ingredients 1 cup Pepitas (green pumpkin seeds)
1/2 cup Seasame Seeds
instructions For the Roasted Seeds: Put the seeds in a saute pan over low heat. Stir frequently, ensuring to toast everything evenly. Once the seeds are golden and fragrant, remove from the pan and allow to cool.
ingredients 4 Jalapenos (stems removed)
4 Tomatillos (cored and papery skin removed)
4 Roma Tomatoes (halved lengthwise)
2 Poblanos (stems removed)
1 Red Onion (peeled and cut into 1 inch rings)
1 bunch Scallions (whole)
3 tablespoons Vegetable Oil
instructions For the Roasted Vegetable Puree: Preheat the broiler. Toss all the vegetables in the oil and spread evenly onto a sheet tray. Place under the broiler and cook until blackened, about 10 to 12 minutes.
ingredients 4 Corn Tortillas
instructions Evenly spread the corn tortillas onto a sheet tray and place under the broiler. Cook until dark brown. Remove from the oven and allow to cool.
instructions Combine all the roasted vegetables, tortillas, and half the roasted seeds in a blender. Puree until mostly smooth. Add the chili water.
ingredients 2 dried Ancho Chiles (stems removed and seeded)
instructions For the Pork: Place dried ancho chiles in a medium heat proof bowl. Cover with boiling water by 3 inches (about 3 to 4 cups). Allow to soak for 30 minutes. Remove the chiles from the water and reserve the liquid.
ingredients 1/4 cup Vegetable Oil
3 pounds boneless Pork Shoulder (cut into 1 1/2-2 inch cubes)
Salt and Pepper
Corn Flour (or Corn Starch or AP Flour)
instructions In a large dutch oven heat vegetable oil over high. Season the pork shoulder cubes with salt and pepper and toss in corn flour. Shake off excess flour. Add to the pot and sear until dark golden brown on all sides, working in batches, about 4 minutes per batch. Remove the meat from the pan and set aside.
ingredients 2 bottles Brown Ale (medium-bodied)
instructions Deglaze with beer and return all the meat to the pan. Pour in the pureed vegetable mixture and stir to combine. Add some chili water to loosen, if needed. Bring to a boil then reduce to a simmer. Cover and cook for 2 hours or until pork is fork tender and shreds easily.
ingredients 1 Red Onion (peeled and diced)
1 bunch Cilantro (roughly chopped)
1/2 Habanero (seeded and finely chopped)
1-2 tablespoons bitter Orange Juice
Salt and Pepper to taste
instructions For the Habanero Salsa: Toss the ingredients together in a medium bowl and season to taste.
ingredients Corn Tortillas (griddled)
Radish (sliced into thin rounds)
Scallions (sliced thinly)
Cilantro (leaves picked)
instructions Serve the pork on a griddled corn tortilla. Garnish with radishes, scallions, cilantro, and a lime wedge.