Chef Glo and fellow Eargasm DJ, Yorker celebrate the Season 1 ender of Splendid Kitchen with easy-to-make recipes, Street Style Mexican additions to your party favorites: Classic Margarita, Mexican Pork Adobo, Elote, and Fresh Guacamole & Chips.
- 1 lime wedge, plus 2 lime wheels for garnish
- 1 tablespoon coarse salt, for glass rims
- 4 ounces (120ml) high-quality blanco tequila (see note)
- 2 ounces (60ml) Cointreau
- 1 1/2 ounces (45ml) fresh juice from 2 limes
- Run lime wedge around the outer rims of 2 rocks glasses and dip rims in salt. Set aside.
- In a cocktail shaker, combine tequila, Cointreau, and lime juice. Fill with ice and shake until thoroughly chilled, about 15 seconds (the bottom of a metal shaker should frost over).
- Fill glasses with fresh ice and strain margarita into both glasses. Garnish with lime wheels and serve.
Mexican Pork Adobo (Carne Adobada)
- 4 whole dried ancho chiles, seeds and stems removed
- 4 whole dried pasilla chiles, seeds and stems removed
- 1 quart (32 ounces) homemade or store-bought low-sodium chicken stock
- 1/2 cup raisins
- 1 cup frozen orange juice concentrate
- 3 whole chipotle chiles canned in adobo
- 2 tablespoons white vinegar
- 2 tablespoons Asian fish sauce
- 2 pounds boneless pork shoulder,cut into 3 inch thick cubes
- 2 tablespoons vegetable oil
- 2 medium onions, thinly sliced (about 2 cups)
- 6 medium cloves garlic, minced (about 2 tablespoons)
- 2 teaspoons dried oregano
- 1 tablespoon ground cumin
- 3 bay leaves
- Kosher salt
- Corn tortillas
- diced onions
- lime wedges
- queso fresco for serving
- Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat. Stir frequently, until slightly darkened with intense, roasted aroma (2 to 5 minutes). Do not allow to smoke.
- Add chicken stock, raisins, orange juice concentrate, chipotles in adobo, white vinegar, and fish sauce. Bring to a boil over high heat, reduce to a bare simmer, and let cook until chilies are totally softened (about 15 minutes). Blend into a smooth puree using an immersion blender or by transferring to a countertop blender. Set aside.
- Carefully pat pork dry with paper towels or a clean kitchen towel. Cut into 2-inch cubes.
- Heat vegetable oil in a large heavy-bottomed Dutch oven over high heat until smoking.
- Add pork all at once and spread evenly over the bottom surface (it’s ok if not all the pork is touching the bottom or if the pan is crowded. Cook without moving until the bottom surface is well browned about 8 minutes.
- Transfer pork to a cutting board and set aside. Add onions and garlic to Dutch oven and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Add oregano and cumin and cook, stirring constantly, until fragrant, about 30 seconds.
- Add chile mixture to Dutch oven and stir to scrape up any browned bits from the bottom. Add bay leaves along with the pork and any accumulated juices. Bring to a boil then reduce to a bare simmer. Cover, leaving the lid slightly ajar, and cook, stirring occasionally until pork chunks break apart when you apply pressure with a spoon, about 2 hours.
- The sauce should be thick, with an almost ketchup-like consistency. If too thin, increase heat to a light simmer and cook, stirring frequently, until reduced to the desired consistency. Season to taste with salt.
- Serve pork with corn tortillas, cilantro, diced onions, lime wedges, and queso fresco. Pork can be stored in a sealed container in the fridge for up to 5 days.
- 1/2 cup (110g) finely crumbled Cotija or feta cheese, plus more for serving
- 1/4 cup (60ml) mayonnaise
- 1/4 cup (60ml) sour cream or Mexican crema
- 1/4 cup finely chopped cilantro leaves and tender stems
- 1/2 teaspoon ancho or guajillo chile powder, plus more for serving
- 1 tsp garlic powder
- 4 ears shucked corn
- 1 lime, cut into wedges
- Boil corn in a pot of water until tender.
- Meanwhile, combine cheese, mayonnaise, sour cream or crema, XO sauce, scallions, garlic, lime zest, and ground chilies (if using) in a large bowl. Using a flexible spatula, stir together until homogenous; set aside.
- Heat a grill or griddle, place corn directly over the hot side of the grill, and cook, rotating occasionally, until charred in spots on all sides.
- Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and ground chilies (if using) and serve immediately with lime wedges.
FRESH GUACAMOLE & CHIPS
- 4 corn tortillas cut into wedges
- Oil spray (if air frying) or 1-2 cups oil if deep frying
- 3 avocados, ripe – peeled, pitted, and mashed
- 1 lime, juiced
- 1 teaspoon salt
- ½ cup diced onion
- 1 tablespoon pepper or pickle relish
- 2 Roma (plum) tomatoes, diced
- ¼ tsp cumin
- 1 teaspoon finely minced garlic
- 1 pinch ground cayenne pepper (Optional)
- Cut corn tortilla into wedges. If airfrying or baking coat or brush very lightly with oil or oil spray. Season with salt and bake at 375F for 10-12 mins.
- Combine all the ingredients for guacamole and serve immediately.
Create these recipes and tag @sweetspicesbyglo and @PalabasTayo on Instagram and show us your delicious renditions of this meal.
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