“ Have a Ball” Summertime Carnitas Tacos paired with a Milagros Cabo Wabo Margarita!

Every year Avenir Restaurant Group participates in the “Have a Ball” golf tournament and we will always try ‘one up’ ourselves. We want to come up with something that will leave the golfer’s impressed and excited about coming back every year. With the heat on, Avenir Corporate Chef Tony Flier presents the official “on course” recipe for Summertiime Carnitas Tacos!

This Recipe will yield 16 good size tacos

You will learn to make the following:

• Fresh griddled Corn Tortillas (recipe below)
• Fresh cooked Authentic Pork Carnitas (recipe below)
• Fresh Sauteed Brentwood Sweet Yellow corn (recipe below)
• Heirloom Tomato and Avocado Salsa Fresca (recipe below)
• Chipotle-Coffee BBQ Sauce (recipe below)
  

In addition you will need the following for garnishes:

• 1/2 cup sour cream
• 1 bunch red radishes (sliced thin – 1/8 inch)
• 1 bunch chopped cilantro
• 4 oz Queso Fresco - crumbled
• 1 head Iceberg lettuce – shredded fine

Fresh Griddled Corn Tortillas

At Milagros we purchase a prepared tortilla dough called “Masa Fina” from a local ‘Tortilleria’ . (“La Estrellita”. 2205 Middlefield Rd Redwood City 94061 (650) 368 – 0744).

You can substitute with fresh daily made corn tortillas but these are soooo much better!!!

This recipe is for 12 to16 six inch fresh corn tortillas.

Ingredients:

• 2 pounds Masa Fina
• 4 ounces of room temp water
• 3 tblsp all purpose flour
  

Even though the masa fina is prepared for making tortillas you will have to do some additional work to get the dough….tortilla ready. Make the tortillas right before serving.

Get the following equipment ready before you begin – This will help you to keep focused on the task on hand.

Equipment:

• 1 large mixing bowl
• 2 pieces of plastic about 10 inches in diameter ( 1 gallon freezer bags work great)
• Tortilla Press – Chances are you are not going to have one, you can substitute with a large dinner plate (make sure the bottom of the plate’s diameter is more than 6 inches) or a dough rolling pin.
• Measuring cup
• Tablespoon
• 1 non stick frying pan
• 1 homemade ‘Tortillero’ - a tortillero is a round covered container that keeps your tortillas warm….use whatever you have but make sure the tortillas are wrapped in a linen, the linen will soak up the steam from the tortillas and will prevent them from sticking.

Preparation:

• Put the masa into the mixing bowl and sprinkle all the flour over the dough, do the same with half the water and need for about 2 minutes…then repeat with the rest of the water. You know when the dough is ready by the feel of it. It will be ‘tacky’ to the touch and a little softer then when you began.
• Take a 2 oz of dough and roll into a ball (about the size of a golf ball), now begin to flatten into a 3” disc.
• Put the disc in the center of one of the plastic sheets cover with the other and press down with the plate or roll with the rolling pin.
• Unpeel the top plastic and carefully turn the uncovered side onto your other hand and peel the other plastic sheet.
• Lay the tortilla into the heated pan (NO OIL) and cook the first side for about 30 seconds , turn and cook the second side for 40 seconds. One indication the tortilla is done is that it will begin to puff up.
• When done, put into the tortillero and cover, repeat till all dough is used.

Sautéed fresh summer corn

Ingredients:

• 3 ears of sweet yellow or white corn, shucked and cut off the cob.
• 1 cube of unsalted butter
• 1 tblsp kosher salt (Do not add all at once, this amount could differ )
• 1 pinch of Cayenne pepper
• 1/2 cup water
  

Equipment:

• Small sheet pan
• Large frying pan
• Small chefs knife

Preparation:

• Using your small chef knife carefully slice the corn kernels off the husk into a large bowl.
• In a large frying pan begin to melt the butter on medium high heat. When the butter has melted (not brown) add the corn and toss.
• After a couple of tosses, add the water and half the salt. The color of the corn will begin to change to a beautiful vibrant yellow.
• Keep moving the pan and add the Cayenne and taste. Adjust salt to your liking.
  

The cooking process should not take more than 2 minutes. When finished pour out onto sheet pan, cool at room temp.

When cool gather the corn into a small bowl and have ready.

