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Spicy Chipotle Vinaigrette:

• ½ cup Mexican Chipotle Sauce
• ¼ cup lime and/or lemon juice
• ¼ cup cilantro
• 1 T sugar
• 1 T vinegar
• ½ cup olive oil
• Salt and pepper to taste

1. Combine first 5 ingredients and puree in blender.

2. Slowly drizzle in olive oil and blend until smooth and consistent.

Quasi-Carnitas:

• 1 lb pork ribs, butt or shoulder (boneless chops work well), cubed
• 1-2 Mexican beers
• Chicken stock and/or water
• Bay leaves
• Whole dried red chili peppers
• Few tablespoons cumin, chili powder and any other Mexican spices you like

1. Brown the cubed pork in olive oil.

2. Add all other ingredients, bring to a boil and simmer over low heat until the pork is cooked through.

3. Remove, let pork cool and shred.

4. Add shredded pork to about 1 cup Mexican Chipotle Sauce

Salad:

• Lettuce, shredded
• Tortilla chips, crushed (I prefer the really thin blue style)
• Avocado, chopped (covered in lime juice to avoid discoloration)
• Cheese: cojita, crumbly goat, white cheddar, Monterey jack
• Sour cream or crème fresh (optional)
• 1 Cup Jalepeno, Corn and Black Bean Salsa
• Carnitas

1. Add lettuce and tortilla chips to a large bowl. Add just enough vinaigrette to cover.

2. Top with cheese, avocado, carnitas and Salsa and serve.

• 3 ears of fresh corn
• 3-4 jalepeno peppers (depending on how spicy you like things), chopped
• 1 small onion, chopped
• 3-4 cloves of garlic, minced
• 1 16 oz can of black beans, drained
• Cilanrto, chopped

Preparation:

1. Remove husks from corn and shave of kernels
2. Over med-high heat in a mix of butter and olive oil, saute corn, jalepenos and onion until corn is almost cooked through and onions are translucent.
3. Add garlic over low heat and cook another couple minutes.
4. Remove from heat and combine with black beans.
5. Cool and add chopped cilantro and s&p to taste.

This is a very versatile sauce that I use in almost all Mexican dishes in some way. It’s works as a sauce for taco meats, enchiladas, or as a base for salsa.

• 8 Shallots, chopped
• Tomato Paste
• 2 T Cumin
• 8 cloves of garlic, crushed
• 1 small can of Chipotle peppers
• 1 small can of whole peeled tomatoes
• 1 Mexican beer
• 1 Cup chicken stock

Preparation:

1. Saute shallots in olive oil until translucent.
2. Add tomato past and cumin and cook until a bit rusty, 2-3 minutes.
3. Add crushed garlic and cook on low heat for a few minutes.
4. Add chipotle peppers, tomatoes, beer and stock.
5. Puree in blender (this is done easily with a hand-held blender).
6. Cook until reduced to desired consistency.

This is a my spin on classic mac n’ cheese. Slightly lighter and much spicier than the classic. I vary the cheeses each time I make it, but usually use a creamy goat, a gruyere and always parmigiano-reggiano.

• Bacon
• Onion and/or shallot, roughly chopped
• Few garlic cloves, crushed lightly
• Couple table spoons of cumin
• Tomato paste
• 2-3 chipotle peppers
• About a cup of white wine or Mexican beer
• Chicken stock
• 1 cup milk
• 3-4 T of heavy cream
• Few cups of shredded/crumbled cheeses
• Bread crumbs and more Parmesan cheese
• 1 lb Fusilli
• Green onions and/or other fresh herbs

Preparation:

1. Chop bacon and saute until lightly browned. Remove.

2. Saute onion/shallot in rendered fat until translucent. Add garlic, cumin, tomato paste and cook for a couple minutes. Add chipotle peppers and cook for another couple minutes.

3. Turn heat to med-high, add white wine, and reduce. Add about a cup of chicken stock, bring to a boil and blend. Continue cooking until you have a thick consistency. Add milk, cream, and cheeses.

4. Meanwhile, bring large pot of water to a boil, add salt and cook fusilli until about 75% done. Mix fusilli and cheese mixture in baking dish. Sprinkle bread crumbs and Parmesan cheese on top to cover.

5. Cook at 425 degrees until bubbling and browned on top.

6. Garnish with green onions and/or fresh herbs.

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