has come to be the symbol of Mexican-American cuisine.
Simmer the stew until the pork is very tender, about 31/2 hours.Season with salt and pepper to taste and sprinkle with the scallions.
Serve with cooked rice..Originally appeared: March 2014.I am intensely protective over my red rice recipe.Truthfully, no one knows how I make it and it's one of those things that took me years to get just right.
What does that even mean really—just right?Most people don't even know what red rice is, let alone what it should taste or look like and how it should or could be made.. READ MORE:.
You say "red rice" to someone outside of the Lowcountry of South Carolina and Georgia, and their first assumption is something similar to Spanish or Mexican-style rice, maybe even jambalaya if I'm lucky to have this conversation with someone else familiar with Southern dishes.
While all are tomato-based rice dishes, the three I just mentioned are vastly different from my beloved red rice.Turn mixture out onto a clean work surface; knead until dough just starts to come together, 4 to 5 times.. Divide dough into 2 equal portions.
Flatten each portion into a 4-inch disk; wrap each tightly in plastic wrap.Chill at least 2 hours or up to 3 days..
Roll dough into a 12-inch circle on a lightly floured surface.Fit dough into a 9-inch pie plate or cast-iron skillet; trim excess dough, and crimp edges.
(Editor: Stackable Cups)