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Cooking for One Mexican Fiesta

Cooking for One Mexican Fiesta

See recipes featured on Cooking with Kimberley Episode 2 Cooking for One. If you haven't watched the show you can tune in here.

Pico de Gallo ¼ cup diced onion ½ to 1 diced jalapeno or serrano pepper 1 TBL lime juice ½ tsp Mexican oregano Salt and pepper to taste 1 to 2 roma tomatoes, big mama, small mama, salsa or anything that looks and smells like RIPE tomato! (Be sure to drain them if they are too juicy) Cilantro, chopped to taste Fresh basil, if you have it 1 clove garlic, minced, smashed, chopped . . . the way YOU like it It looks the prettiest if everything is cut to the same size. Dump it all in the bowl and gently mix! OPTIONAL ADDITIONS: ½ to 1 green onion (these have these have a history of E.coli and salmonella, so be careful) ½ diced avocado   Pinto Beans ½ cup pinto beans, rinsed and soaked over night ¼ cup rough chopped onion 1 clove of garlic, smashed 2 to 4 oz chunk of salt pork (fat back) 1 bay leaf Place everything in a 1 qt sauce pan and add water to cover. Bring to a boil and then simmer for 2 hours, until beans are done to your liking. Some people like them very soft, some not too soft. They are for you, so make them the way YOU like them best!   Mexican Rice ½ cup long grain rice 2 TBL fat/oil 2-4 TBL chopped onion ½ chopped jalapeno 1-2 TBL chopped cilantro 1/8 tsp cumin 1-2 inch ribbon of tomato paste or 1-2 tsp (optional) 1 tsp Knorr Tomate (Optional CONTAINS MSG) 1-2 cloves of garlic, finely chopped ½ cup (4 oz) canned tomatoes ½ cup (4 oz) chicken broth (or water and soup base) Salt to taste (this will depend on your broth) Lime juice to taste Brown rice in a 1-2 qt sauce pan until it is nice and golden, less than 5 minutes. Quickly add your onion and pepper and stir, about 2 minutes. Add cilantro, cumin, paste (if using) and garlic, stir until fragrant, DO NOT burn your garlic. Add tomatoes and broth and Knorr Tomate (if using). Stir. Taste the “liquid” part, is it salty? Add salt if you think it needs it. Bring to a boil on med-high and then turn to low and simmer for 20 minutes. If your rice is not as tender as you wish, add a little water (2 TBL) and cook another 6 minutes. When it is done, fluff it with a fork and sprinkle it with lime juice, if desired.   Corn Tortillas ½ cup Masa Harina Pinch of salt 6 TBL (3 oz) of warm water Mix it all together and give it about 15 minutes to rehydrate. Roll/press it out to desired thickness. Cook on hot surface till done, but not burned. Don’t cook too long, or you will have corn crackers!! Carnitas 1-2 pound piece of fatty pork (butt, shoulder, blade chop, country ribs, boneless country ribs, etc. But not belly, that would be too fatty.) 2 carrots, any kind (so a handful of baby carrots) At least ½ onion, chopped or ends or halved 2 bay leaves 1 tsp coriander, ground 1 tsp cumin, ground 1 tsp oregano, Mexican if you can find it 1 tsp salt 2 cloves garlic, smashed Place everything in a pot with a lid, add water to cover meat and bring to a boil. Lower heat and simmer for 1-2 hours. Remove meat from pot, drain off broth and place on a rimmed baking sheet lined with foil or parchment paper. Break meat up into little chunks and bake at 425-450 for 15 minutes till crispy on the outside.   Flan for me 3 TBL sugar 1 large egg 1 egg yolk ¾ cup half and half 3 more TBL sugar (or other sweetener) ¼ - ½ tsp vanilla, use PURE EXTRACT, NOT imitation! Butter (or spray) 2 4 oz ramekins and set aside. Heat your first 3 TBL of sugar in a small skillet until melted and light amber colored. Quickly pour sugar into each ramekin. Beat egg and yolk lightly, add half and half, sugar, or sweetener, and vanilla and mix well. Pour into ramekins. Place a rack in a pot with a tight fitting lid (that both ramekins will fit into) and pour enough hot water to come to bottom of rack, or around ½ to 1 inch of water. Place ramekins on rack, put the lid on, and simmer for 12 minutes. A knife inserted half way from the center and the edge of the ramekin will come out clean when it is done. It will still be jiggly!! Don’t over cook! Pastor John and I eat this warm!! But . . . cold is really good too, if you can wait that long!! Invert the ramekin on a small plate and lift off the ramekin. You can top it with whipped cream, berries, cut up fruit . . . what ever makes you happy!!   Ginger Mojito 10-15 mint leaves, fresh 1-2 slices of peeled fresh ginger, julienned 2-3 limes 2-3 TBL sugar or sweetener equivalent Carbonated water . . . club soda, soda water, TalkingRain, La Croix the list is endless, just look for the salt content and be sure it is not sweetened or artificially flavored (then it tastes yucky) Muddle the mint in a sturdy glass, then juice the limes over the glass and drop them in. Muddle again. Add the sugar (sweetener) and, yup, muddle some more! Fill the glass almost full of ice and pour your choice of waters over the ice, gently stir and enjoy!! FOR AN ADULT VERSION: Add 2 oz of white rum or silver Patron (very smooth tequila)