Super-easy slow-cooker pork recipes

Carnitas / BBQ Pulled Pork/ Korean BBQ Pork

The noble pork shoulder. Cheap. Meaty. But … how do you cook it?

I have three super-simple recipes, all using a pork shoulder or pork butt roast. With or without a bone, it makes no difference — although personally, I cook it with the bone, just because it adds a lot more flavor during the slow-cooking process.

Basically, you start with a slow cooker crock pot and a cut of pork shoulder or pork butt weighing approx. 3-5 lbs. Cut the meat into bite-sized chunks, and then add a few spices.

Carnitas

The first is one of my favorites. I based it off of this great recipe, and it’s amazing in tacos, burritos, tortas, or just by itself. Check out this great torta I made with the carnitas and some homemade curtido.

carnitas torta
– 3-4 fresh limes, sliced
– 2 fresh onions, sliced
– 1 head garlic, smashed and chopped
– 3 tbs. dried oregano
– 3 tbsp. cumin
– salt and pepper

Coat the pork in all of the spices mixed together, and place in the crock pot. Layer the sliced onions and sliced limes over the pork. Cover the crock pot in foil and place the lid on top, and cook on the “high” setting for 6-8 hours.

crock pot carnitas

Remove the lime slices before crisping the pork in a skillet on your stovetop and serving with tortillas, salsa, avocados and all of the fixings.

carnitas burritos

crockpot pork recipe card

If you’re not into carnitas, another excellent use of that pork cut is Korean food. If you like kimchi and other banchan, this is a great way to use it up.

Korean BBQ Pork

– 1/2 cup sriracha
– 1/2 cup brown sugar
– 1 onion, sliced
– 1/4 cup soy sauce
– 3 tbsp rice wine vinegar

Place the cubed pork in the crock pot and coat with the remaining ingredients. Cook on the “high” setting for at least 6-8 hours. Serve shredded or cubed — preferably with rice, kimchi, and other banchan (traditional Korean pickled side dishes like these).

OR … if you just want something simple to slap on some buns, grab a bottle of your favorite BBQ sauce. I prefer Sweet Baby Ray’s or KC Masterpiece. Or something homemade.

BBQ Pulled Pork

-1 bottle BBQ sauce
– hamburger or slider buns

Place the cubed pork in the crock pot with a bottle of your favorite storebought or homemade BBQ sauce, then simmer on “high” setting for at least 6 hours. When finished, take two forks and shred the pork (it will flake very easily), then serve on buns for sliders.

The best and easiest side dishes

The best dishes don’t have to be complicated or involve tons of complicated ingredients, and for Pete’s sake, they don’t need to be made in a store.

Here are a few of my favorite simple side dishes, that require very little time and only a few ingredients each. And like nearly everything I cook, they are highly adaptable to whatever is in your kitchen.

Cheesy Greens Gratin

This is a great way to use up those leafy greens you got in your CSA box, or picked up at the market even though you weren’t sure what to do with them. You can use any type of chard, kale, spinach, or other hearty, leafy green vegetable. All of those green vitamins will help you not feel so bad about the three kinds of cheese and cream inside.

  • 2-3 lbs leafy greens (chard, kale, spinach, etc.), chopped
  • 2 cups sour cream or Mexican crema (basically a thicker, saltier sour cream)
  •  1 cup crumbled feta cheese or cotija cheese
  • 1 cup grated sharp cheddar cheese
  • 3 tbs. butter
  • 1 cup panko crumbs
  • 1 cup seasoned breadcrumbs
  • salt and pepper

Preheat your oven to 400. Mix together all of the vegetables, cream, cheese, and salt and pepper, and place in an oven-safe glass dish. Mix the panko and breadcrumbs together and sprinkle over the top, and place thin pats of butter over the crumbs.

