Great recipes for a fiesta!

Recipe for a Fiesta! by Camille Styles

Watermelon Skewers with Cotija

*serves 8

• 1/4 large seedless watermelon, cut into 3/4-inch cubes
• 2 bunches fresh cilantro, leaves separated
• 10 oz cotija cheese
• Freshly ground pepper

Directions

Arrange melon cubes on a serving platter. Lay a cilantro leaf on top of each, then add crumbles of cotija. Insert skewers through stack; sprinkle with pepper, if desired.

Chill, covered, until ready to serve, up to 3hours.

Tacos al Pastor
*serves 8

• 1 large white onion, halved
• 1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
• 1/2 cup fresh orange juice
• 1/4 cup distilled white vinegar
• 1/4 cup guajillo chile powder
• 3 garlic cloves, halved
• 2 teaspoons coarse kosher salt
• 1 teaspoon dried oregano (preferably Mexican)
• 1 teaspoon ground cumin
• 1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
• 1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
• 1/4 cup chopped fresh cilantro
• Corn tortillas
• salsa
• lime wedges

Directions

Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.
Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.
Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.
Serve pork-pineapple mixture with onion-cilantro relish, Salsa, and lime wedges

Mexican Street Corn

*serves 4

• 4 ears of corn
• Salt and freshly ground pepper
• 1/4 cup mayonnaise
• 1 chipotle chile in adobo sauce
• 1 1/2 teaspoons snipped chives
• 2 tablespoons extra-virgin olive oil
• 2 ounces grated Cotija cheese
• Lime wedges, for serving

Directions

1. Preheat the oven to 425°. Peel back the corn husks, leaving them attached. Discard the silk. Season the corn with salt and pepper. Replace the husks, wrap each ear in foil, transfer to a baking sheet and roast for 30 minutes, until just tender.
2. In a mini food processor, blend the mayonnaise with the chipotle. Add the chives; pulse. Add the oil; process until smooth.
3. Light a grill. Peel back the husks, leaving them attached. Brush the corn with half of the mayonnaise. Using the husks as a handle, grill the corn until lightly charred. Brush it with the remaining mayonnaise and roll in the cheese; serve with the lime wedges.

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