CINCO de MAYO Taco Tuesday AND Cinco de Mayo on the same day! That sounds like a recipe for a fiesta. Here are a few of our favorite recipes for the perfect Cinco de Mayo+Taco Tuesday party! (Don’t forget the margaritas!)
Carnitas
Once the meat is browned and removed from the pot, add 2 cups of water and scrape the bottom of the pot to release all the brown bits. add the bay leaves, garlic, chile powders and cumin. Mix so it’s well combined and then add the meat back to the pot. Add more water until the meat is about 2/3 covered.
Heather Dombos comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.
Guacamole CLASSIC
Braise in the oven, uncovered, at 350 degrees for 3 1/2 hrs. Turn the pork a few times during braising. Remove the pot from the oven & transfer the meat to a platter. Strain the liquid into a bowl. reserve any meaty bits and discard any other solids. the fat will rise to the top. Skim off as much as possible. 5 lbs. pork shoulder 2 Tbps vegetable or other neutral cooking oil 2 bay leaves 1 tsp chile powder 1 tsp chile de arbol (or ancho chile powder) 1/4 tsp cumin 5 cloves garlic, minced sea salt (to taste) water
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Cut the meat into 5-inch chunks, removing any excess fat. Season all sides of the chunks well with sea salt. In a large Dutch oven, heat the oil and cook the meat until very well browned on all sides. You will probably have to do this in batches. (Don’t overcrowd the pot.) Once they are brown, remove them from the pot & drain on paper towel. Preheat the oven to 350 degrees.
May 2020
When the meat is cool enough to handle, shred it up and put it back in the pot. Add the liquid and return the pot back to the oven. Cook until much of the liquid evaporates and the outer edges of the pork becomes caramelized and crispy. The time will depend on how much liquid you have left and how crispy you want it. Serve with tortillas (or sopes) , onions, cilantro, salsa, limes, guacamole....the possibilities are endless!
4 avocados, ripe 1/2 med. red onion, finely diced 3 Roma tomatoes, diced 3 Tbsp, fresh cilantro, chopped (optional) 1 jalapeno pepper, seeds removed and finely diced (optional) 1 tsp ground cumin 1 tsp chili powder 2 limes, juiced 1/2 tsp sea salt Slice the avocados in half, remove the pit and skin. Place in a mixing bowl. Mash the avocado with a fork. Make it as chunky or smooth as you’d like. Add the remaining ingredients and stir together.
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