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

  1. ● Preheat oven to 290F
  2. ● Use a knife to poke multiple holes all over the pork shoulder
  3. ● Score the fat layer of the pork by cutting crisscrossing lines from end to end
  4. ● Blend together ingredients for mojo, then pour over top of the pork. Save a little for serving
  5. ● Place pork on a baking sheet, cover with foil and bake for 5 hours
  6. ● Remove foil, and increase oven temp to 425F
  7. ● Sprinkle 1-2 tbsp kosher salt all over the skin, as well as 2 tablespoons of Apple cider vinegar
  8. ● Bake for another 45 minutes, or until skin is crispy
  9. ● Remove from the oven and pull apart
  10. ● Build Tacos: Grill corn or flour tortillas, add pernil, quick pickled onions, and cilantro

Maduros

  1. ● In a heavy skillet, pan-fry the plantains in olive oil until nicely brown and crispy on all sides approx. 5 mins.
  2. ● Add maple syrup, butter and continue to saute for another 2 mins
  3. ● Serve immediately

Guacamole / Grilled

  1. ● In a small bowl mash avocados until a chunky consistency.
  2. ● Add red onion, cilantro, jalapeno, garlic, cumin, paprika, and lime juice, mix well.
  3. ● Add additional salt, pepper, or lime juice to taste, Serve with fresh tortilla chips.

Elote

  1. ● In a separate bowl, mix together mayo, cotija cheese, cilantro, and lime zest.
  2. ● Place corn over an open flame, turning occasionally until kernels are charred on all sides.
  3. ● Remove from fire and immediately rub with lime and brush each ear with mayo mixture.
  4. ● Sprinkle with chili/cayenne/paprika mix and a little more cotija cheese.
  5. ● 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

  1. ● 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.
  2. ● Add the adobo chili pepper, cumin, orange juice, olives and bring to a simmer until sauce reduces by half about 5mins.
  3. ● Add the pernil, salt, pepper, and mix well. Remove from heat.
  4. ● 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
  5. ● Use a heavy skillet or dutch oven and fry at 350 degrees for 4-5 mins or until they are
  6. golden brown.
  7. ● Remove from oil and drain on a plate with paper towels.

Component 2

  1. ● Cut leftover elote off the cob into a bowl and bring to room temperature.
  2. ● Mix with red onion, jalapeno, minced garlic, chili powder, smoked paprika, cotija, cilantro, and Mexican crema.
  3. ● Add lime juice, Salt & Pepper to taste, sprinkle with additional cotija
  4. ● 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

  1. ● In a medium saucepan combine brown sugar and water, cook on high until completely dissolved for about 1 min.
  2. ● 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.
  3. ● Remove the pan from the heat and immediately add the heavy cream carefully, a mixture will splatter.
  4. ● Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick
  5. and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
  6. ● Remove the pan from the heat and stir in the rum, vanilla extract, and butter.
  7. ● Hold on warm/lowest heat possible
  8. ● Slice the plantains on a bias
  9. ● In a heavy skillet, pan-fry the plantains in olive oil until nicely brown and crispy on all sides approx. 5 mins.
  10. ● Add brown sugar, butter and cinnamon, continue to saute for another 2 mins.
  11. ● 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.
  12. ● Remove ice cream from the freezer and fry for just 1 min.
  13. ● Serve over Maduros Foster and drizzle with rum caramel sauce