SHRIMP CHICKEN TACOS

Shrimp with Tequila Chipotle Orange Glaze

• 1 gallon Orange juice
• 6 ounce can of Chipotle chilies (can adjust upward or downward depending on heat preferences)
• 1 tsp white pepper
• 1 tsp chili powder
• ½ TB cumin
• ½ cup roasted onion
• 3 cinnamon sticks   
• ½ cup dark Agave Nectar
• ½ – 1 TB Sea Salt Flakes
• 2 – 3 lbs 21-25 peeled deveined tail off shrimp
• 8 oz Crema Mexicana
• 1 cup tequila

Reduce Orange Juice to about a third and add mashed can of chipotles, agave, pepper, onion, chili powder, cumin, cinnamon and sea salt. Adjust seasonings.  Fold in crema and tequila. Heat heavy pan over very high heat  and add a couple tablespoons of orange glaze and enough shrimp to fill one layer in the pan. Let heat reduce glaze and cook shrimp at the same time. Flip to the other side and splash with tequila if you wish to char edges and after flames die out, remove and let cool. Repeat till all shrimp are cooked. Optional: add diced red onion and celery if serving cold.

TACO ERNIE

Chicken or Pork with Mojo de Ajo and Lime

• 8 lbs of grass fed pork loin from Swallow Farms or 2 whole organic Pure Harvest chickens
• One quart orange juice
• 3 sliced yellow onions
• 3 bunches flat leaf Italian parsley
• 6 bunches cilantro
• 1 TB oregano dried
• 10 cloves garlic fresh
• 15 cloves garlic roasted
• 10 whole jalapenos
• 3 oranges – peel and pith removed
• Grated zest of three oranges
• 4 TB agave nectar dark
• 3 lemons
• ½ cup lemon juice
• 2 TB or more coarse sea salt flakes
• 13 oz Seville orange marmalade
• Canola or safflower oil as needed

Roast whole jalapenos tossed in oil in a very hot oven (450) until blistered and blackened. Puree together in a food processor jalapenos, parsley, cilantro, oregano, garlic fresh and roasted, lemon juice, marmalade, oranges, orange zest and half of salt.

Sear off pork loin or chicken halves in safflower oil until fat and skin is crispy. In very heavy dutch oven layer meat skin or fat side up, half of Mojo, sliced yellow onions and pour orange juice over the top. Seal and cook at 325 for about three hours until meat falls off the bone. Toss shredded meat with remaining salt, Mojo, and squeeze fresh lime wedges over top.

Black Bean Salsa

1 can black beans, drained
1 can corn kernels, drained
½ red onion diced
1 tomato diced
1 sweet red bell pepper diced
½ bunch cilantro chopped
2 tsp hot sauce
1 jalapeno diced (optional)
1 tsp ground cumin
½ tsp herbal sea salt
¼ tsp cayenne (optional)
2 TB canola oil
1 TB apple cider vinegar

Guacamole
2 avocados
1 Garlic Clove
Lemon or Lime Juice
Sea Salt
1/2 Small Tomato
1/4 Red Onion
1 T. Jalapeno
1 T. Cilantro