Jalisco Special Recipes

JALISCO SALSA

Steps:

• Clean all fresh ingredients and drain very well all canned ingredients to eliminate vinegar taste.
• Dice, chop, or slice everything to your own tastes. Some salsas are very uniform and liquid. Others are very coarse or chunks with little extra liquids. Prepare for yourself.
• Put all into a glass bowl. Squeeze the limes and lemons into the mixture to marinate the salsa. Cover and refrigerate overnight.
• Before serving, drain part off excess liquid, add the beans and let sit a few minutes. Serve with chips of choice.

JALISCO PORK

Steps:

• Pound pork evenly to 1/4-inch thickness (between plastic wrap is good).
• Blend paprika, chili powder, vinegar, garlic, cumin, oregano, and salt, and rub over all sides of pork.
• Rest meat for at least one hour, refrigerated.
• Cut pork into 3-4 serving pieces.
• Pan-fry meat in the oil on both sides, until cooked to your liking.
• Drain meat and season with additional salt (if desired) and lime.
• Serve on warm tortillas with salsa, guacamole, and sliced fresh chiles (if desired).

GUADALAJARAN JALISCO MEXICAN RICE

Steps:

• Process tomato with water until pureed and smooth.
• Rinse rice in a strainer under cold water until it runs clear- about 1 1/2 minutes. Shake to remove excess water.
• Heat oil over medium-high heat in heavy skillet about 2 minutes. Cook onion and garlic until golden.
• Add rice and fry, stirring until light golden, about 4 minutes.
• Stir in tomato water mixture. Crumble bouillon and sprinkle over rice and water in pan.
• Increase heat to medium high, and bring to a boil.
• Cover pan and cook until liquid is absorbed and rice is tender, 10-15 minutes, stirring and checking rice often. Add more water if necessary, but rice is usually done before it sticks to the pan.
• Stir in cilantro, mix in lime juice and adjust salt to taste.