Guru Tamales
Ingredients:
20 Corn husks (dried)
1lb Pork carnitas (recipe below)
1lb Grilled chicken thighs (recipe below, cut into strips)
2 cups Corn grits (recipe below)
1 cup Monterrey Jack cheese (shredded)
1 cups Pico de Gaillo
½ cup Chili lime crema (recipe below)
½ cup Avocado citrus crema (recipe below)
Method:
Soak corn husks in cold water for 30 minutes or longer.
Tear husks in half and tie the small end in a knot.
Place a tablespoon of corn grits on each husk, and top with a couple of strips of chicken or an ounce or so of carnitas.
Grill over slow hardwood fire, or place in 375° oven for 3-5 minutes just until the husks start to brown.
Remove and top with cheese, cremas, and pico de gaillo.
Pork Carnitas:
Ingredients
- 5.5 – 6 pounds Pork country ribs, or pork shoulder
- 1 cup Orange juice
- ½ cup Lime juice (fresh)
- 8 cloves Garlic (whole, peeled)
- 2 tablespoons Louisiana Love Seasoning
- 1 tablespoon Ground Cumin
- 1 tablespoon El Vernado Rojo Fajita Seasoning
- 1 tablespoon El Vernado Menudo Seasoning
- Water
Method:
Cut raw pork into 2″ cubes and place in large dutch oven or pot.
Add orange juice, lime juice, whole garlic cloves, ground cumin, salt, dry seasonings, and enough water to cover pork pieces.
Bring a pot to boil, cover with lid and simmer for 1½-2 hours.
After two hours, remove pot lid and cook meat on medium, stirring occasionally until liquid is all gone and only fat remains.
Stir every 3-4 minutes until it is well browned.
Taste and adjust seasoning.
Grilled Chicken Thighs:
Ingredients:
- 2 pounds Chicken thighs (boneless, skinless)
- 1 tablespoon Louisiana Love Seasoning
- 1 tablespoon Achiote Paste
- 2tablespoons Olive oil
- 1 tablespoon Ground Cumin
- 1 tablespoon El Vernado Rojo Fajita Seasoning
- 1 tablespoon El Vernado Menudo Seasoning
Method:
Dissolve achiote paste in 1 tablespoon of olive oil.
Coat chicken pieces with remaining olive oil, and season with achiote mixture and remaining ingredients.
Grill over hardwood fire until 160° in thickest part of meat, then remove and set aside.
Corn Grits:
Ingredients:
- 1 cup Yellow corn meal (course ground)
- 3 cups Water
- 2 ounces Butter (unsalted)
- 8 ounces Heavy whipping cream
- 1 tablespoon Mexican oregano
- Louisiana Love Seasoning to taste
Method:
Bring water to boil in heavy pot.
Whisk in corn meal slowly.
Reduce heat to simmer, add butter, oregano, Louisiana Love, and cook for 5-7 minutes until grits are soft.
Add cream, taste and adjust seasoning.
Chili Lime Crema
Ingredients:
2 Gaujillo chilis (dried)
2 Pasilla chilis (dried)
3 Chili de Arbol (dried)
1 cup Water
12 ounces Mexican crema
2 tablespoons Lime juice (fresh)
Louisiana Love Seasoning to taste
Method:
Remove stems and seeds from chilis.
Bring water to boil in medium pot.
Reduce to simmer, add dried chilis, and let steep until softened (10-15 minutes)
Pour entire contents of pot into blender and purée.
In a large bowl add crema, lime juice, Louisiana Love, and 2 tablespoons of chili purée.
Mix, taste, adjust seasoning, and add additional purée to taste.
Avocado Citrus Crema
Ingredients:
1 medium Avocado (seeded and sliced)
1 tablespoon Lemon juice (fresh)
1 tablespoon Lime juice (fresh)
12 ounces Mexican crema
¼ cup Cilantro (roughly chopped)
Louisiana Love Seasoning to taste
Combine all ingredients in a food processor and blend until smooth.
Taste and adjust seasonings.
Stay hungry.