Carnitas with sweet corn and avocado salsa

July 15, 2008 12:00:00 AM PDT
Carnitas with sweet corn and avocado salsa. Add a mouthwatering surprise to your next family taco night! Tony Flier, corporate chef for Avenir Restaurant Group in San Carlos shares these great recipes.

"Have a Ball" summertime carnitas tacos paired with a Milagros Cabo Wabo Margarita

Fresh Griddled Corn Tortillas

At Milagros they purchase a prepared tortilla dough called "Masa Fina" from a local "Tortilleria" called La Estrellita located at 2205 Middlefield Road in Redwood City (650-368-0744). You can substitute with fresh daily made corn tortillas, but these are soooo much better!!!

This recipe is for 12 to16 six inch fresh corn tortillas.

Ingredients:

  • 2 pounds Masa Fina
  • 4 ounces of room temp water
  • 3 tblsp all purpose flour

Even though the masa fina is prepared for making tortillas you will have to do some additional work to get the dough?.tortilla ready. Make the tortillas right before serving.

Get the following equipment ready before you begin - This will help you to keep focused on the task on hand.

Equipment:

  • 1 large mixing bowl
  • 2 pieces of plastic about 10 inches in diameter ( 1 gallon freezer bags work great)
  • Tortilla Press - Chances are you are not going to have one, you can substitute with a large dinner plate (make sure the bottom of the plate's diameter is more than 6 inches) or a dough rolling pin.
  • Measuring cup
  • Tablespoon
  • 1 non stick frying pan
  • 1 homemade 'Tortillero' - a tortillero is a round covered container that keeps your tortillas warm?.use whatever you have but make sure the tortillas are wrapped in a linen, the linen will soak up the steam from the tortillas and will prevent them from sticking.

Preparation:

  • Put the masa into the mixing bowl and sprinkle all the flour over the dough, do the same with half the water and need for about 2 minutes?then repeat with the rest of the water. You know when the dough is ready by the feel of it. It will be 'tacky' to the touch and a little softer then when you began.
  • Take a 2 oz of dough and roll into a ball (about the size of a golf ball), now begin to flatten into a 3" disc.
  • Put the disc in the center of one of the plastic sheets cover with the other and press down with the plate or roll with the rolling pin.
  • Unpeel the top plastic and carefully turn the uncovered side onto your other hand and peel the other plastic sheet.
  • Lay the tortilla into the heated pan (NO OIL) and cook the first side for about 30 seconds , turn and cook the second side for 40 seconds. One indication the tortilla is done is that it will begin to puff up.
  • When done, put into the tortillero and cover, repeat till all dough is used.

Sautéed fresh summer corn

Ingredients:

  • 3 ears of sweet yellow or white corn, shucked and cut off the cob.
  • 1 cube of unsalted butter
  • 1 tblsp kosher salt (Do not add all at once, this amount could differ )
  • 1 pinch of Cayenne pepper
  • 1/2 cup water

Equipment:

  • Small sheet pan
  • Large frying pan
  • Small chefs knife

Preparation:

  • Using your small chef knife carefully slice the corn kernels off the husk into a large bowl.
  • In a large frying pan begin to melt the butter on medium high heat. When the butter has melted (not brown) add the corn and toss.
  • After a couple of tosses, add the water and half the salt. The color of the corn will begin to change to a beautiful vibrant yellow.
  • Keep moving the pan and add the Cayenne and taste. Adjust salt to your liking.

The cooking process should not take more than 2 minutes. When finished pour out onto sheet pan, cool at room temp. When cool gather the corn into a small bowl and have ready.

Recipe for Preparing the Heirloom Tomato and Avocado Salsa Fresca

Yields 1 1/2 cups

Ingredients:

  • 1 pound of Heirloom tomatoes - diced 1/4 inch
  • 1 Haas avocado cubed 1/4 inch
  • 2 tblsp. red onions diced fine
  • 1 small jalapeno pepper chopped fine seeds and all
  • 2 tblsp. fresh chopped cilantro
  • juice of a half a Persian lime - equivalent to 1 tblsp lime juice
  • 1 tsp Kosher salt

Preparation:

  • In a mixing bowl add all of the above ingredients. Carefully mix with a large slotted spoon to blend the flavors, but do not overwork. Cover mixing bowl and refrigerated. Best made about 1 hour before serving or up to 4 hours before service.

Chipotle BBQ Sauce Recipe

Yields 1 1/4 cup

Ingredients:

  • 1 tblsp canola oil
  • 1 cup yellow onions diced roughly
  • 4 garlic cloves, peeled and crushed
  • 1 cup Ketchup
  • 3 oz smoked chipotle peppers in Adobo (Embassa Brand)\**
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup strong coffee (brewed)
  • 1/4 cup brown Sugar ·
  • 2 tblsp cider vinegar
  • 1 tsp dijon mustard
  • 1 tsp Kosher salt

Preparation:

  • In a heavy bottom sauce pot, heat the oil over medium heat and add the onion, garlic and salt - cook roughly 3 minutes until the onions are soft.
  • Add the ketchup and chipotle and sauté for 4 minutes.
  • Add all remaining ingredients, stir and simmer on low heat for 30 minutes. As the sauce begins to thickens stir more often to keep from sticking - Remove from heat and cool for about 15 minutes.
  • Blend the sauce with a food processor or home blender. Transfer to a storage container and refrigerate. Can keep for up to a week

** Embassa Brand Chipotle peppers in Adobo come in little 7oz cans. They can be found in all Latino grocery stores and most Supermarkets.

