- Electric Knife Set: Ideal for slicing through tougher ingredients like pork tenderloin or large tomatoes with ease.
- Roasting Pan: Essential for cooking roasted vegetables and meat evenly, ensuring perfect results every time.
- Instant-Read Digital Thermometer: Important for checking the internal temperature of the pork to ensure it's fully cooked.
- Mixing Bowls: Various sizes can be used for marinating ingredients or mixing sauces and dressings.
- Meat Mallet: Useful for tenderizing meat like pork before slow roasting, making it more succulent.
- Slow Cooker: Ideal for cooking pork shoulder low and slow, resulting in tender shredded meat.
- Silicone Baking Mats: Useful for roasting vegetables evenly without sticking to the pan.
- High-Speed Blender or Food Processor: Can be used to puree ingredients like roasted tomatoes for sauces.
8 corn tortillas
Canola oil for frying
1 pound pork shoulder (pork butt), trimmed of fat, cut into 2-inch pieces
1 small white onion, quartered
2 garlic cloves, crushed
1 tablespoon fine sea salt
6 ounces Mexican chorizo, removed from casing
1 tablespoon canola oil
1 small white onion, halved and thinly sliced
2 garlic cloves, minced
2 pounds plum (Roma) tomatoes, roasted, peeled, and chopped
2 teaspoons dried thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 canned chipotle chiles in adobo, finely chopped
Fine sea salt to taste
1/2 cup Mexican crema or crème fraîche in a squeeze bottle
1 ripe avocado, peeled, pitted, and diced
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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