Grilled Elote, Mexican for corn on the cob, is a popular street food snack or side dish. While camping it makes a perfect side dish that is easy to cook.
Margarita-Style Carnitas is a fiesta for the senses! A splash (or two) of Tequila mixed with Margarita mix makes for a citrus kick and a great sauce base.
This dish is cooked in a big Dutch oven, and makes for several meals. Serve the carnitas as soft tacos, over rice, or share it with your family and friends.
Just a little spicy with a whole lot of southwestern flavor this dish is perfect Taco Tuesday’s and pot luck dinners. It’s cooked in a Dutch oven on the grill, which means you can socialize while the meal practically cooks itself.
7 pounds boneless pork sirloin, cut into large cubes
2 tablespoons Cindy Lou’s Chile Lime Seasoning or favorite Mexican seasoning
olive oil, for browning
1 cup chopped cilantro
3 large jalapenos, chopped
3 large sweet peppers, chopped
3 chipotle peppers in adobo sauce, chopped
1 large sweet onion, chopped
1 large handful peeled garlic cloves, to taste
1 cup Tequila Gold, or to taste
2 cups liquid Margarita mix
2 cups chicken stock
1 teaspoon sea salt
2 tablespoons red pepper flakes (optional)
Preheat the grill to 350 degrees F (177 degrees C).
Season the pork well with the seasoning.
Heat the oil in a large Dutch oven over medium heat. Add the pork, in batches, and sear until brown on all sides. Turn off the heat and return all of the pork to the Dutch oven.
Add all the remaining ingredients, mixing well.
Place the Dutch oven directly onto the grill for 3 hours, stirring every hour until the pork is tender.