Anda Bhurji, Green Chile Stew, Laccha Pyaaz, Cilantro Lime Rice and Corn Tortillas

Ingredients

• 1.5 lb pork shoulder (cut into 1-inch cubes)
• 2 tbsp all-purpose flour (optional, for dredging pork)
• 1.5 tsp salt (divided)
• 0.5 tsp black pepper (freshly ground)
• 2 tbsp vegetable oil
• 1 large yellow onion (chopped)
• 4 count garlic cloves (minced)
• 1.5 cup roasted green chiles (peeled, seeded, and chopped (preferably Hatch))
• 4 cup low-sodium chicken broth
• 1 lb russet potatoes (peeled and cut into 1-inch cubes)
• 1.5 tsp ground cumin
• 1 tsp mexican oregano
• 0.25 cup cilantro (freshly chopped, for garnish)
• 4 count flour tortillas (warmed, for serving)

Instructions

1. 1

   Prepare and Brown the Pork

   • Pat the pork cubes dry with paper towels. In a medium bowl, toss the pork with 1 tsp salt, 0.5 tsp black pepper, and the optional 2 tbsp of flour until evenly coated.
   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
   • Working in two batches to avoid overcrowding, add the pork to the pot in a single layer. Brown on all sides, about 5-7 minutes per batch.
   • Use a slotted spoon to transfer the browned pork to a clean plate and set aside.
2. 2

   Sauté Aromatics

   • Reduce the heat to medium. Add the chopped onion to the same pot, using the moisture from the onion to scrape up any browned bits (fond) from the bottom.
   • Cook for 5-6 minutes, stirring occasionally, until the onion has softened and become translucent.
   • Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
3. 3

   Build the Stew and Simmer

   • Return the browned pork and any accumulated juices to the pot.

Ingredients

• 2 medium Red Onion (about 250-300g total)
• 1 cup Ice Cubes (for soaking the onions)
• 4 cup Water (cold, for soaking)
• 2 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (adjust for desired heat and color)
• 1 tsp Chaat Masala
• 0.5 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (finely chopped)
• 1 pc Green Chili (optional, finely chopped)

Instructions

1. 1

   Prepare the Onions

   • Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Carefully separate the slices into individual rings and place them in a large bowl.
2. 2

   Soak for Crispness

   • Add the ice cubes and cold water to the bowl with the onion rings, ensuring they are fully submerged.
   • Let the onions soak for 15-20 minutes. This crucial step makes them incredibly crisp and reduces their sharp, pungent bite.
3. 3

   Drain and Dry

   • Drain the onions thoroughly in a colander, shaking off as much water as possible.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels to remove any remaining moisture. They should be dry to the touch.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.

Ingredients

• 1.5 cup long-grain white rice (Basmati or Jasmine rice work well)
• 3 cup water (or use vegetable broth for more flavor)
• 1 tbsp olive oil
• 1 tsp salt (adjust to taste)
• 1 pcs bay leaf (optional, for a subtle aromatic flavor)
• 0.5 cup cilantro (freshly chopped, packed)
• 3 tbsp lime juice (freshly squeezed, from about 2 medium limes)
• 1 tsp lime zest (from 1 lime)

Instructions

1. 1

   Rinse the rice thoroughly. Place the rice in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, swishing it with your hand, until the water runs clear. Drain well.

2. 2

   Toast the rice. Heat the olive oil in a medium saucepan over medium heat. Add the drained rice and stir constantly for 2-3 minutes until the grains are fragrant and the edges become translucent.

3. 3

   Add liquid and bring to a boil. Pour in the water (or broth), add the salt and the optional bay leaf. Stir once to combine, then increase the heat to high and bring the mixture to a rolling boil.

4. 4

   Simmer the rice. As soon as it boils, reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time.

5. 5

   Rest the rice. After 15 minutes, remove the pot from the heat and let it stand, still covered, for an additional 5-10 minutes. This step is crucial for allowing the steam to finish cooking the grains perfectly.

6. 6

   Add flavorings and serve. Remove the lid and discard the bay leaf. Add the chopped cilantro, fresh lime juice, and lime zest. Use a fork to gently fluff the rice, separating the grains and evenly distributing the ingredients. Serve immediately.

Ingredients

• 2 cup Masa Harina (Instant corn masa flour, not cornmeal)
• 1.5 cup Warm Water (Plus more as needed, up to 1.75 cups total)
• 0.5 tsp Salt (Fine sea salt is recommended)

Instructions

1. 1

   Prepare the Masa Dough

   • In a large bowl, whisk together the masa harina and salt to combine.
   • Gradually pour in 1.5 cups of warm water while mixing with your hands. Continue to mix until a shaggy dough forms.
   • Knead the dough in the bowl for 3-5 minutes. The final texture should be smooth, firm, and springy, similar to soft play-doh. If it's crumbly, add more water, 1 tablespoon at a time. If it's too sticky, add a little more masa harina.
   • Cover the bowl with a damp kitchen towel and let the dough rest for 15-20 minutes. This allows the masa to fully hydrate.
2. 2

   Portion and Shape the Dough

   • After resting, divide the dough into 16 equal portions. For consistency, you can use a kitchen scale (each ball should be about 35-40g).
   • Roll each portion between your palms to form a smooth, crack-free ball.
   • Keep the dough balls covered with the damp towel to prevent them from drying out as you work.
3. 3

   Press the Tortillas

   • Heat a comal or a large cast-iron skillet over medium-high heat. It's ready when a drop of water sizzles and evaporates instantly.
   • Cut a zip-top plastic bag into two squares. Open your tortilla press and place one square on the bottom plate.
   • Place a dough ball in the center, cover it with the second plastic square, and close the press. Press down firmly but gently to form a 5-6 inch tortilla.
   • If you don't have a press, place the dough ball between the plastic sheets and press it flat with the bottom of a heavy skillet or a pie plate.
4. 4

   Cook the Tortillas

   • Carefully peel the top plastic off the tortilla, then flip it onto your hand and peel off the bottom plastic.
   • Lay the tortilla on the hot comal. Cook for about 45-60 seconds, until the edges begin to dry and it releases easily from the surface.
   • Flip the tortilla and cook for another 60-90 seconds on the second side, until you see brown spots.
   • Flip it a final time and cook for 10-20 seconds. The tortilla should puff up in the middle. Gently press the center with a spatula to encourage puffing.
   • Repeat with the remaining dough balls, adjusting the heat as needed to prevent burning.
5. 5

   Keep Warm and Serve

   • As each tortilla is cooked, transfer it to a tortilla warmer or a plate lined with a clean kitchen towel.
   • Keep the tortillas covered to trap the steam, which makes them soft and pliable.
   • Serve warm with your favorite fillings.