Milagros Pork Carnitas

Serves 6-8

Ingredients:

  • 4 pounds pork butt or pork shoulder (preferably Berkshire or Niman Ranch pork), trimmed, cut into 3x3-inch chunks
  • 7 1/4 cups peanut oil, divided
  • 3 cups fresh squeezed orange juice
  • 1 cup evaporated milk
  • 2 1/2 cups cola-flavored soda, divided preferably from Mexico made with sugar rather than high fructose corn syrup
  • 1 tablespoon Kosher salt
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon dried oregano

Preparation:

  • Sprinkle pork with dried oregano, salt and pepper.
  • Heat 1/4 cup peanut oil in heavy 5 -quart pot over high heat. Working in batches, add pork to pot and sauté until browned on all sides, about 7 minutes per batch. Using slotted spoon, transfer pork to large bowl.
  • Pour remaining 7 cups peanut oil into same pot. Attach deep-fry thermometer to side of pot; heat over medium heat until thermometer registers 280°F. Add pork to oil in pot (temperature of oil will drop to between 180°F and 200°F). Cook pork over medium heat until brown and tender, adjusting heat as necessary to maintain temperature of oil between 200°F and 220°F, about 1 1/2 hours.
  • Using slotted spoon, transfer pork to another large pot. Add orange juice, evaporated milk and 2 cups cola to pork and bring to boil; reduce heat and simmer until pork is very tender, about 35 minutes.
  • Add remaining 1/2 cup cola and stir over medium heat until meat falls apart and liquid is absorbed, about 5 minutes longer. Season generously with salt and pepper. Transfer to bowl and serve.

Milagros Cabo Wabo Margarita

Ingredients:

  • 2 oz. Cabo Wabo Reposado 100% pure blue agave tequila
  • 1 oz. fresh squeezed Persian lime juice
  • 1 oz pure organic orange infused agave nectar **
  • 1 fresh lime wheel
  • Kosher Salt

Equipment:

  • Mixing Glass
  • Cocktail Shaker or tin
  • Lime juicer
  • Paring knife
  • Plastic Squirt Bottle

Preparation:

  • Place 1 lime wheel in empty mixing glass
  • Measure 1 oz. orange infused agave nectar - pour into mixing glass
  • Measure 1 oz. fresh squeezed lime juice - pour into mixing glass
  • Measure 2 oz. Cabo Wabo Reposado Tequila - pour into mixing glass.
  • Fill mixing glass 3/4 full with ice, cap and shake hard for 5 seconds.
  • If the guest wants salt - carefully roll half of the outside of the glass in lime juice then salt
  • Pour into margarita glass

**Orange and Ruby Red Grapefruit Infused Agave Nectar

Agave Nectar can be purchased at fine food stores like Whole Foods. It is an all natural sweetener derived from the Agave Plant family.

Ingredients:

  • 8 oz Agave Nectar
  • 8 oz water
  • 1 Orange rind
  • 1 Ruby Red Grapefruit rind

Preparation:

  • Bring water, agave nectar, orange and grapefruit rind to a boil, lower heat to a simmer for 10 minutes
  • Remove from heat and let cool.
  • Strain through a fine colander or china cap - transfer to a small squirt bottle or container.

For a party - makes 12 Margaritas:

  • 1 bottle (750ml) of Cabo Wabo Reposado Tequila
  • 12 oz fresh squeezed Persian limes (approximately 12-14)
  • 12 oz pure orange infused agave nectar**
  • 2 limes cut to net 12 lime wheels
  • Kosher Salt

Preparation:

  • Pour Tequila, fresh squeezed lime juice and orange infused agave nectar into a drink pitcher (60 oz) Stir well and refrigerate. Just prior to serving make sure to stir well again.
  • Place 1 lime wheel in empty mixing glass
  • Measure 4 oz. Margarita batch into mixing glass.
  • Fill mixing glass 3/4 full with ice, cap and shake for 8 full seconds.
  • If the guest wants salt - carefully roll half of the outside of the glass in lime juice then salt
  • Pour into margarita glass

Avenir Restaurant Group
The Avenir Restaurant Group constists of:

  • Milagros Cantina (1099 Middlefield Road, Redwood City | 650.369.4730)
  • Town (716 Laurel Street, San Carlos | (650) 595-3003)
  • Nola (535 Ramona St, Palo Alto | (650) 328-2722)

For more information visit www.avenirrestaurants.com.


Load Comments