Father's Day Mexican Grill

On Father's Day I chose to celebrate it by making one of my husband's favorites, Tasajo (Tesajo).  Depending on where you are from in Mexico, there are several versions of this meat.  My husband's family is from Cholula, Puebla, and this is the recipe my sister in law gave me years ago.  Traditionally, this meat is marinated in the chile mixture then hung to dry in the hot desert sun then grilled when ready to eat.  This dish will transport you to Mexico's countryside with your first bite.  Don't be afraid of the chile heat on this one.  Guajillo chiles are mild and don't have the heat that other chiles have.  Serve this with warm tortillas, Mexican Rice, beans, pico de gallo and guacamole.

Tasajo (or Tesajo depending on where you are from ;-)  )
(serves 4-6)

2-3 lbs pork, country-style ribs or thick pork chops or steaks
6-7 guajillo chiles (can be purchased at most supermarkets in the ethnic food section or latino stores)
2 T. roasted ground cumin (McCormick's)
4 cloves garlic
3 T. vinegar
salt to taste

Reconstitute the chiles by placing in bowl and add boiling water over the top and cover.  While chiles are softening, prepare the pork by cutting into long strips.  To make strips, cut in a spiral from the outside in to make long strips of meat.  Place strips in a large ziploc bag.

Once chiles have softened, reserve liquid.  Pull out and discard stems, seeds and inner membrane of chiles.  Place chiles in blender with remaining ingredients and puree for several minutes.  If mixture is too thick add reserved water from chiles to loosen.  Texture should be like thick ketchup consistency.  Taste to ensure enough salt has been added.  Add puree to ziploc bag, seal and make sure all meat strips are coated with marinade.  Marinate meat for up to 24 hours.

Heat grill to medium flame and cook until done.  Serve with warm corn tortillas.

Mexican Rice

2 T. corn or vegetable oil
1 1/2 c. long grain rice
3 cloves garlic, minced
1 Roma tomato, pureed
3 c. chicken broth

Optional substitution for chicken broth:
3 c. water
1 large cube chicken boullion or 2 small cubes or 1 T. chicken base (omit if using chicken broth)

In medium pot, heat oil over medium high heat.  Add rice and cook until it appears white, stirring constantly.  Add pureed tomato and garlic and cook an additional 30 seconds until liquid has absorbed.  Add chicken broth (or water and bouillon and stir until bouillon has dissolved).  Taste water to ensure that enough salt has been used.

Cover and cook for approximately 20 minutes over medium low heat until water has been absorbed.  Set aside and let rest for 5-10 minutes covered to ensure all remaining liquid is absorbed.   



Pico de Gallo

3 Roma tomatoes
1 large onion
2 jalapenos, seeded and white ribs removed or not, depending on how much heat you want
1 large handful of cilantro (1/2 c. chopped)
juice of half a lime
salt

Dice tomatoes, onion, jalapenos, cilantro and add to a bowl and combine.  Add lime juice and salt to taste.

Guacamole

3 avocados
4-5 large spoonfuls of pico de gallo
salt to taste

Cut avocados in half, remove seed and spoon out inner flesh into bowl.  Mash with a fork and mix in pico de gallo till combined.  Salt to taste.