The pulled pork tossed in this mustard sauce was the hands-down favorite at a recent party. Though we prefer the flavor of Dijon mustard in this sauce, feel free to substitute other mustards to suit your taste.
| 1 | cup cider vinegar |
| 6 | tablespoons Dijon mustard |
| 2 | tablespoons maple syrup or honey |
| 4 | teaspoons Worcestershire sauce |
| 1 | teaspoon hot pepper sauce |
| 1 | cup vegetable oil |
| 2 | teaspoons table salt |
| Ground black pepper |
Makes 3 cups. Published January 1, 2006.
If you wish to use dried beans, you can find our basic bean recipe, (see related recipe). Substitute reserved cooking water for chicken broth (you may need to add another 2 to 3 tablespoons of cooking water or broth in step 3 if the beans appear too stiff).
| 1/2 | cup low-sodium chicken broth |
| 2 | (15.5 ounces each) cans pinto beans , drained and rinsed |
| 1 | tablespoon vegetable oil |
| 3 | ounces salt pork , rind removed and diced very small |
| 1 | small onion , chopped fine (about 3/4 cup) |
| 1 | jalapeno chile , seeds and ribs removed, chile minced |
| 1 | poblano chile , seeds and ribs removed, chile chopped fine (about 1/4 cup) |
| 1/4 | teaspoon table salt |
| 3 | small cloves garlic , minced or pressed through garlic press (about 1 1/2 teaspoons) |
| 1/2 | teaspoon ground cumin |
| 1 | tablespoon minced fresh cilantro leaves |
| 2 | teaspoons fresh lime juice (optional) |
1. Process broth and all but 1 cup of beans in food processor until smooth, about 15 seconds, scraping sides of bowl with rubber spatula if necessary. Add remaining beans and process until slightly chunky, about ten 1-second pulses.
2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add salt pork and cook, stirring occasionally, until fat has rendered and pork is well browned, about 10 to 15 minutes. Transfer pork to small bowl with slotted spoon and set aside (you should have about 2 tablespoons of fat left in skillet.)
3. Increase heat to medium-high; add onion, chiles, and salt and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Add beans and stir until thoroughly combined. Reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes. Stir in cilantro and lime juice, if using, and serve.
Serves 4 to 6. Published September 1, 2005.
The chicken and vegetables in these fajitas are only mildly spicy. For more heat, include the jalapeño seeds and ribs when mincing. Although the chicken and vegetables have enough flavor to stand on their own, accompaniments (guacamole, salsa, sour cream, shredded cheddar or Monterey Jack cheese, and/or lime wedges) can be offered at the table. The chicken tenderloins can be reserved for another use or marinated and cooked along with the breasts.
| 1/3 | cup lime juice (from 2 to 3 limes) |
| 6 | tablespoons vegetable oil |
| 3 | medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon) |
| 1 | tablespoon Worcestershire sauce |
| 1 1/2 | teaspoons brown sugar |
| 1 | jalapeño chile , seeds and ribs removed, chile minced |
| 1 1/2 | tablespoons minced fresh cilantro leaves |
| Table salt and ground black pepper | |
| 3 | boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed of fat, tenderloins removed, breasts pounded to 1/2-inch thickness |
| 1 | large red onion (about 14 ounces), peeled and cut into 1/2-inch-thick rounds (do not separate rings) |
| 1 | large red bell pepper (about 10 ounces), quartered, stemmed, and seeded |
| 1 | large green bell pepper (about 10 ounces), quartered, stemmed, and seeded |
| 8 - 12 | plain flour tortillas (6-inch) |
1. In medium bowl, whisk together lime juice, 4 tablespoons oil, garlic, Worcestershire, brown sugar, jalapeño, cilantro, 1 teaspoon salt, and 3/4 teaspoon pepper. Reserve 1/4 cup marinade in small bowl; set aside. Add another teaspoon salt to remaining marinade. Place chicken in marinade; cover with plastic wrap and refrigerate 15 minutes.
2. Adjust one oven rack to upper-middle position (about 8 inches from heating element) and second rack to lower-middle position; heat broiler.
