Every once in awhile, it’s a good idea to for us to run a straightforward, nuts-and-bolts recipe for staples of the chile cuisine world. This is one of those posts.
I’ve tried coming up with a term for my way of breaking down a whole strip. Cowboy or California cut doesn’t really do it justice although it is a distinctly western piece of beef. In the end it ends up looking like a sirloin strip or club steak with more marbling and a distinct bit of fat on one end.
If you want to try making your own tamales at home, here’s a step-by-step photo how-to for traditional New Mexican red chile pork tamales.
Basically, pastrami is what you get when you smoke a side of corned beef, instead of boiling it. After doing some research online and talking to German friends who had attempted it, we decided to give pastrami-making a try.
Chorizo sausage is a great idea on paper, but it’s often a lousy idea in plastic. You’d think Mexican (or Spanish) spices and ground pork would be hard to mess up. Yet every time I bite into the grease-laden, second-class meat product from a plastic wrapper that passes for chorizo at my local supermarket, the maker finds new and exciting ways to disappoint me. That’s part of the reason I got my mitts on a Cabela’s Pro Series motorized meat grinder. The other was so I can make my own pepperoni, Christmas breakfast sausage, and ground bacon burgers, but that’s at least two other stories.
A pig, a Cuban, and a chef walk into a bar…sounds a bit like the beginning of a joke, but the rising popularity of La Caja China cooking is nothing to laugh at.
Injecting is the way to get flavor into the meat, especially with large cuts such as a pork shoulder or brisket. Chef Mike Stines shares his favorite injection formulas.