Pallas 10th Anniversary Taco Bar

Taco Bar

Recipes

Treat your friends and family to the tacos of their dreams!

Pork Carnitas

1 Boneless pork shoulder or butt, cut into ~2 inch pieces

Per pound of meat:

1 orange, juiced

2 limes, juiced

1 clove garlic, smashed

½ teaspoon salt

½ teaspoon cumin

In a cast iron dutch oven (this is crucial for maximum carnitas magic) or heavy pot, place pork pieces, citrus juices, garlic, salt, and cumin. Fill the remaining space in the pot with just enough water so that the meat is covered.  Bring this mixture to a boil, then reduce heat until you have a nice simmer going. Simmer, uncovered and without TOUCHING the meat or STIRRING for ~2 hours. This is by far the most vital step, NO TOUCHY! After the 2 hour mark, increase the heat to medium high, turning and stirring occasionally continue cooking for ~40-45 mins or until all the liquid has evaporated. Now comes the magic, let the fat render, turning and moving the pieces around so that all the sides get the crispy sizzle. Once the meat is browned to your liking and the fat has rendered, remove from heat and let sit a few minutes.  Taste and season with more salt as needed.  

**the meat will fall apart and shred naturally leaving some bigger chunks and whatnots. If you want it more uniform, take two forks and have at it, shredding as you mix**

Carne Asada

1 flank steak

Per 1 pound of meat:

¼ cup chopped cilantro

1/8 cup olive oil

Juice of ½ orange

Juice of ½ lime

1 Tablespoon apple cider vinegar

2 cloves of garlic, minced

1 teaspoon chili powder

½ teaspoon coarse sea salt

½ teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon ancho chili powder

¼ teaspoon ground pepper

In a medium bowl, whisk together all the ingredients listed above minus the meat. Take the meat and slice against the grain in as thin slices as you can get. Once all the meat is sliced, place in the bowl and cover with the marinade. Let sit 20-30 minutes. When you are getting close to end of marinade time, heat cast iron skillet or your favorite skillet to medium high heat, add oil and let it shimmer before adding meat. In small batches add meat so that it doesn't touch other pieces and cook quickly on both sides until browned and a bit of caramelization happens, remove to a plate and cook remaining meat.

**I personally like mine cooked to medium, but whatever your preference**

Chicken Adobo

2 lbs Boneless, skinless chicken thighs

1 8oz can crushed pineapple or frozen pineapple chopped finely

Zest of 1 lime

3 garlic cloves, smashed and minced

3 Tablespoons of apple cider vinegar

1 teaspoon of smoked chili powder

1 teaspoon cumin

½ teaspoon salt

1 jalapeño, seeded and minced (or use the candied jalapeños)

2 tablespoons Worcestershire

Preheat oven to 400

Cut the chicken into thin strips, about 1 inch long. Mix all the remaining ingredients together. On a sheet pan mix the chicken and the marinade. Heat in oven for 15-20 minutes or until chicken is cooked through (165 degrees) and has some char to it.

Chipotle Sour Cream

1 cup sour cream

Juice of 1 lime

½ teaspoon salt

2-4 chipotles in adobo sauce, chopped finley

Mix all together and let sit while taco fixings are being cooked. Do not eat with a spoon or do.

Candied Jalapeños

8 cups fresh, thinly sliced jalapeños

2 cups apple cider vinegar

2 cups honey

1 teaspoon turmeric

½ teaspoon celery seed

2 cloves garlic, smashed and chopped finely

2 teaspoon salt

In a large pot, bring all ingredients to a boil, reduce to a simmer and simmer for 5-7 minutes. Using a slotted spoon remove the jalapenos to ½ pint or pint jars, leaving a ¼ inch space from top of jar. Continue cooking the leftover syrup for about 3-4 minutes then ladle over the jalapeño, again leaving a ¼ inch space from top of jar. Wipe all the rims of the jars with a clean, damp cloth. Place lids and rings on jars.

To Process jars:

Place jars in a large pot of boiling water that covers the jars by 2 inches. Boil ½ pint jars for 10 minutes and pint jars for 15 minutes. Remove from water bath and let sit until cool. Check that all jars have sealed. Let them sit for at least 2 WEEKS for the flavor to really meld. Once opened, store in fridge.

**If you don’t want to process them, I would make a much smaller batch and store in the fridge**

Taco Bar Recipes

nomnomnom, best eaten with friends & family!!