pork mole taco, quesadilla, rice, beans

Today over on Chambanamoms, I’ve got some delicious Mexican side dishes for you to try.  Now, you have a favorite taco filling you can make, but different salsas are a great way for everyone at the table to customize their meal.  Sometimes I like something really fiery, and one of my favorite flamingly flavorful salsas is Zarela Martinez’s Salsa Macha.

In Zarela’s Veracruz, she playfully translates this recipe title as “she-man sauce”, and it really does pack a punch that could make any man suffer.  In more careful doses however, the fruitiness of the chiles and the nuttiness of the peanuts really come out and play nicely with a wide range of foods.

She encourages the reader to experiment with the recipe, as this is only a general formula for this type of salsa.  You could try adding different dried chiles, or adjust how long you process it, so it could be as smooth as peanut butter.  You could use different roasted nuts, or roast the garlic before blending it in.

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I mentioned in my previous post reviewing Xoco that I really wanted to have the torta ahogada.  Since I’m in Chicago quite infrequently, I had to take matters into my own hands.

First I made some crusty bread.  This is a pretty standard Ratio (5:3) bread, formed into a baguette shape, baked with steam until very crusty.

The centerpiece of the sandwich are the delicious little meats, carnitas, made from a big hunk of pork shoulder.  I used the simpler-than-you’d-expect “Slow Roasted Pork Carnitas” recipe from Rick Bayless himself.  You get tender shreds (or chunks if you prefer) of pork with crunchy surfaces, and all that without the mess of stove-top frying.

I also made some black beans, a blended chipotle salsa, and some pickled onions.  Slice the bread, top with meat and all the fixings, then slide it all into the oven to melt the cheese a bit.  Here it is pre-bake.

So, I wasn’t 100% accurate, but the spirit was there.  My bread was a little too crusty, but the components come together in a symphony of rich, sweet, salty, tart, spicy Mexican flavor.  The pickled onions are vital to balancing the richness of the carnitas, so you should make plenty.  I usually go with a really simple preparation and wish I made twice as much.

Pickled Onions

These things are great on sandwiches, tacos, toss them in salads or eat with a fork–anywhere you want that acidic zing.  Keep them refrigerated and they will stay nice and crunchy.  I like to use cider vinegar, but feel free to use whatever you like or is most appropriate for your dish.  I like them to be crunchy and bold, still offering the heat of the onion.  If you’d like to tame them a little, combine all ingredients and cook anywhere from 30 seconds to a few minutes, depending on the texture you’d like.

• 1 medium onion, sliced thinly
• 1/2 t salt
• 1/4 c vinegar (cider vinegar, or whatever you like)
• sugar, to taste (optional)

1. Sprinkle sliced onions with salt, and toss to distribute.
2. Add vinegar and toss to coat the onions.
3. Allow to sit 10-30 minutes, tossing occasionally.
4. Taste and add sugar to balance the vinegar, if desired.

In blog business, the winner (chosen by random draw) of the contest was Stuart, who writes the excellent food blog kitchenhacker.net.  A couple disks of Mexican chocolate (and a little something extra) from Taza Chocolate will be its way to him very soon.  He used to live in the Champaign-Urbana area, and I was fortunate enough to meet him a few times.  When he was in his last-minute moving preparations, he offered me some of his frozen stash that he just couldn’t take with him.  It’s still in my freezer, but it will be featured soon.

Taza is supporting the efforts to aid people devastated by the earthquake in Haiti by donating half of each retail sale on their website through January 22nd.  You can read more about the organization they are donating to in their blog post.  Go buy some chocolate and help a good cause.  I get nothing for telling you this, but there are plenty of people whose lives will be changed.