TORTAS AHOGADAS AL GUERO
Steps:
- Add the pork to a large pot along with the salt, cumin, chile powder, cayenne, lime juice and 2 cups water.
- Give the orange halves a squeeze over the pork and tuck the juiced halves into the pork. Cook on high heat until it reaches a boil, then turn down the heat slightly and allow the pork to simmer until very tender, about 2 hours. (As the pork cooks, the liquid will evaporate off, and towards the end of the cooking time, the pork will begin to fry in its own fat. The carnitas are done when they are cooked through, break apart easily with a fork, and are beginning to brown. If you notice that your pork is cooked but not frying, try adding some oil.)
- To assemble a torta, butter both sides of a bun and press in a panini press at 350 degrees F until slightly toasted and steaming on the inside, about a minute. Fill the bun with 1/2 cup carnitas, shaking off any excess liquid from the meat. Top the carnitas with a generous helping of Habanero Slaw and a few sprigs of cilantro. Close the torta and cut crosswise on a bias.
- Pour 3/4 cup hot Ahogada Salsa over each torta (make sure the plates you use have a bit of a rim to contain the salsa!). Repeat with the remaining ingredients to make 11 more tortas.
- Best eaten with your hands!
- Halve the onion and slice very thinly. Seed the habanero chiles (we recommend using gloves as the seeds are very hot!) and slice very thinly. Combine onions, habanero chiles, oregano, salt and lime in a small bowl. Allow to rest in the refrigerator at least one hour (and up to one day) before using so that the onions become slightly soft and pickled.
- Combine the tomato-chile sauce and the chicken drippings in a medium saucepan. Whisk over medium-high heat and cook until slightly reduced, about 10 minutes. Keep warm until ready to serve.
CARNITAS TORTA
Steps:
- For the carnitas: Preheat the oven to 225 degrees F.
- Place pork butt in a 4-inch-deep roasting pan and coat both sides generously with salt and oregano. Roast fat-side-up 8 hours or up to overnight.
- Chop meat and crispy fat or pull meat with tongs while hot. Pour juices (if you have any!) over pork and reserve for tortas, tacos, burritos or whatever you can imagine.
- For the torta: Lightly spread all four surfaces of torta roll with butter-olive oil spread. Toast all sides on the griddle or in a pan.
- Spread Baja sauce on both halves of the torta. Top with carnitas, queso fresco, jalapeños, avocado, pico de gallo and mixed greens. Cut in half and serve with cabbage and lime salad.
- Combine butter and olive oil until blended.
- Combine mayonnaise, lime juice and salt.
- Mix the onions, tomatoes, cilantro, lime juice and salt well in a bowl and chill.
- Mix cabbage, carrots, cilantro and jalapeños in a bowl. Squeeze key lime over salad and add salt, then toss.
FUNNEL CAKE WITH BLUEBERRY MARMALADE
Provided by Eric Greenspan
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the blueberry marmalade: In a medium saucepan, combine the blueberries, granulated sugar and 1/2 cup water and heat on high until boiling. Reduce to a simmer and cook until thick, approximately 30 minutes.
- Preheat 3 inches oil in a deep-fryer or large Dutch oven to 350 degrees F. Line a sheet tray with a wire rack.
- For the whipped yogurt: Combine the cream, yogurt and granulated sugar in a stand mixer and whip until firm peaks are reached.
- For the funnel cake: In a large bowl, beat the eggs. Add the buttermilk, milk, scraped vanilla seeds and 1 cup water and beat until well blended. In another bowl, whisk together the flour, granulated sugar, baking powder and salt. Add the flour mixture to the egg mixture and stir until incorporated.
- Ladle the batter into a large pastry bag and snip the tip with scissors when you are ready to fry. Squirt spirals of batter into the oil, layering the spirals until the desired size is reached, and fry until crispy on both sides, about 3 minutes per side. Remove and place on the wire rack. Repeat with the remaining batter.
- Meanwhile, dust the funnel cake with powdered sugar and place on a plate. Cover each with marmalade and a spoonful of whipped yogurt. Serve immediately.
CHIPOTLE CARNITAS
Haven't tried this yet but believe it may be the Chipotle Carnitas recipe which is to die for. Will be trying soon. Braised Pork Shoulder with Tomatoes, Cumin, Cloves and Chipotle Peppers Adapted from the Niman Ranch Cookbook
Provided by Winks 5
Categories Pork
Time 5h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Rub some salt and pepper on the pork shoulder (or beef if you're using that).
- In a dutch oven heat the oil over medium-high heat. Sear the pork shoulder on all sides until it is browned. Remove the pork and set aside for now.
