A stunning salad worthy of the Christmas table or simply served outside on the deck with crusty bread and something tasty off the barbecue.
A quick stir-together pudding that bakes to gorgeous soft and pillowy deliciousness. Serve with lashings of ice cream or cream – or both!
“Barbacoa” generally refers to a process of steaming meat inside of a brick-lined pit. The pit, which is a little more than 3 feet deep, is heated by lighting a wood fire, then once it is reduced to coals, is covered with roasted agave or avocado leaves, and topped with a pot of broth that is topped with a grill and the meat, which is wrapped in the same leaves.
These crispy fried tortillas are schmeared with refried black beans and topped with slaw and pickled red onions. They originated in Yucatecan markets sometime in the early 1900s, where vendors would make use of day-old beans by puréeing them and slathering them on fried tortillas with hard-boiled egg and some onions.
While vegetarian versions exist, traditional preparations of pozole rojo, especially in the state of Jalisco, include pork bones in some form to give the stew its rich texture and flavour.
