CUBAN PULLED PORK TACOS WITH GUAVA GLAZE, SOUR ORANGE RED CABBAGE-JICAMA SLAW AND CHIPOTLE MAYONNAISE
Provided by Bobby Flay
Time 13h30m
Yield 8 servings
Number Of Ingredients 27
Steps:
- For the pork: Using a paring knife, make small slits over the entire surface of the pork. Put the pork in a large roasting pan or bowl. Combine the oil, oregano, garlic and a big pinch of salt in a blender and blend until smooth. Rub into the slashes. Cover and refrigerate at least 8 hours and up to 24 hours.
- Whisk together the guava jelly, mustard, orange and lime juices in a bowl and season with salt and pepper.
- Prepare the roaster box according to manufacturer's instructions.
- Sprinkle the pork liberally with salt and pepper and put fat-side up on the rack over the roasting pan in the roaster box. Cook for 1 hour, flip, and cook another 2 hours. Glaze the top with the guava mixture, flip, glaze again, cover the box and cook another 30 minutes, or until the internal temperature of the pork is about 195 degrees F. You can check the meat occasionally to make sure the glaze on the top of the meat isn't burning, so you can add sufficient charcoal to keep the box hot without burning the glaze. Total cooking time will be between 4 and 5 hours. Remove the pork, tent lightly with foil and let rest 15 minutes. Pull the pork into bite-size pieces and toss with more of the guava glaze.
- Lay the warm tortillas on a flat surface. Smear some Chipotle Mayonnaise on each one. Fill the center with some of the pork, some of the Sour Orange, Red Cabbage and Jicama Slaw and top each with some cilantro leaves. Fold over and eat.
- Whisk the mayonnaise, pureed chipotles en adobo and lime juice together until smooth.
- Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld.
JICAMA AND RED CABBAGE SLAW
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Whisk the lime juice, crema and 1/2 teaspoon salt together in a large bowl. Add the cumin, scallions and garlic and let stand 5 minutes. Add the cilantro, cabbage and jicama and toss to coat. Let stand for 15 minutes, tossing occasionally. Serve immediately or refrigerate up to 1 day (the cabbage will release its color and turn the slaw pink over time).
JICAMA SLAW
Steps:
- In a small mixing bowl add lime juice, chili flakes, rice wine vinegar, sugar, and extra-virgin olive oil. Season with salt and pepper and whisk to combine.
- Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and cilantro in large bowl and toss.
- Add dressing to vegetables and let sit for 15 minutes, stirring 2 or 3 times. Serve.
CABBAGE AND JICAMA SLAW
Crunchy cabbage, carrots, and jicama are coated in a creamy lime salad dressing in this easy slaw recipe that's a great lunchbox addition.
Provided by Scott Koeneman
Categories Salad Coleslaw Recipes With Mayo
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Combine cabbage, jicama, carrots, green onions, and jalapeno pepper in a large bowl.
- Stir mayonnaise, lime juice, and 1/2 teaspoon salt together in a small bowl until blended. Pour over veggies and toss to coat. Taste and adjust salt if needed. Cover and chill for at least 30 minutes before serving.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 14.5 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 6.2 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 223 mg, Sugar 5 g
JICAMA CITRUS SLAW
Provided by Robin Miller : Food Network
Categories side-dish
Time 10m
Yield 4 cups
Number Of Ingredients 6
Steps:
- In a large bowl, combine mayonnaise, vinegar and 2 tablespoons liquid from mandarin orange can. Add jicama, red cabbage and mandarin oranges. Toss to combine. Season, to taste, with salt and pepper.
CABBAGE AND JICAMA SLAW
Categories Mayonnaise Cabbage Sour Cream Cilantro Lime Juice Green Onion/Scallion Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Separate stems and leaves from 1 bunch cilantro (you should have about 1/2 cup of each); coarsely chop leaves. Purée cilantro stems, 1/2 cup sour cream, 1 teaspoon finely grated lime zest, and 3 tablespoons fresh lime juice in a blender.
- Transfer cilantro mixture to a large bowl and whisk in 1/2 cup mayonnaise; season with salt and pepper. Toss in 1/4 very thinly sliced large head of green cabbage (about 5 cups), 1 julienned peeled small jicama (about 1 cup), 4 sliced scallions, and chopped cilantro leaves.
JICAMA SLAW
Steps:
- Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.
JICAMA CILANTRO RED CABBAGE SLAW
This is a festive salad with crunch and vibrant flavor. (hee-cah-mah) a member of the morning glory family that comes from Mexico and South America. A cousin of the sweet potato
Provided by Rita1652
Categories Salad Dressings
Time 20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Whisk dressing in a large bowl.
- Add the salad ingredients mixing to combine all. season to taste.