- Add the cumin seeds to the pan and toast in the hot oil until fragrant. Add the chopped onions and saute until lightly browned on the edges. Then add the garlic and chopped chipotle peppers and saute until fragrant, about 30 seconds. Add the whole can of tomatoes including the liquid, bay leaves, dried oregano, cloves, chicken stock or some water and scrape up the browned bits on the bottom of the pan. Add the pork back to the pan and bring the contents up to a boil then lower to a bare simmer. Braise until the pork is fall-apart tender, about 3 - 4 hours (or 6 hours in a slow cooker). You can braise on the stovetop on a low heat setting, in the oven at 325 deg F, or in a slow cooker.
- The meat is done when it is fall-apart tender. Try your best to remove it in one piece and set aside. Remove the cloves, bay leaves, and oregano sprig (if you used the sprigs) from the braising liquid. Then using an immersion blender puree into a sauce. If the sauce is too thin, simmer it on the stovetop until it has reduced a little. Meanwhile, using two forks, shred the pork shoulder. Return the shredded meat to the simmering sauce. Let it heat through and soak up all the flavor and juices.
TORTAS CLASICAS: CLASSIC TORTAS
Provided by Food Network
Time 1h50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the black beans in boiling salted water for 1 1/2 hours. Drain, reserving the water and season with salt. Smash the beans with some of the reserved cooking water. Heat a saute pan. Add canola oil and heat. Fry the smashed beans in the oil for 6 to 7 minutes.
- Spread the bread with beans, top each with 4 slices of ham and 1 of cheese. Divide lettuce, avocado, crema, tomato, and strips of jalapeno. Add salt, to taste. Place bread tops on and press down.
APPLE PIE WITH CHEDDAR AND MAPLE WHIPPED CREAM
Provided by Eric Greenspan
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- For the crust: Pulse the flour, granulated sugar and salt together in a food processor to combine. Add the 5 ounces Cheddar and pulse, then add the butter and pulse until it creates a coarse meal with some larger butter lumps. Add water a tablespoon at a time (no more than 1/2 cup) while processing just until the dough comes together. Turn out onto a piece of plastic wrap and form into a disc. Refrigerate while making the filling.
- For the filling: Preheat the oven to 450 degrees F.
- Stir together the apples, brown sugar, flour, butter, bourbon, maple syrup, lemon juice, cinnamon, pepper, salt, cloves and nutmeg in a large bowl.
- Roll out the dough, using additional flour as needed, into a circle large enough to drape into a 10-inch pie plate or cast-iron skillet. Cover with the filling. Bake for 10 to 15 minutes, then lower oven to 350 degrees F and bake for 30 minutes more. Sprinkle on the remaining 6 ounces Cheddar to the top of the pie and bake until browned and melted, 15 minutes. Let cool until cheese hardens.
- For the whipped cream: Beat together the cream, syrup and granulated sugar until firm.
- Serve the pie with the whipped cream.
TAMARIND CHIPOTLE-RUBBED CARNITAS TORTAS
Number Of Ingredients 0
Steps:
- For the carnitas: Cut the pork into 2-inch cubes and set aside. Add the tamarind paste, brown sugar and chipotles to a blender and puree until smooth. Rub the pork cubes with the marinade, then place in a pressure cooker along with the orange juice, tamarind soda and lard. Lock the pressure cooker according to the manufacturer's instructions and set to pressure cook on high for 1 hour. Follow the manufacturer's instructions for releasing the pressure, then let sit for 15 minutes. Remove the pork and let cool slightly, then shred with two forks.For the black beans: Fry the black beans in a saucepan with the lard, then transfer to a blender and pulse until coarsely blended.To serve: Spread a spoonful of mayonnaise on each roll, then add some refried beans on the bottom half of each. Top with the shredded carnitas, red onion, avocado, cilantro leaves and the top half of the roll.Heat a cast-iron skillet over medium-high heat. Add a thin layer of vegetable oil. Place the sandwiches in the skillet and use another cast-iron skillet to weigh down the sandwiches until crispy on the first side, about 2 minutes. Flip and repeat, about 2 minutes more.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 579
More about "tamarind chipotle rubbed carnitas tortas food"