Bake at 400 degrees for about 15 minutes, or until the crumbs are browned and the mixture is slightly bubbly.

cheesey greens gratin

 

Crunchy Fresh Vegetables with Fish Sauce

This is another one that is *mostly* healthy but can be a little high in sodium if you’re not careful. Fish sauce is an incredible ingredient, because it packs a metric ton of flavor into a few little dashes of liquid. However, it also contains about 70-80% of your daily recommended intake of sodium, so when you add the butter, or the pepper at the end, be sure to NOT add any more salt. It would put the sodium level straight over the top.

And, as with most of my favorite recipes, you can adapt it to whatever fresh produce you have on hand. Personally, I love this recipe best with fresh, crunchy green beans or snap peas, but you can also make it with Brussels sprouts,  broccoli or baby broccoli, or even okra.

  • 2 lbs. fresh, crunchy vegetables like green beans or snap peas
  • 2 tbsp. fish sauce
  • 2 tbsp. unsalted butter
  • cracked black pepper

Trim your veggies and start to melt the butter in a heavy pan. When the vegetables are cooked slightly (about 5 minutes), add the fish sauce and pepper. Serve immediately.

green beans with fish sauce

Stuffed Mushrooms

Two words: People Pleaser. If you’ve been invited to a nice party, a potluck, or even just over to a friend’s house to watch a football game, you should bring these. They take very little time to make, and they will disappear even faster.

  • 15-20 whole cremini mushrooms (about 4 lbs.)
  • 1/2 lb. bacon, cooked and crumbled
  • 1 onion, diced
  • 1 tbsp. garlic paste (or 2-3 cloves of crushed fresh garlic)
  • 1 cup panko or other breadcrumbs
  • 2 cups grated cheddar cheese

Remove the stems from the mushrooms and place, face-up, on a baking sheet lined with parchment paper. Preheat your oven to 350 degrees.

Mix the onions, bacon and garlic paste, and gently spoon it into each mushroom (You will have extra mixture, so stuff them as full as you can. It’s OK if they overflow a little.)

stuffed mushrooms

Sprinkle grated cheese and crumbs over each mushroom, and drizzle extra virgin olive oil over the whole pan. Bake for about 25 minutes, or until the cheese is melty, the crumbs are crunchy, and the mushrooms are tender. Serve and eat immediately.

Kitchen Sink Cold Orzo Salad

I really love traditional orzo, made with barley. If you can find that, use it. But if not, any type of orzo (with wheat or other flour) will do just fine. This recipe also needs a spicy cold cut of meat — I used my own homemade pastrami, but feel free to use storebought pastrami (if you must) or any cured, salted meat product, like a cold salami.

Like any other “kitchen sink” recipe, this is with everything but the kitchen sink … I pretty much always have a squash or a carrot or a piece of some sort of vegetable in my fridge. Feel free to substitute what you have on hand.

  • 1 12-oz. package of orzo, cooked to manufacturer instructions and then cooled
  • approx. 1 1/2 lbs. of pastrami or other salty cold cut
  • 3 small yellow squash
  • 1 medium carrot, peeled and chopped
  • 1 cup frozen peas
  • 1 tsp. dried marjoram
  • salt and pepper
  • 2 cups olive oil
  • 1 cup white vinegar
  • 2 tbsp. spicy mustard

Whisk together the mustard, vinegar, olive oil, salt and pepper, and marjoram in a small bowl and set aside. Chop the squash, carrots, and meat.

Gently toss the cooked and cooled orzo with the vegetables and meat, and coat the entire mixture with the dressing. Pour slowly so you don’t drench the salad. Chill for an hour and serve cold.

orzo salad

Drunken Yams

No explanation is needed. Instead of just roasting your sliced potatoes, sweet potatoes, or yams, give them a shot or two of your favorite dark liquor.

Bourbon is recommended, but another type of whiskey, Scotch, brandy or rum will do just fine. If you REALLY want to kick it up a notch, sprinkle a bit of sriracha over those boys, too.

 

drunken yams

Grand Opening of Fresh Catch Fish Market and Grill

April 30 is the grand opening party of Fresh Catch Fish Market & Grill in Hillcrest – from 5:30 to 9:30 tonight, you can enjoy complimentary tastings and free wine.

