Backyard BBQ Battle, Season 2, Episode 6

Bill won this one, but I really think I had the edge with my tacos al pastor.  I blame the judges.  Marc and Andy are great foodies though so I'm glad they got to eat well.

Episode 6 - Latin episode

Tacos Al Pastor

·         1 white onion

·         1 peeled fresh pineapple, in crosswise ½-inch slices

·         ½ cup fresh orange juice

·         ¼ cup guajillo (Mexican) chili powder

·         ¼ cup distilled white vinegar

·         2 teaspoons salt

·         3 halved garlic cloves

·         2 small canned chipotle chilies

·         1½ teaspoons adobo from canned chipotles in adobo

·         1 teaspoon ground cumin

·         1 teaspoon dried oregano (Mexican oregano if possible)

·         2½ - to 3 lbs boneless pork loin, in ½-inch slices

·         ¼ cup chopped fresh cilantro

 

1.      Cut the onion in half and chop one of the halves coarsely.

2.      Set the other half aside.

3.      Chop 2 of the pineapple slices coarsely, then cover and refrigerate the rest.

4.      Put the chopped onion and pineapple in the blender.

5.      Add the orange juice, chili powder, vinegar, salt, garlic, chipotle chilies, adobo, cumin, and oregano.  Puree until smooth.

6.      Put the pork in a large Ziploc bag and pour in the marinade

7.      Seal the bag and squeeze out the air.

8.      Refrigerate for between 4 and 24 hours.

9.      Grill the rest of the pineapple slices for 5 minutes per side or until lightly charred.

10.  Grill the pork for 3-5  minutes per side or until cooked through.

11.  Chop both the pineapple and the pork and toss them together.

12.  Chop the remaining half of the onion and toss it with the cilantro.

13.  Grill the tortillas for a few seconds per side or until warm.

14.  Top the tortillas with the pork mixture and top with the cilantro mixture along with some salsa and lime wedges, if liked.

Cilantro coleslaw

-¼ cup cider vinegar

-¼ cup of sugar

-finely diced Jalapeno

-1/4 cup of Cilantro

-1 tsp Celery seed

-1 bag of coleslaw mix

Mix first 5 ingredients.  Add to coleslaw mix. 

Cowboy caviar

·         15 1/2 ounce(s) (can) pinto or black beans, drained and rinsed

·         4 ears of corn kernels, grilled

·         2 medium tomatoes, seeded and diced

·         3 green onions, minced

·         1 large (or 2 small) avocado , diced

·         ¼ cup chopped fresh cilantro

·         1 or 2 finely minced jalapeno

·         1/2 cup(s) prepared salsa

·         3/4 teaspoon(s) salt

·         1 lime, grilled, juiced

·         1/2 teaspoon(s) pepper

Assemble.  Serve with chips.