Denmark Food Recipes

MEXICAN BRAISED SPARE RIBS WITH SQUASH AND CORN Braise pork ribs with a homey, vegetable-rich sauce with a touch of heat, and use the leftovers for tacos. This is a classic recipe from Mexican cooking sage Josefina Velázquez de León. TIME :2 HOURS, 30 MINUTES Ingredients 5 poblano chiles 1⁄2 lb. tomatoes 2 garlic cloves 1 yellow onion 1 1⁄2 lb. pork spare-ribs Kosher salt and freshly ground black pepper 2 tbsp. lard 1 1⁄2 lb. zucchini, trimmed, halved lengthwise and sliced on the bias 3 ears of corn, kernels removed and saved, cob thrown away 4 cups beef stock 1⁄2 lb. firm Mexican cheese, for serving Instructions 1.  Heat the oven to broil. Place poblanos on a baking sheet and cook, turning as needed, until charred, about 15 minutes. Set aside to cool slightly, then trim, remove the seeds, and thinly slice. 2.  Meanwhile, cover tomatoes, garlic, and onion with water and bring to a boil. Reduce heat to a simmer and cook until the tomatoes ar...

BRISKET TACOS In Mexico, suadero is a cut of meat similar to brisket, and it's prepared in a similar fashion by braising. The braising liquid is often tinga, a sauce of tomatoes and chipotle, so New York chef Julian Medina adopts this method and adds Bohemia beer to finish out the braising liquid. Rough-chopped and served on fresh, homemade tortillas is Medina's way of showcasing brisket at the Hanukkah table. TIME: 4 HOURS For the Brisket: 1⁄4 cup vegetable oil 2 lb. lean beef brisket kosher salt and freshly ground black pepper 1 cup finely chopped carrot 1 cup finely chopped celery 1 cup finely chopped yellow onion 5 garlic cloves, peeled 2 cups canned tomato puree 2 tbsp. adobo sauce from a can of chipotles in adobo 1⁄4 tsp. ground cumin 1⁄4 tsp. dried Mexican oregano 5 thyme sprigs 1 bay leaf 1 (12-ounce) bottle Mexican beer For the Tomatillo Salsa: 1⁄2 cup cilantro leaves, plus more, finely chopped, for serving 5 medium-to-large to...

SHRIMP CHORIZO Alex Stupak's shrimp version of the Mexican classic is a delicious play on the ultimate beginner's sausage. MAKES ABOUT 2 POUNDS      TIME : 1 HOUR, 30 MINUTES Ingredients 2 tbsp. dried Mexican oregano 2 tsp. coriander seeds 2 tsp. whole black peppercorns 2 bay leaves 2 whole cloves 1 cinnamon stick 10 cloves garlic 10 guajillo chiles, stemmed and seeded 1 1⁄2 cups heavy cream 2 tbsp. granulated sugar 1 tbsp. kosher salt 1 egg white 20 oz. peeled and deveined shrimp (about 40), minced Instructions 1.  Heat a medium skillet over medium-high; toast oregano, coriander, peppercorns, bay leaves, cloves, and cinnamon until fragrant, about 30 seconds. Transfer to a spice grinder and pulse into a fine powder. 2.  Heat skillet over medium and cook garlic and chiles, turning as needed, until blackened in spots, about 5 minutes. Remove from heat and transfer chiles to a bowl; cover with boiling water and soak f...

SHREDDED BEEF EMPANADAS These crunchy empanadas, featuring shells made with masa, lard, and salt, are filled with tender shredded beef tossed in a spicy salsa. You can prepare the masa and filling in advance, but don't fill or fry the empanadas until just before eating. Adding baking powder and using an electric mixer are two secrets to light, puffy empanada pastry. MAKES 8       TIME:2 HOURS, 45 MINUTES For the filling 1 lb. trimmed beef shoulder Salt 3 cloves garlic 1 bay leaf 1 large white onion, half coarsely chopped 1⁄4 cup canola or rice bran oil 1⁄4 cup dried árbol chiles, stemmed and seeded 4 large dried guajillo chiles, stemmed and seeded 2 medium tomatillos, husked and rinsed For the empanadas 2 cups Homemade Masa, or masa prepared from store-bought masa harina 2 tbsp. lard 1⁄2 tsp. baking powder Canola oil or rice bran oil, for frying Your choice of garnishes such as sliced green cabbage, cilantro, hot sauce, crumbled q...