BARBACOA
A simple barbacoa, slow cooked and seasoned with chiles and spices. Serve on tortillas with salsa, rice, beans or other accoutrements.
Provided by Patrick Selley
Categories World Cuisine Recipes Latin American Mexican
Time 16h40m
Yield 24
Number Of Ingredients 13
Steps:
- Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chiles have puffed, about 5 minutes. Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl. Pour the boiling water over top, and cover. Let the chiles soak for 1 hour.
- Grind the toasted cumin and cloves into a powder, and place into a blender. Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
- Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
- Preheat an oven to 325 degrees F (165 degrees C).
- Transfer the roast and marinade to a roasting pan, and arrange the bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 1.2 g, Cholesterol 51.6 mg, Fat 12.5 g, Fiber 0.2 g, Protein 13.5 g, SaturatedFat 5 g, Sodium 33.5 mg, Sugar 0.3 g
PINEAPPLE MOJITO
I love pineapple and I love mojito. So combining the two was a winner. When fresh pineapples are available, I like to add a tablespoon of chopped pieces to my mojito and muddle them with the mint leaves.
Provided by Yoly
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Muddle mint leaves, sugar, and pineapple in a highball glass.
- Fill glass with ice cubes. Pour in pineapple juice and rum. Top with a splash of club soda. Garnish with pineapple wedge and remaining mint leaves.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 45.4 g, Fat 0.3 g, Fiber 1.3 g, Protein 1 g, Sodium 5.7 mg, Sugar 37.8 g
APPLE MOJITO
Make and share this Apple Mojito recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a cocktail shaker, muddle together sugar syrup and some fresh mint leaves.
- Add the lime juice, Vodka and Sour Apple Liqueur, stir well together.
- Pour into a highball glass half filled with crushed ice.
- Top up with soda water.
Nutrition Facts : Calories 69.4, Sodium 0.3
BIG APPLE MOJITO
I was served a one of these delicious cocktails on our last visit to Bonefish Grill. I thought it was so good that I would try recreating it for you! To make it super special, slide a little lime juice over the rim of your glass and dip into sugar! I hope you will enjoy it!
Provided by Bev I Am
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Crush mint leaves and lime juice in a tall glass.
- Cover with simple syrup and fill glass with ice.
- Add rum and lemon lime soda (or club soda), stir well.
- Add mint to garnish.
Nutrition Facts : Calories 180.9, Fat 0.1, Sodium 18.8, Carbohydrate 21.8, Fiber 0.1, Sugar 18.1, Protein 0.2
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