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Ingredients

1 1/2 tablespoons ancho chile powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
Pinch of cinnamon
Pinch of allspice
1 1/2 pounds pork tenderloin, cut into 1/3-inch cubes
1 medium white onion, chopped
2 tablespoons cider vinegar
5 tablespoons minced cilantro
3 tablespoons extra-virgin olive oil
1 cup shredded mozzarella cheese
Sixteen warmed 6- or 8-inch flour or corn tortillas,
mashed avocado, shredded or leaf lettuce, salsa and lime wedges, for serving

Directions

In a large bowl, mix the ancho powder with the salt, oregano, cumin,

pepper, cinnamon and allspice. Add the pork, onion, vinegar and

1/4 cup of the cilantro and mix well.

Heat the olive oil in a large skillet. Add the pork and stir-fry over

moderately high heat until browned outside and just cooked through.

Transfer the pork to a colander to drain, then sprinkle with the cheese

and the remaining 1 tablespoon of cilantro. Transfer the pork to a

serving bowl and serve with the warmed tortillas, mashed avocado,

lettuce, salsa and lime wedges.

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INGREDIENTS

1 teaspoon chili powder
1/8 teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
1/2 cup butter, softened
6 ears corn, husked and cleaned

DIRECTIONS

Preheat grill for medium-high heat.

In a medium bowl, mix together the chili powder,

oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper.

Blend in the softened butter.

Apply this mixture to each ear of corn, and place each ear

onto a piece of aluminum foil big enough to wrap the corn.

Wrap like a burrito, and twist the ends to close.

Place wrapped corn on the preheated grill, and cook 20 to 30 minutes,

until tender when poked with a fork.

Turn corn occasionally during cooking.

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Ingredients

1 1/2 cups dried black beans (10 1/2 ounces), soaked overnight in cold water and drained
1 tablespoon vegetable oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 large jalapeño, seeded and minced
1 medium tomato, coarsely chopped
1 teaspoon dried oregano
Salt and freshly ground pepper

PORK

3/4 cup low-sodium chicken broth
1 head of garlic, cloves peeled and thinly sliced
1 medium onion, finely chopped
1 habanero chile, seeded and minced
1 large serrano chile, seeded and minced
1 bay leaf
1/2 teaspoon ground cumin
Salt and freshly ground pepper
One 1-pound pork loin roast, trimmed of excess fat
Warm corn tortillas and salsa, for serving

Directions

1.  PREPARE THE BEANS: In a large saucepan, cover the beans with 2 inches of water and bring to a boil.

Simmer over low heat for 1 hour, stirring occasionally.

2.  In a medium skillet, heat the vegetable oil.

Add the onion, garlic and jalapeño and cook over moderate heat until

softened, about 7 minutes.

Add to the beans, along with the tomato, oregano and enough water to cover.

Season with salt and pepper and simmer until the beans are tender, about 2 hours longer, replenishing the water if necessary.

3.  MEANWHILE, COOK THE PORK: Preheat the oven to 300.

In a small enameled cast-iron casserole, combine the broth

with the garlic, onion, habanero and serrano chiles,

bay leaf, cumin and » teaspoon each of salt and pepper and

bring to a simmer.

Season the pork loin with salt and pepper and add it to the casserole.

Cover with foil and bake for about 1 hour, turning the pork once, until tender.

Transfer the pork to a plate and cover with plastic wrap until cool enough to handle.

4.  Remove the bay leaf. Shred the pork into strips and stir into the broth.

Season with salt. Fill the tortillas with pork and serve with the black beans and salsa.

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Ingredients

Beer Can Chicken Rub:

nocoupons

• 2 tablespoons smoked paprika
• 2 tablespoons salt
• 2 tablespoons onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon ground cumin
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 teaspoons black pepper
• 2 teaspoons garlic powder

For the Chicken:

nocoupons

• 4 pounds chicken, washed and dried
• Vegetable oil
• Beer Can Chicken Rub
• 1 (12-ounce) can beer

Directions

For the chicken rub:

In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.

For the chicken:

Preheat your grill to medium-high heat.

Rub the chicken and its cavity down with the vegetable oil.

Season the chicken with rub mixture, remembering to season the cavity. P

our out 1/4 of the beer and sit the chicken on top of the beer can.

Place the chicken in the center of the hot grill and cover.

Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F.

Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

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