6.16.2010

mex-i-can

I am trying to break my Mexican take-out pattern.

This is a good start.

Slaw:
1 head each red and white cabbage
1 largeish carrot
1 lb. jicama
salt
ponzu marinade (necessary? probably not, but I have a bottle of ponzu marinade in my fridge from the Japanese grocery, and why not use it here?)
apple cider vinegar

Clean and shred both heads of cabbage. Peel the carrot and shred as well. Cut up/shred the jicama. Toss all together with about a teaspoon of salt, a big glug of yuzu marinade, and two big glugs of apple cider vinegar.
Is this accurate or specific? No, but that's how I made it. Glug to taste, people.

Slow-cooked black beans:
black beans + water + liquid smoke. Put in crockpot, cook on low for like 12 hours. I don't know, I tend to wing it.

Spicy roasted pork:
4 lbs. or so of pork shoulder (I used bone-in), fat/skin removed as much as possible
1 can of chiles in adobo
four or five tomatillos

Put the can of chiles and the tomatillos in a food processor and blend up til it's mostly puréed. Pour this over the pork shoulder in a crock pot. Cook on the low setting for about 8-10 hours. Let sit overnight, and then shred with your fingers, or, if you're dainty, forks.

Layer slaw, black beans, and shredded pork, and top with avocado. Repent of your $7 takeout chorizo quesadilla habit.

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