Whatcha Making for Supper?

For Dia De Los Muertos, I'm making a dish my adopted Abuela called chalupa. Pork shoulder rubbed with green chili, garlic, Mexican Oregano (there's a difference), salt, dark chili powder, cumin, and butter. Slow-roasted all day with pinto beans until it falls apart. Serve over fritos, with cheese, pico de gallo, salsa, and sour cream. (all optional)

it is probably called other things in other places, but the recipe came from Grandma Margaret, and she said this is what they called it growing up in Mexico. She gets to call it what she likes. :)
 
Change of plans We are having a rare rainless day, so I'm grilling steaks on my new little hibachi tonight. I'll roast a butternut squash and make a salad to go with.

I'm intimidated by the barbecue, so I picked up a hibachi. I'm loving it. DH is just not a griller. No idea why we have a big propane & charcoal BBQ with smoker attached. :rolleyes:

Soup and BLT tomorrow.
 
For Dia De Los Muertos, I'm making a dish my adopted Abuela called chalupa. Pork shoulder rubbed with green chili, garlic, Mexican Oregano (there's a difference), salt, dark chili powder, cumin, and butter. Slow-roasted all day with pinto beans until it falls apart. Serve over fritos, with cheese, pico de gallo, salsa, and sour cream. (all optional)

it is probably called other things in other places, but the recipe came from Grandma Margaret, and she said this is what they called it growing up in Mexico. She gets to call it what she likes. :)
It sounds really good! I'd skip the fritos and put it on a tortilla, but that's just me. Not too much into chips of any kind around here.
 
I'll be reheating the extra pork chop I cooked last night in a sauce made with the cherry preserves I have opened. Along with Jasmine rice and roasted broccoli.
 

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