Pork Carnitas Street Tacos

Pork Carnitas Street Tacos

Ingredients

1 large white onion, quartered
3 cloves of garlic
1 large orange, juiced
1 lime, juiced
34 lbs boneless pork shoulder
2 tsp cumin
1 ½ tsp oregano, dried
½ tsp paprika
½ tsp onion powder
½ tsp garlic powder
¼ tsp paprika, smoked
1 tsp salt
1 shredded cabbage bag
1 jar Apple Riesling Salsa
For Serving
1 cup queso fresco cheese, crumbled
chopped cilantro, to taste
lime wedges
mini flour tortillas (or tortilla of your choice)

Directions

Rinse the pork shoulder with cold water and pat dry with paper towels.

Place the onion and garlic in the slow cooker. In a small bowl, combine the cumin, oregano, paprika, onion powder, garlic powder, smoked paprika, and salt. Stir to combine. Rub spice mixture all over the pork shoulder and place in the slow cooker. Add the orange juice and lime juice.

Cook on low for 7-8 hours, or on high for 4-5 hours

When pork is finished, remove from slow cooker and shred with two forks.

Preheat broiler to high and position the rack in the upper third of the oven. Add the shredded pork to a rimmed baking sheet in a single layer. Broil for 3-4 minutes or until slightly crispy and golden on top.

To assemble the tacos, char the tortillas if desired, and top them with the carnitas, shredded cabbage, a scoop of BWF Apple Riesling Salsa, a sprinkle of queso fresco and cilantro, and a squeeze of lime. Serve immediately!

Walleye Fish Tacos

Walleye Fish Tacos

Ingredients

3 tbsp Extra-virgin olive oil
1 Lime, juiced
2 tsp Chili powder
1 tsp Paprika
½ tsp Ground cumin
½ tsp Cayenne pepper
1 ½ lbs Walleye (or other flaky white fish)
½ tsp Vegetable oil
8 Corn tortillas
1 bag of shredded cabbage
1 jar BWF Jalapeno Peach Salsa

Directions

In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
Add walleye, tossing until evenly coated. Let marinate 15 minutes.

In a large nonstick skillet over medium-high heat, heat vegetable oil.

Remove cod from marinade and season both sides of each filet with salt and pepper.

Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.

Assemble tacos: Serve fish over grilled tortillas with cabbage and Jalapeno Peach Salsa. Squeeze lime juice on top and garnish with sour cream.

Steak Salad with Jalapeno Cherry Salsa

Steak Salad with Jalapeno Cherry Salsa

Ingredients

12 oz Strip Steak
1 tbsp Neutral Cooking Oil
2 tbsp Butter, divided
6 oz Cherry tomatoes, halved or quartered
4 oz Mixed salad greens
2 tbsp Extra virgin olive oil
½ Lime, juiced
Salt and pepper
1 jar BWF Jalapeno Cherry Salsa
1 Avocado, diced

Directions

Cook the Steak

Remove the steak from the fridge. Pat dry and set aside at room temperature for 30 minutes.

Pat the steak dry once more and season all over with salt and pepper. Heat the neutral frying oil in a skillet over high heat. Once very hot, add the steak and cook without moving for 3-5 minutes (depending on steak thickness and desired internal temperature). Flip and add 1 tablespoon butter to the skillet and cook an additional 3-5 minutes. Baste the steak with the butter as it melts.

Transfer the steak to a cutting board and cover loosely with foil. Rest for 10 minutes before slicing.

Prepare the Tomatoes

Melt the remaining butter in the skillet and add the tomatoes.

Cook briefly in the residual heat, for about 2-3 minutes.

Transfer to a bowl and keep warm.

Prepare the Avocado

While the steak rests, peel the avocado and remove the core. Dice.

Dress the Greens

In a bowl, toss the mixed salad greens with the extra virgin olive oil and lime juice. Season with salt and pepper.

Finish the Salsa

Right before serving, fold the avocado into the BWF Jalapeno Cherry Salsa

To Serve

Divide the mixed salad greens between plates and arrange the sliced steak on top.

Pile the avocado and BWF Jalapeno Cherry Salsa on top and spoon the warm tomatoes around the steak.

Spoon any extra tomato juice from the bowl on top of each salad.