Pecos Pork Home cook Recipes

 Pecos Build Your Own Street Tacos

(Makes 8-12 Tacos)

1 each Ancho Chili Pod

1 each New Mexican Chili Pod

2 cups Hot Water

1 Tablespoon Vegetable Oil

2 cloves Garlic, minced

Pinch Cumin, ground

Pinch Coriander, ground

½ Pound PECOS PORK

1 Pack White Corn Tortillas

1/2 onion, diced

½ Bunch Cilantro

1 Cup Queso Fresco, crumbled (Optional)

Instructions:

1) Place chili pods in hot water and let soften for 5 minutes. Remove fromhot water and remove stem and seeds. Chop the chilis fine. 2) In a large skillet heat oil to medium heat. Add garlic and cook until translucent. Pull from heat and add cumin and coriander and Pecos Pork.
3) Mix together then put pan back on heat on low and cook until hot, stirring often.
4) Heat a medium size saucepan to medium heat and toast tortillas 1 at atime. Place in a clean towel and cover with towel until all tortillas are heated up.
5) Place tortillas and pork on table with individual bowls of diced onion, chopped cilantro, crumbled queso fresco and Pico De Gallo.
6) Time for you and your family and friends to build their own street tacos!!!

Pico De Gallo:
5 Roma Tomatoes, seeded and diced½ red onion, diced½ bunch cilantro, diced1 jalapeno, seeded and diced 2 limes and salt to taste.

Pecos Pork Lasagna

2 Quarts Bolognese (Recipe Follows)

1 Qt Bechamel (Recipe Follows

2 Pounds Mozzarella, Grated

1 Pound Parmesan, Grated

1 Box Barilla Non-Cook Lasagna sheets

Instructions:

1) In a large casserole dish line the bottom with the bolegnese and then sprinkle with parmesan cheese.
2) Top with the non-cook lasagna sheets.
3) Top with the béchamel and mozzarella cheese.
4) Top with non-cook lasagna sheets.
5) Repeat process until your casserole dish is full.
6) Make sure to finish the top with the Bolognese, parmesan, and mozzarella.
7) Bake at 350 degrees for 45 minutes covered in foil.
8) Remove foil and cook for an additional 15 minutes.9)Let sit for 10 minutes before cutting.

Pecos Pork Bolognese Sauce

2 TB olive Oil

1 each Onion, chopped in Quisinart

4 ribs Celery, chopped in Quisinart

2 each Carrot, chopped in Quisinart

6 each Mushrooms, chopped in Quisinart

3 cloves Garlic, Minced

¼ cup Tomato Paste

1/2 bottle Red Wine

1/2 teaspoon Fennel Seeds

1 teaspoon Dried Thyme

2 teaspoons Italian Herbs, Dried

1/2 teaspoon Chili Flake

2 cans medium Tomato Sauce

5 # roma Tomatoes, Seeded and chopped

1# Pecos Pork

Salt Kosher To Taste

Instructions:

1) Add olive oil to a large saucepan and sauté the onion, celery, carrot and mushroom until there is no more liquid from the vegetables.
2) Add the garlic and tomato paste and cook until tomato paste sticks to the bottom of the pan.
3) Add the red wine and cook until wine smell is gone from the pan.
4) Add the remaining ingredients except the pork and salt. Cook for 4 hours on low. This will bring out the natural sweetness of the tomatoes.
5) Add Pecos Chopped Pork.
6) Season with salt and let cool to room temperature before assembling lasagna.

Bechamel

2 Quarts Milk

½ Onion Diced

¼ teaspoon Clove, Ground

½ Cup Butter

½ Cup Four

Salt To Taste

Instructions:

1)Place first 3 ingredients in a saucepan and bring to a simmer.
2)In a separate pan melt butter and add flour. Cook for 3 minutes on Medium low heat.
3)Mix in flour butter mixture into milk and let cook on low for 10 minutes stirring regularly.
4)Strain and season with Salt.