Like You Wouldn't.
Granny taught me the art of “Seasoning”. Mummi proved everything tastes better homemade. Mamadoobis was a lesson of that cooking gets better over time. Her best friend introduced me to the flavors of the world.
Before my first birthday I sushi could make me smile. Around the age of seven I ate with my hands alongside a table full of adults at an Ethopian restaurant on Divisdero. Growing up in the Mission means Mexican food is my version of fast food. Most important, being from the Bay Area forces me to be aware of organic, maintain an anti-preservative stance, and appreciate the slight differences between dry salami and sopressata.
♥SUNDAY DINNER♥
Melt In Your Mouth Carnitas
Refried Anasazi Beans
Taqueria Style Rice w/ Achiote Rojo
Certain foods just need the extra time to cook. Carnitas and refried beans with rice is a meal you can make with little effort or worry about overcooking. Once I discovered achiote was the reason the rice in the taqueria reigns supreme I’ve kept it in my house at all times. The only slight inconvenience would be trying to track down achiote seasoning but these days more mainstream grocery stores are stocking it. I’ve always been able to find it at specialty stores like Su Vienda and Mi Pueblo.
CARNITAS, LIKE EARTH GIRLS, ARE EASY
-3lbs of pork shoulder slightly trimmed
(please leave a decent amount on the meat as it is definitely needed later in the cooking process)
-1 cube of garlic bullion
-Cumin powder (no more than 2 tablespoons)
-Large pot to put the meat into all at once. (I use a “spaghetti” pot)
*Put the meat into the pot. Put enough water in the pot to just COVER the meat. Do don’t add too much water. Add the garlic cube. Start the flame on high until it begins to boil. After the meat and water are bubbling, turn down the flame to medium. Keep the lid on the pot and let cook for atleast 2 hours before you wonder what to do next.
*Once you notice all of the water has boiled off, the meat will be super soft. Slightly break down the meat with a fork but slightly increase the heat under the pot. Let the meat on the bottom of the pot crisp up really nice then flip it. Keep flipping and crisping the meat. This takes about another 15-20 minutes depending on how you like it. While the meat is crisping add the cumin and stir. Don’t be afraid to scrape the little burnt pieces of the meat off the bottom of the pan, that is where the crisp seasoned little pieces of goodness are waiting. You can take bits and pieces of meat out at different times during this process. After you’re satisfied with the level of crispiness, transfer the meat into a serving dish or something you can use to reheat the meat in the oven.
ANASAZI BEANS
Anasazi beans are pretty looking beans from the Southwest area of the United States. I use them instead of pinto beans because they cook in half the time. The amount of cooking time isn’t the only difference between pinto and anasazi beans. Anasazi beans have a wonderful sweet taste that isn’t found in pinto beans.
*The rule with anasazi beans is for every cup of beans you need atleast 3 cups of water. I like to season the water with garlic powder, splash of Worshester sauce, and cumin. Never add salt to the beans while they’re cooking. Salt after you determine how they’re going to taste.
*Again, once the beans begin to boil turn the heat down to a nice medium simmer. Keep the lid on for about 90 minutes before you worry about them. After the beans have cooked through it’s time to turn them into refried. All you need to do is add some sort of grease (olive oil, butter, lard, etc.) and stir them with a heavy hand. Taking into consideration the protein properties of beans the more you stir them you can eventually take them to a whipped consistency. It’s at this stage you add your spices. I use habanero sauce, garlic powder, and cumin. Finished.
TAQUERIA STYLE RICE
Growing up you learn that the rice at the taqueria can be a deal-breaker. If you’re lucky, you have family and friends who can create the same delicious experiences at home. I tried using tomato sauce, tomato soup, taco seasoning, and probably anything I thought resembled the seasonings of taqueria rice. The heavens opened up the day I discovered Achiote seasoning and the frying pan. All these years the bright orange colors wasn’t from a tomato or a mass produced seasoning. It’s the achiote paste and the frying pan is the factor behind the fluffy texture and guarantee the flavor will be locked into the rice.
Toss the rice and the achiote and enough oil to grease the bottom of the pan.
Gently fry the rice until the grains are opaque.
Add two cups of water for every cup of rice you are cooking.
Turn the flame down to low and cover.
Let the rice cook for about 2o minutes.
Remove lid and toss the rice with a fork until the rice is seperated.
Cover for 15 minutes before you serve for the best texture.
CREMA QUESO Y SALSA
Tacos, burrito, quesadilla, nachos, sopes, or tortas. It really doesn’t matter how you choose to eat with your carnitas and achiote rice because it’s going to be delicious. Chase your food with your favorite beverages and worry about the dishes later.
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Also during the third century b.c., two famous medical books were written by Chang Chi: Various Kinds Of Fevers(SHANG HAN LUN) and a short version of the “Golden Shrine”(Chin Kui Yao Liieh). Around 700 A.D. the first medical school was set up in Salermo and some 300 doctors were instructed in acupuncture and massage.
