Hello friends,
I did a fun cook on Saturday.
The day before I made a nice pot of black beans. After soaking with aromatics, cooked in no salt chicken stock, with onions, garlic, green chile, a Serrano, & a dried poblano (I.e., ancho), with a sprig of epasote.
I made a batch of roasted molcajeta salsa verde.
I chunked 2 pork butts. Slathered one w/ yellow mustard and rubbed with Meat Church Honey Hog & Gospel. Spirited with 1/2 apple juice, 1/2 apple cider vinegar. The other I slathered with chili lime hot sauce. Seasoned with carnitas rub, spritzed with Mexican coke.
Pulled when I got good color. Paned BBQ with butter, brown sugar, and apple juice. The carnitas with Mexican coke, condensed milk, pineapple juice, onions, garlic, fresh squeezed oranges and limes, and bacon fat.
After braise till tender, rested for 3 hours.
Pulled the bbq, bagged in portions, added the contents of the pan in the vac bags. Never did that, but generally add apple juice & butter, so same but better. It’s got the rendered juice from the pork.
Rough diced the carnitas. Fried what we were going to eat. Vac packed the rest with added bacon fat & a little extra seasoning. Made tacos with the salsa verde.
Also made aguachili negro. Spicy, flavorful & crunchy. Sheephead cooked in line juice, red onion, chilies de Arbol, chilies pequin, Serrano, cucumber, radishes, jugo maggi, black hot sauce, and w-sauce. Made toastadas with sliced avocado.
For the vegetarians, I made crunchy potato tacos. Browned onions and sweet peppers, added them to mashed potatoes, Mexican seasonings, and shredded cheese. Filled corn street sized tortillas. Fried in avocado oil.
Washed down with Modelo Negro & Mezcal. Was a nice get together.
See pics.
Cheers,
JD
I did a fun cook on Saturday.
The day before I made a nice pot of black beans. After soaking with aromatics, cooked in no salt chicken stock, with onions, garlic, green chile, a Serrano, & a dried poblano (I.e., ancho), with a sprig of epasote.
I made a batch of roasted molcajeta salsa verde.
I chunked 2 pork butts. Slathered one w/ yellow mustard and rubbed with Meat Church Honey Hog & Gospel. Spirited with 1/2 apple juice, 1/2 apple cider vinegar. The other I slathered with chili lime hot sauce. Seasoned with carnitas rub, spritzed with Mexican coke.
Pulled when I got good color. Paned BBQ with butter, brown sugar, and apple juice. The carnitas with Mexican coke, condensed milk, pineapple juice, onions, garlic, fresh squeezed oranges and limes, and bacon fat.
After braise till tender, rested for 3 hours.
Pulled the bbq, bagged in portions, added the contents of the pan in the vac bags. Never did that, but generally add apple juice & butter, so same but better. It’s got the rendered juice from the pork.
Rough diced the carnitas. Fried what we were going to eat. Vac packed the rest with added bacon fat & a little extra seasoning. Made tacos with the salsa verde.
Also made aguachili negro. Spicy, flavorful & crunchy. Sheephead cooked in line juice, red onion, chilies de Arbol, chilies pequin, Serrano, cucumber, radishes, jugo maggi, black hot sauce, and w-sauce. Made toastadas with sliced avocado.
For the vegetarians, I made crunchy potato tacos. Browned onions and sweet peppers, added them to mashed potatoes, Mexican seasonings, and shredded cheese. Filled corn street sized tortillas. Fried in avocado oil.
Washed down with Modelo Negro & Mezcal. Was a nice get together.
See pics.
Cheers,
JD
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