Cornhusk Muffins
Cornhusk Muffins
6 to 8 dried cornhusks
2 1/4 cups all-purpose flour
2 1/2 tsps baking powder
1/2 tsp baking soda
1 tbsp granulated sugar
1 tsp cumin seeds
1/3 cup vegetable shortening
2 Tbsp butter, cut into chunks
1 cup buttermilk
Place cornhusks into a large bowl with boiling water to cover; let soak about 15 min
Drain, then pat dry & tear lengthwise into 1 1/2- to 2-inch wide strips
In each of 11 greased 2 1/2-inch muffin cups, place 2 or 3 cornhusk strips, crossing centers of strips at bottom of each cup so ends fan out around sides
Set aside
In a large bowl, mix flour, baking powder, baking soda, sugar & cumin seeds
Cut in shortening & butter until mixture resembles coarse crumbs
Add buttermilk to flour mixture; stir just until dry ingredients are evenly moistened
Spoon about 1/4 cup batter into each lined muffin cup
Bake at 375 deg F for 25 to 35 min, until tops of muffins are golden
Serve hot or warm; remove & discard cornhusks before eating muffins
Southwestern Pulled Pork
Southwestern Pulled Pork
1 (2 1/2 to 3 lb) pork butt (weight after trimmed of fat)
1 tbsp vegetable oil
1 medium onion, chopped
2 (1 1/4 oz) packages taco seasoning mix
1 (14 1/2 oz) can ready cut tomatoes with jalapenos
1 (4 oz) can diced green chiles
Shredded Cheddar or jack cheese
Green onions, cut into 1/4-inch lengths
Tomatoes, diced
Sour cream
Cut pork into 1 1/2 inch chunks & sear in hot oil until browned on all sides
Add onion, taco seasoning mix, tomatoes with jalapenos & diced green chiles; stir well
Cover & simmer over low heat, for 1 hour & 15 min
Remove cover & cook 15 min more or until liquid has reduced & sauce is thick
Shred meat with two forks
Spoon filling into warm flour tortillas & top with cheese, green onions, tomatoes & sour cream
Makes 8 to 10 servings
Smothered Liver (Higado De Res)
Smothered Liver (Higado de Res)
8 (1/2-inch) slices calves liver
1 quart boiling water
1 tbsp vinegar
2 Tbsp Worcestershire sauce
4 garlic cloves, finely mashed
Salt & pepper
Flour, as needed
Bacon grease or vegetable oil
Place liver in a large bowl & pour boiling water over them
Allow liver to blanch
When grayish in color, remove from hot water & remove skin from edges of slices
Marinate in a mixture of vinegar, Worcestershire, garlic, salt & pepper for at least 30 min
Remove liver from marinade & roll in flour
Brown in hot fat, then reduce heat & cook over low heat for 10 min
Avoid overcooking
Turn once only
Serve with fried onions & crisp bacon slices, with pickled serrano peppers on the side