Experience bold, zesty flavor and savory spices in this mouthwatering dish that’s sure to impress.
.Ingredients:
Orange and Cinnamon Carnitas
2 lb Chairman’s Reserve® Pork shoulder
3 tablespoons kosher salt
1 teaspoon fresh ground black pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 large cinnamon stick
1 teaspoon paprika
1 ½ tablespoons olive oil
1 onion, sliced
8 garlic cloves, crushed
1 cup orange juice, approximately 3 oranges
Peel of 3 Oranges
2 cups chicken stock
House Made Tortillas
2 cups masa harina, additional for kneading
1 ¼ cups water
¾ teaspoon Crisco/lard
½ tablespoon kosher salt
⅛ cup chopped cilantro
1 tablespoon chili flakes
Pickled Jalapenos
8 oz red and green jalapenos, sliced thinly
2 oz white onion, sliced thinly
1 oz carrot, sliced thinly
2 garlic cloves, sliced thinly
¾ cup water
¾ cup white vinegar
2 to 4 tablespoons agave nectar, depending on sweetness desired
Pickled Jalapeno Slaw
2 oz green cabbage
1 ½ oz purple cabbage
1 oz carrot
¾ oz shallot
3 oz pickled jalapenos
1 tablespoon olive oil
4 teaspoons lime juice
¾ teaspoon kosher salt
1 teaspoon fresh ground black pepper
⅓ cup fresh cilantro leaves
Salsa Verde
½ lb tomatillos
3 oz yellow onion
1 to 2 oz jalapeno pepper, depending on desired heat
2 oz poblano pepper
2 oz garlic cloves, crushed
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
2 teaspoons olive oil
¼ cup cilantro, chopped
Directions:
Orange and Cinnamon Carnitas
- Preheat oven to 350°F. Peel, then juice oranges.
- Combine the dry seasonings, then sprinkle the pork shoulder liberally. Tie the roast to keep an even shape while cooking.
- In a medium sized pot, heat the olive oil over high heat and sear the pork shoulder until it browns deeply. While the shoulder is browning, cook the onions and garlic in the pan as well.
- Stir in the orange juice, peels and stock while scraping any bits from the pan. Bring to a boil.
- Place lid on the pot and transfer it to the oven. After 2 ½ hours, the carnitas can be pulled with a fork and the braising juices can be used to crisp the meat in a hot skillet. Crisping time takes around 5 minutes in a hot pan.
- Serve immediately with taco accompaniments.
House Made Tortillas
- Place all ingredients in a large bowl. Mix the flour well with a spoon or by hand until a dough forms.
- Transfer the dough to a working space and knead it for approximately 5 minutes or until the dough is uniform and soft.
- Portion the dough into golf ball sized portions.
- Line a tortilla press with parchment paper and press the balls into tortillas.
- After each tortilla has been pressed, transfer to a hot cast-iron skillet and brown, approximately 3 minutes per side. As the tortilla browns, you can work on the next tortilla in the tortilla press. As you start amassing tortillas, make sure to keep them covered with a towel so as to not let them dry out.
- When you have finished, serve tortillas with taco accompaniments.
Pickled Jalapenos
- Use a knife or mandoline to evenly cut the vegetables into uniform slices and set aside.
- Bring the water, vinegar and agave nectar to a boil in a small saucepan then add vegetables.
- Keep the jalapenos over heat until the pan returns to a boil, remove the pot from heat and put a lid on it.
- Let the jalapenos stand for at least 10 minutes before serving. If you are using these later, they can be put in a tight lidded jar for up to a week in the refrigerator.
- Serve with desired taco accompaniments.
Pickled Jalapeno Slaw
- Use a mandoline or sharp knife to slice the cabbages, carrots and shallots into thin uniform pieces.
- Place sliced vegetables in a medium sized bowl and follow the jalapenos, oil, lime juice, salt, pepper and cilantro.
- Toss the slaw until it is thoroughly mixed. Let the slaw rest for 3 to 5 minutes before serving.
- Serve the slaw with taco accompaniments.
Salsa Verde
- Preheat a broiler on maximum heat. Cover an oven tray with aluminum foil.
- Wash and trim the vegetables, cutting into large but uniform sizes, approximately 1-inch cubes.
- Place the cut vegetables in a large mixing bowl and toss them with salt, pepper and olive oil.
- Transfer the salsa ingredients to the oven tray and broil for 5 to 7 minutes or until the skins and edges of the vegetables brown richly or char slightly.
- Let the vegetables cool for 15 minutes then transfer them to a food processor. Pulse them until you achieve the desired consistency. Then add chopped cilantro.
- Salsa Verde may be served directly, or cooled and served later.
