June 18, 2015

taco sunday

IMG_1474 - Version 3.jpg

I spent the first 22 years of my life in southern california where taco culture is practically a religion. tacos have now thankfully taken off throughout the rest of the country which means I don't have to travel home every time i need a fix (in-n-out: you're next). their popularity has also spawned horrific CREATIONS LIKE this, this AND this. even john mccain is a fan. in spite of these unfortunate detours, tacos have just been bestowed the ultimate honor:  their own EMOJI! 

in celebration of this major milestone, we're cooking up our own VARIATION: orange-coconut carnitas tacos with avocado creme served with a spicy mezcal margarita that will surely have you good and sauced by mid-afternoon. 

and because we're NICE PEOPLE, we've picked some tunes FOR the dance party you're about to have wHILE YOUR CARNITAS SLOW COOK TO PERFECTION. cHECK OUT OUR 'sUMMER SUNDAY' PLAYLIST ON spoTIFY.  

icon_eat2.png

eat.

eggprosciuttospinachsandwich-reggaesunday.jpeg

Ingredients

Carnitas

  • 6 lbs. pork butt, cut into 2 inch cubes
  • 2 TBSP kosher salt
  • 1/2 tsp freshly ground pepper
  • 2 TBSP coconut oil
  • 2 yellow onions, peeled & quartered
  • 10 cloves garlic, smashed
  • zest and juice of 1 orange
  • 2 tsp chili powder
  • 1 tsp cinnamon
  • 1-12 oz bottle of pilsner or lager 

Avocado Creme

  • 2 cloves garlic, minced
  • juice and zest of 1 lime
  • 1 1/2 tsp. salt
  • 1 avocado, peeled and pitted
  • 1/4 c. extra virgin olive oil

Garnish

  • 4 radishes, thinly sliced
  • 1/4 c. cilantro sprigs
  • 1/4 c. sliced green onions
  • 12 corn tortillas, grilled

 

 

Orange-coconut carnitas tacos with avocado creme

serves: 6

Carnitas 

1. Preheat your oven to 300 degrees.

2. Distribute salt and pepper on the pork evenly. Set aside for at least 10 minutes. 

3. Heat coconut oil over medium-high heat in a heavy-bottomed skillet and add pork.

4. Sear pork until brown on the edges (roughly 10 minutes).

5. Add onions and garlic reduce heat to medium, stirring occasionally. 

6. Add zest and juice of 1 orange, chili powder, cinnamon and beer. Stirring occasionally for 2-3 minutes.

7. Transfer the pork and liquid to a baking dish and put in the oven. Bake for 3 hours. Take out when the pork easily shreds with a fork.

8. While the pork is cooling, prep the garnish and avocado creme and quickly heat the tortillas on the grill. 

9. Once cooled slightly, shred the pork cubes with two forks before serving. If it needs to be heated up again (or you really like the outside crunchy, like I do), you can reheat with some pan juices in a cast iron skillet. 

10. Assemble your tacos by putting roughly two tablespoons of avocado creme on each tortilla. Top with carnitas and garnish and enjoy! 

Avocado Creme

1. In a food processor, combine garlic, lime juice, zest and salt. 

2. Add avocado and blend until smooth.

3. While the food processor is on, slowly pour in the olive oil until a smooth but thick paste forms. It should remain the consistency of mousse. 

icon_drink2.png

drink.

ingredients

  • 1 TBSP cinnamon
  • 2 tsp chili powder
  • 1 TSBP + 2 tsp Maldon salt
  • 18 oz. mezcal
  • 9 oz. orange liquor (Grand Marnier or Cointreau)
  • 6 limes + wedges for garnish

mezcal margarita

serves 6

1. Stir together cinnamon, chili powder and salt and distribute evenly on a plate.

2. Use a wedge of a lime to rim the glasses and dip into salt mixture. 

3. Fill a pitcher with ice, mezcal, orange liquor, and lime juice. Also place the juiced limes into the pitcher for extra flavor and stir.

4. Pour in the rimmed glass over ice. Serve with a lime wedge garnish. 

icon_listen2.png

listen.