Timbers Chef Contest Recipe Entry #1

 

DSC_0105

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.