Need a little something to spice up your Thursday? Good, ’cause we’re cooking up a south-of-the-border feast, perfect for ending summer with some major heat. If you haven’t already checked out today’s guest post over at coco+kelley, hurry over to get the context for our Fiesta! recipes. If you have, then welcome to Style Notes! Hope you’re enjoying the lates post in our From Fantasy to Fête series, & thanks for popping over to check out the menu.
Watermelon Skewers with Cotija
- 1/4 large seedless watermelon, cut into 3/4-inch cubes
- 2 bunches fresh cilantro, leaves separated
- 10 oz cotija cheese
- Freshly ground pepper
Tacos al Pastor
- 1 large white onion, halved
- 1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
- 1/2 cup fresh orange juice
- 1/4 cup distilled white vinegar
- 1/4 cup guajillo chile powder
- 3 garlic cloves, halved
- 2 teaspoons coarse kosher salt
- 1 teaspoon dried oregano (preferably Mexican)
- 1 teaspoon ground cumin
- 1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
- 1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
- 1/4 cup chopped fresh cilantro
- Corn tortillas
- lime wedges
Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.
Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.
Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.
Serve pork-pineapple mixture with onion-cilantro relish, Salsa, and lime wedges
Mexican Street Corn
- 4 ears of corn
- Salt and freshly ground pepper
- 1/4 cup mayonnaise
- 1 chipotle chile in adobo sauce
- 1 1/2 teaspoons snipped chives
- 2 tablespoons extra-virgin olive oil
- 2 ounces grated Cotija cheese
- Lime wedges, for serving
- Preheat the oven to 425°. Peel back the corn husks, leaving them attached. Discard the silk. Season the corn with salt and pepper. Replace the husks, wrap each ear in foil, transfer to a baking sheet and roast for 30 minutes, until just tender.
- In a mini food processor, blend the mayonnaise with the chipotle. Add the chives; pulse. Add the oil; process until smooth.
- Light a grill. Peel back the husks, leaving them attached. Brush the corn with half of the mayonnaise. Using the husks as a handle, grill the corn until lightly charred. Brush it with the remaining mayonnaise and roll in the cheese; serve with the lime wedges.
*Photo: Tyler Schmitt