food
Último martes de tacos
El chef Derrell Smith está preparando "Taco Tuesday" a su manera con tacos de pernil, maíz mexicano y guacamole casero.
food
Último martes de tacos
El chef Derrell Smith está preparando "Taco Tuesday" a su manera con tacos de pernil, maíz mexicano y guacamole casero.
Supplies
Pernil
- 1 6lb pork shoulder
- 1⁄4 cup salt
- 2tblsp of Apple Cider Vinegar
- Fresh cracked black pepper
- Quick pickled onion (Already Prepared)
- BLEND:
- 1 cucumber
- 1 cup of cilantro
- 1 cup of parsley
- 1 cup of scallion
- 1⁄2 white onion
- 3 cloves garlic
- 2 limes, zest, and juice 1⁄2 cup vinegar
- 1⁄2 cup orange juice
Maduros
- Slice the plantains on a bias and season with salt & pepper
- 2 very ripe yellow plantains (should be mostly black) 1tbp of Olive oil
- 1 tbsp maple syrup
- 1 tbsp butter
- Salt and pepper
Guacamole / Grilled
- 4 Ripe Avocados
- 1⁄4 cup of red onion small dice
- 1⁄4 cup of chopped cilantro
- 1⁄2 cup of fresh lime juice
- 1tblsp of minced garlic
- 1 Jalapeno (leave in seeds for heat, optional) 2 tsp of cumin
- 2tsp of paprika
- Kosher Salt and fresh cracked pepper to taste
Elote
- 6 ears of corn, husked
- 2 teaspoon chili powder
- 2 teaspoon smoked paprika 1⁄2 teaspoon cayenne powder 1⁄4 cup mayonnaise
- 1⁄2 cup crumbled cotija cheese 2 tablespoons chopped cilantro Zest of 1 lime
- 1 lime, cut into 8 wedges Flake salt to finish
Pasos
Pernil
- ● Preheat oven to 290F
- ● Use a knife to poke multiple holes all over the pork shoulder
- ● Score the fat layer of the pork by cutting crisscrossing lines from end to end
- ● Blend together ingredients for mojo, then pour over top of the pork. Save a little for serving
- ● Place pork on a baking sheet, cover with foil and bake for 5 hours
- ● Remove foil, and increase oven temp to 425F
- ● Sprinkle 1-2 tbsp kosher salt all over the skin, as well as 2 tablespoons of Apple cider vinegar
- ● Bake for another 45 minutes, or until skin is crispy
- ● Remove from the oven and pull apart
- ● Build Tacos: Grill corn or flour tortillas, add pernil, quick pickled onions, and cilantro
Maduros
- ● In a heavy skillet, pan-fry the plantains in olive oil until nicely brown and crispy on all sides approx. 5 mins.
- ● Add maple syrup, butter and continue to saute for another 2 mins
- ● Serve immediately
Guacamole / Grilled
- ● In a small bowl mash avocados until a chunky consistency.
- ● Add red onion, cilantro, jalapeno, garlic, cumin, paprika, and lime juice, mix well.
- ● Add additional salt, pepper, or lime juice to taste, Serve with fresh tortilla chips.
Elote
- ● In a separate bowl, mix together mayo, cotija cheese, cilantro, and lime zest.
- ● Place corn over an open flame, turning occasionally until kernels are charred on all sides.
- ● Remove from fire and immediately rub with lime and brush each ear with mayo mixture.
- ● Sprinkle with chili/cayenne/paprika mix and a little more cotija cheese.
- ● A squeeze of lime over corn, sprinkle of cilantro, and serve.
Supplies
Pernil Empanadas
- 1 cup of leftover Pernil
- 1 10 pack of empanada discs (using 4-5) 1⁄2 a cup of orange juice
- 2tbsp of olive oil
- 1⁄2 a cup of green olives halved
- 1⁄2 a cup of red onion sliced
- 1 canned adobo chili chopped
- 1⁄2 tbsp of Cumin
- Salt & Pepper to taste
- Canola oil for frying
Component 2
- Use leftover Elote (2 ears of corn)
- 3 tbsp of Mexican Crema or Mayo
- 1⁄4 tsp of chili powder
- 1⁄4 tsp of smoked paprika
- 1 clove of garlic minced
- 1 small jalapeno fine dice
- 1⁄4 cup of red onion fine dice
- 1⁄4 cup of cotija
- 1⁄4 cup of cilantro chopped
- 1 tbsp of lime juice
Pasos
Pernil Empanadas
- ● In a Dutch oven over medium heat, heat the olive oil and add the sliced onion. Cook until the onions are caramelized, about 10 minutes.
- ● Add the adobo chili pepper, cumin, orange juice, olives and bring to a simmer until sauce reduces by half about 5mins.
- ● Add the pernil, salt, pepper, and mix well. Remove from heat.
- ● Place your dough discs on a work surface. Fill half of the circles with the pernil mixture, making sure you leave at least 1/2 inch around the edge of the dough. Wet the edges, fold over the dough and crimp the sides with a fork. Chill for 30mins-1hr
- ● Use a heavy skillet or dutch oven and fry at 350 degrees for 4-5 mins or until they are
- golden brown.
- ● Remove from oil and drain on a plate with paper towels.
Component 2
- ● Cut leftover elote off the cob into a bowl and bring to room temperature.
- ● Mix with red onion, jalapeno, minced garlic, chili powder, smoked paprika, cotija, cilantro, and Mexican crema.
- ● Add lime juice, Salt & Pepper to taste, sprinkle with additional cotija
- ● Serve Pernil empanadas with a side of esquites and Derrell’s hot sauce.
Supplies
- 1 very ripe yellow plantain (should be mostly black)
- 1tbsp of Olive oil
- 1 tbsp butter
- 1⁄4 cup of light brown sugar
- 1⁄4 tsp of cinnamon
- 1⁄4 cup of rum
- 3⁄4 cup of brown sugar
- 1⁄4 cup of water
- 1 cup of heavy cream
- 2tbsp of rum
- 2 tsp of unsalted butter
- 1 tsp of vanilla extract
Pasos
- ● In a medium saucepan combine brown sugar and water, cook on high until completely dissolved for about 1 min.
- ● Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes.
- ● Remove the pan from the heat and immediately add the heavy cream carefully, a mixture will splatter.
- ● Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick
- and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
- ● Remove the pan from the heat and stir in the rum, vanilla extract, and butter.
- ● Hold on warm/lowest heat possible
- ● Slice the plantains on a bias
- ● In a heavy skillet, pan-fry the plantains in olive oil until nicely brown and crispy on all sides approx. 5 mins.
- ● Add brown sugar, butter and cinnamon, continue to saute for another 2 mins.
- ● To flambé: Add rum of choice carefully, if cooking on a gas stove, slightly tilt the pan towards the flame to ignite if you do not have a gas stove, ignite with a long match or stick lighter. Once the flames die out, simmer for another few minutes until syrupy.
- ● Remove ice cream from the freezer and fry for just 1 min.
- ● Serve over Maduros Foster and drizzle with rum caramel sauce