Ingredients:

• 1 small yellow onion
• 3-4 garlic cloves
• 3-4 fresh tomatoes or 1 small can of whole peeled tomatoes
• 1-4 habanero peppers, depending on how spicy you want the salsa
• ~1/3 cup soy or grapeseed oil

Prep:

1. Roast onion, garlic, tomatoes, and peppers at 425 for about 20-25 minutes.
2. Blend and add oil slowly.  Taste for salt and pepper.
3. Server warm.

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• 5-7 fresh tomatillos, depending on the size
• 1 poblano pepper (for mild)
• 2 jalapeno peppers (add for medium)
• 2 serrano peppers (add for hot)
• 1 yellow onion, roughly chopped
• 4-5 garlic cloves, skins removed
• 1 tsp cumin
• ~1/4 cup cilantro
• juice of 1 lime
• 1 or 2 tsp honey

Preheat oven broiler or grill on high heat.

Remove husks from tomatillos, rinse,  cut into quarters, and remove core.  Quarter and remove stems and seeds from peppers.

Toss tomatillos and peppers in olive oil, season with salt and pepper, and place in roasting pan (or tin foil will work if using grill).  Roast until charred, flip and roast until the other side is charred (see below).  It’s important to keep a careful eye on them, as they will cook very fast.  Set side to cool.

Saute onion over med heat until transparent.  Lower heat and cook garlic cloves until soft.

Add tomatillo mixture (with all juices), onion mixture, and all other ingredients to a large bowl and refrigerate for an an hour or two.

To finish, either chop everything up by hand or mix with a food processor or blender, depending on the consistency you’re looking for.

Very important to taste for additional seasoning at this point: salt & pepper, cumin for more “Mexican” flavor, lime for more citrus/acid flavor, chopped pepper for more spice, etc.

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The idea for these tacos came from this incredible dish that Nobu serves with tuna sashimi and thinly sliced jalapenos.  The tuna should be very high quality and seared just a bit to keep the inside raw.

• 1 sashimi-grade tuna steak, cut 1 inch thick
• 1/2 cup soy sauce
• 1/4 hot sauce
• 2 T honey
• 1 cup mayo
• 2-4 chipotle peppers
• 1 small head of chicory, very roughly chopped
• 1/2 cup cilantro, chopped
• 2 avocados, thinly sliced
• 2 T olive oil
• 2 T champagne vinegar
• 6 corn tortillas
• pickled jalepenos to garnish
• 1 cup Lamb Chopper cheese, thinly sliced (Sheep’s milk, Cypress Grove Chèvre, Caliornia)

Cut tuna into 1″ x 1″ strips.  Mix with soy sauce, hot sauce, and honey and marinade for a few hours.

Blend 2-4 chipotle peppers with the mayo.

Toss the chicory, cilantro, avocados, oil and vinegar in a small bowl.

Grill the tuna strips over high heat just until the outside is seared.

To finish, warm the tortillas on the grill or in the oven, spread a thin layer of chipotle mayo on the tortillas and add chicory avocado salad, cheese, tuna and pickled jalapenos.

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By slicing the peppers very thinly with a mandolin, they are able to pickle much faster.

• 4-5 large jalapenos, sliced very thin
• 2 cups vinegar — apple cider or champagne both work well
• 1 teaspoons whole black peppercorns
• 2 large bay leaves
• 2 tablespoons sea salt
• 6 medium garlic cloves, peeled and lightly crushed

Combine all ingredients in a small saucepan over high heat and bring to a boil.  Cook for about 10 minutes until peppers start to soften.

Remove from heat and allow to steep for 20-30 minutes.  Remove bay leaves.

Place mixture in an airtight container and refrigerate for at least a couple days.

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• 4 cups chicken stock
• 1 head roasted garlic
• 3 chipotle peppers
• 1 yellow onion, chopped
• 1 cup arborio rice
• 2 tablespoons of tomato paste
• 1 cup white wine
• 2 poblano peppers, chopped
• 2 jalepeno peppers, chopped
• 1 cup carnitas (see recipe below)
• 1/2 cup shredded cheese
• Cilantro

In a medium stock pot, blend garlic and chipotle peppers in chicken stock and bring to a slow simmer. This is the liquid used to cook the rice.

Saute onion and tomato paste over med-high heat until the onion is translucent.

Add rice and saute for a minute or so.  Add wine and reduce.  Add about 3/4 cup of stock at a time and reduce until the rice is al dente.

Meanwhile saute peppers over high heat for a couple minutes so they are partially cooked but still have some bite.

Fold cheese, peppers, and carnitas into the risotto and top with cilantro.

______________________________________________________________________________________________
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.

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• 2-3 poblano peppers
• 2-3 jalapeno peppers
• 5-6 fresh tomatillos (husks removed)
• 6 strips of bacon, chopped
• 1 T tomato paste
• 1 yellow onion, roughly chopped
• 6-7 cloves of garlic, peeled and crushed
• 1 bag of dried green chilies (re-hydrated)
• 1 can of tomatillos
• 1 can of green chilies
• 2 cups chicken stock

Quarter the peppers and tomatillos, toss in olive oil, and roast at 425 until nicely charred. (see below)

Meanwhile, cook bacon in olive oil until browned.  Remove, add onion to bacon fat, and saute over med-high heat until transparent.  Lower heat and add garlic and tomato paste.

Add the roasted peppers and remaining ingredients, blend with hand-held blender, add bacon, and cook for about an hour to desired consistency.  Season with salt and pepper.

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For the beans: soak dried pintos over night.  In a medium pot, saute thinly sliced bacon over high heat.  Remove and saute finely chopped onion and jalapeno peppers in fat from bacon.  Add the bacon, the beans, and a few cups of water or stock to the pot.  Cook unit beans are soft and mash.  Add salt, pepper, and hot sauce to taste.

For the cabbage & avocado salad:  in a large bowl, whisk together the juice from 2-3 fresh limes, a few tablespoons of blood orange vinegar, and salt and pepper.  Slowly drizzle olive oil into the mixture while whisking until you reach desired consistency.  Add chopped cabbage and sliced avocado.

To finish: bake a flour or corn tortilla until slightly crispy.  Remove from the oven, add bean spread and top with cheese.  Bake until cheese is melted and golden.  Top with salad and serve.

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Perfect, simple fish tacos with mango from Las Brisas in Laguna Beach, CA.

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• large yellow onion, chopped
• mix of fresh peppers: Poblano, jalapeno, Serrano, etc, chopped
• 3 or 4 cloves of garlic, minced
• 1 large can of diced tomatoes
• 1 can of black beans
• 1 can of corn
• 1 Rotisserie chicken, shredded
• 4 cups chicken stock
• Garnishes:
  • Avocado, roughly chopped
  • Radishes, thinly sliced
  • Lime, cut into wedges
  • Cotija cheese, grated
  • Tortilla chips

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