|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.