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I got a sneak peek of a few of their specialties before the big event. The shop is full of fresh seafood offerings, right there in the window for your inspection when you walk in the door.

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The menu is deeper than it looks … every type of fresh seafood they offer is available in a salad, sandwich or plate … making a decision is really, really hard.

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But I managed. I seriously considered the oysters and the salmon burger, then waffled about a fish taco or some sea bass, when I finally settled on the shrimp mac and cheese.

 

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I did not regret my choice. The shrimp mac and cheese was just the way I would make it at home – big, meaty shrimp, a thick, yet delicate creamy cheese sauce, and extra crumbs on top – served in a perfectly adorable teeny-tiny cast-iron skillet. (You know I would totally do that part!)

shrimp mac and cheese

I also shared a salad of lump Blue Crab and shrimp.

blue crab and shrimp salad

The night I visited, they offered three different varieties of ceviche … red snapper / jalapeno, octopus and shrimp.

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Fresh Catch Fish Market & Grill is located in the Hillcrest area, at 3650 5th Ave.

They’re open all day, but the event tonight is only from 5:30-9:30.

Don Chido for San Diego Restaurant Week

I’ve mentioned a number of times how lucky I am to live in San Diego, which has some of the best food and restaurants in the world. Locals get to take advantage of this bounty several times a year during San Diego Restaurant Week, where some of the best restaurants give a sample of their most groundbreaking dishes for a great value.

I was already planning to visit more than one of the restaurants this week, when McFarlane Promotions hooked up this awesome pre-SDRW deal for local food bloggers. I won a visit to Don Chido, a really authentic and trendy Mexican restaurant in the Gaslamp District in downtown San Diego.

I had already visited Don Chido once a few weeks ago for another event called the Toast of Downtown, where we got to sample small plates of food as well as each restaurant’s signature cocktails, and I really loved their lovely little street tacos.

This is one of those places where “handcrafted” is not just a slogan. You can taste it.

toast of downtown

One of the best things about SDRW for me is to see what dishes the chefs choose to highlight. It’s even great to go to places where you’re already a regular, just to see what foods the staff thinks will make newbies want to come back again.

Don Chido actually had a whole new menu for SDRW. For just $20 per person (a steal for dinner in the Gaslamp District!) you get three amazing courses:

sdrw menu

Being a good food blogger, I checked out the SDRW restaurant list online (each restaurant has their full SDRW menu posted). I was pretty sure I wanted to try the pozole and the stewed lamb.

Pozole (or posole) is one of my favorite soups ever —  I make a slow-cooked version of it at home with smoked chicken — so I was really excited to taste this one.

pozole de verdura

It definitely did not disappoint. Pozole, although traditionally pretty thin, was stuffed full of lots of hearty hominy and black beans, and the broth was obviously slow-simmered and well-spiced. You can also get it with chicken, but I kept mine vegetarian.

more pozole
My boyfriend got the empanadas, which were stuffed with pollo adobado and cheese. The masa dough was also obviously fresh and homemade (as are the tortillas, and pretty much everything else at Don Chido), and the pollo adobado was hearty and saucy but not too heavy for the dough. That might seem like an easy balance to achieve, but anyone who as ever tried to make their own empanadas knows better.

empanadas
For the main course, I got the Borrego en Mole Amarilla de Oaxaca, or stewed Colorado lamb shoulder with mole, rice and root vegetables.

stewed lamb shoulder

It was so amazing! The mole was really flavorful, yet it still allowed for the lighter flavor of the stewed lamb shoulder to come through. The meat was piled on top of spicy rice and root vegetables and covered in a delicious sauce. If you order this, tell the waiter he can keep the knife — you won’t need it.  In fact, if it wasn’t accompanied by crunchy fresh green beans, I don’t think you’d even need a fork.

Borrego en Mole Amarilla de Oaxaca

The lamb is extremely tender and juicy, and you can practically eat it with a spoon.

So, I have this thing called Entrée Envy. It’s a completely untreatable foodie disease, and it manifests itself at great dinners and lunches like this.

I see a menu.

I narrow my choices down to two or three.

