This casserole is a celebration of vegetables! Look at the list of ingredients. Their variety is stunning! That’s why the complexity of this dish flavors conquers the taste buds of vegetarians and carnivores alike. Just like any other layered dish, benefits from being cooked in advance, set in a refrigerator for a few hours and reheated portioned right before serving. It helps to develop flavors and keep colorful layers presentable.
Pincho, or pinchito, means “little thorn” or “little skewer,” so pincho moruno roughly translates as Moorish kabobs and is a typical tapa of the Spanish autonomous communities of Andalusia and Extremadura. Being Muslims, the Moors made similar dishes with lamb. Christian Spain took their traditional spice mixes and applied them to preferred chicken and pork. During the summer, pinchitos are often served with bread, wedges of lemon, and wine. Usually, these skewers are made during the barbecue season. Steps 5 nd 6 of this recipe show how to make this delicious appetizer using the convenience of your indoor kitchen, rain or shine.
Toppings are my favorite part of this soup. I think they are what makes this traditional Mexican soup exceptional from the taste and texture point of view as well as its serving and eating experience. I like how some recipe authors refer to pozole as a “soup-salad,” because so many raw ingredients are added to a hot bowl of soup right before eating it.
To cook 4 pounds of pork using traditional method, we need 4 pounds of fat. For people who count calories, it sounds really, really scary! Since so many people swear old school carnitas are the best and I call my kitchen a lab, I tried different cooking methods to see for myself. I slowly cooked larger and smaller pieces of pork in the oven, in croc pot, in a pot of lard, etc. Then I found Chef Roberto Santibañez’s recipe and that was the end of my search. I am a big fan of slow cooking and I am not afraid of fat, but for my taste these carnitas are the best.
every passionate cook insists on developing their own, perfect to their taste recipe. Where all these marinade variations come from? What was at the beginning? Now that we know about basic adobo, let’s compare ingredients, shall we?
In Mexican cuisine, adobo is a dark red, flavorful paste made from ground chiles. Some herbs, spices, and acidic ingredients (e.g., citrus juice or vinegar) are added. It can be used as a marinade and as cooking or serving sauce. The word adobado is an adjective to describe dishes where adobe is used as cooking sauce. Adobo heat level depends on chiles used for making it. Ancho Adobo is very mild. A combination of Ancho and Chipotle Meco is my favorite.
Holubtsi are part of my Ukrainian tasting menu Bud’mo!. This recipe is adjusted to local ingredients and I jokingly describe it as UkrTexMex.