"Recipes are meant to be shared"...Ann Thibeault

Tuesday, February 24, 2009

An Excuse to Drink Sangria

Not that I actually need an excuse............

But it went great with the Pork Chili Verde over homemade flour tortillas, with Mexican rice, and homemade Salsa and guacamole that we had for dinner. Picture isn't great but it really did taste good if I do say so myself.

Home Cookin Chapter: Recipes From Thibeault's Table

Pork Chile Verde
1 to 2 tablespoons oil
1 cup coarsely chopped onions
1 to 2 pounds lean pork cut into 1/2 inch cubes
1 to 2 tablespoons flour
1/2 teaspoon ground cumin
2 cloves of garlic
2 cans roasted chili peppers
1 can/bottle of Tomatillos
chicken broth

Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chili peppers, and the tomatillo sauce. Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro.

Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc..

Home Cookin Chapter: Recipes From Thibeault's Table

Flour Tortillas

2 cups flour
1/2 teaspoon salt
1 tablespoon to 1/4 cup lard/shortening
1 teaspoon baking powder
1/2 cup warm water (might need a bit more)

Place the flour, salt, baking powder in food processor and pulse to
mix. Cut in the shortening and then add the warm water and process to
make a soft dough. Dough should be soft but not wet and sticky. Wrap in
plastic and let rest for at least 30 minutes.

Divide dough into 10 or 12 pieces and shape into balls. Keep covered.

Roll each ball out into a 7 to 9 inch circle. Dough should be thin.

Cook on a dry hot grill or frying pan on medium heat, turning once. Do
not over cook or they will be hard. Butter and roll up and wrap in
tea towel to keep warm as you cook the other tortillas.

(I place the ones wrapped in the towel in a low 200 oven to keep warm,
while I am cooking the rest.)

Home Cookin Chapter: Recipes From Thibeault's Table

Salsa Fresca
Fresh or canned tomatoes, peeled and chopped (If I use canned tomatoes I drain them well first)
1/2 cup finely chopped onion
1 jalapeno chile, seeded finely chopped
Fresh lime juice
1 garlic clove finely minced
1 to 2 teaspoons olive oil (optional)

In a medium bowl, combine tomatoes, onion and chile. Add olive oil,if
using, lime juice, cilantro and salt to taste. Mix well and let sauce
stand for 2 hours. Serve at room temperature.

Makes two cups


  1. first the blog looks so festive all dressed up new and fresh!

    but your dinner, and it ain't no diner tonight, its fiesta fun!

    i love this kind of food... i may get brave and try my own tortillas. i have never worked with flour, it scares me... but i know how good they taste fresh...

    super dinner ann~

  2. Your dinner look so good, fresh, fun and tasty ! I love it !



  3. The photos is bright and very good ! Makes me want to have some..I even see how soft the tortillas are~

  4. OK Ann...first of all my kids will be madly in love with you when they see this. I have not made Chile Verde
    for a long time and I am going to try your recipe. I also have not made flour tortillas for along time and I think your menu will be on tap very soon!
    Thanks for the inspiration...as always!

  5. Cinqo de Mayo in February!! Ole!

    It all looks delicious, Ann. I love that you make your own tortillas. I can get decent tortillas here, but rarely do I get to taste one so freshly made. :)

  6. Ann, I like your new look. But I'd love some of the SangrĂ­a and Pork Chile Verde even more.

  7. Mmmm what a delicious Mexican food!!!

    My husband love TORTILLAS DE HARINA (flour tortillas)

    Greetings from Monterrey, MEXICO!

  8. I've never tried homemade tortillas before but you've inspired me. Oh my gosh, this looks good.

  9. Came to you via the foodie blogroll today. Nice blog and this dish looks deicious.


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