3. Brush both sides of onion rounds and peppers with 2 tablespoons oil and season with salt and pepper. Arrange onion rounds and peppers (skin sides up) in single layer on rimmed baking sheet. Wrap tortillas securely in foil in two packets, each containing half of tortillas.
4. Remove chicken from marinade and pat dry with paper towels; discard marinade. Heat remaining 2 teaspoons oil in 12-inch nonstick or cast-iron skillet over medium-high heat until just beginning to smoke. Swirl oil to coat skillet, then arrange chicken smooth side down in skillet in single layer; cook without moving chicken, until well browned, about 3 minutes. Using tongs, flip chicken; continue to cook until second sides are well browned, about 2 minutes. Reduce heat to medium and continue to cook, turning chicken once or twice, until chicken is no longer pink when cut into with paring knife or instant-read thermometer inserted in thickest part registers 160 degrees, 3 to 5 minutes longer. Transfer chicken to large plate and let rest 5 minutes.
5. While chicken is cooking, place baking sheet with vegetables in oven on upper rack; place tortilla packets on lower rack. Broil vegetables until spottily charred and peppers are crisp-tender, 6 to 8 minutes. Using tongs, transfer peppers to cutting board. Flip onion rounds and continue to broil until charred and tender, 2 to 4 minutes longer. Turn off broiler and remove vegetables, leaving tortillas in oven until needed.
6. Separate onions into rings and place in medium bowl; slice bell peppers lengthwise into 1/4-inch strips and place in bowl with onions. Add 2 tablespoons reserved unused marinade to vegetables and toss well to combine. Slice chicken into 1/4-inch strips and toss with remaining 2 tablespoons reserved marinade in separate bowl; arrange chicken and vegetables on large platter and serve with warmed tortillas.
Serves 2 to 4. Published January 1, 2006.
To save time in the morning, make the salsa the day before and store it overnight in the refrigerator. For extra-spicy salsa, add some of the reserved jalapeño ribs and seeds to taste. If you need to hold the tortillas for a short time, cover the baking sheet with foil. If you like, serve with refried beans (see related recipe).
| 3 | medium jalapeño chiles , halved, seeds and ribs removed (see note above) |
| 1 1/2 | pounds plum tomatoes (about 8 medium), cored and halved |
| 1/2 | medium yellow onion , cut into 1/2-inch wedges |
| 2 | medium cloves garlic , peeled |
| 1 | tablespoon tomato paste |
| Table salt | |
| 3 | tablespoons vegetable oil |
| 1/2 | teaspoon ground cumin |
| 1/8 | teaspoon cayenne pepper |
| 3 | tablespoons minced fresh cilantro leaves |
| Ground black pepper | |
| 1 - 2 | tablespoons fresh lime juice from 1 or 2 limes, plus additional lime cut into wedges for serving |
| 4 | corn tortillas |
| 4 | large eggs |
1. FOR THE SALSA: Adjust oven rack to middle position; heat oven to 375 degrees. Mince one jalapeño and set aside. In medium bowl, combine tomatoes, remaining jalapeños, onion, garlic, tomato paste, 1 teaspoon salt, 2 tablespoons oil, cumin, and cayenne; toss to mix thoroughly. Place vegetables cut side down on rimmed baking sheet. Roast until tomatoes are tender and skins begin to shrivel and brown, 35 to 45 minutes; cool on baking sheet for 10 minutes. Increase oven heat to 450 degrees. Using tongs, transfer roasted onions, garlic, and jalapeños to bowl of food processor. Process until almost completely broken down, about 10 seconds, pausing halfway through to scrape sides of bowl with rubber spatula. Add tomatoes and process until salsa is slightly chunky, about 10 seconds more. Add 2 tablespoons cilantro, reserved minced jalapeño, salt, pepper, and lime juice to taste.
2. FOR THE TORTILLAS: Brush both sides of each tortilla lightly with remaining tablespoon oil, sprinkle both sides with salt, and place on clean baking sheet. Bake until tops just begin to color, 5 to 7 minutes; flip tortillas and continue to bake until golden brown, 2 to 3 minutes more.
