Mark Millers Salsa Food
TACOS AL PASTOR
Provided by Mark Miller
Categories Pork Side Marinate Kosher Simmer Dairy Free Peanut Free Tree Nut Free Soy Free
Yield makes 24 tacos
Number Of Ingredients 19
Steps:
- Stem, seed, and rehydrate the dried chiles (page 153). Drain and set aside, reserving the soaking liquid.
- In a small saucepan, simmer the orange juice over medium-low heat until reduced by half; set aside. In the jar of a blender, puree the rehydrated chiles until smooth, adding some of the soaking water, if needed, to achieve a smooth consistency.
- In a large bowl, add the reduced orange juice, pureed chiles, orange zest, brown sugar, garlic, cumin, oregano, salt, black pepper, vinegar, lime juice, cola, and beer and stir to mix well. Add the pork, cover, and marinate in the refrigerator overnight.
- When ready to cook, remove the pork from the marinade and drain well. In a large, heavy skillet, heat the oil over medium-high heat. Sauté the pork pieces until the meat is cooked through, about 7 minutes. Remove from the heat and serve right away or keep warm in the pan until ready to serve.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with pineapple and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with pineapple and salsa, fold, and eat right away.
ROASTED-CORN SALSA
it can be used as a dip for chips and on grilled fish, pork, chicken or beef. Tossed with arugula, it makes a lovely salad.
Provided by Molly O'Neill
Categories easy, quick, side dish
Time P2DT20m
Yield Four servings
Number Of Ingredients 9
Steps:
- Using a sharp knife, cut the corn kernels from the cobs. Heat a cast-iron skillet over high heat until almost smoking. Add one layer of kernels and dry roast, tossing continuously, until the corn is smoky and dark, about 5 minutes. Put the corn in a large bowl; repeat until all the corn is cooked.
- Heat the olive oil in a saute pan over medium-high heat. Add the mushrooms and saute until tender, about 5 to 10 minutes. Add the mushrooms to the corn, then the remaining ingredients. Mix well. Season to taste with additional salt. Serve at room temperature. Keep in an airtight container in the refrigerator for 2 days.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 314 milligrams, Sugar 10 grams, TransFat 0 grams
MARK MILLER'S SALSA
Categories Condiment/Spread Tomato Appetizer Vegetarian Wheat/Gluten-Free Summer Chill Healthy Vegan Raw
Number Of Ingredients 8
Steps:
- mix everything together, cover and refrigerate.
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