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The Cookout: Mexico via Gringo

May 27, 2010

Last weeks “The Cookout” locale was Mexico. Two Stone Cross Farm bone-in whole pork shoulders were rubbed with an achiote paste, smoked for 8 hours, and pulled apart.


hydroponic Lee County English cucumbers

The jicama, cucumbers, and mangos made up the salad, dressed simply with lime juice, olive oil, salt and pepper.

cilantro and onion

The tacos:  fresh corn tortillas from Tortilleria Ramirez, the pork, barbecue salsa roja, cilantro and onion, and limes

Iced cans of Modelo and bottles of Mexican soda provided breaks between bites.

A lime sorbet to finish.

Recipe of the week

Barbecue Salsa Roja

10 Roma tomatoes

1 Jalapeno

1 Onion

1 Bunch Cilantro

2 Ancho Chiles

5 De Arbol Chiles

2 Limes juiced

3 Ounces Molasses

salt and pepper to taste

Roast the tomatoes, onion, and jalapeno in the oven at 400 for half an hour.  Soak the dried Ancho and De Arbol chiles in hot water to soften.  Combine all ingredients in a food processor or blender. Whir away.  If your sauce needs to be loosened add some reserved chile water.

2 Comments leave one →
  1. Aaron German permalink
    May 27, 2010 5:14 pm

    Thanks for the recipe. This sauce was excellent. I’ll probably give it a shot next time I get to smokin’ some butt.

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