Black Beans with Dark Rum and Vinegar, Pumpkin Seed Guacamole

Note the near empty carnita dish behind the hot sauce bottle 

Another Taco bar for a recent family party:

  • Creamy Chicken Thighs and Kale
  • Grilled Chicken
  • Allspice and Cumin Carnitas
  • Pickled Onion
  • Radish Slices
  • Roasted Pumpkin Seed Guacamole
  • Fresh Tomato Salsa
  • Fresh Lettuce and Cilantro
  • "Bufalo" brand Mexican hot sauce (recommended !!)
  • Black Beans with Dark Rum and Vinegar
For the Guacamole: grind 1/3 to 1/2 cup roasted pumpkin seeds in a food processor and add to a traditional guacamole (about 3 large avocados). Garnish with whole roasted pumpkin seeds. 

For the Black Beans:  Saute onion, one jalapeno, one poblano pepper and a few garlic cloves in olive oil. Add to a pound of cooked black beans, season with a teaspoon of oregano, 3 tablespoons red wine vinegar, and 3 tablespoons dark rum. Heat to combine. Serve room temp. 

For Carnitas: 3 pounds carnita style pork dusted with 1/2 teaspoon each of cumin and allspice, then salt and pepper. Let sit for an hour at room temperature. Grill over indirect heat for 60-90 minutes to form a crust. Cover in foil and cook in 250 degree oven for 3 hours, until meat falls apart. 

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