Heart of Palm “Carnitas” Lettuce Wraps
1 head red leaf lettuce, preferably wilted slightly
for the Heart of Palm “Carnitas”
1 14.5oz can or jar whole hearts of palm packed in water
1/2 medium onion
1 cup vegetable stock
At most Mexican restaurants outside California and major cities, the beans contain lard. When they don’t, the go-to alternative is hydrogenated vegetable oil aka Crisco. Continue Reading
This recipe utilizes the 6 key ingredients used for cooking tamale meat: peppercorns, ancho chilies, guajillo chilies, bay leaf, pumpkin seed and sesame seeds. Traditionally, the meat (usually shredded pork) is stewed in these spices and seeds. As with most things involving meat, the overall quality of the dish comes from the spices and seasonings that give it flavor. Case in point: if not for steak marinades and sauces, it seems safe to assume that more of us would go veg.
Mason jars work like a charm, in many situations i.e. brown-bagging it to work (unless of course you have to go through a security scanner or your employer bans glass containers). Plastic gladware or tupperware containers fail miserably in comparison, in terms of functionality and sustainability…but if an anti-glassware policy is your office-environment predicament, this recipe can adapt to plastic.
Lunch in a Jar w/ Fire Roasted Peppers
1 7oz can whole fire roasted green chile peppers
4 roma tomatoes
1 cup diced onion
1/4 cup cooked black beans
salt to taste, optional
In a cast-iron skillet, cook the tomatoes in 1/4 cup water. Add more water if necessary, making sure not to burn the tomatoes but allowing them to brown a little. Add the onions, and use a wooden spoon or spatula to create a paste. The mixture should resemble a thick sauce, but not a purée. This salsa/sauce is one of my favorite foods in the world, and I can’t take credit for the recipe. I tried it for the first time in San Marcos La Laguna, a village on the western shore of Lago Atitlán in the Sololá Department of Guatemala. The copy-cat version featured here pales in comparison I’m sure, but it’s my best attempt thus far.
Transfer the cooked tomato and onion mixture to a bowl. Add a bit more water to the skillet and begin to heat the roasted chiles. If the beans are not warmed yet, or if you are using a can, have them ready to heat after the chiles. Remove the heated chile peppers from the skillet, and place in a separate bowl or on a plate. Heat the beans if applicable. In a jar, layer the tomato sauce and chiles with a thin layer of beans.