Welcome to Simply Mamá YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
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⭐️YELLOW RICE RECIPE
⭐️RED CORN TORTILLAS
⭐️PICADILLO RECIPE
INGREDIENTS
2 1/2 lbs (1.13 kg) cubed boneless pork loin or pork shoulder meat
*seasoning mix for meat*
1 tsp (5 g) salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp ground cumin
1/4 tsp black pepper
1 medium onion chopped (140 g)
3 cloves of garlic minced (18 g)
1/2 tsp salt (2.5 g) *add during sauté of onion and corn*
1/2 tsp Mexican oregano
kernels from 2 ears of fresh sweet corn (295 g)
*you can substitute with canned or frozen corn*
2/3 cup (190 g) crushed tomato
1 1/2 cup (350 mL) low sodium chicken broth
4 medium Mexican squash (860 g) chopped or sliced 1/2 inch thick
*you can substitute with zucchini*
1 large jalapeño (optional)
a bunch of fresh cilantro (optional)
*I used a 6 quart pot with a lid
INSTRUCTIONS
– In a small bowl mix salt, pepper, ground cumin, onion powder and garlic powder
– Season cubed pork meat with seasoning mixture and combine well
– In a preheated pot, over a medium high heat, add 2 to 3 Tbsp oil and brown half of your meat for 10 minutes
– Remove cooked meat, repeat the process to brown the other half of the meat
– Remove all browned and cooked meat from the pot, place in a bowl and set to the side
– In the same pot, lower the heat to a medium to medium low heat, add a little oil if needed, add chopped onions, a pinch of salt and sauté until onions are softened
– Now add garlic, fresh corn, another pinch of salt, Mexican oregano, jalapeño and continue to sauté for another minute
– Now add low sodium chicken broth, removing and mixing any fond at the bottom of the pot
– Add crushed tomato and combine
– Now add cooked pork meat and sliced or chopped squash
– Combine well
– Add a small bunch of fresh cilantro on top
– Bring everything to a simmer, cover with a lid and lower the heat
– Cook and simmer for 20 to 25 minutes
– This recipe serves 6 to 8 servings
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