Dougherty Family Recipe Box

Category: Mexican

  • Pineapple Salsa

    Ingredients

    • 1 whole pineapple, skin and core removed, roughly chopped
    • 2 jalapenos, cored and diced
    • 1 red onion, diced
    • 1/4 cup fresh cilantro, diced
    • juice of 1 fresh lime
    • 1 tablespoon honey
    • 1 teaspoon salt

    Method

    1. Combine all ingredients in a bowl.
    2. Stir well and serve the same day.

    Source

    New recipe.

  • Roasted Pork Belly

    Ingredients

    • 3 pounds pork belly, skin on
    • canola oil
    • 1/2 head garlic, minced
    • salt
    • cayenne
    • cumin

    Method

    1. Preheat the oven to 350°F.
    2. Score the skin of the pork belly in parallel lines about 1/4 inch apart, cutting through the fat but not the meat.
    3. Mix together salt and spices.
    4. Rub spice mix all over the pork belly.
    5. Put pork skin-side up on a rack in a roasting pan.
    6. Drizzle oil on pork then sprinkle a bit more salt over top.
    7. Put pork in oven and cook for about 2 1/2 hours.
    8. Increase temperature to 425°F and roast for about 20 minutes longer.
    9. Remove from oven and let meat rest for about 10 minutes.
    10. Slice thinly using the scores in the skin as a guide.

    Source

  • Carnitas with Salsa Verde

    Ingredients

    • 3 pounds boneless pork butt roast, cut into 2 inch cubes
    • salt
    • 1 medium onion
    • 1 medium orange
    • 6 cloves garlic, split in halves
    • 1 cinnamon stick, split into 3-4 pieces
    • 1/4 cup vegetable oil
    • 6 medium tomatillos
    • 2 jalapeno peppers, split, stem removed

    Method

    1. Preheat oven to 275°F.
    2. Season the pork with salt and place in a 9×13 casserole dish (should fill dish with no spaces).
    3. Quarter the orange and squeeze the juice over the pork.
    4. Nestle the orange quarters into the pork.
    5. Quarter the onion and add two quarters to the pork.
    6. Add 4 cloves garlic and cinnamon stick to the pork.
    7. Pour vegetable oil over top.
    8. Cover dish with aluminum foil.
    9. Cook in oven until pork is fork tender (about 3 1/2 hours).
    10. Set a fine mesh strainer in a large bowl.
    11. Using tongs, remove orange peel, onion, garlic, and cinnamon stick from the pork.
    12. Transfer pork and remaining liquid to the strainer, and let drain for 10 minutes.
    13. Put pork back in the casserole dish.
    14. Skim fat from liquid and add back to the pork (keep the rest of the liquid).
    15. Using two forks, shred the pork and refrigerate until ready to serve.
    16. Pour remaining liquid into a saucepot.
    17. Add tomatillos, remaining onion quarters, remaining garlic cloves, and jalapenos to the pot with the liquid.
    18. Add water to the pot until the vegetables are almost covered.
    19. Bring to a boil then reduce to a simmer, cook until vegetables are tender (about 10 minutes).
    20. Using a hand blender, blend the salsa.
    21. Cool salsa and refrigerate until ready to use.
    22. To serve pork, place casserole dish with pork under a high broiler until brown and crisp on top (about 6 minutes), stir, then broil again (about 6 minutes).
    23. Serve on tortillas with queso, chopped cilantro, chopped onion, and a spritz of lime juice.

    Source

  • Strawberry Mango Salsa

    Ingredients

    • 1 cup strawberries diced
    • 1 cup mango peeled and diced 
    • 1/2 cup chopped fresh cilantro
    • 1/4 cup red onion finely diced
    • 1 jalapeno finely diced
    • 1/4 cup lime juice
    • 1 tablespoon honey

    Method

    1. Combine all ingredients in a bowl.
    2. Stir well and serve the same day.

    Source

  • Chilaquiles Rojos

    This is a recipe for leftovers from tacos – it’s almost worth making too much the night before so that you can have chilaquiles for brunch.

    Ingredients

    • leftover salsa fresca
    • water
    • leftover tortillas, cut into 6s and toasted or left out overnight
    • grated white cheese
    • optional: leftover beef/pork/chicken
    • optional: soft poached eggs
    • optional: leftover guacamole
    • optional: sour cream

    Method

    1. Puree salsa in a blender.
    2. Heat sauce over medium heat in a large nonstick skillet.
    3. Add water and stir.
    4. Reduce sauce until it is as thick as a commercial salsa.
    5. Add chips to sauce, reduce heat, and simmer for 3 or 4 minutes.
    6. Serve with optional toppings.

    Source