As soon as we saw corn, tomatoes, and green peppers on our CSA list, we were inspired to head south of the border for this week’s Farm to Table dinner! This meal ended up being perfect to enjoy on a hot summer day. On the menu this week:
Fire Roasted Salsa
Sauteed Corn & Pepper Salad
Carnitas Tacos & Fire Roasted Salsa
To start we made Carnitas Tacos. This slow cooked pork is one my favorite items to order at a Mexican restaurant. Instead of going slow and making this on a smoker, I have a great recipe to make carnitas in a crock-pot.
Slow Cooker Carnitas
- 2 tsp. Salt
- 2 tsp. Garlic Powder
- 2 tsp. Cumin
- 1 tsp. Dried Oregano
- 1 tsp. Ground Coriander
- 1/2 tsp. Cinnamon
- 3-4 Bay Leaves
- 2 cups Chicken Broth
- 4 lb. boneless Pork Shoulder
This is very easy to assemble. Combine all the dried spices, pat them all over the pork shoulder. Put the shoulder in your crock pot, cover it with the chicken broth and drop in the bay leaves. I usually do this at night, then stick it in the fridge. Before I leave for work the next morning I pop it onto low and when I get home in the evening the meat is ready to go. I take it out of the crock pot and shred the meat with tongs or a fork.
Fire Roasted Salsa
- About 2 lbs. assorted Tomatoes (preferably small or medium)
- About 1 lb. assorted Peppers (I use the small sweet peppers)
- 1/2 cup chopped Onion
- 1 Jalapeno
- 1 Lime
- 1/4 cup fresh Cilantro
- 3 cloves Garlic, diced or minced
- Salt and Pepper to taste
- Special Materials: A food processor or blender
Step One: Clean the peppers and tomatoes, then put them on a preheated grill. Turn them every few minutes to get a good char on each side.
Step Two: When the peppers and tomatoes are roasted, put them in a food processor bowl, You will easily be able to pull apart the peppers to remove the stems and seeds. Add the chopped onion, juice of the lime, the cilantro, garlic, and as much jalapeno as you want to control the spice level. Fire up the food processor and work the ingredients until you get a salsa consistency.
Step Three: Move the salsa from the food processor to a pot and heat it on the stove to meld the flavors, serve warm.
**If you don’t have a food processor you can use a blender or just chop everything by hand. You will end up with a chunkier salsa, but it will still taste delicious!
We used gluten free, corn soft-shell tacos for the Carnitas Tacos, and topped out tacos with the Fire Roasted Salsa, avocado slices, cilantro, and lime juice. Delicious!!
Sautéed Corn and Pepper Salad
Since we had already made corn on the cob, I wanted to try something new that could also incorporate the green pepper. I came up with this Mexican-inspired sautéed corn and pepper salad. It’s easy to make and has a great flavor. I liked it so much, I ended up making it again to bring to a cookout later in the week!
Sautéed Corn & Pepper Salad
- 6 ears of Corn
- 1 Green Bell Pepper, diced
- 1 Red Onion, chopped
- 1 pinch of Red Pepper Flakes
- ½ cup of fresh Cilantro, chopped
- 2 tbsp. fresh Lime Juice
- Olive Oil
- Salt and Pepper
Step One: Using a sharp knife, remove the corn from the cob. I found it easiest to hold the ear of corn in a large bowl while I cut it, so the kernels did not fly everywhere.
Step Two: Heat the olive oil in a large pan. Once heated, add the corn, green pepper, and red onion. Sauté for about 5 minutes, until crisp tender. Add a small pinch of red pepper flakes, stir once, and remove from heat.
Step Three: Pour the corn, pepper, and onion into a bowl. Add the cilantro, lime juice, salt and pepper, and toss to combine. Enjoy!