3. FOR THE EGGS: Meanwhile, bring salsa to gentle simmer in 12-inch nonstick skillet over medium heat. Remove from heat and make four shallow wells in salsa with back of large spoon. Break 1 egg into cup, then carefully pour egg into well in salsa; repeat with remaining eggs. Season each egg with salt and pepper to taste, then cover skillet and place over medium-low heat. Cook until desired doneness: 4 to 5 minutes for runny yolks, 6 to 7 minutes for set yolks.
4. TO SERVE: Place tortillas on serving plates; gently scoop one egg onto each tortilla. Spoon salsa around each egg, covering tortillas, but leaving portion of eggs exposed. Sprinkle with remaining cilantro and serve with lime wedges.
Three Steps to Better Huevos Rancheros
ROAST: Slow-roasting improved the flavor of supermarket tomatoes while intensifying the other salsa ingredients.
TOAST: Crisping store-bought tortillas in the oven yielded the best texture -- light and crispy, not tough or greasy.
POACH: Poaching the eggs in small wells made in the salsa improved their flavor and left us with just one pot to watch.
Serves 4 to 6. Published September 1, 2008. From Cook's Illustrated.
For a less spicy dish, remove some or all of the ribs and seeds from the jalapeños before chopping them for the marinade. In addition to the toppings suggested below, try serving the tacos with Sweet and Spicy Pickled Onions (see related recipe), thinly sliced radishes or cucumber, or salsa.
| Herb Paste | |
| 1/2 | cup packed fresh cilantro leaves |
| 3 | medium garlic cloves , roughly chopped |
| 3 | medium scallions , roughly chopped (about 1/3 cup) |
| 1 | medium jalapeño chile , stemmed and roughly chopped (see note) |
| 1/2 | teaspoon ground cumin |
| 1/4 | cup vegetable oil |
| 1 | tablespoon fresh lime juice |
| Steak | |
| 1 | flank steak (1 1/2 to 1 3/4 pounds), trimmed of excess fat and cut lengthwise (with grain) into 4 equal pieces (see below) |
| 1 | tablespoon kosher salt or 1 1/2 teaspoons table salt |
| 1/2 | teaspoon sugar |
| 1/2 | teaspoon ground black pepper |
| 2 | tablespoons vegetable oil |
| Tacos | |
| 12 | (6-inch) corn tortillas , warmed (see note) |
| Fresh cilantro leaves | |
| Minced white or red onion | |
| Lime wedges | |
1. FOR THE HERB PASTE: Pulse cilantro, garlic, scallions, jalapeño, and cumin in food processor until finely chopped, ten to twelve 1-second pulses, scraping down sides as necessary. Add oil and process until mixture is smooth and resembles pesto, about 15 seconds, scraping down sides of workbowl as necessary. Transfer 2 tablespoons herb paste to medium bowl; whisk in lime juice and set aside.
2. FOR THE STEAK: Using dinner fork, poke each piece of steak 10 to 12 times on each side. Place in large baking dish; rub all sides of steak pieces
evenly with salt and then coat with remaining herb paste. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 hour.
3. Scrape herb paste off steak and sprinkle all sides of pieces evenly with sugar and pepper. Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until smoking. Place steak in skillet and cook until well browned, about 3 minutes. Flip steak and sear until second side is well browned, 2 to 3 minutes. Using tongs, stand each piece on a cut side and cook, turning as necessary, until all cut sides are well browned and internal temperature registers 125 to 130 degrees on an instant-read thermometer, 2 to 7 minutes. Transfer steak to cutting board and let rest 5 minutes.
4. FOR THE TACOS: Using sharp chef’s knife or carving knife, slice steak pieces across grain into 1/8-inch-thick pieces. Transfer sliced steak to bowl with herb paste-lime juice mixture and toss to coat. Season with salt. Spoon small amount of sliced steak into center of each warm tortilla and serve immediately, passing toppings separately.
Keys to Tender, Flavorful Beef
Serves 8. Published July 1, 1999.
