the Pence family cookbook

Recipes Tagged with “mexican”

Carnitas Tacos with Green Onion Rajas

main course chile mexican pork


  • 1 4-pound boneless pork butt or shoulder, trimmed, cut into 2-inch pieces
  • 2 14 1/2-ounce cans chicken broth
  • 3 cups (about) water
  • 4 tablespoons butter
  • 2 teaspoons chopped garlic
  • 4 red bell peppers, cut into 1/4-inch-thick strips
  • 4 poblano chilies, seeded, cut into 1/4-inch-thick strips
  • 12 green onions, cut into matchstick-size strips
  • 1 1/2 cups grated Monterey Jack cheese
  • 3/4 cup whipping cream
  • 1/4 cup coarsely chopped cilantro
  • 18 warm 6-inch flour or corn tortillas
  • Lime wedges


Place pork in heavy large pot. Add broth. Add enough water to cover pork by 1/2 inch. Bring to boil. Reduce heat to medium. Cover partially; simmer until meat is very tender and liquid is absorbed, about 1 hour 45 minutes. Cool slightly. Shred meat. Season with salt. Cover; keep warm.

Meanwhile, melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add bell peppers and poblanos; sauté until tender, about 12 minutes. Add green onions; sauté until tender, about 4 minutes. Add cheese and cream. Simmer until cheese melts and liquid thickens. Stir in cilantro. Season with salt and pepper.

Spoon some shredded meat onto half of each warm tortilla. Top with pepper mixture. Fold tortilla over filling. Serve with lime wedges to squeeze over.

Bon Appetit, June 1998

Garlic Shrimp

main course mexican shrimp


  • 3/4 cup olive oil
  • 1/2 cup coarsely chopped white onion
  • 3 large garlic cloves, chopped
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 16 uncooked jumbo shrimp, shells intact, deveined (about 1 pound)


Puree 1/2 cup oil, onion, garlic, salt, and pepper in blender until almost smooth. Place shrimp in small bowl. Stir in oil mixture. Let shrimp marinate 1 hour.

Heat remaining 1/4 cup oil in heavy large skillet over high heat. Add shrimp with marinade and sauté just until shrimp are opaque in center, about 4 minutes. Divide shrimp and marinade from skillet among 4 plates and serve.

Serve with Mexican White Rice.

Bon Appetit, May 2003

Mexican White Rice

side dish chile mexican rice vegan vegetarian


  • 2 tbsp. vegetable oil
  • 3 cloves garlic, halved
  • 3/4 c chopped onion
  • 1 1/2 c white rice
  • 3 c water
  • 2 sprigs parsley
  • 2 whole serrano chiles
  • 1 1/4 tsp salt


Saute the garlic until deep brown, then discard. Add the onion and saute until tender. Add rice and stir 5 min. Add hot water, parsley, serrano chilis, and salt. Bring to a boil. Reduce heat to med-low, cover and simmer until all almost all liquid is absorbed (15 min). Stir, cover, and simmer 5 more minutes until all liquid is absorbed. Remove from heat, let stand 10 min. Discard parsley and serranos.


main course greenchile mexican pence pork stew


  • cubed pork (country spare ribs)
  • 2 qts. chicken broth
  • 2 lg. onion, sliced
  • canned hominy, drained and rinsed, or dried hominy
  • red pepper flakes
  • green chiles (1/2 to 1 doz., depending on heat)
  • 3 cloves garlic


Boil the pork in the chicken broth with one of the onions, salt, and pepper until almost tender. Add hominy, a couple dashes of red pepper flakes, green chiles, garlic, and the other onion. Simmer slowly until thickened.

If using dried hominy: rinse and soak overnight. Cook meat as above, then remove it from the broth. Add the hominy, and cook until tender. Then return the meat to the pot and proceed as above.

Pescado a la Veracruzana

main course chile fish mexican scallops


  • 1 tbsp. olive oil
  • 4 cloves garlic, chopped
  • ½ c. onion, finely chopped
  • 2 lb. tomatoes, peeled and finely chopped
  • 1 green pepper, julienned
  • 1 poblano pepper, julienned or 3 jalapeño peppers, julienned
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 2 bay leaves
  • 1 tsp. dried oregano
  • ½ c. green olives, chopped [optional]
  • ¼ c. capers
  • 6 fillets red snapper or other firm fish or 16 scallops
  • 2 tbsp. butter


If using jalapeño peppers, heat some oil in a small skillet and sautee until the peppers just begin to shrivel. Set aside.

Heat the oil in a skillet and add the garlic and onions; sautee for three minutes. Add the tomatoes and bring to a boil. Add the green pepper and poblano (or reserved sauteed jalapeños) and stir, cook for two minutes; add the salt, the pepper, the bay leaves, and the oregano.

When the mixture returns to a boil, cover and cook over a low fire for eight minutes. Add the olives and capers and cook for five more minutes. Check the seasoning and remove from the fire.

Twenty minutes before serving, preheat the oven to 375 F. Wash the fillets (or scallops) and dry with a paper towel; then, season with salt and pepper.

Melt the butter in a skillet and brown the fillets on both sides. Place them in a oven-proof dish and cover with the tomato sauce. Cover with aluminum foil and bake for 10 to 15 minutes.

Translated from http://www.elgranchef.com/2007/10/20/pescado-a-la-veracruzana/

Fajita Marinade

miscellaneous beef chicken mexican seasoning


  • 1/4 cup lime juice
  • 1/3 cup water
  • 2 tablespoons olive oil
  • 4 cloves garlic, crushed
  • 2 teaspoons soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon liquid smoke flavoring
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper


In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.

Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

Robbie Rice, Allrecipes.com