Authentic Mexican food, or for that matter, Tex-Mex can be hard to find in Switzerland. But with Maria Dolores' range of authentic products, you can enjoy those flavours in Switzerland too!
Is there anything better than an meal that taste like it took all afternoon to cook? You can enjoy a pork asado that tastes like it took ages to cook, all in your slow cooker! You can use the meat to make tacos (like we did) or use it to make sandwiches. It's really the perfect meal to prepare ahead.
Quick West Texas Pork Asado with Corn Tortillas
500g Boneless Pork Shoulder, cubed (Schweins Voressen)
2 tablespoons oil (for pan)
1 jar Maria Dolores Adobo sauce (or prepared Asado sauce)
For corn tortillas:
2 cups (or more) Masa Harina (Corn tortilla flour)
1/2 tsp salt
To make the pork:
Put your oil in a large frying pan and heat over medium-high heat until shimmery. Place the cubes of pork in a single layer in pan, do not crowd the pan. Fry until one side has turned deep golden brown and releases easily. Do not turn. Place the browned pieces in your slow cooker and repeat with any remaining pork. Pour the jar of Adobo sauce over the pork and cover with lid. Cook on low heat setting for 6 hours. Can be served as is, with rice or corn tortillas, or shredded and used to make tacos, burritos, enchiladas or sandwiches
To make corn tortillas:
Editor's note: making tortillas is not easy. Stay patient, the end result is worth it!
Whisk masa (which is a certain type of corn flour) and salt in a medium bowl. Stir in 1 1/2 cups water; knead in bowl until dough forms. The dough should feel firm and springy - like clay. Add more water by tablespoonfuls if too crumbly; add a little more masa if too wet.
Measure 1 tablespoon dough and roll into a ball. Flatten on a tortilla press lined with a plastic bag. If you don't have a tortilla press, then you can improvise with two pans or a rolling pin (if you're very dexterous)! If the tortilla crumbles, dough is too dry (add more water); if it sticks to the plastic, dough is too wet then add more masa. Repeat 2 times.
Heat a large cast-iron skillet over medium-high heat and lightly brush with oil. Cook 2–3 tortillas until charred in spots and edges start to curl, 1–2 minutes. Turn; cook through, about 15 seconds. Transfer to a kitchen towel and fold over to keep tortillas warm.
Repeat, in batches, with remaining dough.
Mexican Mole sauce is a complex sauce with a complex history! There are regional versions, family versions, historical versions and modern versions.... But what I do know is that the ingredient list is often very long and I have not yet undertaken the painstaking endeavor to make it! However, I often order it whenever I find myself in a real Mexican restaurant, as I do love the complex flavors.
So you can imagine my delight when I received a jar of María Dolores Mole Sauce. Made with all natural ingredients in Mexico, this isn't the thick canned variety -- but rather a light and flavorful ready-to-use Mole sauce. I decided to do a traditional baked chicken.
As often recommended in recipes, I used dark meat chicken to make this. I picked up some whole chicken legs with thighs, browned them in some spices and oil, covered them with Maria Dolores Mole sauce and the juice of a lime, then baked them until bubbly and the sauce was thickened. I served my chicken with Green Rice (made with chicken broth, María Dolores Salsa Verde and cilantro and parsley).
4 whole Chicken legs (leg and thigh)
1 teaspoon cumin powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
2 tablespoons oil (for pan)
juice of 1 lime
1/4 cup chopped cilantro
Handful sesame seeds
Preheat oven to 190C/375F.
Mix all the spices together in a large bowl or plate. Coat the chicken pieces in the spices.
Place the oil in a large ovenproof frying pan or dutch oven over medium-high heat. When the oil is shimmery, add the chicken skin side down and fry until golden brown. Turn over and fry 2 minutes more. Remove from pan, and skim off all but 1 tablespoon oil. Pour in the lime juice, and scrape up any stuck on bits. Pour in the jar of Maria Dolores Mole Sauce, then add chicken back to pan. Place the pan in the oven and cook uncovered for 20 minutes. Remove from oven, add cilantro and a sprinkling of sesame seeds, and serve with rice.
Rice with Salsa Verde
3 tablespoons olive oil
1/4 cup onion, diced
1 clove garlic, chopped
1.5 cups long grain white rice
2 cups chicken broth or boullion
1/2 cup Maria Dolores Salsa Verde
1/2 cup fresh parsley leaves, chopped
1/2 cup fresh cilantro leaves, chopped
Salt and freshly ground pepper
Heat oil in saucepot over medium-high heat. Add onion and sauté 2 minutes. Add garlic and sauté 1 minute longer. Add rice and cook 3 minutes or until rice begins to lightly toast and smell fragrant, stirring often.
Add chicken broth, Maria Dolores Salsa Verde, chopped parsley and chopped cilantro, then season mixture with salt and pepper. Bring to boil, reduce heat, cover pot and simmer 20 minutes. Remove rice from heat and fluff with fork.
Austin, Texas Style Migas
8 large eggs, beaten
2 Plum Tomatoes, diced
16 corn tortillas, 8 cut into bite size pieces, the rest left whole
Oil for frying
1 medium green bell pepper, stemmed, seeded, and chopped
1 green chili pepper (optional), stemmed, seeded, and diced finely
1 medium onion, finely chopped
Mexican salsa (to serve)
Whisk together eggs with 2 big pinches of salt, set aside. Place chopped tomatoes in a strainer over a bowl to catch the liquid, sprinkle with salt, and set aside.
Fry your chopped tortillas in about 5cm/2 in of oil, turning constantly, until golden and crispy and drain on paper towels. add salt and toss gently. Or preheat an oven to 180C/350F and toss your tortilla chips with a tablespoon of oil and bake on baking paper/parchment paper, turning occasionally, until crisp and golden brown. Add salt and toss gently. (Or use bagged tortilla chips)
Heat 3 tablespoons oil in a large pan over medium heat until shimmery. Add your peppers and onion, and cook until soft, but not browned, approx. 5 minutes.
Lower the pan heat to medium, and add eggs and cook, stirring constantly, until the curds are starting to form, approx. 3 minutes.
Add 3/4 of the tortilla chips and continue to cook eggs until eggs are still soft but nearly cooked. Add the drained tomato and the remaining tortilla chips, and cook until eggs reach desired firmness (I cook them 2-3 mins longer). Season with salt and pepper. Serve immediately, with warmed tortillas and salsa, as well as refried beans, and avocado on the side. Top with cheddar cheese, jalapenos, or other toppings as desired.
Enjoy! All photos copyrighted by Stacy Streuli/Maria Dolores