I settle on one.

Someone else orders another one of the two or three.

We get our food.

No matter how delicious my dish is, I also want the one I didn’t choose.

Note I did not say “instead.”

I said “also.”

I thoroughly enjoyed every bite of my stewed lamb. But my handsome boyfriend got one of the other dishes I was considering, the seafood enchiladas, and I had to have a taste or two. (Note about the photo: they come with beans and rice, but he’s allergic to beans so had to get rice only.)

seafood enchiladas

These enchiladas were killer! Stuffed with scallops, shrimp, bites of fish and lots of cheese — and topped with a poblano cream sauce that made all of the rest of the ingredients come together beautifully.

I really can’t say enough about the poblano cream sauce. It’s not on any of Don Chido’s regular menu items, and when I spoke to the chef, she said it was a new sauce they came up with for this particular menu item — one that they will only have for SDRW.

The lovely chef was also kind enough to share: it’s just roasted garlic, roasted poblano peppers, cream, cheese, and salt and pepper. I will definitely be attempting to make this sauce for my next batch of homemade enchiladas, so I will let you know how it works out. In the meantime, I suggest you use your SDRW time to try it yourself at Don Chido. You won’t be disappointed: the way it combines with the seafood and the (obviously fresh and homemade) tortillas, it’s insane.

I say the tortillas were obviously fresh and homemade, as was the masa dough for the empanadas, because when you taste a freshly made tortilla, you just know.  In this case, you will know for sure when you taste them.

There were only two options for dessert, so my honey and I got them both: the dulce de leche cheesecake had dulce de leche IN the cheesecake and then a spiced caramel sauce on top.

dulce de leche cheesecake

The almonds on top are also a nice crunch that blends really well with the cinnamon and salt in the caramel sauce.

mexican fried ice cream

The Mexican fried ice cream was a fabulous twist on the traditional: it has toasted coconut and corn flakes forming the crunchy shell, and it comes with a slightly sweet strawberry compote. They’re both pretty small in size, but after the other two courses, good luck finishing your dessert anyway.

The whole meal overall was amazing, yet understated. This is one of the best options I have seen on the SDRW menus in a really long time.

 

* Disclaimer: This was a sponsored review, but the thoughts and opinions are all my own.

Welcome to Starbright’s Kitchen!

Welcome, come on in!

The H Blog is now Starbright’s Kitchen!

To celebrate, I am reposting 25 of your favorite recipe posts with new photographs and awesome recipe cards, perfect for easy printing, posting, and pinning.

Check them out:

1. Easy Homemade Applesauce

applesauce recipe card

2. Bacon Jam

bacon jam recipe card

3. Two great recipes made with Bacon Jam: Spicy Bacon Jam Bean Dip and Bacon Jam Vietnamese Meatballs:

bacon jam bean dip recipe card

BJV meatballs recipe card

4. A definite favorite, homemade bacon:

USE bacon recipe card

5. Beer-Can Smoked Chicken

beer can chicken recipe card

6. Butternut Squash and Beef Chili

butternut squash chili recipe card

7. Fall Vegetable Cassoulet and Spicy Butternut Squash Soup

cassoulet recipe card

spicy butternut squash soup recipe card

8. Curried Cauliflower Soup

curry cauliflower soup recipe card

9. Spicy Curtido and Cheesy Pupusas

curtido recipe card

pupusas recipe card

10. Epic Wings

epic wings comic recipe card

11. Homemade Ham

ham recipe card

12.  Winter Fruit Tart and Steak and Veggie Kabobs

winter fruit tart recipe card

kebabs recipe card
13. Lemon Epic Wings

lemon epic wings recipe card

14. Liver

liver recipe card

15. Oktoberfest Soup

oktoberfest soup recipe card

16. Homemade Pastrami

pastrami recipe card

17. Deviled Eggs Three Ways

traditional eggs recipe card

spicy egg recipe card

tangy egg recipe card

18. Quinoa Salad

quinoa salad recipe card

19. Smoked Mulligatawny Soup

smoked mulligatawny recipe card

20. Smoked Beer-Can Turkey

smoked turkey recipe card

21. Tamales and Tomatillo Salsa

tamales recipe card

tomatillo salsa recipe card

22. Tepache

tepache recipe card

23. Homemade Gyros

gyros recipe card

24.  Pickled Honey Jalapeno Rings

honey jalapeno rings recipe card

25. Smothered Pork Chops

pork chop recipe card

 