Although it was originally made with skirt steak, this combination of steak and vegetables grilled and then wrapped in warm tortillas is the dish that put flank steak on the culinary map in the United States. The ingredients go on the grill in order as the fire dies down: steak over a hot fire, vegetables over a medium fire, and tortillas around the edge of the medium to low fire just to warm them.
| Chunky Guacamole | |
| 3 | medium avocados (preferably Hass) |
| 2 | tablespoons minced onion |
| 1 | medium clove garlic , minced |
| 1 | small jalapeño chile , minced (1 to 1 1/2 teaspoons) |
| 1/4 | cup minced fresh cilantro leaves |
| 1/4 | teaspoon table salt |
| 1/2 | teaspoon ground cumin (optional) |
| 2 | tablespoons lime juice |
Classic Red Table Salsa | |
| 3 | large vine-ripened tomatoes (about 2 pounds), diced small |
| 1/2 | cup tomato juice |
| 1 | small chipotle chile , minced (about 2 tablespoons) |
| 1 | medium red onion , diced small |
| 1 | medium clove garlic , minced |
| 1/2 | cup chopped fresh cilantro leaves |
| 1/2 | cup lime juice from 4 medium limes |
| Table salt | |
Fajitas | |
| 1 | flank steak (about 2 1/2 pounds) |
| 1/4 | cup lime juice from 2 medium limes |
| Table salt and ground black pepper | |
| 1 | very large onion , peeled and cut into half-inch slices |
| 2 | very large red bell peppers or green bell peppers, cored, seeded, and cut into large wedges |
| 16 | plain flour tortillas (10-inch) |
Chunky Guacamole
1. Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with onion, garlic, jalapeño, cilantro, salt, and cumin (if using) with tines of a fork until just combined.
2. Halve and pit remaining two avocados, and prepare. Gently scoop out avocado into bowl with mashed avocado mixture.
3. Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving).
Classic Red Table Salsa
4. Mix all ingredients, including salt to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 5 days.
Fajitas
5. For Charcoal Grill:Ignite about 7 quarts charcoal and burn until coals are completely covered with thin coating of light-gray ash, 20 to 30 minutes. Pile coals on one-half of grill bottom, position grill rack and heat until very hot (you can hold your hand 5 inches above grill surface for 2 seconds). For Gas Grill: Turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes.
6. Generously sprinkle both sides of steak with lime juice, salt and pepper; place directly over coals or on gas grill grate and grill until well-seared and dark brown on first side, 5 to 7 minutes (4 to 6 minutes, covered, on gas grill). Flip steak using tongs; continue grilling on second side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes (3 to 5 minutes on gas grill) more for medium-rare (depending on heat of fire and thickness of steak). Transfer meat to cutting board; cover loosely with foil, and let rest 5 to 10 minutes. Slice very thin, on bias against the grain; adjust seasoning with additional salt and pepper.
7. When charcoal fire has died down to medium or gas grill burners are adjusted to medium (you can hold your hand 5 inches above grill surface for 4 seconds), grill onions and peppers, turning occasionally, until onions are lightly charred, about 6 minutes, and
peppers are streaked with dark grill marks, about 10 minutes. Remove onions and peppers from grill and cut peppers into long, thin strips; set aside. Arrange tortillas around edge of
grill; heat until just warmed, about 20 seconds per side. (Do not dry out tortillas or they get brittle; wrap tortillas in towel to keep warm.) Remove to platter; set aside.
Serving Fajitas
8. Arrange sliced meat and vegetables on large platter; serve immediately, with tortillas, salsa, and guacamole passed separately.
Serves 8 - 10. Published March 1, 1995.
