Find all of the recipes that Chef Lorena features in Stand & Stir here!
INGREDIENTS
• 1 small tomato, chopped
• 1 serrano chile, seeded, chopped
• 2 tablespoons chopped fresh oregano
• Kosher salt
• 8 ounces coarsely grated mild yellow cheddar
• 8 ounces coarsely grated Monterey Jack
• 1 tablespoon all-purpose flour
• 12 oz pork belly, cooked, diced, crispy
• 1/2 cup minced onion
• 1/2 cup lager
• Tortilla chips
RECIPE PREPARATION
• Mix tomato, chile, and oregano in a small bowl. Season with salt; let salsa stand for 30 minutes.• Meanwhile, toss both cheeses with flour in a medium bowl.
• Cook diced pork belly in a medium sauté pan over mid high heat, until it begins to render, about 1 minute. Add onion and continue cooking until PB is crispy and onion is soft and translucent, about 5 minutes.• Transfer PB mixture to a small bowl; return saucepan to heat. Add beer; simmer, stirring occasionally and scraping up any browned bits. Whisking constantly, add cheese mixture a 1/4-cupful at a time, allowing it to become blended and smooth between additions. Stir in PB mixture.
• To reheat, warm skillet with queso fundido over medium heat; stir until melted and bubbly.• Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side.
SPICY PICO DE GALLO
Ingredients:
2 whole ripe tomatoes, diced small
½ cup green bell pepper, diced small
½ cup red bell pepper, diced small
2 yellow onions, diced small
1 red jalapeño, diced small
3 tablespoons fresh flat-leaf parsley, finely chopped
4 tablespoons distilled white vinegar
2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
3 tablespoons water
1 teaspoon kosher salt
Method:
In a nonreactive bowl, place tomatoes, peppers, onions, jalapeño, and parsley. Toss with vinegar,
lemon juice, olive oil, and water. Season with salt.
Let pico sit at room temperature for 15–20 minutes before serving.Finish with crispy chopped PB and minced cilantro.
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Create Bouquet Garni for the Herbs
Churrasco Steak (Skirt Steak)