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Chef Matt Carter from The Mission is making a variety of tacos

Posted: 7:53 AM, Mar 12, 2020
Updated: 2020-03-12 13:06:45-04

Mission Chiltepin Hot Sauce
½ c. Salad oil
3-4 Garlic cloves
1 tbl. Chiltepin
½ c. Peanuts
2 tbl. Sesame seeds
1 tbl. Salt
1 c. Vinegar
1 tbl. Honey

Method:
Toast peanut, sesame seed, garlic in salad oil. Add chiltepin. Puree in blender with salt, vinegar, and honey. Pass through fine strainer.

If you want to go big, emulsify 1-2 oz. of the pork liquid into the sauce.

Mission pork marinade
1 oz. smoked paprika
1 oz. paprika/chile powder
1 oz. chipotle powder/ cayenne
3-4 cloves fresh garlic, chopped
1 tsp. fennel cloves
1 tsp. coriander powder
1 tsp. cumin powder
2 ground cloves
1 tbl. Oregano
3 tbl. Salad oil
2-3 tbl. Red wine vinegar
2 tbl. Salt

Method: Combine all ingredients with a whisk

Mission Salsa Verde
1 Deli Arugula
1 Deli Cilantro
4 sprigs epazote
¼ bunch parsley
2 seeded jalapeno
1 sprig mint
3-4 Charred Scallion
Charred Scallion Vinegar
1/2 orange, zest and juice
1 lime, zest and juice
1/4 cup olive oil
pinch Chile powder
pinch salt
1 garlic clove
1 small shallot

Method:
Combine all ingredients into a food processor and blend until desired smoothness

Chorizo Spiced Pork, Smoked Potato, Clam, Grilled Lettuce, Chiltepin Chicharron
Makes 12
12-14 oz. masa
14-16 oz. pork shoulder/neck
1 c. Mission pork marinade
6 oz. Smoked Potato
1 # Clams
1c. White wine, 2 garlic, 1 shallot, ½ bunch thyme, 1 fresh bay leaf

Method: Steam clams with all ingredients. Reserve both clam meat and Liquor.
2 tbl. Cream
3-4 heads Grilled lil Gem lettuce
4-6 oz. Mission Salsa Verde
3-4 oz. Chiltepin Hot Sauce
1 small bag chicharron
Cilantro, Epazote or Verdolagas Garnish

Method:
Rub Pork with 2-3 oz. marinade. Refrigerate overnight. Char on grill. Place in bag, sous-vide at 155 for 12 hours. Cool. Slice and fry in pan before service.
Combine 1 oz. potato with clam liquor, cream and puree with a hand blender, add clams.
Toss Lil Gem with evo and salt. Grill on High until caramelized…not to soft.