We’re almost there! Nineteen days of recipes and we still have one more to go.
Today’s recipe actually was inspired by a restaurant near us that we went to with our family friend, Julie. We didn’t like anything we had that night except for this amazing “Sweet and Spicy” guacamole that had pomegranate seeds and dried apricots. Thinking back, we don’t really remember what the spicy component was but we liked it so much, we decided to make our version.
Most people who are reading our blog hopefully have a general idea of how to cook/bake and make things, so the recipe below is missing quantities because we want to allow you to make the guacamole to your specific tastes and how much you want or need.
Enjoy our tasty and addictive creation below!
Today feels like the perfect BBQ weather, so we give you the perfect food accompaniment: Carne Asada! Grill it up with a chilled beer in hand (We like Modelo) and you’ve got it made.
If you don’t have a grill you can always use a grill plan like this.
Traditional Carne Asada
- 2 Tablespoons Carne Asada Seasoning*
- Juice from one Lime (fresh)
- 1/2 Cup Orange Juice
- 1/2 White Onion (Thinly Sliced)
- 1 Bunch Cilantro (Chopped) *Optional*
- 2 Pounds Skirt or Flank steak
*Equal parts: salt, garlic powder, sugar, paprika. Dashes: Cumin, oregano, black pepper, cayenne pepper. ( You can use what’s leftover as a season salt for anything else).
In a small bowl, mix together lime juice, orange juice, seasoning and cilantro.
In a shallow dish, place the carne asada and onions down. Cover with the marinade making sure to coat both sides of the meat. Cover and place in the fridge for a minimum of at least 45 minutes.
Remember the longer you allow it marinate, the more flavor the meat will have.
Thirty to forty minutes before you plan on grilling your meat, remove from the fridge and allow to come to room temperature.
By doing this, the meat will cook more evenly.
Grill over medium heat for about 2-3 minutes per side. Allow to rest for five minutes before slicing and enjoying.
Eat with tortillas and all the fixings or just by itself! Just enjoy it!
In preparation of the Fall heatwave in Los Angeles, we thought guacamole would be the perfect recipe to post today! Not only do we LOVE our avocados in this house/city/state, but we also didn’t want to make something that involved heat since it’s currently 97°F outside. The only heat we want is from the cayenne and chipotle peppers!
- 4 Large Has Avocados (Reserve one pit)
- 1 Jalapeño (Deseed and diced)
- 1/2 White Onion (Finely diced)
- 2 Roma Tomatos (Deseeded and diced)
- 1 Large Clove Garlic (Diced)
- Garlic Salt
- Garlic Powder
- Onion Powder
- 1/2 Teaspoon Cayenne Pepper
- 1/2 Teaspoon Ground Chipotle Pepper
- Green Onions (Chopped)
In a large a bowl, using an electric mixer, blend the avocados until no longer large and chunky.
Next, add the diced jalapeños, onion, tomatoes, and garlic and stir to combine.
Add your garlic salt, garlic powder, onion powder, cayenne and chipotle and mix well. Adjust seasonings to your liking.
To serve, place your reserved avocado pit in a bowl and cover with the guacamole. Sprinkle with chopped green onions and serve.
The pit will help the guacamole from oxidizing, but if you really want to prevent oxidation, sprinkle your guacamole with either fresh lemon or lime juice.
Happy Pre Taco Thursday! Today’s recipe is not only easy, but super delicious and a definite crowd pleaser.
We made these for a family dinner and everyone loved them! Did you know that carnitas translates to “little meats” and is typically made by braising the pork in oil or traditionally lard. Obviously our recipe doesn’t involve cooking the pork in lard or oil, but cooking it in the next best thing: BEER!
Remember when you get your pork shoulder/butt don’t trim the fat! The fat helps keep it juicy and gives it SO MUCH FLAVOR.
Traditional Pork Carnitas
- 6 pounds of pork shoulder/or butt
- Kosher Salt
- 3 Tablespoons of Vegetable Oil
- 2 Bottles of Modelo or Your Favorite Beer
- 2 Cinnamon Sticks
- 2 Bay Leaves
- 2 Teaspoons Chipotle Chili Powder
- 2 Teaspoons Chili Powder
- 1/4 Teaspoons Cumin
- 4 to 5 Tablespoons Garlic (Minced)
Preheat your oven to 350°F.
Depending on the size of your meat, you may want to cut the meat into manageable size chunks. Season both sides of the pork liberally with kosher salt.
In a cast iron pot/dutch oven/or pot, heat your vegetable oil. When the oil is hot, brown all sides of the pork. Remove from the pan and and blot them dry with paper towels.
Pour in two cups of beer to deglaze the bottom of the pan of all the delicious brown bits. Next add the cinnamon sticks, the bay leaves, chili powders, cumin and garlic. Stir until everything is mixed together.
Next, add the pork back to the pot. If needed add a little bit more beer (or water if you’re out) to cover the pork about two/thirds of the way. Place in the oven uncovered for about 3.5 hours.
When the meat is ready, remove the meat to a platter and let cool. Strain the cooking liquid and return to the pot. Skim as much fat off the top as you can. Turn on the heat and bring the liquid to a boil and then lower the temperature.
While the liquid is reducing, allow the meat to cool until you can handle it. Shred the meat. Return the meat to the pot with the reduce liquid and serve.