Winter Fruit Tart and Grilled Steak and Veggie Kebabs

This week, I and a few other San Diego-area food bloggers teamed up with Melissa’s Produce to come up with some fabulous new recipes using locally-grown winter produce.

Our challenge was to make a sweet and a savory dish, using Christmas Crunch seedless grapes, Korean pears, and Jeju mandarins, as well as Melissa’s pre-steamed and pre-prepared (totally ready-to-eat!) baby potatoes, baby beets, and chestnuts.

Korean pear, Christmas crunch grapes and Jeju mandarins

For the sweet dish, using all of those delicious fruits was pretty easy. The Christmas crunch grapes are really sweet, and the Korean pears are less sweet than their western cousins. So, I sliced the pears and cooked them in some clarified butter, brown sugar, cinnamon and nutmeg before I put them in the finished product. As for the Jeju mandarins — they are so juicy and delicious, and almost too delicate for a tart — I juiced them and used the yummy mandarin juice to sweeten up the cream cheese filling!

The finished product really showcases the deliciousness of the fruits, and it’s not too sweet. It’s the perfect light dessert.

winter fruit tart

Winter Fruit Tart

  • 1 large Korean pear, sliced
  • 2 Jeju mandarins, juiced
  • 1 bunch of Christmas crunch seedless grapes
  • 5-6 sheets of phyllo dough, thawed and cut into squares
  • 5 tbsp. cream cheese, softened
  • 1 stick of butter, separated
  • 2 tbsp. brown sugar
  • 1 tbsp. cinnamon
  • 1 tbsp. nutmeg

First, prepare the phyllo dough. Preheat your oven to 300 degrees and make sure your phyllo dough is ready to use (if you bought it frozen, make sure it’s thawed – or you can make your own dough using this really easy recipe). You can stuff the squares of dough into a (well-greased) muffin tin, and form cups, or you can simply lay the slices of dough on a baking sheet. Add a dab of butter to each cup or slice of dough, and bake for about 10 minutes or until golden brown. Then remove from the oven and let cool. Set aside.

*Note: I used phyllo dough because I prefer the dough to be a little crunchy, and I wanted the dough to bake into a hardened cup that I could fill with cream cheese and fruit. However, this recipe would work just as well with a puff pastry or other type of dough.

While the dough is in the oven, melt 2-3 tbsp. of butter in a skillet and add the brown sugar, cinnamon and nutmeg. Cook 2-3 minutes on each side until the slices of pear are caramelized. Set aside.

caramelized pears

Mix the Jeju mandarin juice and softened cream cheese together in a bowl, and whip with a fork or whisk until there are no lumps. Set aside.

winter fruit tart cup

When the dough is cooked and has been cooled, fill each cup (or spread each baked piece of dough) with the cream cheese/ juice mixture. Then slices the grapes lengthwise, and arrange the grapes and slices of cooked pear on each cup or piece of dough.

winter fruit tart

You can prepare this up to a day ahead of time. Serve chilled.

winter fruit tart recipe card

***

For the savory part of my challenge, I had some of the items ready ahead of time, and luckily, the pre-prepared produce from Melissa’s made everything else really easy to cook.

A few weeks ago I scored some awesome eggplants, peppers and cucumbers, so I went a little crazy pickling things, including a lovely recipe for Lebanese pickled eggplant, from Linda Zeidrich’s book, “The Joy of Pickling.” (Here’s another adaptation of the recipe, but I highly recommend her book, if you do any pickling at all.) Traditionally, the Lebanese pickled eggplant is served with hummus, pita bread, and a myriad of side dishes or tapas, so I that’s how the idea was formed to use my pre-cooked produce for some tasty kebabs. Luckily the foods randomly selected for this challenge were perfect for roasting or grilling.

