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Carnitas with Green Chile Cabbage Salad, garnished with Salsa Sauce topped off with Sriracha Salt and wrapped in delicious bad-ass tortillas

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Contributed by Brian Mount, sinker, Jake Spurlock, supersloth, Jeremy Bowers
Carnitas ======== This recipe calls for both slow cooking the roast as well as frying before serving. __Ingredients__ * Pork shoulder roast * Onion and Garlic powder * Jalapenos * Green Onions __Directions__ 1. Place a pork shoulder roast in a crock pot, cover roast completely with water. 2. Sprinkle onion & garlic powder into crock pot. 3. Cook for 6 to 8 hours on high, or 8 to 10 hours on low. 4. If frying at a later time, refrigerate roast with some of the cooking water. 5. When ready to make tacos, shred the meat. 6. Chop up as much jalapenos and green onions as desired. 7. In a large frying pan add some oil. When the oil is hot but not burning add the meat and fry. 8. Add some of the cooking water as needed to fry pan to keep the meat moist. 9. In the last 5 or so minutes of cooking the meat, add the jalapenos and onions to meat. 10. Meat should come out crispy but still moist 11. Serve on tortillas (preferably soft corn tortillas) with choice of condiments (salsa, cheese, onions, etc)
Contributed by sinker, Ross Donaldson
### Green Chile Cabbage Salad with Seared Corn This isn't a tradition, or even particularly traditional -- except in my apartment in Oakland, where I make this for myself ever time I make pork tacos. #### Ingredients * 1 green cabbage * 4 limes * 2 ears corn, or roughly two cups of corn kernels (adjust to desired corn-y-ness) * Dried, Powdered New Mexico Green Chile, to taste * Salt, to taste * Olive oil * Optional: some crumbled cotija or queso Oaxaqueno #### Directions 1. If using ears of corn, strip the kernels from them with a sharp knife. 2. Heat a few tablespoons of oil over high heat. I like to use a Dutch Oven for this, but the main cookware properties you want are heavy-bottomed and wide. 3. Toss the corn kernels in to the oil, spread them evenly, salt very lightly and let them ride. I _highly_ recommend a splatter guard for this step, but **not** a lid. You want the corn to dry out just a little and get a good sear. It's done when it's starting to get dark, a little chewy, and probably is sticking to the pan. 4. While the corn is going, core and chop the cabbage in to wide strips. 5. How's the corn doing? 6. Juice the limes. 7. How's the corn doing? If it's not done yet, grab a beer and hang out 'til it is. 8. The corn is done? Great. Toss it on top of the cabbage. Add a little salt, then a good hit of olive oil, then half-or-so of the lime juice. Toss in a good tablespoon or two of the green chile powder. Start stirring. 9. You want everything coated nicely, but I don't like the salad too oily, so go easy on that. I add lime until the sour balances the sweet of the corn. I add green chile slowly -- it takes a second to rehydrate and get hot. I might add as much as a half cup of the stuff to a salad for myself or spicy food fans like me; I go easier on the spice-unenthused. 10. Serve it! If you're in to tossing a little cheese on there, do it -- but I usually just eat it straight. Sometimes this goes on fish or chicken tacos; sometimes it's a side to richer pork tacos. It's always awesome. **Note on ingredients**: green chile is the gastronomical life blood of New Mexican cuisine, but it's little known in the other 49 states. I like a brand called [_Los Chileros de Nuevo Mexico_](http://www.loschileros.com/), which I can find sometimes in tiendas and other times at Whole Foods (go figure). The trick here is this: just don't accept substitutes. It's not the same. I've also had to accept that fresh chile is just not what this salad needs, so don't do that either (it doesn't distribute well enough across the cabbage). Do have this with cold, crisp beer. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Jake Spurlock, KatherineMichel
Salsa Sauce ============ From What's Cookin' Cookbook: A Recipe Collection from the Schlaback Family * 14 c. tomatoes, chopped * 2 1/2 c. onions * 4 tsp. fresh garlic * 2 (4 oz.) canned green chilies * 1 tsp. garlic powder * 1 tsp. salt * 2 tsp. paprika * 1/2 tsp. ground cumin * 1/4 tsp. oregano * 1 tsp. chili powder * 1/2 c. vinegar * 1 Tbsp. brown sugar Mix and bring to a boil. Cook down 1 1/2 hours. Cold pack for 20 minutes. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Jake Spurlock
Sriracha Salt ============= I actually received this as a gift, but I found a recipe to make your own. __Ingredients__ * 1 cup Salt * 10 tsp. Sriracha Mix the two ingredients together in a bowl. Spread it out on a baking sheet lined with foil or parchment paper. Put in a 200-degree oven, then turn the oven off and let it sit overnight inside. It will clump, but place in ziplock bag and attack it with a rolling pin. Tada! The effect on most food is as awesome as you'd expect but it is especially amazing with eggs. Add it to your breakfast tacos. tags: vegetarian, vegan
Contributed by sinker, Jeff Larson
bad-ass tortillas ===================== If you are making tacos, don't settle for corporate store bought tortillas. Make your own like a real person! First get a cast iron pan: ![](./pan.jpg) and then one of these bad-ass tortilla presses: ![](./tortillador.jpg) Buy your lard from a place like this: ![](./store.jpg) * 2 cups all purpose flour * 1/4 cup lard (cut into lil' pieces) * 1 teaspoon kosher salt * 2/3 tablespoon oil * 1/2 cup water (luke warm) Mix all ingredients together except oil and water. Drizzle oil over mixture and mix with hands. Add water and mix and knead again until doughy. Let chill for about an hour in plastic wrappers. Heat large cast iron skillet (or something more authentic if you've got it) over medium heat. Cut dough into about 12 pieces that are round. Use a proper tortilla press (or something more authentic if you've got it) to make 'em flat and then put on the skillet. Wait until the transparent parts turn opaque and flip em. Put cooked tortillas in a *dirty* cloth napkin to keep 'em warm. End recipe. Paz, amor, y dinero.