SLOW COOKER CHIPOTLE CARNITAS - MOMMY'S HOME …
Web Jun 1, 2022 Simply add all the ingredients to the Instant Pot and pressure cook for 30 minutes on high pressure. Natural pressure release for 10 minutes before quick releasing and shredding the pork. Continue to crisp …
From mommyshomecooking.com
From mommyshomecooking.com
TAMARIND CHIPOTLE-RUBBED CARNITAS TORTAS | RECIPE | FOOD …
Web Tamarind Chipotle-Rubbed Carnitas Tortas Recipe | Eric Greenspan | Food Network Ingredients Meat 1 1/2 lbs Pork butt, boneless Produce 2 Avocados 1 15.5-ounce can …
From pinterest.com
5/5 (1)Servings 4
From pinterest.com
5/5 (1)Servings 4
THIS MEXICAN TORTA DE CARNITAS IS A DELICIOUS MOUTHFUL
Web Jan 24, 2023 Reduce the heat to medium-low and let the pork cook for about 30 minutes, or until it begins to turn golden. While the carnitas are cooking, juice the oranges. Once …
From thespruceeats.com
4.3/5 (6)Total Time 1 hr 20 minsCategory Dinner, Lunch, SandwichCalories 2594 per serving
From thespruceeats.com
4.3/5 (6)Total Time 1 hr 20 minsCategory Dinner, Lunch, SandwichCalories 2594 per serving
PORK CARNITAS TACOS WITH CHERRY-CHIPOTLE SALSA - BETTER HOMES
Web Jun 6, 2020 In a large bowl combine 1 teaspoon kosher salt, the cumin, oregano, 1/2 teaspoon chile powder, the black pepper, and cinnamon. Add pork; toss to coat. Spread …
From bhg.com
From bhg.com
TORTA RECIPE: BRAISED CARNITAS - SANDWICH RECIPES | LA BREA BAKERY
Web Put sliced tomatoes on baking sheet and bake in oven for 25 min or until soft and starting to char. Remove and let cool. For Chutney, mix Sun dried tomato chutney with 1 Tbsp of …
From labreabakery.com
From labreabakery.com
THE BEST CARNITAS RECIPE (TENDER AND CRISPY!) - FIT FOODIE FINDS
Web Mar 1, 2023 Mix the pork in all of the delicious juices in the bottom of the slow cooker. Broil pork. Preheat the oven to 450ºF and let the carnitas bake for 5-7 minutes or until the …
From fitfoodiefinds.com
From fitfoodiefinds.com
TAMARIND AND CHIPOTLE SAUCE RECIPE - QUERICAVIDA.COM
Web Next, boil them in two cups of water over high heat for one minute. 2. After the water boils, lower the heat and continue cooking for 10 to 15 minutes. Afterward, remove and let cool …
From quericavida.com
From quericavida.com
TAMARIND CHIPOTLE-RUBBED CARNITAS TORTAS | RECIPE | FOOD …
Web Sep 26, 2019 - Get Tamarind Chipotle-Rubbed Carnitas Tortas Recipe from Food Network. ... Sep 26, 2019 - Get Tamarind Chipotle-Rubbed Carnitas Tortas Recipe …
From pinterest.co.uk
From pinterest.co.uk
CHIPOTLE CARNITAS RECIPE RECIPES ALL YOU NEED IS FOOD
Web 3 lbs pork shoulder or 3 lbs chuck roast: 1 tablespoon vegetable oil: 1/4 teaspoon cumin seed, crushed slightly : 1 onion, cut in half then chopped
From stevehacks.com
From stevehacks.com
ON THE BORDER LAUNCHES MAJOR MENU ENHANCEMENTS WITH NEW …
Web Oct 4, 2021 Tacos Al Pastor – Braised and seasoned carnitas with pineapple salsa. Tacos Al Carbon – Corn tortillas with fajita chicken or steak, served with Jack cheese, pico de …
From businesswire.com
From businesswire.com
CALEXICO TAILGATE | GUY'S RANCH KITCHEN | FOOD NETWORK
Web Finally, Antonia Lofaso makes a spicy seafood tostada, and her decadent dessert combines all the best parts of a sundae with rice pudding. See Tune-In Times Recipes …
From foodnetwork.com
From foodnetwork.com
MEXICAN CARNITAS TORTA - CHERRY ON MY SUNDAE
Web Sep 1, 2017 Preheat oven to 325 degrees F. Prepare the pork. Combine salt, pepper, cumin, oregano, paprika, onion powder, and olive oil. Spread rub evenly onto the pork. …
From cherryonmysundae.com
From cherryonmysundae.com
TORTA DE CARNITAS – DEL REAL FOODS
Web Heat Del Real Foods® Carnitas following instructions on package. Lightly toast bolillos (rolls). Mix 3 tablespoons of sour cream with 1 table spoon chipotle paste and spread …
From delrealfoods.com
From delrealfoods.com
MEXICAN POUTINE | RECIPE | FOOD NETWORK RECIPES, POUTINE RECIPE, …
Web Sep 28, 2019 - Get Mexican Poutine Recipe from Food Network. Sep 28, 2019 - Get Mexican Poutine Recipe from Food Network. Pinterest. Today. Explore. When …
From pinterest.ca
From pinterest.ca
TAMARIND CHIPOTLE-RUBBED CARNITAS TORTAS (CALEXICO TAILGATE)
Web Tamarind Chipotle-Rubbed Carnitas Tortas (Calexico Tailgate) - Eric Greenspan, “GGG” & Chef/Restaurateur, Guest on “Guy's Ranch Kitchen” on the Food Network. …
From copymethat.com
From copymethat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love