food

Es la hora de los tacos

Los tacos son el camino al corazón del Chef Dale, y para probarlo, está asando un dulce y ahumado cerdo con guajillo y piña, servido con queso cotija y una ensalada de aguacate y jícama.

food

Es la hora de los tacos

Los tacos son el camino al corazón del Chef Dale, y para probarlo, está asando un dulce y ahumado cerdo con guajillo y piña, servido con queso cotija y una ensalada de aguacate y jícama.

Supplies

  • 3 avocados, diced
  • 1 large jicama, peeled and cut into 1.5-inch sticks
  • 1 medium red onion, julienned
  • 1/4 cup pickled jalapeños, roughly chopped
  • 2 limes, juiced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup mint leaves, torn
  • salt

Pasos

  1. Soak julienned red onion in ice water for 20 minutes. Drain and dry.
  2. Add avocados, jicama, red onion, and jalapeños to a medium bowl. Slap mint to release the oils, then add to bowl.
  3. Dress salad with olive oil, lime juice, and salt.

Supplies

  • 4 ears sweet corn, shucked
  • 1 cup coconut milk
  • 2 tbsp Korean chili powder
  • 3 limes, juiced
  • 1 cup Cotija cheese
  • salt

Pasos

  1. Using your hands, snap ears of corn in half crosswise. Then use a knife to split each half lengthwise into quarters. Lay the quarters on the flat side, then cut each quarter in half again lengthwise to create your corn ribs.
  2. Place corn ribs into a bowl and toss with coconut milk and a pinch of salt.
  3. Grill on medium heat core side down until the edges start to caramelize, about 5 minutes. Flip to the kernel side, close the lid, and cook until the corn ribs are curled and the kernels are tender, about another 5-10 minutes. Remove from grill.
  4. Transfer corn ribs to a bowl. Top with Korean chili powder, cotija cheese, and lime juice.

Supplies

Lemongrass Guajillo Pork Tacos

  • 2 lbs thin cut pork shoulder
  • 1 lb chorizo sausage
  • 1 large white onion, thinly sliced into rings
  • 2 limes, juiced
  • 1 pineapple
  • 1/4 cup vegetable oil
  • salt
  • 1 medium white onion, chopped
  • 1 bunch cilantro, finely chopped
  • 12oz can pickled jalapeños
  • 2 packs corn tortillas, lightly grilled
  • 1 bunch radishes, thinly sliced

Red Curry Salsa

  • 3 tbsp Mae Ploy Thai red curry paste
  • 6 large guajillo chilis, toasted
  • 1 large tomato, diced
  • 1 medium white onion, diced
  • 3 garlic cloves, finely chopped
  • 1 cup water
  • 1/4 cup vegetable oil
  • 2 limes, juiced
  • 2 tbsp fish sauce

Pasos

Lemongrass Guajillo Pork Tacos

  1. In a large aluminum pan, coat pork shoulder with 1/2 of the reserved Red Curry Salsa. Place in fridge and marinate for 2 hours.
  2. Cut off the top and bottom of the pineapple. Peel, being careful to remove all skin, then cut in half lengthwise.
  3. Using a 1" wide kabob skewer, carefully pierce one half of the pineapple with the pointed end. Move the pineapple half all the way to the other end of the skewer, so it creates a flat base. Layer on a few slices of marinated pork shoulder, then a handful of chorizo, then a layer of white onion rings. Repeat with the remaining pork, chorizo, and onions, being careful to maintain an even, cylindrical shape as you add more layers. Top with the other pineapple half, then rub vegetable oil on the entire assembled skewer and season with salt.
  4. Heat gas grill to medium. Place pointed end of the skewer vertically into the grates, and gently let it lean toward the center of the grill. The skewer should lean at about a 45 degree angle, enough so that the grill lid can still close. Cook with lid open for about an hour, basting with Red Curry Salsa every 15 minutes or so, until edges of the pork facing the grill start to become crispy and caramelized. Flip skewer so the side that was facing away is now turned toward the grill. Close lid and continue to cook for about another hour, until the internal temperature of the pork reaches 150 degrees Fahrenheit. Remove from heat and let rest for 15 minutes.
  5. Use an electric knife to carve thin strips of pork, chorizo, and pineapple from the skewer. Place in lightly grilled corn tortilla, and top with white onion, cilantro, radish slices, and some of the reserved Red Curry Salsa.

Red Curry Salsa

  1. Add vegetable oil to medium sauce pot over medium heat. Add red curry paste, and toast for 3-4 minutes. Then add tomato, onions, garlic, guajillo chilis, and sauté for an additional 3-4 minutes.
  2. Add water and bring to a boil, then reduce heat and simmer for about 10 minutes, until the onions and tomato are soft.
  3. Puree with immersion blender until smooth. Finish with fish sauce and lime juice.
  4. Let cool to room temperature. Reserve half for salsa to top tacos and half to marinate pork.