Pints And Quarts Recipe

Soak and toast chiles

If using dried chiles: wipe chiles to remove dust, slice open and remove stems and seeds. Toast in a dry skillet over medium heat 20–30 seconds per side until aromatic but not burned. Place toasted chiles in a bowl and pour 2 cups of boiling stock over them; cover and soak 20 minutes until softened.

Blend chile base

Drain chiles (reserve soaking liquid). In a blender, combine softened chiles, garlic, onion, cumin, oregano, 1 cup stock, and 1/4 cup of the reserved soaking liquid (if any). Blend until very smooth, adding more stock to reach a pourable consistency.

Cook and finish

Heat oil in a saucepan over medium heat. Carefully pour the blended chile mixture into the pan (it may splatter) and simmer 10–15 minutes, stirring occasionally. Add additional stock to reach ~4 cups total liquid for a quart. Season with salt and vinegar, simmer 5 more minutes. Adjust seasoning — add more salt or a pinch of sugar if overly acidic. Keep warm or cool and refrigerate.

Soak (optional) and simmer

For best results, soak beans in cold water to cover by 2 inches for 6–8 hours or overnight and drain. If unsoaked, rinse beans and proceed. Put beans in a large pot with 6 cups water, bay leaf, quartered onion and 1 garlic clove. Bring to a boil, reduce to a simmer, and cook gently, partially covered, 1 to 1 1/2 hours until tender.

Finish and season

When beans are tender, skim any foam, remove bay leaf and onion. Stir in salt and lard or oil; simmer 5–10 more minutes to incorporate. If you prefer refried-style, reserve some cooking liquid and mash to desired consistency. Hold warm or cool and refrigerate.

Rinse rice under cold water until water runs clear. In a medium saucepan, heat butter/oil over medium heat and add rice; toast 1–2 minutes. Add 4 cups water or stock and salt, bring to a boil. Reduce heat to low, cover tightly, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes; fluff with a fork.

Combine drained hominy, stock, minced garlic and shredded pork (if using) in a saucepan. Bring to a simmer and cook 10–15 minutes until flavors meld. Season with salt to taste. Keep warm or refrigerate.

Roast tomatoes and chile over an open flame, under a broiler, or in a dry skillet until charred and softened. Put roasted tomatoes, chile, garlic and onion in a blender or food processor and pulse to desired chunkiness. Transfer to a bowl, stir in cilantro, lime juice and salt. Taste and adjust seasoning. Chill or serve immediately.

Halve and pit avocados; scoop flesh into a bowl and mash to your preferred texture. Stir in lime juice, minced red onion, chopped cilantro, minced jalapeño and salt. Taste and adjust lime and salt. Cover tightly with plastic touching surface to prevent browning if storing.

In a saucepan over low heat, warm evaporated milk and butter until just simmering. Whisk in shredded cheese a handful at a time, stirring constantly until smooth. If too thin, mix cornstarch with 1 tbsp cold water and whisk in; cook 1–2 minutes until thickened. Season with pepper. Keep warm; will thicken as it cools—reheat gently with splash of milk to loosen.

Taco meat

Heat oil in a skillet over medium-high. Add chopped onion and cook until translucent, 3–4 minutes. Add ground beef and brown, breaking up lumps, 6–8 minutes. Drain excess fat if necessary. Stir in garlic, chili powder, cumin, oregano and tomato paste; cook 1–2 minutes to bloom spices. Add 1/2 cup water or stock, reduce heat and simmer 8–10 minutes until saucy and thickened. Adjust salt. Keep warm.

Carne Adovada (pork)

If making carne adovada, brown pork cubes in hot oil in batches, then return all pork to pot with chopped onion and garlic. Add 2 tablespoons reserved or prepared red chile (from the Red Chile section) or an equivalent amount of blended rehydrated chile, plus 1/2 cup stock. Bring to a simmer, cover and cook gently 1 to 1 1/2 hours until pork is tender and sauce coats meat. Adjust salt and vinegar if needed.

Offer pints or quarts of each prepared component: chile (red or green), beans, rice or posole, salsa, guacamole or queso, and taco meat or carne adovada. Keep hot items in insulated containers or warmers, cold items over ice or refrigerated until service. Provide tortillas and optional toppings (cilantro, onions, lime wedges). To serve, spoon desired amounts into bowls or onto tortillas: base of rice or posole, ladle beans, top with chile or meat, add salsa and guacamole or queso, finish with cilantro and a squeeze of lime.