Normally I don’t go for pre-cooked produce, but I really love all of the options Melissa’s has for pre-steamed, pre-peeled and ready-to-eat vegetables. Check out all of the options offered on Melissa’s Produce Pinterest page.

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This was the hard part of the challenge … beets? Chestnuts?

The pre-steamed and pre-peeled potatoes were obviously ready to skewer and grill, but the chestnuts and beets?

I’ll be honest with you: beets are not my favorite thing to eat.

And, before this challenge, I had never eaten a chestnut (that I’m aware of) – in fact, I’d never even heard of them except in a Christmas song, which helpfully suggests roasting them.

Beets are also pretty tasty when roasted, and of course, so is a steak, so I thought a nice kebab would be the best way to showcase all of the flavors together. The final result was a really good combination of flavors. The chestnuts are a little difficult to keep on the skewers, so I used some in a pesto as well.

kebabs recipe card

grilled steak and veggie kabobs

Grilled Steak and Veggie Kebabs with Chestnut Pesto

  • 1 medium thick-cut New York steak, cut into chunks
  • 1 package steamed baby beets, cut into quarters
  • 1 package peeled and steamed chestnuts
  • 1 package peeled and steamed baby potatoes, halved or quartered if necessary
  • 4-5 cloves of garlic, smashed and chopped
  • 3 tbsp. extra virgin olive oil, plus more in a spray/spritz bottle
  • 1 tbsp. dried marjoram
  • 1 tbsp. dried rosemary
  • 1 handful fresh cilantro, chopped
  • 2 tbsp. crumbled feta cheese
  • salt and pepper
  • wooden skewers (pre-soak before using!)

First, prepare the kabobs. Make sure your wooden skewers have soaked for at least several hours, or use metal skewers (you don’t want them to catch fire!). Arrange the pieces of steak, potatoes, beets and chestnuts on skewers, and season with salt and pepper, then spray with olive oil. Place on a pre-heated outdoor grill and cook for about 10 minutes on each side, until you can see grill marks on the food.

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Next, while the skewers are on the grill, prepare the chestnut pesto. Place the garlic cloves, cilantro, remaining chestnuts (there should be about a cup), plus the dried rosemary, marjoram, and salt and pepper into a chopper or food processor. Puree until smooth, and gradually drizzle in the olive oil. Set aside.

chestnut pesto

Finish up the kabobs by crumbling some fresh feta cheese on top and serving the pesto nearby.

steak/beet/potato/chestnut kabobs

I served my kabobs and pesto with all of my favorite munchies: hummus and pita chips, sliced cucumber and carrot sticks, homemade dilly tzatziki sauce, and lots of good cocktails.

kabob spread
I can’t wait to see what my fellow food blogger friends have come up with for this challenge. As usual, it was a mindbender, but eating the results is always fun!

I invite you to check out the other challenge recipes using Melissa’s Produce products here:

Disclaimer: Melissa’s Produce graciously provided most of the produce I used in this post, but no other financial consideration was given for my opinions or ideas.

Spicy Curtido and Cheesy Pupusas

Every once in a while, I stumble upon a recipe that makes me wonder why I had never heard of it before. I first heard of pupusas when I was searching for a recipe for curtido, which is a pickled or lightly fermented spicy cabbage slaw, and an international cousin to sauerkraut and kimchi, which I make often.

curtido

I found recipes for pupusas again when I was searching for ways to use this bag of masa flour I had left over from last weekend’s tamale party.

premade storebough masa dough

For the curtido to get spicy, make it at least a couple of days ahead of time. Start with a good, clean mason jar, preferably a large one. You can’t make too much of this stuff, trust me. You’ll be surprised how quickly it disappears.