Recipe for Preparing the Heirloom Tomato and Avocado Salsa Fresca

Yields 1 1/2 cups

Ingredients:

• 1 pound of Heirloom tomatoes – diced 1/4 inch
• 1 Haas avocado cubed 1/4 inch
• 2 tblsp. red onions diced fine
• 1 small jalapeno pepper chopped fine seeds and all
• 2 tblsp. fresh chopped cilantro
• juice of a half a Persian lime - equivalent to 1 tblsp lime juice
• 1 tsp Kosher salt
  

Preparation:

• In a mixing bowl add all of the above ingredients. Carefully mix with a large slotted spoon to blend the flavors, but do not overwork. Cover mixing bowl and refrigerated. Best made about 1 hour before serving or up to 4 hours before service.

Chipotle BBQ Sauce Recipe

Yields 1 1/4 cup

Ingredients:

• 1 tblsp canola oil
• 1 cup yellow onions diced roughly
• 4 garlic cloves, peeled and crushed
• 1 cup Ketchup
• 3 oz smoked chipotle peppers in Adobo (Embassa Brand) **
• 1/4 cup Worcestershire Sauce
• 1/4 cup strong coffee (brewed)
• 1/4 cup brown Sugar
• 2 tblsp cider vinegar
• 1 tsp dijon mustard
• 1 tsp Kosher salt
  

Preparation:

• In a heavy bottom sauce pot, heat the oil over medium heat and add the onion, garlic and salt - cook roughly 3 minutes until the onions are soft.
• Add the ketchup and chipotle and sauté for 4 minutes.
• Add all remaining ingredients, stir and simmer on low heat for 30 minutes. As the sauce begins to thickens stir more often to keep from sticking – Remove from heat and cool for about 15 minutes.
• Blend the sauce with a food processor or home blender. Transfer to a storage container and refrigerate. Can keep for up to a week

** Embassa Brand Chipotle peppers in Adobo come in little 7oz cans. They can be found in all Latino grocery stores and most Supermarkets.

Milagros Pork Carnitas

Ingredients:

Serves 6-8

• 4 pounds pork butt or pork shoulder (preferably Berkshire or Niman Ranch pork), trimmed, cut into 3x3-inch chunks
• 7 1/4 cups peanut oil, divided
• 2 cups fresh squeezed orange juice
• 1 cup evaporated milk
• 2 cups coke or cola soda
• 1 tablespoon Kosher salt
• 1 teaspoon fresh cracked black pepper
• 1 teaspoon dried oregano
  

Preparation:

• Sprinkle pork with salt and pepper.
• Heat 1/4 cup peanut oil in heavy 5 -quart pot over high heat. Working in batches, add pork to pot and sauté until browned on all sides, about 7 minutes per batch. Using slotted spoon, transfer pork to large bowl.
• Pour remaining 7 cups peanut oil into same pot. Attach deep-fry thermometer to side of pot; heat over medium heat until thermometer registers 280°F. Add pork to oil in pot (temperature of oil will drop to between 180°F and 200°F). Cook pork over medium heat until brown and tender, adjusting heat as necessary to maintain temperature of oil between 200°F and 220°F, about 2 hours.
• Using slotted spoon, transfer pork to another large pot. Add oregano, orange juice, evaporated milk and 2 cups coke to pork and bring to boil; reduce heat and simmer until pork is very tender, about 1 hour.
• Season generously with salt and pepper. Transfer to bowl and serve.
  

The Summer time Carnitas Taco ‘Blueprint’

1. For best results layer the taco in this order from the tortilla up:
2. Fresh griddled corn tortilla – put on a serving plate
3. Sauteed sweet yellow corn – spoon a layer, about 2 tblsp. over tortilla
4. Pork Carnitas – put about 3 oz on top of corn
5. Chipotle BBQ sauce - spoon about 1 oz of sauce over pork carnitas
6. Shredded Iceberg – put a little mound over carnitas
7. Heirloom Tomato and Avocado Salsa Fresca – top the lettuce with 1 heaping tblsp.
8. Sour Cream – spoon about 1 tsp over whole taco
9. Queso Fresco – about 1 tsp over whole taco
10. Radish Slice – Slice fresh 3 rounds of radish and put on top and around Taco
11. Chopped Cilantro – small pinch on top of taco

Repeat 15 times!!!!

Milagros Cabo Wabo Margarita

Ingredients:

• 2 oz. Cabo Wabo Reposado 100% pure blue agave tequila
• 1 oz. fresh squeezed Persian lime juice
• 1 oz pure organic orange infused agave nectar **
• 1 fresh lime wheel
• Kosher Salt
  

Equipment:

• Mixing Glass
• Cocktail Shaker or tin
• Lime juicer
• Paring knife
• Plastic Squirt Bottle
  

Preparation:

• Place 1 lime wheel in empty mixing glass
• Measure 1 oz. orange infused agave nectar - pour into mixing glass
• Measure 1 oz. fresh squeezed lime juice - pour into mixing glass
• Measure 2 oz. Cabo Wabo Reposado Tequila - pour into mixing glass.
• Fill mixing glass 3/4 full with ice, cap and shake hard for 5 seconds.
• If the guest wants salt – carefully roll half of the outside of the glass in lime juice then salt
• Pour into margarita glass
  

**Orange and Ruby Red Grapefruit Infused Agave Nectar

Agave Nectar can be purchased at fine food stores like Whole Foods. It is an all natural sweetener derived from the Agave Plant family

Ingredients:

• 8 oz Agave Nectar
• 8 oz water
• 1 Orange rind
• 1 Ruby Red Grapefruit rind

Preparation:

• Bring water, agave nectar, orange and grapefruit rind to a boil, lower heat to a simmer for 10 minutes
• Remove from heat and let cool.
• Strain through a fine colander or china cap - transfer to a small squirt bottle or container.
  

For a party – makes 12 Margaritas:

• 1 bottle (750ml) of Cabo Wabo Reposado Tequila
• 12 oz fresh squeezed Persian limes (approximately 12-14)
• 12 oz pure orange infused agave nectar **
• 2 limes cut to net 12 lime wheels
• Kosher Salt
  

Preparation:

• Pour Tequila, fresh squeezed lime juice and orange infused agave nectar into a drink pitcher (60 oz) Stir well and refrigerate. Just prior to serving make sure to stir well again.
• Place 1 lime wheel in empty mixing glass
• Measure 4 oz. Margarita batch into mixing glass.
• Fill mixing glass 3/4 full with ice, cap and shake for 8 full seconds.
• If the guest wants salt – carefully roll half of the outside of the glass in lime juice then salt
• Pour into margarita glass

Milagros Ruby Red Virgin Grapefruit Palomas

The Paloma is one of the most refreshing and popular cocktails from Guadalajara Mexico and our fresh virgin version is a wonderful summertime cocktail.

Ingredients:

• 2 oz fresh squeezed ruby red grapefruit juice
• 1 oz fresh squeezed lime juice
• 1 oz orange and grapefruit infused agave nectar
• 2 oz sparkling soda water
• 1 lime wheel
• 3 grapefruit segments
• Ice
• Kosher Salt for rimming
  

Preparation:

• In a mixing glass measure and add the grapefruit, lime, agave nectar and soda water.
• Add lime wheel and fill with ice.
• Cap with shaker tin and shake hard twice
• Rub the outside edge of the Collins glass with fresh lime and carefully salt half of the outside edge of the glass
• Pour into a tall Collins glass and garnish with 3 grapefruit segments.
  

This classic drink is fantastic with tequila – add 1 1/2 oz of your favorite 100% agave blanco or reposado tequila.

Pitcher of Ruby Red Virgin Grapefruit Palomas

Makes 6 – 8 drinks

• 12 oz fresh squeezed ruby red grapefruit juice
• 6 oz fresh squeezed lime juice
• 6 oz orange and grapefruit infused agave nectar
• 12 oz sparkling soda water
• 6 lime wheels
• 18 grapefruit segments
• Ice
  

Preparation:

• In a 60 oz pitcher measure and add the grapefruit, lime, and agave nectar.
• Add lime wheels and stir well. Refrigerate up to 2 - 24 hours before your party
• Just before serving add the 12 oz. Of sparkling water
• Stir vigorously to mix
• Rub the outside edge of the Collins glasses with fresh lime and carefully salt half of the outside edge of the glass
• Pour into a tall Collins glass and garnish each with 3 grapefruit segments.
  

For a classic Paloma add 9 oz of your favorite 100% agave blanco or reposado tequila to the pitcher.