It is important to have a good quality, instant-read thermometer with a scale of 0 to 220 degrees. An accurate oven thermometer is useful as well. Basting with the braising liquid produces a rich, flavorful glaze. Warm tortillas and salsa make nice accompaniments.
| 1 | tablespoon black peppercorns |
| 2 | teaspoons cumin seed |
| 1 | teaspoon coriander seeds |
| 1 | tablespoon chili powder |
| 1 | beef brisket (about 5 pounds), surface fat retained |
| 3 | tablespoons vegetable oil |
| 3-5 | cups low-sodium chicken broth |
| 1 | can diced tomatoes (28 ounces) |
| 2 | ounces dried chile peppers (preferably Pasilla), seeded |
| kosher salt | |
| 2 | teaspoons dried thyme |
| 2 | teaspoons dried oregano |
| 3 | medium onions , quartered |
| 1 | head garlic , halved crosswise |
| fresh parsley leaves , for garnish |
1. Heat oven to 500 degrees. Crush spices or grind them coarsely; press them into brisket and set aside
2. Using two burners if necessary, heat oil in large, heavy roasting pan long and wide enough to hold brisket and at least 2 inches deep. Add brisket; cook over medium-high heat, turning once with tongs, until brown on both sides, about 10 minutes. Remove brisket and set aside. Add 1 cup broth, tomatoes and chiles; bring to boil, scraping bottom of pan with wooden spoon to loosen brown bits; reduce by half. Remove pan from heat. Season brisket lightly with thyme, oregano and salt, and return to roasting pan. Scatter onions and garlic around brisket.
3. Put roasting pan in oven and cook, stirring vegetables occasionally to avoid burning, until thickest part of brisket reaches an internal temperature of around 130 degrees, about 20 minutes.
4. Remove pan from oven; reduce oven temperature to 250 degrees. Do not return brisket to oven until temperature drops to 250 degrees. Add enough chicken broth to pan so that liquid comes about halfway up side of meat (2 to 4 more cups), baste brisket, and return to oven. Braise brisket, basting and turning every 1/2 hour or so, until meat just gives when pierced with meat thermometer and brisket’s internal temperature registers around 175 degrees, 1 1/2 to 2 1/2 hours.
5. Remove brisket from braising liquid and wrap in foil. Strain braising liquid into large mixing bowl. Reserve vegetables, squeezing garlic cloves from heads. Transfer braising liquid to tall, narrow container, and let stand until fat rises. Skim and discard fat. Puree vegetables, including garlic, with 1/2 cup braising liquid in food processor or blender. Add pureed vegetables and braising liquid to a sauté pan and simmer until reduced to thin sauce consistency.
6. Meanwhile, cut brisket across the grain into thin slices (about 1/8-inch thick). Arrange slices of meat on warm plates; generously ladle sauce over meat. Garnish with parsley, and serve immediately.
Serves 6. Published March 1, 1998.
To ensure the best chile flavor, I recommend toasting whole dried chiles and grinding them in a mini-chopper or spice-dedicated coffee grinder, all of which takes only ten (very well-spent) minutes. Select dried chiles that are moist and pliant, like dried fruit. Count on trimming one-half to a full pound of waste from your chuck roast, so start with a four-pound roast to end up with three to three-and-a-half pounds of beef cubes. For hotter chili, boost the heat with a pinch of cayenne, a dash of hot pepper sauce, or crumbled pequin chiles near the end of cooking. Serve the chili with any of the following side dishes: warm pinto or kidney beans, corn bread or chips, corn tortillas or tamales, rice, biscuits, or just plain crackers, and top with any of the following garnishes: chopped fresh cilantro leaves, minced white onion, diced avocado, shredded cheddar or jack cheese, or sour cream.
| 3 | tablespoons ancho chili powder or 3 medium pods (about 1/2 ounce), toasted and ground (see illustrations below) |
| 3 | tablespoons New Mexico chili powder or 3 medium pods (about 3/4 ounce), toasted and ground |
| 2 | tablespoons cumin seeds , toasted in a dry skillet over medium heat until fragrant, about 4 minutes, and ground |
| 2 | teaspoons dried oregano , preferably Mexican |
| 7 1/2 | cups water , divided |
| 1 | beef chuck roast (4-pounds), trimmed of excess fat and cut into 1-inch cubes |
| 2 | teaspoons table salt , plus extra for seasoning |
| 8 | ounces bacon (7 or 8 slices), cut into 1/4-inch pieces |
| 1 | medium onion , minced (about 1 cup) |
| 5 | medium cloves garlic , minced |
| 4 - 5 | small jalapeño chiles , cored, seeded, and minced |
| 1 | cup crushed tomatoes (canned), or plain tomato sauce |
| 2 | tablespoons lime juice from 1 medium lime |
| 5 | tablespoons masa harina or 3 tablespoons cornstarch |
| Ground black pepper |
1. Mix chili powders, cumin, and oregano in small bowl and stir in 1/2 cup water to form thick paste; set aside. Toss beef cubes with salt; set aside.
