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.