- Chill for a couple hours to over night for flavors to meld.
Nutrition Facts : Calories 115.3, Fat 7.4, SaturatedFat 0.6, Sodium 10.8, Carbohydrate 12, Fiber 4.5, Sugar 4.9, Protein 1.2
RED CABBAGE SWEET & SOUR
Thanks to Jeff Smith (Frugal Gourmet) for including this in his Christmas book AND my family favorites for Christmas dinner. Tangy and sweet at the same time. EXCELLENT color for a holiday meal--jazzes up the table.
Provided by Debber
Categories Vegetable
Time 1h10m
Yield 1/2 cup, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a 10-12 quart stainless steel soup pot.
- Bring to a boil, stir, cover, and simmer over low heat, stirring occasionally--about 1 hour.
- Salt to taste.
- NOTE* replace with water and two beef bouillon cubes.
Nutrition Facts : Calories 204.8, Fat 8.1, SaturatedFat 5, Cholesterol 20.4, Sodium 348, Carbohydrate 32.2, Fiber 4, Sugar 25.1, Protein 3.5
JICAMA SLAW
For a change of pace from cabbage slaw, why not give jicama a try? The jicama adds a sweet, nutty flavor to this flavorful slaw.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small serving bowl, combine the cilantro, sour cream, mayonnaise, salt and pepper. Stir in the jicama, carrot and red pepper. Cover and refrigerate until serving. Stir before serving.
Nutrition Facts : Calories 113 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 350mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
CUBAN PULLED PORK TACOS WITH GUAVA GLAZE, SOUR ORANGE RED CABBAGE-JICAMA SLAW AND CHIPOTLE MAYONNAIS RECIPE
Provided by á-4606
Number Of Ingredients 15
Steps:
- 1. Special equipment: roaster box with probe thermo- meter, such as La Caja China; sufficient charcoal to cook pork butt for 4 to 5 hours (about 30 pounds) 2. For the pork: Using a paring knife, make small slits over the entire surface of the pork. Put the pork in a large roasting pan or bowl. 3. Combine the oil, oregano, garlic and a big pinch of salt in a blender and blend until smooth. 4. Rub into the slashes. Cover and refrigerate at least 8 hours and up to 24 hours. 5. Whisk together the guava jelly, mustard, orange and lime juices in a bowl and season with salt and pep- per. 6. Prepare the roaster box according to manufacturer's instructions. 7. Sprinkle the pork liberally with salt and pepper and put fat-side up on the rack over the roasting pan in the roaster box. 8. Cook for 1 hour, flip, and cook another 2 hours. 9. Glaze the top with the guava mixture, flip, glaze again, cover the box and cook another 30 minutes, or until the internal temperature of the pork is about 195 degrees F. You can check the meat occasionally to make sure the glaze on the top of the meat isn't burning, so you can add sufficient charcoal to keep the box hot without burning the glaze. Total cooking time will be between 4 and 5 hours. 10. Remove the pork, tent lightly with foil and let rest 15 minutes. Pull the pork into bite-size pieces and toss with more of the guava glaze. 11. Lay the warm tortillas on a flat surface. Smear some Chipotle Mayonnaise on each one. Fill the center with some of the pork, some of the Sour Orange, Red Cabbage and Jicama Slaw and top each with some cilantro leaves. Fold over and eat. Chipotle Mayonnaise: 3/4 cup mayonnaise 2 tablespoons pureed chipotles en adobo Juice of 1/2 lime Whisk the mayonnaise, pureed chipotles en adobo and lime juice together until smooth. Sour Orange, Red Cabbage and Jicama Slaw: 1/2 cup fresh orange juice 1/4 cup fresh lime juice 2 tablespoons honey 1 tablespoon granulated sugar 1/2 jicama, grated on large holes of box grater 1/2 small red onion, grated on large holes of box grater 1/4 head red cabbage, grated on large holes of box grater 1 large carrot, grated on large holes of box grater 3 tablespoons chopped fresh cilantro Salt and freshly ground black pepper Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld.
SWEET AND SOUR RED CABBAGE
Make and share this Sweet and Sour Red Cabbage recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in saucepan, add cabbage and apple and cook gently for 5 minutes, stirring occasionally.
- Add vinegar, sugar, salt and pepper.
- Cover and cook gently for 20-30 minutes or until tender, stirring occasionally.
- Serve hot or cold.
Nutrition Facts : Calories 147.8, Fat 4.6, SaturatedFat 2.8, Cholesterol 11.4, Sodium 64.4, Carbohydrate 27.2, Fiber 3.9, Sugar 21.1, Protein 1.7
SOUR ORANGE, RED CABBAGE AND JICAMA SLAW RECIPE
Provided by á-5623
Number Of Ingredients 10
Steps:
- Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld.
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