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Carnitas Tacos

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Ingredients:
  • 2 lbs carnitas (from Chipotle, if possible, or from any local quality Mexican restaurant)
  • 20 corn tortillas (normal size)
  • white cabbage
  • 6 tomatillos
  • 2 garlic cloves
  • 2 limes
  • 1 avocado
  • ¼ cup cilantro leaves, plus a few extra for garnish
  • 1/2 cup mayonnaise (see preferred brands)
Directions:
  • Shave the cabbage very thinly on a box cheese grater, using the medium sized holes or the slicing function (or a mandoline if you have one).
  • Peel the tomatillos and char them either in a pan or under a broiler. Once cooled a little, blend them in a blender or food processor with the garlic, the juice of the limes, ½ of the avocado, the cilantro leaves, and the mayonnaise, along with 1 tsp of salt.
  • Warm the tortillas directly on the burner of your stove, or in the microwave (wrapped in a clean kitchen towel). Spoon about ¼ cup of carnitas onto each taco, followed by a healthy drizzle of the tomatillo sauce; add a small pinch of the shaved cabbage, and finally add a few leaves of cilantro as garnish.

Street Corn (grilled)

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Ingredients:
  • 6 Ears of Corn
  • 1 Stick of Butter
  • 8 Limes
  • Salt
  • Dried Pepper Powder (any works such as Ancho, Aleppo, chili powder, even Gochugaru)
Directions:
  • Rub each ear with lots of butter, and a healthy sprinkling of salt. Roast on a grill, under a broiler, or in a really hot oven. Squeeze each ear with a ton of lime juice, after, and finally sprinkle with a little chili powder.

Chorizo Roasted Potatoes

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Ingredients:
  • 1.5 lbs Yukon or other white skinned potato
  • 1 Link Chorizo Sausage (preferably dried though wet would work)
  • ½ Onion chopped finely
  • Oven safe skillet
Directions:
  • Preheat the oven to 425 F. Slice the potatoes into very thin coins, and store in cold water.
  • Render the chorizo over low heat for a good 15 minutes until all of the flavorful spicy fat is rendered out. Discard the chorizo pieces, but keep the fat in the pan. Add the onion and brown. Add the potato slices and toss them all around in the fat with the onion. Then try to press the potato down into a somewhat evenly layered pile, across the pan.
  • Put the pan in the oven and roast for a good 30 minutes. Scoop the potatoes out of the pan and serve.
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