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.
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