Pickled jalapenos

Ingredients

• 2  pounds fresh jalapeno peppers, halved
• 3-6 whole large cloves garlic, sliced
• 1 tablespoon whole cumin seed
• 3 cups distilled white vinegar or cider vinegar
• 3 cups water
• 2 tablespoons plus 2 teaspoons sea salt
• 2 tablespoons sugar

Preparation

1. Divide peppers among 6 one-pint canning jars. Divide the garlic evenly among the jars.
2. Combine vinegar, water, cumin, salt, and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
3. Carefully fill jars with brine to within 1/2 inch of the rim, covering the peppers completely.
4. Place the lids on the jars and process in boiling water for at least 10 minutes.
5. Carefully remove jars from water using a jar lifter.  Allow the jars to cool to room temperature then test the lids. If they are not set consider reprocessing (or making refrigerator pickles).
6. Store in a cool dark place until you are ready to use. Refrigerate once opened.

Note: if you want to make more flavorful Mexican-style pickles consider adding a couple carrot and onion slices to each jar in step 1.

Chilaquiles with Salsa Verde

Chilaquiles are a traditional Mexican breakfast that use leftover or stale corn tortillas. There are hundreds of different ways to make chilaquiles in as many different sauces –  our recipe cuts down on some of the oil that may typically be used and boosts the flavor with a fresh, tangy salsa verde.

Ingredients

• 1 pound tomatillos, husked, washed, and halved
• 2 key limes, juiced
• 1 dozen stale corn tortillas, cut into 1-inch-wide strips
• 2 tablespoons vegetable oil
• 1 medium white onion, diced
• 1/2 teaspoon fresh ground cumin
• 1/2 jalapeno, diced
• 1/8 cup cilantro, chopped
• Salt to taste

Preparation

1. To make the sauce, place the halved tomatillos on a lightly greased baking sheet and bake at 350 degrees until the skin of the tomatillos is starts to brown, about 20 minutes. Scrape the entire contents of the baking sheet including any juices into a blender and puree with the lime juice. Season with salt to taste then set this salsa verde aside.
2. In a large pot, heat oil over medium high heat. Saute the tortilla pieces, stirring constantly, until they begin to crisp, about two minutes. Add onion, cumin, and jalapeno to the fried tortillas and continue to saute until the onions are tender, about three minutes.
3. Stir the salsa verde and cilantro into the saute and bring to a simmer.
4. Serve immediately with avocado slices, refried beans, additional salsa, or a sprinkle of cheese.

Enchiladas Mineras are a special Mexican dish originating in Guanajuato.  Mining was and is still a large part of the economy of the city and state of Guanajuato, and miners need hearty food to replenish themselves after a hard day’s work.  These enchiladas filled with potatoes and carrots and covered with a rich red sauce certainly fit the bill, though you don’t have to be a miner to enjoy them!

Enchiladas Mineras

Ingredients

• 1 batch Red Enchilada Sauce
• Corn tortillas
• 1 cup crumbled queso fresco or shredded Monterrey jack cheese (optional)
• 2 tablespoons vegetable oil
• 1 medium white onion, diced
• 3 garlic cloves, minced
• 1 pound golden potatoes, cubed
• 1/2 pound carrots, sliced
• 4 cups vegetable stock
• 2 bay leaves
• 2 tablespoons fresh lime juice (about 1 Persian lime)
• 1 teaspoon fresh ground cumin
• 4-3 pickled jalapenos, sliced
• salt to taste
• 2 cups sliced cabbage or lettuce

Preparation

1. Bring potatoes, carrots, stock, and bay leaves to a simmer in a large soup pot. Cook until the potatoes are just tender, about 10 to 15 minutes. Strain the vegetables, removing the bay leaves, and set aside.
2. In a large skillet, heat the vegetable oil and saute the onions and garlic with cumin until fragrant and tender, about three minutes. Mix in the lime juice and season with salt to taste.
3. Combine the potatoes and carrots with the sauteed onions and cheese.
4. Pour the enchilada sauce in a shallow dish, like a pie pan. Prepare the enchiladas by coating the tortillas with sauce and then filling each with about 1/2 a cup of filling. Roll the filled enchiladas and place in a rectangular baking dish.
5. When the dish is full, pour the remainder of the sauce over the enchiladas and bake at 350 degrees until the sauce begins to bubble, about 15 minutes.
6. Remove the enchiladas from the oven and allow to cool for about five minutes.
7. Serve the enchiladas over a bed of lettuce or shredded cabbage, and garnish with pickled jalapeno slices and cheese, if desired. Consider serving with fresh tomatillo salsa and refried black beans.

We want to give a quick plug to our friend David Barrow and his crew who are currently making a documentary called Farm-City, State.

This film will ponder the question “What if an entire city [namely, Austin] could feed itself?”.  Here’s a little information about the documentary from their site (www.farmcitystate.com):