< Previouscowboy barbecue76Puerco en Chile Colorado (Pork in Red Chile Sauce)Makes 8 to 10 servings Prep time: 10 minutes Cook time: 50 minutes The deep red color and bold flavors make this dish one of my favorites. It’s a typical northern Mexican dish that’s best with black beans and rice, served as a plate. I like to make a big pot and freeze some for later. Pork backbone (espinazo de puerco) is the bottom part of the pork loin. The bone adds body to the broth; that’s why you use it in a stew. Plus, it’s a little cheaper.OUTSIDE METHOD: 1. Prepare a fire asado style (see page 27). 2. Roast the guajillo chile pods directly on the fire embers for 3 to 4 seconds each, turning them once. This reconstitutes them and makes them plump up. 3. Using the same method, char the tomatillos for 5 to 7 minutes, turning them a few times, until blackened. Set aside. INDOOR METHOD: Alternatively, cook the chile pods in a cast-iron skillet over medium-high heat for about 10 seconds, or until they begin to fill with air and plump up. Then cook the tomatillos in the skillet, turning until charred.COOK THE PORK:4. On the stovetop, melt the manteca in a braising pan over medium heat. Add the pork, onion, and 1 teaspoon of the salt. Sauté until the pork is browned, 15 to 20 minutes. Lower the heat to a simmer. 4 ounces guajillo chiles¹⁄³ pound tomatillos½ cup manteca (lard) or vegetable oil5 pounds pork backbone ½ large yellow onion, sliced 2 teaspoons salt½ teaspoon ground cumin3 garlic clovesCooked white rice for servingcontinuedCowboyBBQ_txt_final.indd 762/23/18 4:04 PMCowboyBBQ_txt_final.indd 772/23/18 4:04 PMcowboy barbecue785. Combine the chiles with seeds, tomatillos, cumin, the remaining teaspoon of salt, and the garlic in a blender. Blend on high speed for 4 to 5 minutes, until completely smooth. 6. Raise the heat under the braising pan to medium. Stir the chile mixture into the pork and onion. 7. Cook until the pork easily falls off the bone when poked with a fork, 15 to 20 minutes.8. Serve over white rice as a main dish. CowboyBBQ_txt_final.indd 782/23/18 4:04 PMcowboy barbecue138Pozole Verde de Pollo (Green Chicken Pozole)Serves 10 to 12 Prep time: 5 to 10 minutes Cook time: 1 hourJust like red, green pozole is often reserved for special occasions. Although it’s a very simple dish, the condiments add depth and texture. This variation originates from the state of Guerrero in Mexico. It’s most often made with chicken but can also be made with pork—or make it with pork and chicken. The chicken adds a nice firm texture, while the pork lends juiciness because of its fat content. It’s fun to create your own bowl with the colorful, zesty combinations of toppings, which add a lot of flair to your table.1. Combine the soup ingredients in a large stockpot over high heat. Cover with water and bring to a boil. Once boiling, turn the heat down to a simmer and cook until the chicken starts to separate from the bone, 45 minutes. 2. Meanwhile, make the sauce: Roast the poblano peppers, rotating them under the broiler or over an open flame, asado style, until the skin is blackened, 5 to 7 minutes. Put them in a plastic bag and allow to sweat for 5 to 7 minutes.3. While the peppers are in the bag, prepare the tomatillos: Put the tomatillos in a saucepan over high heat and cover them with water. Bring to a boil and boil until the skin begins to split open, 7 to 8 minutes. 4. As the tomatillos are boiling, remove the poblano peppers from the plastic bag. Use a paper towel or a kitchen towel to rub the skin off the pepper and peel it from the flesh. Alternatively, peel the skin off the peppers by using your hands to rub it off under cold running water, then dry them. Remove the stems.5. Combine the poblanos, cooked tomatillos, and the remaining sauce ingredients in a blender. Blend until pureed, adding up to a cup of water, as needed, to ensure that the sauce blends smoothly. SOUP:2 (3- to 3½-pound) chickens, each cut into 8 pieces2 (108-ounce, or 6-pound) cans hominy 1 whole garlic head ½ yellow onion SAUCE:2 poblano peppers½ pound tomatillos2 serrano peppers½ cup toasted pumpkin seeds (optional; see note)½ bunch cilantro2 garlic cloves3 teaspoons saltYour choice of thinly sliced jalapeño, radish, and avocado; tortilla strips; shredded cabbage; and chicharonnes, for servingCowboyBBQ_txt_final.indd 1382/23/18 4:06 PMMAINS: Soups and Chilis1396. Add the sauce to the stockpot and cook until it thickens, an additional 15 minutes. Remove the onion and garlic.7. Add your own unique touch to this classic Mexican dish by serving it with toppings of your choice, such as jalapeño, radish, and avocado slices; tortilla strips; shredded cabbage; and