Archive | March, 2012

Before and After and During The Revolution: Narco Adovada Recipe (rice and beans included)

8 Mar

With great pleasure (and slight trepidation) I hereby announce my role in the coming Mexican-American Narco Food Revolution. POR QUE? Chitpotle edging out Filibertos. Medical marijuana on the horizon. And what, with a North American supply-chain management and distribution system that makes Wal-Mart’s look so many yard sales, now’s the time for Narcos to move on to moving food. (Heck, it sure worked for the Mob.) Together we can save Mexican-American food (and culture) by preserving democracy against attacks that are being made against it. !ATTENCION!: I am not looking to recruit or be recruited by Narcos. DISCLAIMER: I am not a Narco. I have never been a Narco. I have nothing to do with the Narcos. No. No. No. No. No. No. No. (Nor am I the No No man.) FINE PRINT: Like any opportunistic gringo worth his weight in Pace yo soy merely jumping on the Narco-brand bandwagon before it – in hip hop parlance – blows up.

Zillions of narco peliculas and narcorrido CDs made and sold and pirated. Agave beverages packaged in glass AK47s line the shelves of Liquor Box Stores.

Let us do an el correro del hormiga in our cocinerias:

Narco-adovada del Crock Pot The Adovado

15-20 dried red NM chiles: washed, seeded & stemmed;soaked in boiling water for an hour (save water/drain chiles); pureed in blender with splash chile water.

1 can of boiling chicken stock: cheaper = saltier & fattier & muy rico

2 tbsp butter 2 tbsp white flour

½ clove garlic minced/chopped (your call)

pinch Mexican oregano

Salt to taste

Med-High heat, melt butter and stir in flour. Stir until brownish. Remove from heat. Slowly stir in boiling stock a ladle at a time. Roux should maintain even, smooth consistency. Return to heat. Whisk in chile water to desired thickness. (Remember: you’ll need enough to submerge pork). Add oregano, ajo, salt. Simmer for a couple hours.

The Carne

4-5 lb pork shoulder/roast: trimmed, skinned, boned, cut into 1 inch cubes.

Once sauce has cooled, toss pork in Crock Pot, cover with sauce, marinade over night. Remove from fridge in morning, allow return to semi-room temperature, cook at low all day.

Frijoles Catherine Zeta-Douglas en Traffic

1 ½ cups of dry pinto beans: washed, cleaned

Salt & Pepper to taste

Quick soak or soak overnight. Boil covered for a couple hours – unitl soft and water turns to gravy. Add nothing to these beans but salt and pepper.

La Ultima arroZ

1 chopped onion 6-8 cloves of minced/chopped garlic – sautéd in butter and olive oil

Stir in 1 ½ cups of dry white rice

Add 1 can of El Patored sauce

2 cups of water (El Pato = cup #3)

1 small bag/box defrosted frozen mixed vegetables

2 bay leaves

Salt and pepper to taste

(Because my success rate with rice is equal to or lesser than Ron Paul’s White House bids , I leave it up to you to decide: cover and simmer/cook down cover and simmer/buy a rice cooker.)

  Vamanos mi sneaky corridoers: