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Chile
braised pork tacos- avocado pico, cilantro crema, cotija
cheese, and shaved red cabbage
Duane Walker-Lola’s
Pork chile rub- (can do 2 pork butts or
shoulders)
1 pork butt or shoulder bone out
¼ cup chimayo powder
¼ cup ancho powder
¼ cup chipotle powder
¼ cup habanero powder
¼ cup garlic powder
¼ cup onion powder
¼ cup brown sugar
½ cup kosher salt
¼ cup fresh cracked black pepper
Mix all ingredients together and rub on your pork.
Really work the ingredients in. Then wrap pork in
plastic and place in refrigerator for 24 hours to cure.
Braising liquid
2 quarts of chix stock
2 quarts of water
4 ancho chiles
¼ cup garlic cloves
1 white onion chopped
3 celery stalks chopped
3 carrots pealed and chopped
1 small can tomato paste
1 small can chipotle chiles in adobo
Salt and pepper
Cook pork the in a sautee pan on all four sides for
about 3 to 4 minutes or until all sides are just
starting to blacken. Place pork in a braising pan or a
slow cooker with all ingredients and cover then cook in
oven or slow cooker for 3to 4 hour on 350.
Avocado pico- (serves 15 to 20 orders)
6 to 8 avocados medium diced
4 tomatoes medium diced
3 ears of corn grilled and cleaned
1 red onion medium diced
3 to 4 jalapenos small diced
1 to 2 bunches cilantro chopped
Mix all ingredients together and 4 fresh squeezed limes
and salt and pepper to taste.
Cilantro crema
1 quart of sour cream
½ cup of heavy cream
1 bunch of cilantro chopped
Mix all ingredients with whisk until smooth add 3 fresh
squeezed limes. |
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