Uvbri Cantina | Mexican Recipes Without Vegetable Oil

Tacos al Pastor

⏱ 45 min🍽 6 servings🔥 Medium

Marinated pork seared in its own rendered fat and lard, layered with pineapple, onion, and cilantro on warm corn tortillas. No vegetable oil needed.

Ingredients

800g pork shoulder, thinly sliced
3 dried guajillo chiles
2 tbsp lard
3 garlic cloves
1 tsp ground cumin
2 tbsp white vinegar
½ pineapple, diced
Corn tortillas, onion, and cilantro to serve

Instructions

Toast the guajillo chiles, soak in hot water, then blend with garlic, cumin, and vinegar into a marinade.
Coat the pork in the marinade and rest at least 2 hours.
Melt the lard in a hot skillet and sear the pork in batches until charred and cooked through.
Add the pineapple in the last 2 minutes to caramelize.
Chop everything together and pile onto warm tortillas with onion and cilantro.

Chiles Rellenos

⏱ 50 min🍽 4 servings🔥 Medium

Roasted poblano peppers stuffed with melting cheese, dipped in fluffy egg batter, and fried golden in butter. A true cantina classic.

Ingredients

4 large poblano peppers
250g Oaxaca or mozzarella cheese
4 eggs, separated
3 tbsp flour
3 tbsp butter for frying
2 ripe tomatoes
1 garlic clove and ¼ onion
Salt to taste

Instructions

Char the poblanos over a flame, steam in a bowl, then peel and make a slit to remove the seeds.
Stuff each pepper with cheese and close it.
Whip the egg whites to soft peaks, fold in the yolks, then dust the peppers with flour and coat in the batter.
Melt butter in a skillet and fry the peppers until golden on both sides.
Blend the tomatoes, garlic, and onion, simmer into a sauce, and spoon over the chiles to serve.

Pozole Rojo

⏱ 2 hr🍽 6 servings🔥 Medium

A deep, soul warming hominy and pork stew in a red chile broth, topped with crisp radish, lettuce, and lime. Pure comfort, no oil at all.

Ingredients

700g pork shoulder, cubed
2 cans white hominy, drained
4 dried guajillo chiles
2 dried ancho chiles
3 garlic cloves
1 onion, halved
1 tsp dried oregano
Radish, lettuce, and lime to garnish

Instructions

Simmer the pork with the onion and garlic in salted water for about 1 hour until tender.
Soak the chiles in hot water, then blend smooth and strain.
Stir the chile sauce into the pork broth and add the hominy.
Simmer gently 30 to 40 minutes so the flavors deepen. Season with oregano and salt.
Serve in bowls topped with sliced radish, shredded lettuce, and a squeeze of lime.

Enchiladas Verdes

⏱ 45 min🍽 4 servings🔥 Easy

Soft corn tortillas filled with shredded chicken and bathed in a bright tomatillo salsa, warmed in butter and topped with cream and cheese.

Ingredients

12 corn tortillas
3 cups shredded cooked chicken
500g tomatillos, husked
2 serrano chiles
2 garlic cloves and ¼ onion
2 tbsp butter
Mexican crema and crumbled cheese
Cilantro to garnish

Instructions

Boil the tomatillos, serranos, garlic, and onion until soft, then blend into a smooth green salsa.
Warm the salsa in a pan with the butter and season with salt.
Soften each tortilla briefly in the warm sauce, fill with chicken, and roll.
Arrange the rolled enchiladas and pour the rest of the salsa over the top.
Finish with crema, crumbled cheese, and cilantro. Serve warm.

Carnitas

⏱ 3 hr🍽 6 servings🔥 Easy

Pork slowly braised in its own lard until meltingly tender and crisp at the edges. The ultimate taco filling, cooked the traditional way.

Ingredients

1.5kg pork shoulder, cut in large chunks
200g lard
1 orange, halved
4 garlic cloves
2 bay leaves
1 tsp cumin
Salt to taste
Corn tortillas to serve

Instructions

Place the pork, lard, garlic, bay leaves, and cumin in a heavy pot. Squeeze in the orange and drop in the halves.
Cook gently over low heat for about 2.5 hours until the pork is fork tender.
Raise the heat at the end so the meat crisps in the rendered lard.
Lift out and shred the pork, keeping some crispy edges.
Serve piled onto warm tortillas with onion, cilantro, and lime.

Churros con Canela

⏱ 40 min🍽 6 servings🔥 Medium

Crisp, golden churros rolled in cinnamon sugar, made with a rich butter dough. A sweet cantina favorite without a drop of vegetable oil.

Ingredients

1 cup water
4 tbsp butter
1 cup flour
1 egg
1 tsp vanilla
Lard for cooking
½ cup sugar
1 tbsp ground cinnamon

Instructions

Bring the water and butter to a boil, then stir in the flour off the heat to form a smooth dough.
Beat in the egg and vanilla until glossy, then spoon into a piping bag with a star tip.
Heat the lard in a deep pan and pipe in lengths of dough, cutting with scissors.
Cook until golden and crisp, then drain on a rack.
Roll the warm churros in the cinnamon sugar and serve at once.

Mexican Cooking Without Vegetable Oil

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Mexican Recipes

Tacos al Pastor

Ingredients

Instructions

Chiles Rellenos

Ingredients

Instructions

Pozole Rojo

Ingredients

Instructions

Enchiladas Verdes

Ingredients

Instructions

Carnitas

Ingredients

Instructions

Churros con Canela

Ingredients

Instructions

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