Horchata Borracha
YIELD Makes 4 cocktails
Ingredients
20 ounces water
5 ounces whole, slivered, or sliced blanched almonds
½ cup sugar
¼ cup long-grain white rice
¾ teaspoon vanilla extract
½ teaspoon ground cinnamon, plus extra for garnishing
¼ teaspoon table salt
6 ounces white rum
4 ounces heavy cream
Lime slices
Instructions
1. Combine water, almonds, sugar, rice, vanilla, cinnamon, and salt in bowl. Cover and let sit at room temperature for at least 12 hours or up to 24 hours.
2. Set fine-mesh strainer over 8-cup liquid measuring cup and line with triple layer of cheesecloth that overhangs edges. Process almond mixture in blender until smooth, 30 to 60 seconds, scraping down sides of blender jar as needed.
3. Transfer mixture to prepared strainer and let drain until liquid no longer runs freely, about 5 minutes. Pull edges of cheesecloth together to form pouch, then firmly squeeze pouch to extract as much liquid from pulp as possible; discard pulp. You should have 2 cups liquid. Stir in rum and cream, cover, and refrigerate until completely chilled, at least 1 hour or up to 2 days. Stir to recombine, then pour into chilled collins glasses filled with ice. Garnish with lime slices and cinnamon and serve.
Slow-Cooker Pork Carnitas
YIELD Serves 6 to 8
TIME 8 to 9 hours on low or 5 to 6 hours on high
Slow cooker size 4 to 7 quarts
Ingredients
4 pounds boneless pork butt roast, pulled apart at seams, trimmed, and cut into 1½-inch pieces
1 small onion, peeled and halved
3 (2-inch) orange zest strips plus ½ cup juice
3 (2-inch) strips lime zest plus 2 tablespoons juice
5 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
Salt and pepper
2 bay leaves
2 tablespoons vegetable oil
18-24 (6-inch) corn tortillas, warmed
Instructions
1. Combine pork, onion, orange zest and juice, lime zest and juice, garlic, cumin, oregano, 2½ teaspoons salt, 1½ teaspoons pepper, and bay leaves in slow cooker. Cover and cook until pork is tender, 8 to 9 hours on low or 5 to 6 hours on high.
2. Using slotted spoon, transfer pork to large bowl. Using potato masher, smash pork until coarsely shredded. Strain cooking liquid into separate bowl; discard solids.
3. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add pork to skillet. Whisk cooking liquid to recombine, then add 1 cup to skillet with pork. Cook, stirring occasionally, until liquid has evaporated and pork is evenly browned and crisp in spots, 10 to 15 minutes. Season with salt and pepper to taste. Transfer pork to serving dish and moisten with remaining cooking liquid as needed. Serve with tortillas.
Mexican-Style Charcoal-Grilled Corn
YIELD Serves 6
Ingredients
Vegetable oil for cooking grate
¼ cup regular or light mayonnaise
3 tablespoons sour cream
3 tablespoons minced fresh cilantro leaves
1 garlic clove, minced
¾ teaspoon chili powder
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper (optional)
4 teaspoons lime juice
2 ounces queso fresco or cotija cheese, crumbled (1/2 cup) (see note)
4 teaspoons vegetable oil
¼ teaspoon salt
6 large ears corn, husks and silk removed
Instructions
1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals in even layer over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly.
3. Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.