chicharonnes.NOTE: Toast the pumpkin seeds in a dry pan over medium-high heat until they’re popping and a nutty aroma is released, 3 to 4 minutes. They add a unique smoky, nutty flavor to the dish. CowboyBBQ_txt_final.indd 1392/23/18 4:06 PMCowboyBBQ_txt_final.indd 1682/23/18 4:07 PMon the side: Tortillas and Breads169South Texas Jalapeño Cheese Corn BreadMakes 18 to 24 squares Prep time: 5 to 10 minutes Cook time: 40 to 45 minutesCorn is all around us in so many ways, as a staple in Texas and Mexico. You can find it all over our restaurant menus, from breads and sides to savory dishes and even desserts—so it can be incorporated into every course of a meal. This bread is a perfect example of corn’s flexibility; adding cheese and jalapeños, we give it a Latin spin, and both sweet and spicy flavors. For a killer combination, serve this with Vaquero Chili con Carne (page 134).1. Preheat the oven to 350°F and oil a large Dutch oven orcasserole.2. Sift the flour, cornmeal, sugar, and baking powder together intoa large mixing bowl.3. Stir in the milk, oil, and eggs, using a spoon or hand mixer, untiljust combined. Do not overmix or it will not rise.4. Stir the diced jalapeños and grated cheese, if desired, into thebatter.5. Pour the batter into the prepared Dutch oven. Bake until thebatter has risen and is solid, about 45 minutes. Check byinserting a toothpick in the center; if it comes out clean, thebread is fully baked. The bread may take up to an hour to bake,depending on your dish.6. Remove from the oven and allow to cool for 10 to 15 minutes.Slice and serve.½ cup vegetable oil, plus more for the Dutch oven 3¹⁄³ cups (1 pound) all-purposeflour3 cups (1 pound) cornmeal¾ cup sugar2 teaspoons baking powder2 cups whole milk2 large eggs3 to 4 pickled jalapeño peppers, seeded and diced (optional)1 cup grated mild Cheddar (optional)CowboyBBQ_txt_final.indd 1692/23/18 4:07 PMADRIAN DAVILA“ With his book Cowboy Barbecue, Adrian Davila has delivered to the world the true magic of authentic Texas food. When the expertise, anecdotes, and recipes of three generations of legendary carne asada pit masters are recorded in one book, you know it’s a ‘must-read’ for anyone truly interested in the genuine cuisine of Texas vaqueros.”— melissa guerra, author of dishes from the wild horse desert: norteño cooking of south texas“ Adrian Davila’s creativity and originality in the kitchen as well as on the barbecue pit has made him one of the most respected Hispanic pit masters in the country. Born from barbecue royalty, he has been given the torch to carry on the legacy of his family. This book has Adrian’s passion and soul written on every page.”— ernest servantes, winner of chopped grill masters “ Adrian Davila represents a new generation of thinkers for whom the importance of culture and identity is something worth seeking.”— Michael Sohocki, chef and owner, Restaurant Gwendolyn$24.95 USA | $33.95 CAN.In Cowboy Barbecue, chef and restaurateur Adrian Davila celebrates traditions of Latin America and Texas, taking inspiration from the vaquero lifestyle and his own family history. For three generations, Davila’s BBQ in Seguin, Texas, has infused classic brisket, ribs, and sausage with Latin flavors. Davila goes beyond standard grilling in this guide, offering techniques for smoking, cooking directly on the embers, underground, on a spit, and more. Here, Mesquite Brisket is rubbed with a fiery dose of cayenne; Vaquero Chili con Carne is served with Jalapeño Cheese Corn Bread; Smoked Pulled Pork is cooked low and slow, sweetened with Dr Pepper; and every-thing that goes with barbecue sauce can also be served with Tomato, Onion, and Serrano Salsa—fire-roasted, of course.As Davila says, “It’s not the way everyone does barbecue, but it is who I am. It’s my soul food. Welcome to Cowboy Barbecue.”turn up THE HEAT c75 recipesFROM AMASTER kTRUETEXAS BARBECUECOWBOY BARBECUEBARBECUEiADRIAN DAVILA WITH ANN VOLKWEINFIRE & SMOKE FROM f ORIGINAL TEXAS VAQUEROScowboyADRIAN DAVILA is a third-generation pit master at Davila’s BBQ in Seguin, Texas. Representing Davila’s, he won first place on Food Network’s BBQ Blitz “Texas Takedown” and has appeared on numerous national cooking shows.Ann Volkwein is a bestselling cookbook author. Her previous books include: The Arthur Avenue Cookbook; Chinatown New York; Country Cooking from a Redneck Kitchen (with Francine Bryson); and Diners, Drive-ins, and Dives (with Guy Fieri). She divides her time between New York City and Austin, Texas.Cover design by LeAnna Weller SmithCover photographs by Pauline Stevens Author photograph by Denise CrettendenPRINTED IN THE UNITED STATES OF AMERICA$24.95 USA ($33.95 CAN.)Next >