Best The El Scorcho Recipes

TRUE DOMINICAN SANCOCHO (LATIN 7-MEAT STEW)

Steps:

• Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
• Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
• Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
• Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
• Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.

EL JEFE

Steps:

• For the brisket: Preheat a smoker for smoking at 275 degrees F. (Don't beat yourself up trying to maintain the exact temperature. Stay within 25 degrees of your target, and you should be good.)
• Mix together the salt and pepper in a bowl, then rub it all over the brisket. Smoke brisket until it reaches 165 degrees F, about 8 hours. Wrap with foil and continue to smoke until internal temperature reaches 203 degrees F and the thermometer slides in and out of the brisket like it was butter, about 2 hours more.
• Let rest for at least 1 hour.
• Chop the brisket.
• For the queso: Set up a double boiler. Add the cheese, diced tomatoes and chiles and milk to the upper pan of the double boiler. Cook over medium-high heat, stirring continuously, until cheese is fully melted.
• For the veggies: Mix the onions and peppers in a bowl. Toss with oil, pepper, salt and granulated garlic. Cook veggies in a saute pan, stirring continuously, over medium-high heat until veggies are translucent.
• For the sandwiches: Toast buns. Add BBQ sauce to each half. Add nice handfuls of the chopped brisket to bottom buns. Add a little more of the BBQ sauce on top of the meat. Add queso, veggies and jalapenos to your desired heat. Add corn chips for a crunchy treat, if desired. Top with top buns.

AUTHENTIC TACOS AL PASTOR

Steps:

• Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
• Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
• Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
• Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
• Marinate pork in the refrigerator, 4 hours to overnight.
• Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
• Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
• Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.