COOKING WITH MEREDITH – Mexican food runs through my veins. I still remember being nine-years-old and learning how to make tortillas barefoot in a Puerto Villarta kitchen. Given Bangkok’s geographical location it’s no surprise that even the city’s top Mexican eateries are underwhelming. I’ve been so disappointed that I’ve even sworn off Mexican restaurants here altogether, but that doesn’t mean I don’t still crave la comida Mexicana.
One dish that I’ve been especially lusting after is Barbacoa. In Spanish “barbacoa” simply means barbeque, but in Mexico barbacoa is a spicy, deep and comforting meat that when placed in tacos gently falls apart.
Barbacoa is traditionally made from beef chucks, but since there’s not much decent beef in Thailand I opted to use pork, however chicken would also be a good substitute.
One of my favorite things about eating tacos is the multitude of salsa condiments. To balance the intense profile of Barbacoa spices, I paired the meat with a sweet pineapple salsa and a vibrant roasted green chili sauce.
I also whipped together one of my mother’s best recipes, a simple basket of Mexican fry bread called bunuelos. These soft pillowy nests are the perfect vehicle for melt-in-your-mouth barbecoa.
While this week’s recipe takes a bit of planning, believe me it’s worth the extra fuss.
Pork Barbacoa
1/4 cup vinegar
4 cloves garlic
2 limes
2 tomatoes
4 small Thai green chilies
4 bay leaves
2 tablespoons sugar
2 teaspoons cumin
1 teaspoons oregano
salt
black pepper
4 cloves
1 cinnamon stick
vegetable or olive oil
bullion cube
1/2 cup of water
½ kilo pork lion
Roasted pepper Salsa
5 large green chilies
½ small red onion
½ bunch cilantro
2 limes
1 tablespoon olive oil
3 tablespoons water
Pineapple salsa
¼ of pineapple
1/2 small red onion
½ bunch cilantro
1 lime
Bunuelos
-1 cup flour
-1 teaspoon baking powder
-1 teaspoon salt
-1/3 cup water
Start by cutting your hunk of meat into two inch pieces and seasoning it heavily with salt and pepper. Then heat your pan and add olive oil to coat the bottom. Make sure to brown the meat. I browned mine in 3 sections. Remember to not overcrowd the pan. Once the meat is sufficiently browned remove it from heat and reserve.
Slice one small white onion. Add a bit more oil and put the onions into the pan. Once softened add 4 cloves of smashed garlic and 4 sliced chilies. When the garlic becomes aromatic add all of the bay leaves, sugar, cumin, oregano, 1 cinnamon stick, 4 cloves, 1 bullion cube, juice of two limes, vinegar and water. Reduce the heat and allow it to simmer for one and a half to two hours.
For the salsa if you do not have an oven with a broiler I suggest using the heating element on your stove or a dry hot pan. Sear the outside skin on the green chilies until they are blacked. Typically this takes about 5 minutes per side.
After the skins have been charred, place the chilies into a plastic bag. This will steam the skin and allow them to be removed easily. Peal the skin off and if you have a blender dump all of the cleaned chilies into the processor.
If you do not have a blender you can run your knife back and forth over the chilies until they become a paste. Then finely dice the onion and cilantro. Add the juice from two limes, a touch of water, 1 tablespoon of olive oil, a generous sprinkle of salt and mix until it forms a smooth consistency. If you have a blender just dump all ingredients and press blend.
I buy the pineapple already pealed and sliced at the fruit vendor down my street. I then reduce the slices by dicing them into smaller portions. I also dice half of one small red onion following by the addition of half a bunch of cilantro and lime juice. Mix and chill in the fridge.
I don’t begin cooking the bunuelos until the barbacoa is finished. For the bunuelos, begin by heating oil in a shallow frying pan. Mix 1 cup white flour with 1 teaspoon baking powder and 1 teaspoon salt. Add 1/3 cup of water. Mix until the dough is smooth and comes together. If the dough is slightly sticky add a bit more flour until it is soft and pliable.
*you can sub store bought taco shells or tortillas for the bunuelos
Knead the dough for 1-2 minutes. Then divide into 5-6 small balls. Flour your surface generously. With a rolling pin or a drinking glass flatten the dough into 4” pieces. Stretch a small hole in the center.
When the oil is hot slide the dough in. cook one to two minutes on each side. Remove from heat. Continue until all dough is cooked.
Now it’s time to enjoy! Plate the bunuelo on the bottom, add a bit of meat, and a touch of each salsa. Now close your eyes and enjoy the flavors of real Mexican food!
Mexican food is fundamentally unpretentious. The flavors are bold and the ingredients fresh. Similar to Thai food, Mexican uses only a handful of repetitive ingredients.
