Mexican Chimichurri

  • 1 cup fresh cilantro leaves, chopped
  • 1 cup fresh parsley leaves, chopped
  • handful oregano sprigs, chopped
  • ½ cup finely diced fresh garlic
  • 4 tsp dried chili powder
  • 2 tbsp finely diced fresh ginger
  • 1 cup finely diced jalapeno
  • ½ cup finely diced red onion or shallots
  • ½ cup lemon juice
  • 3 cups oil
  • ½ cup white vinegar
  • salt

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Adobo Pork Tortas

Adobo Pork Tortas

This recipe makes 10 sandwiches

Ingredients:

  • 4 lbs pork shoulder, boneless
  • 1/2 cup chipotle in adobo sauce
  • 3 guajillo chilis, stems removed, chopped
  • 3 jalapeño chilis, stems and seeds removed, chopped
  • 2 cups mirepoix (celery, onion & carrots in equal parts diced)
  • 2 cups chopped tomato
  •  2 cups chicken stock
  • 5 garlic cloves, chopped
  • salt & pepper

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Red Monterey & Chorizo Vermicelli

Red Monterey & Chorizo Vermicelli

(serves 8)

Ingredients:

  • 2 quarts of water
  • 8 tomatillo (medium size, cut into 1/4)
  • 2 Spanish onions (medium size, cut into 1/4)
  • 6 red Monterey chili’s ( red jalapeno, chopped fine and seeded)
  • 1/4 cup olive oil
  • 6 cloves garlic (chopped fine)
  • 1/2 cup parsley
  • 1/2 cup cilantro
  • 3 tablespoons sea salt
  • 2 cups chorizo (cured, diced fine)
  • 1 package Instant Rice Vermicelli Noodles ( cut into 2 inch pieces)
  • 1/4 cup grape seed oil

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