Roasted Corn And Black Bean Salsa

Roasted Corn And Black Bean Salsa

This salsa is proof that ideas flow both ways, as it is probably more "New" Mexican.  Wherever it originated, it is a popular combination in Mexico.  You can use canned black beans but your home cooked beans will taste better.

Ingredients:

1 ear fresh sweetcorn

1/2 teaspoon vegetable oil

1/2 cup cooked black beans, rinsed and drained

1 roma tomato, cored, seeded cut in 1/4 inch dice

1/4 cup red onion cut in 1/4 inch pieces,

1 or 2 chipotle peppers in Adobo, finely chopped

10 sprigs cilaantro, stemmed and chopped.

2 teaspoons fresh squeezed lime juice

1/2 teaspoon salt

1 tablespoon crumbled Cotija Cheese

Directions:

Lightly coat the corn with oil.  Heat a heavy skillet or grill with oil over a medium-high heat.  When hot, place the corn in the pan.  Rotate it from side to side every few minutes until it is well browned on all sides.  

Remove from skillet and allow to cool.  Cut the kernels from the cob and place in a bowl.

A fire roasted corn is available in the frozen food section of Trader Joe's.

Stir in the black beans, tomato, red onion, chipotle peppers, cilantro,  lime juice, salt, andCotija cheesee

TIP:  Replace the black beans with 3/4 cup cooked and diced sweet potato!

Slow-Cooker Barbacoa ~ Mexican

Slow-Cooker Barbacoa  ~  Mexican

Ingredients:
1/4 cup lime juice
1/4 cup cider vinegar

3 chipotle peppers in adobo sauce
4 garlic cloves, thinly sliced
4 teaspoons ground cumin
3 teaspoons dried oregano
1-1/2 teaspoons pepper
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 cup reduced-sodium chicken broth
1 boneless beef chuck roast (3 to 4 pounds)
3 bay leaves

RICE:
3 cups water
2 cups uncooked jasmine rice, rinsed and drained
3 tablespoons butter
1-1/2 teaspoons salt
1/2 cup minced fresh cilantro
2 tablespoons lime juice

Directions
Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours.

Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice.
Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice.