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Timber’s Chef Contest Recipe Entry #2

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Shredded Chicken Torta with Refried Black Beans, Queso Oaxaca and Cilantro Slaw

1 each Hoagie Roll (I used one from New Seasons, but I bet Grand Central Baking could make something similar!)

3 oz Refried Black Beans, hot (Recipe Below)

4 oz Chicken Tinga, hot (Recipe Below)

1 oz queso oaxaca (or other melting cheese)

1 oz Cilantro-Jalapeno Slaw (Recipe Below)

Split the roll through the center and spread with warm beans. Top with chicken, then cheese. Bake in a 400 degree oven for 5 minutes, or until cheese is melted. Or, melt cheese under a broiler. Remove sandwich from oven and top with slaw. Serve.

Refried Black Beans

Yields about 2 ½ cups

1 cup black beans (I used Bob’s Red Mill Black Turtle Beans)

3 cups water

1 clove garlic, crushed

1 each bay leaf

1 each dried guajillo chili

1/2 teaspoon kosher salt

2 tablespoons vegetable oil

1/2 each medium onion, small diced

1 tsp garlic, minced

1/2 teaspoon green chili powder

To taste kosher salt and black pepper

Sort and rinse beans before cooking.

Soak beans in water overnight. Drain and rinse beans. Place beans in a large pot and cover with three cups of water. Liquid should be 1 – 2 inches above top of beans. Add the crushed garlic, bay leaf, chili and 1 teaspoon of salt. Bring to a boil; reduce heat and simmer 1 – 1½ hours. Turn off the heat and let beans cool slightly in the cooking liquid. Reserve.

Heat the oil in a large sauté pan over medium-high heat. Add the onion and cook, stirring often, until it’s soft and slightly caramelized at the edges, about 5 minutes. Add the minced garlic and cook just until fragrant, about thirty seconds. Add the beans (including cooking liquid) and the chili powder. Let the beans come to a brisk simmer, then lower the heat to maintain a gentle simmer. Cook, stirring and mashing often until the beans resemble a very coarse puree and have thickened, 15 to 20 minutes. Add salt to taste. Use warm or at room temperature.

Chicken Tinga

2.5 pounds skinless/boneless chicken thighs (I used Draper Valley Farms brand)

4 teaspoons salt, divided

1 clove garlic

1 medium yellow onion, quartered

1 large vine ripened tomato, quartered

½ tsp chipotle peppers in adobo sauce

1 qt chicken broth

1/4 cup canola oil

1 large yellow onion, julienne

3 large vine ripened tomatoes, julienne

1 clove garlic, chopped

Preheat oven to 400

Place chicken in a hotel pan with the half the salt. Cover with foil, then bake until chicken is done, and shreds easily. Cool slightly and shred. Reserve.

In a blender add the quartered onion and the garlic clove, quartered tomato, adobo sauce, remaining salt, and the chicken broth. Puree until smooth.

Heat the oil in a large and deep pan over medium heat.

Once it is hot but not smoking, stir in the julienne onion and cook until soft and translucent, about 2 minutes.

Add the julienne tomatoes and chopped garlic and cook for an additional 2 minutes.

Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry. Bring to a boil, reduce heat and simmer for 10 minutes.

Add salt to taste.

Cilantro-Jalapeno Slaw

Yields 7.5 oz

4 oz green cabbage, finely shredded
2 oz red cabbage, finely shredded
1/2 each jalapeno, stemmed, seeded and minced
1 tsp minced cilantro
1/2 oz shaved red onion
1/2 oz Jalapeno Vinaigrette (Recipe Below)
1/4 each lime, juiced
Combine all ingredients and hold chilled.

Jalapeño Vinaigrette
Yields 1 1/4 cups

1 tablespoon Dijon mustard
1/4 cup cider vinegar
1 each jalapeño, seeded and minced
1/2 tsp minced garlic
1 tsp honey
1/2 tsp black pepper
To taste kosher salt
1 cup vegetable oil
Combine all ingredients except oil in a blender and blend until smooth. With the motor running, slowly drizzle in the oil until emulsified. Taste and adjust seasoning if necessary.

Timbers Chef Contest Recipe Entry #1

 

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Widmer Hefeweizen Carnitas Tacos with Cotija and Cilantro-Jalapeno Slaw

3 each corn tortillas, warmed

6 oz Hefeweizen Carnitas (Recipe Below)

3/4 oz crumbled cotija cheese

1 1/2 oz Cilantro-Jalapeno Slaw (Recipe Below)

Add 2 oz of carnitas to each tortilla. Sprinkle 1/4 oz cotija over each taco, then top each one with 1/2 oz slaw.

 

 

Hefeweizen Carnitas

Yields 12 servings

2 each dried New Mexico or guajillo chiles

4 lbs skinless, boneless pork shoulder (Boston butt), cut into 2-inch pieces

12 oz hefeweizen

4 each garlic cloves, lightly crushed

4 tsp kosher salt

1 each orange, halved

2 cups water, divided

Toast chiles in a dry large heavy pot over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pot; let cool. Stem chiles and halve lengthwise; discard seeds.

Bring chiles, pork, beer, garlic, salt, orange and half of the water to a boil in same pot. Reduce heat, cover, and simmer, stirring occasionally, until pork is fork-tender, 60-80 minutes.

Uncover pork; simmer until liquid evaporates and pork begins to brown, 20-25 minutes. Continue to cook, stirring frequently and scraping bottom of pot, until pork is shredded and browned, 10-15 minutes.

Add remaining water to pork; cook, scraping up browned bits from bottom of pot, for about 1 minute.

Cilantro-Jalapeno Slaw

Yields 7.5 oz

4 oz green cabbage, finely shredded

2 oz red cabbage, finely shredded

1/2 each jalapeno, stemmed, seeded and minced

1 tsp minced cilantro

1/2 oz shaved red onion

1/2 oz Jalapeno Vinaigrette (Recipe Below)

1/4 each lime, juiced

Combine all ingredients and hold chilled.

Jalapeño Vinaigrette

Yields 1 1/4 cups

1 tablespoon Dijon mustard

1/4 cup cider vinegar

1 each jalapeño, seeded and minced

1/2 tsp minced garlic

1 tsp honey

1/2 tsp black pepper

To taste kosher salt

1 cup vegetable oil

Combine all ingredients except oil in a blender and blend until smooth. With the motor running, slowly drizzle in the oil until emulsified. Taste and adjust seasoning if necessary.

Hard at Work

Working Hard

On Location

We've worked at some beautiful locations, but this view is one of the best!

We’ve worked at some beautiful locations, but this view is one of the best!

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Film Crew in Vancouver BC

Even on vacation we can’t escape the film industry. James Franco and Seth Rogan were filming in Robson Square as we were walking by. We walked past an SUV just as James Franco was getting inside. We weren’t fast enough to get a picture, but it was still awesome! Such a beautiful city.

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Chef Brandi’s Amazing Food

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Mundo Crew Number Two

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Mundo’s New Truck

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