Tag: Mexican

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Pork Carnitas

Ingredients
for 8 servings
2 tablespoons Frank’s Red Hot
Original
2 orange, juiced
4 garlic
3 chipotle pepper, from a can
2 tablespoons brown sugar
¼ cup apple cider vinegar
1 tablespoon salt
1 teaspoon pepper
1 tablespoon paprika
1 teaspoon dried oregano
¼ teaspoon cinnamon
3 lb boneless pork shoulder, cut into
3-inch cubes


Tacos
corn tortilla, for serving
sliced avocado, for garnish
radish, for garnish
fresh cilantro, for garnish


Nachos
tortilla chips
shredded cheddar cheese
diced tomato
red onion, chopped
fresh scallion, sliced
Preparation

  1. In a blender, add Frank’s Original
    Red Hot, orange juice, garlic,
    chipotle peppers, brown sugar, apple
    cider vinegar, salt, pepper, paprika,
    dried oregano, and cinnamon. Blend
    on high until smooth.
  2. Place pork shoulder in Instant Pot.on high pressure
    Pour marinade over pork and turn
    with tongs to coat.
  3. Put the cover on the Instant Pot.
    Be sure the pressure valve is set to
    “Sealing.” Use the manual setting to
    set the timer for 40 minutes.
  4. Transfer pork from the pot to a
    bowl. Use two forks to shred the
    pork. Pour some of the cooking
    liquid over the carnitas and toss to
    coat.
  5. Serving options: Build carnitas on
    top of nachos or tacos.

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Refried Beans

INGREDIENTS

  • 1 pound dry pinto beans rinsed and drained (2 cups)
  • 1 Tablespoon extra virgin olive oil
  • 1 small yellow onion minced
  • 4 cloves garlic minced
  • 3 cups bone broth chicken stock or vegetable stock
  • 3 cups water
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of cayenne pepper optional
  • Salt to taste

TO GARNISH:

  • Cilantro
  • Lime wedges
  • Diced tomato
  • Sliced jalapeno
  • Avocado
  • Cheese

INSTRUCTIONS

  1. Set Instant Pot to SAUTE. Add oil. Once hot, add onion. Sauté for 2 minutes, then add garlic and let cook until fragrant, about 30 seconds. 
  2. Add a splash of broth and scrape to remove any browned bits from the bottom of the pot. Add remaining broth, water, cumin, chili powder, oregano, salt, pepper, cayenne and beans. Stir to combine. Hit CANCEL.
  3. Make sure your sealing ring is in place on the lid. Lock the lid onto Instant Pot and set the steam release knob to the “sealing” position.
  4. Press the MANUAL button and set Instant Pot for high pressure for 40 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
  5. Once the 40 minutes are up, allow the pressure to release naturally for 15 minutes, then release any remaining pressure.
  6. Remove the lid and drain the beans, reserving the liquid.
  7. Return the cooked beans to the pot, and stir in ½ cup of the reserved cooking liquid. Season with salt, to taste. Use a potato masher to mash the cooked beans until smooth, leaving some texture if you like. Or, you can use an immersion blender for pureed beans.
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Shrimp Tacos- Cilantro Lime Sauce

Ingredients

Shrimp

  • 1 pound (~45) medium shrimp, peeled and deveined
  • 2 small cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 4 tablespoons olive oil, separated
  • 1 tablespoon unsalted butter (or use additional olive oil)
  • 1-2 fresh limes
  • 2 cups shredded green cabbage
  • 1 large avocado
  • Corn (or flour) tortillas

Cilantro Lime Sauce

  • 1 lime juiced and zested (3 tablespoons juice + 1/2 teaspoon zest)
  • 1-2 cloves garlic add to desired preference, minced
  • 1/2 of a large bunch of cilantro
  • 1/2 jalapeno (or 1 full jalapeno for a spicier dressing)
  • 1/2 cup regular full fat mayo
  • 1/2 cup sour cream, I use fat-free
  • Optional: olive oil cooking spray

Instructions

Shrimp

  1. Pat both sides of the shrimp dry and then gently toss in a large bowl with the garlic, salt, cumin, chili powder, onion powder, and 3 tablespoons of olive oil. Cover and place in the fridge while preparing the rest of this dish (at least 15 minutes and up to overnight).
  2. In a large skillet (if you don’t have a big enough skillet to cook all the shrimp in a single layer, separate this process AND the butter + olive oil into 2 parts), melt butter and remaining 1 tablespoon olive oil.
  3. Add shrimp in a single layer and saute until they just turn pink, flipping shrimp over halfway through, 2 to 4 minutes depending upon their size. Remove from heat and set aside to a cutting board. Cut off the tails. If desired, add a squeeze of fresh lime juice to the shrimp.

For the Cilantro Lime Sauce

  1. Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a powerful blender or mini food processor along with the minced garlic, cilantro, 1/2 of the seeded jalapeno (add more of the jalapeno for a spicier sauce, add slowly if you’re worried about the heat), and mayo. Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine.

Assemble Tacos

  1. Remove 1/2 a cup of the cilantro lime sauce and toss it with the shredded green cabbage to combine.
  2. OPTIONAL: Spray the tortillas (both sides) with olive oil cooking spray and “grill” tortillas on stovetop over the open flame until slightly charred. Alternatively warm (covered with a damp paper towel) in the microwave.
  3. Fill tortillas with shrimp, a generous serving of the slaw, and fresh avocado. Drizzle additional sauce over top and serve with a squeeze of fresh lime juice.
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