Manga Chinga
Pork Prep: South of Border Mangalitsa
Additional Ingredients:
lard/oil for frying
Frescados tortilla
Queso Blanco sauce
Spanish Rice (see Prep)
Trin's Beans (see Prep)
Queso Blanco sauce
2-pound brick Velveeta Queso Blanco
1-2 T hot peppers
2-4 T milk, use more milk if not using canned chiles
8 ounces canned chopped green chilies, optional
First, cut up the cheese into cubes. Place the cubes in double-boiler (I use 2 pots)
Add the hot peppers, milk, and chiles if using to the bowl. Stir.
Melt over medium heat until creamy and smooth.
Instructions
Heat at least 2 inches lard/oil in cast-iron pan. Test temp by dropping morsel of tortilla in.
Scoop meat onto tortilla. Top with rice, beans, cheese. Roll into burrito shape. Fry until golden brown.
Top with Queso Blanco and serve with chopped lettuce, pig-0-de-gallo (see Prep), guacamole (see Prep), sour cream.
Additional Ingredients:
lard/oil for frying
Frescados tortilla
Queso Blanco sauce
Spanish Rice (see Prep)
Trin's Beans (see Prep)
Queso Blanco sauce
2-pound brick Velveeta Queso Blanco
1-2 T hot peppers
2-4 T milk, use more milk if not using canned chiles
8 ounces canned chopped green chilies, optional
First, cut up the cheese into cubes. Place the cubes in double-boiler (I use 2 pots)
Add the hot peppers, milk, and chiles if using to the bowl. Stir.
Melt over medium heat until creamy and smooth.
Instructions
Heat at least 2 inches lard/oil in cast-iron pan. Test temp by dropping morsel of tortilla in.
Scoop meat onto tortilla. Top with rice, beans, cheese. Roll into burrito shape. Fry until golden brown.
Top with Queso Blanco and serve with chopped lettuce, pig-0-de-gallo (see Prep), guacamole (see Prep), sour cream.
South of Border Mangalitsa
Mangalitsa, ground 1/2-1 lb
onion
garlic
cumin
cayenne
paprika
tumeric (smidgen)
Add 1-3 tsp lard to hot cast-iron pan.
Add onions, slice Chinese style and cook until softening.
Add spices, stirring to enhance flavor.
Add 1 clove garlic, minced. Garlic burns quickly so stir hastily. Add meat and brown while stirring for a few minutes.
Add salt and pepper to taste.
Cover and turn off heat leaving for about 10 minutes.
Spanish Rice
This is a triple recipe (for approx. 2 servings) as I freeze quart portions ready for pinch meals. 3 cups white rice In large flat pan, dollup 1-2 Tablespoons of lard/oil.
Brown rice. 5 min. Add 8 cups chicken broth. Add 1/1/2-2 cups salsa. Cook over medium-ish heat for about 20 minutes stirring occasionally.
Trin's Pork and Beans
Dried pinto and black beans.
Add Water enough for 2 inches above beans. Add salt, 1-2 T. Bring to boil for a few minutes. Turn off heat. Drain and rinse.
Lard Heat to coat bottom of roasting pan/Dutch oven.
Brown Mangalitsa chunks with extra fat on. While browning, add onions slice Chinese style Add 1-2 cloves garlic Clear space on bottom of pan, add dried spices and herbs: cumin paprika chili powder cayenne oregano Brown and mix all contents together for flavor release. Add beans Add pork broth 6-10 cups, dependent on quantity. Add loose T salt Bring all to boil for a few minutes.
Cover and reduce to low heat. Cook long and low and slow as long as you can go. If a large amount, I portion and freeze for future tasty meals. Guacamole 1-2 avocados 1-2 T finely chopped onion hot peppers, to taste 1/2 tsp salt 1/2-1 tsp cumin cilantro, few sprigs chopped squeeze of lime,
optional Mash all together. Serve promptly. Pig-o-de-gallo/salsa Freshest tomatoes, red onion, garden peppers (pepperoncini, jalapeno, orange bell, et al; I go for color), cilantro, salt. Optional: lime/lemon
Mangalitsa, ground 1/2-1 lb
onion
garlic
cumin
cayenne
paprika
tumeric (smidgen)
Add 1-3 tsp lard to hot cast-iron pan.
Add onions, slice Chinese style and cook until softening.
Add spices, stirring to enhance flavor.
Add 1 clove garlic, minced. Garlic burns quickly so stir hastily. Add meat and brown while stirring for a few minutes.
Add salt and pepper to taste.
Cover and turn off heat leaving for about 10 minutes.
Spanish Rice
This is a triple recipe (for approx. 2 servings) as I freeze quart portions ready for pinch meals. 3 cups white rice In large flat pan, dollup 1-2 Tablespoons of lard/oil.
Brown rice. 5 min. Add 8 cups chicken broth. Add 1/1/2-2 cups salsa. Cook over medium-ish heat for about 20 minutes stirring occasionally.
Trin's Pork and Beans
Dried pinto and black beans.
Add Water enough for 2 inches above beans. Add salt, 1-2 T. Bring to boil for a few minutes. Turn off heat. Drain and rinse.
Lard Heat to coat bottom of roasting pan/Dutch oven.
Brown Mangalitsa chunks with extra fat on. While browning, add onions slice Chinese style Add 1-2 cloves garlic Clear space on bottom of pan, add dried spices and herbs: cumin paprika chili powder cayenne oregano Brown and mix all contents together for flavor release. Add beans Add pork broth 6-10 cups, dependent on quantity. Add loose T salt Bring all to boil for a few minutes.
Cover and reduce to low heat. Cook long and low and slow as long as you can go. If a large amount, I portion and freeze for future tasty meals. Guacamole 1-2 avocados 1-2 T finely chopped onion hot peppers, to taste 1/2 tsp salt 1/2-1 tsp cumin cilantro, few sprigs chopped squeeze of lime,
optional Mash all together. Serve promptly. Pig-o-de-gallo/salsa Freshest tomatoes, red onion, garden peppers (pepperoncini, jalapeno, orange bell, et al; I go for color), cilantro, salt. Optional: lime/lemon