I’ve been holding a bottle of a mojo marinade for a long time. I finally used it on this pork shoulder. Just poured it into the pan with a bunch of garlic and several very coarsely chopped onions.Poked holes in the meat, shoved in more garlic, and loaded this into a 220° oven all night. I waited till evening because I wanted to make sure that the 12 hour auto-shutoff was disabled. Still going this morning so we’re good, there.Drain the fat and chop it up:
Our peppers are almost done, I do have a few of those little bitty red peppers but the Kroger garden is going to have to do for a while. Winter gets its turn.The mojo sauces are citrus-y sorts of things, I wondered how it would go with a drizzle of habanero orange. I liked it a lot, YMMV.
The red posole this time, made with pork and various dried red chilis. This batch was from frozen – not sure when I made it. I poured the stew into plastic containers to freeze, and then took the frozen blocks out of the plastic and vacuum sealed them. Not sure how long they will last like that but I think these spent nearly a year in those seal a meal type bags.This is my new favorite way to warm tortillas, just plop them on the burner and flip before they catch fire.
Skinless, boneless chicken breasts for the win. I’m not thrilled with the batter. It was OK but I wanted it to be better. It’s flour and cornstarch with an egg and some water plus seasonings. The dip wasn’t any better. I tossed it together from mayo, mustard, a squirt of lemon juice, and honey. Needs more research.
That said, there were no leftovers.