Cinco de Mayo is Thursday so thought I would do a few Mexican dishes in the next couple days, in case someone wants to try one on Thursday. Bob loves a "Mexican Platter" which you have all had at Garcias or Macyos or some other Mexican restaurant. Usually made up of an enchilada, taco, refried beans and Mexican rice covered with cheese and baked in the oven. Thirty years ago when we were traveling up and down the Baja, we couldn't wait to get to Loreto and stop for lunch at the Bus Stop. This wasn't a tourist place but for the Mexican people waiting to catch the bus to or from their destination.. Their Mexican platter was the true Mexican platter. A taco, enchilada, refried beans and rice. The difference was.......tacos were made of carnitas (steak diced very fine) with no cheese or other goodies inside. The enchilada was usually filled with cheese or with hamburger and a small amount of red sauce. Of course the refried beans were hand made with pinto beans that had been boiled and softened then mashed with melted lard. The rice was flavored only with chili powder. On the side was chopped cabbage and a few slices of cucumber and a couple radishes. Mexican white cheese dotted the entire dish. On the table was several hot Mexican salsas. This was cooked with precision and skill and to this day.........have never tasted a Mexican platter that compares.
My recipe for Green Chili has taken years to prefect and my family always asks me to make it. First dice up about a lb of pork into small cubes. Brown this well in a large heavy pot. Remove to a pan and then brown about a lb of hamburger. Remove this to a pan and add a little butter to your pot. Add a chopped onion, clove or two of garlic when sauteed to soft.......add both the meats back to the pot along with about 1 Tblsp of Tabasco, 2 tsp Mexican oregano, 1 heaping tsp cumin, 1 tsp pepper and 1 1/2 tsp salt. Now add about 6 to 8 cups of chicken broth. I have always used the Knorr brand that comes in a jar, powdered but whatever you choose. While bringing this to a simmer prepare your chilis.
I use fresh Poblanos. (If you can find the canned ones........hard to find......feel free to use them) You would need a couple large cans. Or you can even use Anaheim's if you want. If using fresh poblanos you will need about 6. More if using Anaheims. Take your fresh poblanos or Anaheims and place them on a large cookie sheet. Place them under the broiler until the skin turns black, then turn with tongs. When dark all over and smell wonderful remove and place in a plastic bag and seal.
Wait twenty minutes and then run each one under COLD water and peel the skin off. Place on a paper towel and continue til through. Now, remove the stem and the seeds from the inside. Dice them all up.......if using canned.......now is the time to dice.
Now dump all those chilis into the chicken broth and meat mixture.......along with two diced tomatoes.
Add 1 cup Mexican beer.........it really must be Mexican.......Bud just won't work! You want to let this simmer as long as possible........enjoy the rest of the Mexican beer while waiting. About 5 minutes before serving......Mix about 5 Tblsp of flour with 5 Tblsp of soft butter........mash that all up and add in bits to the green chili.......will help thicken a bit. Stir and there it is. Great to serve with quesadillas. Remember even Dr. Oz says green chilis are really good for you!
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