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Calabacitas Veggie Tacos

Calabacitas Veggie Tacos

Ingredients

  • 2 poblano chili peppers
  • 3 tablespoons plus 1 teaspoon olive oil
  • 1 medium butternut squash, peeled and diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 cup corn kernels
  • 1 cup canned black beans, drained and rinsed
  • 1 teaspoon hot sauce, plus more for serving
  • Kosher salt
  • 1 avocado
  • 12 corn tortillas
  • 1 cup salsa, plus more for serving
  • 12 ounces queso fresco, plus more for serving
  • Lime wedges, for serving
  • Cilantro, for serving

Directions

  1. Preheat the oven to 425 degrees . Rub poblanos with 1 teaspoon olive oil and place on a baking sheet; roast until charred on all sides, 30 to 35 minutes. Transfer peppers to a bowl, cover, and set aside for 15 minutes. Then peel peppers, slice down the middle, remove seeds, and dice.
  2. Heat 2 tablespoons olive oil in a saute pan over medium-high heat. Add squash, stir, and saute until fork-tender, about 10 minutes. Remove from heat and set aside.
  3. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring, until translucent. Add squash and poblanos and saute until tender. Stir in corn, beans, and hot sauce and cook until heated through. Season with salt to taste.
  4. Preheat a grill or a grill plan. Cut avocado in half and remove pit. Place flesh side down until grill marks form, 2 to 3 minutes. Scoop avocado out of peel and cut each half crosswise into 6 slices.
  5. Fill tortillas with squash mixture and top with salsa, queso fresco, avocado, and more hot sauce. Serve with lime wedges, cilantro, and additional salsa and cheese.

Caramelized-Miso Vinaigrette

Caramelized-Miso Vinaigrette

Ingredients

  • 1/4 cup plus 1/2 cup canola oil
  • 2 teaspoons chopped garlic
  • 2 teaspoons plus 2 teaspoons grated ginger
  • 2 tablespoons miso
  • 1/4 cup soy sauce
  • 1/4 cup mirin (a Japanese cooking wine)

Directions

  1. In a medium pot over medium, heat 1/4 cup canola oil add garlic and 2 teaspoons grated ginger until pieces begin to turn translucent. Add miso and stir with a wooden spoon until it becomes dark brown. Add soy sauce and mirin and bring to a boil, using the spoon to scrape up any miso stuck to the bottom of the pot. Transfer to a blender or food processor and slowly stream in 1/2 cup more of canola oil while blending. Stir in 2 more teaspoons grated ginger. Try it on steamed vegetables.

Sage Roasted Pork Loin with Soy-Maple Sweet Potatoes

Sage Roasted Pork Loin with Soy-Maple Sweet Potatoes

Ingredients

  • 1 pork loin, about 3 pounds
  • 2 cloves garlic, peeled and sliced
  • 8 sage leaves
  • 2 1/4-inch strips lemon peel, pith removed
  • Sea salt
  • Freshly ground pepper
  • 3 tablespoons olive oil
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 1/4 cups hard cider
  • 2 large sweet potatoes
  • 2 tablespoons butter
  • 1 1/2 tablespoons soy sauce or tamari
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons maple syrup
  • 1 cup chicken stock

Directions

  1. Preheat the oven to 425 degrees . Trim fat from the pork, leaving a thin, even layer. Use a knife to score the layer of fat in a crisscross pattern. In a mini food processor, process garlic, sage, lemon peel, and a pinch each of salt and pepper into a coarse paste. Stir in 2 tablespoons olive oil and massage mixture over pork.
  2. Roast pork in an ovenproof pan for 20 minutes, turning it over halfway through. Then lower the temperature to 325 degrees and add onion, carrot, and celery to pan. Cook meat fat side up, basting with cider every 5 minutes, until internal temperature reaches 140 degrees , 30 to 35 minutes.
  3. While pork cooks, prepare sweet potatoes. Prick them with a fork and bake until tender when pierced with a skewer, about 40 minutes. Cut in half and scrape flesh into a blender. Add remaining 1 tablespoon olive oil, butter, soy sauce, ginger, cayenne, and maple syrup and process until pureed.
  4. When pork is done, remove from oven, set pan aside, and transfer meat to a cutting board, covering it loosely with foil.
  5. Remove any fat from pan with a spoon. Place pan over medium heat and use a wooden spoon to scrape up any browned bits. Add chicken stock, bring to a simmer, and reduce by about a third. Season to taste with salt and pepper and then strain, discarding vegetables.
  6. Cut pork into thick slices and serve with sweet potato mash, drizzled with pork juices.

Red Texas Chili

Red Texas Chili

Ingredients

  • 1/2 pound mixed dried chiles, like ancho, pasilla, or guajillo (but not chipotles)
  • 2 12 ounces Mexican beers, like Negro Modelo
  • 1 1/2 teaspoons vegetable oil
  • 2 pounds beef chuck, diced
  • 4 1/2 teaspoons chili powder
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons granulated onion
  • 1 1/2 teaspoons granulated garlic
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 medium white onions, diced
  • 2 tablespoons minced garlic
  • 1 cup red wine
  • 3 cups whole peeled tomatoes, crushed
  • 3 cups beef or chicken stock
  • 1/4 cup dark chocolate chips
  • Kosher salt
  • Cheddar cheese, for garnish (optional)
  • Sliced red onion, for garnish (optional)
  • Pickled jalapeno, for garnish (optional)

Directions

  1. Preheat the oven to 350 degrees . Place chiles on a baking sheet and toast for 2 minutes. Remove stems and seeds. Add chiles and beer to a saucepan and simmer over medium heat until tender, about 20 minutes; then process in a blender until pureed. (Or use store-bought chile paste.)
  2. In a large pot over medium-high heat, heat vegetable oil. Add beef to pot and sear; when browned, remove from pot and set aside.
  3. In a small bowl, stir together chili powder, smoked paprika, cayenne pepper, black pepper, granulated onion, granulated garlic, and cumin. Add the spice mix to pot and cook, stirring, for 2 to 3 minutes.
  4. Add onions to pot and continue to cook until soft. Add garlic; when aromatic, stir in 1 cup chili paste. Reduce heat to low and cook for 3 minutes more, then add wine. Return heat to medium and cook until wine is almost fully reduced. Add tomatoes, stock, and beef to pot and bring to a simmer. Reduce heat to very low, cover, and cook for 2 hours more or until tender. Add chocolate chips and cook for another hour.
  5. Season to taste with salt. Serve with cheese, red onion, and pickled jalapenos if desired.

White Bean-and-Tomato Rice Salad

White Bean-and-Tomato Rice Salad

Ingredients

  • 1 cup brown rice
  • 1/4 cup white beans
  • 1/4 cup halved cherry tomatoes
  • 1 tablespoon chopped dill, plus more for garnish
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons lemon juice
  • 1 teaspoon minced garlic

Directions

  1. Toss together brown rice, white beans, cherry tomatoes, dill, olive oil, lemon juice, and garlic. Garnish with more chopped dill.