I made my curtido as I started a few other pickling projects.

eggplant

I found a gorgeous bunch of tiny eggplants at the Korean market, and, along with a bag of small pickling cucumbers, a package each of jalapenos, habaneros, and Korean hot peppers, a head of green cabbage, a few carrots, onions, and heads of garlic, I consulted my trusty, well-read copy of Linda Ziedrich’s “The Joy of Pickling.”

pickle shelf

As a result, last week’s pickling shelf was a trip around the world: Puerto Rican pique (vinegar steeped in peppers, garlic, peppercorns, and salt); Lebanese stuffed eggplant (small eggplants sliced in half, stuffed with crushed garlic and spices, then pickled); Japanese-style cucumber and eggplant pickled with soy sauce and sake; and curtido, which is a delicacy of El Salvador.

Honestly, all of the recipes are pretty simple (as are most pickling recipes), and the curtido is also one of the fastest. It should be nice and spicy within 2-3 days on the shelf.

I based my recipe off of Linda Ziedrich’s as well as a few others– they’re basically all the same, but I left out the fresh onions. To my taste, the fresh-cut onions pack so much flavor, that it overpowers all of the other flavors mixing in there. I also add dried Mexican oregano, and let it sit on the shelf with an airlock cap while fermenting — and I ferment mine with vinegar. You can also ferment it without vinegar and it will take 5 days to two weeks.

curtido recipe card

Curtido

  • 1 head of green cabbage, thinly chopped
  • 2 large carrots, chopped
  • 1 head of garlic, diced
  • 1/4 cup dried Mexican oregano
  • 7-8 hot peppers, diced (jalapeno, habanero, Thai chilis work well, or a mix)
  • 1 cup pineapple juice
  • 3 tablespoons pickling salt
  • 2-3 cups white vinegar

Blend all of the chopped vegetables in a large bowl, and cover with salt and oregano. Using a large wooden spoon or a krautpounder, pound the vegetables until the salt has dissolved and the vegetables are coated. Add pineapple juice and mix thoroughly. Transfer everything to a large mason jar and fill the jar almost to the top with vinegar. Cover with an airlock cap and let it rest in a cool place for 2-3 days.

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Once it’s nice and spicy, the curtido is good for pretty much anything. It was a great accompaniment to all of the tamales we made before Thanksgiving … and, for that matter, it was good with my Thanksgiving leftovers, too.

I even ate it with some Chinese potstickers. You can’t go wrong with it.

However, they are traditionally eaten with pupusas, which are basically tiny handheld hot cornmeal sandwiches.

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I based my recipe off of this one from The Kitchn, but as I said, my masa was pre-made and store-bought. If you ask me, that’s the easier way to go when it comes to masa, whether it’s for tamales or anything else. Although it’s a good idea to mix in a few pats of cold butter to make the masa taste good.

040They’re very easy to make: I blended a pound of pre-made masa dough with a stick of cold butter, and formed it into little balls of dough. Then I made a hole in each ball of dough, filled it with cheese, then flattened the dough and fried it. That’s it! I made mine with two different kinds of delicious cheddar, but you can stuff them with any type of meat, cheese, beans or vegetables.

pupusas

 Pupusas

  • 1 lb premade masa dough
  • 1 stick of cold, salted butter
  • 3 cups grated cheddar cheese (I used half mild and half sharp cheddar)
  • salt, pepper, cayenne

Mix the dough and butter thoroughly (using clean, dry hands), and form the dough into balls (you should have about 12). Holding the ball of dough in one palm, poke a hole in the dough with your thumb, then hollow out a hole in the center. Fill the hole with grated cheese, and seal the hole again. Then flatten the dough. Make sure no cheese has escaped. When you have all of the pupusas ready, bring your cast-iron or other heavy-duty frying pan up to high heat and coat with vegetable oil. Fry each pupusa for about 4-5 minutes on each side, until golden brown. Once removed from heat, sprinkle each side with salt, pepper and a bit of cayenne. Serve with curtido.

pupusa with curtido

 

pupusas recipe card

Of course, now I see why these two go together so well. It’s like an awesome, handheld, spicy cheesy quesadilla, without all of the mess. The light crunch and spicy tang of the slaw is a perfect companion to the smooth cheese inside of a thick corn crust. When you give it a try, you’ll see.