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Carnitas with Corn Salad, garnished with Phoning it in Pico de Gallo topped off with Sriracha Marinade and wrapped in delicious Fresh Corn 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 Brian Mount, sinker, Jake Spurlock, OpenShift guest
Corn Salad ========== * 2 Ears of corn * 1 Lime, juiced * Small handful of Cilantro, chopped * A few green onions, chopped * Garlic salt, or Garlic AND salt. I use Trader Joe's Garlic Salt in the grinder usually. Cut the corn off of the cob, and in a mixing bowl mix together corn, lime juice, chopped cilantro and garlic salt. You can tweak any of this stuff as desired. --- This is my first Github commit. I'm glad it's taco related. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Jake Spurlock, OpenShift guest
Phoning it in Pico de Gallo =========================== _Super Quick & Easy Pico_ * 1 pint grape tomatoes, quartered (make your kids do this part) * 3 tablespoons finely chopped white onion * Coarse salt * Squeeze of lime * As many finely chopped red (or green) jalapeƱos as you want (optional) Combine the tomatoes, cilantro and onion together in a bowl. Season to taste with salt and lime. Reserve some of this mixture for kids, and then add as much jalapeƱo as you like to the remaining mixture for the non wimps. tags: vegetarian, vegan
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Sriracha Marinade =================== Alone on a Saturday night, I put on Iron Maiden, cubed up a pork chop and whipped this marinade together: * 2-3 Tbs sriracha sauce * couple pinches of Mexican Oregano * good shake of smokey paprika * tsp or so of ground ancho chile * pinch of salt Get this coated nicely over everything before frying or grilling on high heat. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Tim Murtaugh, OpenShift guest, AhemNason, Tim Murtaugh
Fresh Corn Tortillas =================== This is the only way to go. So worth it. Makes roughly 15 tortillas. * 1 3/4 cups masa harina * 1 1/8 cups water 1. In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes. 2. Preheat a cast iron skillet or griddle to medium-high. 3. Divide dough into 15 equal-size balls. Using a tortilla press (or a rolling pin), press each ball of dough flat between two sheets of wax paper (plastic wrap or a freezer bag cut into halves will also work). 4. Place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist (or a low temp oven) until ready to serve. tags: vegetarian, vegan