2. Fry bacon in large, heavy soup kettle or Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel-lined plate; pour all but 2 teaspoons fat from pot into small bowl; set aside. Increase heat to medium-high; sauté meat in four batches until well-browned on all sides, about 5 minutes per batch, adding additional 2 teaspoons bacon fat to pot as necessary. Reduce heat to medium, add 3 tablespoons bacon fat to now-empty pan. Add onion; sauté until softened, 5 to 6 minutes. Add garlic and jalapeño; sauté until fragrant, about 1 minute. Add chili paste; sauté until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, crushed tomatoes or tomato sauce, lime juice, and 7 cups water; bring to simmer. Continue to cook at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.
3. Mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons water) in a small bowl to form smooth paste. Increase heat to medium; stir in paste and simmer until thickened, 5 to 10 minutes. Adjust seasoning generously with salt and ground black pepper. Serve immediately, or preferably, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.
Toasting and Preparing the Chiles
1. Dried chile pods toasted in a 350-degree oven for about 6 minutes become fragrant and puffed.
2. When cool enough to handle, remove stems and seeds from the pods, rip them into pieces, and process until powdery, 30 to 45 seconds.
Makes 8 tacos, serving 4. Published May 1, 2002.
Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There’s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential.
| Beef Filling | |
| 2 | teaspoons vegetable oil or corn oil |
| 1 | small onion , chopped small (about 2/3 cup) |
| 3 | medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon) |
| 2 | tablespoons chili powder |
| 1 | teaspoon ground cumin |
| 1 | teaspoon ground coriander |
| 1/2 | teaspoon dried oregano |
| 1/4 | teaspoon cayenne pepper |
| Salt | |
| 1 | pound 90% lean ground beef (or leaner) |
| 1/2 | cup tomato sauce |
| 1/2 | cup low-sodium chicken broth |
| 1 | teaspoon brown sugar |
| 2 | teaspoons vinegar (preferably cider vinegar) |
| Ground black pepper | |
| Shells and Toppings | |
| 8 | taco shells (warmed according to package instructions), or Home-Fried Taco Shells (see related recipe) |
| 1 | cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese |
| 2 | cups shredded iceberg lettuce |
| 2 | small tomatoes , chopped small |
| 1/2 | cup sour cream |
| 1 | avocado , diced medium |
| 1 | small onion , chopped small |
| 2 | tablespoons minced fresh cilantro leaves |
| Tabasco sauce , or another brand of hot sauce | |
1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.
2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.
Serves 4 to 6. Published February 15, 2005.
Halibut or haddock can be substituted for the cod.
| 4 - 5 | cups vegetable oil |
| 1 | cup all-purpose flour |
| 1 | teaspoon table salt |
| 1/2 | teaspoon ground cumin |
| 1/4 | teaspoon ground black pepper |
| 1/4 | teaspoon cayenne pepper |
| 1 | cup light-colored beer |
| 2 | pounds skinless cod , cut into 4- by 1-inch strips |
| 12 | (6-inch) corn tortillas or flour tortillas |
| 1 1/2 | cups recipe Chipotle Mayonnaise (see related recipe) |
| 3 | cups shredded iceberg lettuce |
| 1 1/2 | cups diced tomato |
| Lime wedges (for serving) |
1. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Pour the oil into a large Dutch oven until it measures 1 inch deep. Heat the oil over medium-high heat until it reaches 375 degrees.
2. Meanwhile, whisk the flour, salt, cumin, black pepper, and cayenne together in a large bowl. When the oil is almost ready, whisk the beer into the flour mixture until completely smooth.
3. Wrap a stack of corn or flour tortillas in foil and warm on a baking sheet in the 200-degree oven while frying the fish.
