
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