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Rose

Nov 30, 1919, 12:00 AM

Post #1 of 10 (2996 views)

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Mexican food and crockpots

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I was wondering if anyone had successfully cooked any mexican dishes in a crockpot/slow cooker? If so could you post the names of them here?

Yesterday I had some inexpensive beef to be used in my sopa de fideo. I cooked the meat alone in the crockpot for a few hours until tender. Then removed the meat and added it to the pasta. It worked great but got me to think about what other dishes might be adapted to the crockpot.

Uncle Jack

Nov 30, 1919, 12:00 AM

Post #2 of 10 (2967 views)

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Crock Pots and Menudo

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As menudo requires long cooking times, I have used a crock pot with good results. First, of course, you have to like menudo.

One suggestion: Soak the tripe overnight just covered in fresh water and the juice of two lemons or a half a cup of white vinegar and that will mitigate most of the odor associated with cooking menudo.

Nov 30, 1919, 12:00 AM

Post #3 of 10 (2965 views)

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Mexican food and crockpots

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I make menudo in a roater oven. I think it's the same principle as a crockpot. I let it cook over night outside in the patio. It comes out great and it prevents the cooking aroma to permeate throught the house all night.

Re: I was wondering if anyone had successfully cooked any mexican dishes in a crockpot/slow cooker? If so could you post the names of them here?

jennifer rose

Nov 30, 1919, 12:00 AM

Post #4 of 10 (2963 views)

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Mexican food and crockpots

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Why not be authentically Mexican and use a pressure cooker?

Uncle Jack

Nov 30, 1919, 12:00 AM

Post #5 of 10 (2967 views)

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Crock Pots and Menudo...

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Actually, Dorothy, there are few recipes for Menudo that I don't like, although, I do prefer those that call for red chilies. Here are a few from SOAR. Depending on the size of your crock pot, you may have to half the recipe.

Dorothy

Nov 30, 1919, 12:00 AM

Post #6 of 10 (2964 views)

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Mexican food and crockpots

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Frijoles...
I start them in the morning and when I get home from work...
agua
frijoles (pinto o negro)
garlic cloves
chopped Onion
fresh epazote
salt
(sometimes with frijoles negros I also add a couple of hojas de avocate and a few dry red chiles (de arbol)... if I do it this way then I could use the beans to make frijoladas if I want)
Once I get home from work the beans are cooked and so then I fry up some more chopped onion in some oil until sweet and mash in the liquid and half of the beans and fry until thickened. Then I add that mixture back into the beans. Doing this makes adds a lot of flavor to beans.
After that it's done!

Dorothy

Nov 30, 1919, 12:00 AM

Post #7 of 10 (2963 views)

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Crock Pots and Menudo...

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Hola Tio,

Do you have a crock pot recipe you wouldn't mind sharing... it sounds yummy!

Rose

Nov 30, 1919, 12:00 AM

Post #8 of 10 (2963 views)

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Mexican food and crockpots

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Thanks Dorothy and Amanda for your responses. I will have to try those recipes. They sound delicious.

Amanda

Nov 30, 1919, 12:00 AM

Post #9 of 10 (2964 views)

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Mexican food and crockpots

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I found a pork roast recipe in a cookbook-I think it may have been a Diane Kennedy one but I'm not sure anymore. It works especially well in the crockpot-the slow cooking seems to reduce some of the spiciness of the chiles. I've also put chicken w/ mole in the crockpot. My husband's not a big mole fan but really likes this recipe since the mole is cut down w/ the chicken broth.

Asado de Puerco a la Veracruzana
Shoulder of pork, 5 lbs
Garlic
Salt
Lime juice
4 chile ancho
1 chile chipotle or 4 chile morita
4 whole allspice
Soak all chiles in warm water to rehydrate. Pierce meat. Combine garlic, salt, and lime juice. Rub onto meat. Blend allspice and chiles with 1/4 cup of the water used to rehydrate the chiles until smooth. Add more water if necessary. Coat meat with chile paste. Let meat season over night. Bake in crockpot on low heat for 4 hours. Prep time ~15 minutes Servings ~4 Serve w/ corn bread or corn tortillas and fresh cucumbers w/ lime juice and salt.

Chicken with Mole Sauce
4 chicken breast halves
2 14 oz cans chicken broth
Green pepper, sliced
Onion, sliced
Dona Maria or other brand mole
Place chicken, green pepper, and onion in crockpot. Blend (in blender or food processor) about 2 Tbsp mole with chicken broth. Add to crock pot. Cook on low for about 4 hours, or on high for about 2 hours.
May use more mole for stronger flavor.
Prep time ~15 minutes Servings ~4 Serve w/ corn tortillas.

Jim Hearn

Nov 30, 1919, 12:00 AM

Post #10 of 10 (2966 views)

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Mexican food and crockpots

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Actually, the crockpot is a lot closer to traditional Mexican than you would think. I have lived extensively in Mexico in the high desert and amongst the natives. You will enter very few houses that don't have an olla (a non electric crockpot, if I may say) ful of beans on the fire all day.
Also the crock pot is great for most of the stewed
(guisado) meat dishes.
JIM