4. Pat the fish dry with paper towels. Add half the fish to the batter and stir gently to coat. Following the photo, use tongs to lift the pieces of fish from the batter, one at a time, allowing any batter to drip back into the bowl, and add to the hot oil.
5. Fry, stirring the fish gently to prevent the pieces from sticking together, until golden brown, about 5 minutes.
6. Remove the fried fish from the oil and let drain briefly on paper towels. Transfer the drained fish to a wire rack set over a baking sheet and keep warm in the oven. Return the oil to 375 degrees and batter and fry the remaining fish. Smear each of the warm tortillas with 2 tablespoons Chipotle Mayonnaise, then sprinkle with 1/4 cup lettuce and 2 tablespoons tomatoes. Add 1 piece of the fried fish to each tortilla and fold the tortilla over the fish. Serve with lime wedges.
Makes about 9 cups, serving 6. Published March 1, 2005.
Despite its somewhat lengthy ingredient list, this recipe is very easy to prepare. If you desire a soup with mild spiciness, trim the ribs and seeds from the jalapeño (or omit the jalapeño altogether) and use the minimum amount of chipotle in adobo sauce (1 teaspoon, pureed with the tomatoes in step 3). Our preferred brand of low-sodium chicken broth is Swanson's Natural Goodness. If advance preparation suits you, the soup can be completed short of adding the shredded chicken to the pot at the end of step 3. Return the soup to a simmer over medium-high heat before proceeding. The tortilla strips and the garnishes are best prepared the day of serving.
| Tortilla Strips | |
| 8 | corn tortillas (6-inch), cut into 1/2-inch-wide strips |
| 1 | tablespoon vegetable oil |
| Table salt | |
| Soup | |
| 2 | split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds), skin removed and well trimmed of excess fat |
| 8 | cups low-sodium chicken broth |
| 1 | very large white onion (about 1 pound), trimmed of root end, quartered, and peeled |
| 4 | medium cloves garlic , peeled |
| 2 | sprigs epazote , fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano |
| Table salt | |
| 2 | medium tomatoes , cored and quartered |
| 1/2 | medium jalapeño chile |
| 1 | chipotle chile en adobo , plus up to 1 tablespoon adobo sauce |
| 1 | tablespoon vegetable oil |
| Garnishes | |
| 1 | lime , cut into wedges |
| 1 | Hass avocado , diced fine |
| 8 | ounces cotija cheese , crumbled, or Monterey Jack cheese, diced fine |
| fresh cilantro leaves | |
| minced jalapeno pepper | |
| Mexican crema or sour cream | |
1. FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.
2. FOR THE SOUP: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.
3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion
puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.
6-8 as an appetizer, 4 as a main course. Published January 1, 2007.
If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemon grass can be omitted, but the soup will lack some complexity. Don't be tempted to use jarred or dried lemon grass-their flavor is characterless. If you want a spicier soup, add more red curry paste to taste. For a more substantial meal, serve the soup over 2 to 3 cups of cooked jasmine rice. The soup can be prepared through step 1 up to one day ahead of time and refrigerated, but it should be completed immediately before serving, as the chicken and mushrooms can easily overcook.
| 1 | teaspoon vegetable oil |
| 3 | stalks lemon grass , tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise |
| 3 | large shallots , chopped |
| 8 | sprigs fresh cilantro leaves , chopped coarse |
| 3 | tablespoons fish sauce |
| 4 | cups low-sodium chicken broth |
| 2 | (14-ounce) cans coconut milk , well-shaken |
| 1 | tablespoon sugar |
| 1/2 | pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices |
| 1 | pound boneless, skinless chicken breasts , halved lengthwise and sliced on bias into 1/8-inch-thick pieces (see illustration below) |
| 3 | tablespoons fresh lime juice from 2 to 3 limes |
| 2 | teaspoons red curry paste (Thai) |
| Garnish | |
| 1/2 | cup fresh cilantro leaves |
| 2 | serrano chiles , sliced thin |
| 2 | scallions , sliced thin on bias |
| 1 | lime , cut into wedges |
1. Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.
2. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.
3. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.
