There are a lot of highlights to the FELIZ season, but a distinct one is the celebratory potluck we have with all of our organizers and volunteers at the end of the season. In the spring, we had an Italian dinner with antipasti, tagliatelle, and lemon ricotta cake. See all those recipes, here. But don’t click over just yet- this season we had a Mexican spread with classics like guacamole and tres leches, but also albondigas and prickly pear margaritas! Here, we’re bringing you the recipes we loved so you can have your own dinner and so we can keep tabs on these recipes to make for ourselves. Several recipes are linked and some full recipes (with an *) are shared below.
BIG thanks to Sarah for hosting us in her art, plant, and dog filled home.
Prickly Pear Margaritas
1 oz Fresh Lime Juice
1 oz Triple Sec
2 oz Espolon Tequila
1 oz Fresh Prickly Pear Juice*
Rim glass with salt. Add all ingredients to shaker with ice, shake till outside of shaker is frosty and pour over fresh ice into glass.
*Peel 3 lbs of prickly pear fruit, puree, and put through a sieve. Blend with 4 tbsp Lime juice and 1 tbsp sugar.
Roasted Chipotle Cauliflower
Cauliflower • olive oil • salt • chipotle powder • garnish
Toss 2 chopped heads cauliflower with 4 tbsp olive oil, salt, and 1.5 tsp chipotle powder. Place parchment paper on two cookie sheets and spread the coated cauliflower evenly across the cookie sheets. Roast cauliflower at 375 degrees for about 25-30 min. the bottoms should be brown, not burned. Serve warm topped with cilantro, pepitas, or your favorite salsa.
Husked corn • mayonnaise • chile powder • lime
Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Grill husked ears of corn, turning occasionally with tongs, until cooked through and lightly charred. If you don't have access to a grill you can steam the corn in water and then put it in the broiler to get a light char. Of course they are way better grilled.
Remove corn from grill and immediately brush each ear with 1½ tsp. mayonnaise. Sprinkle each with 1 Tbsp. cheese and a pinch of chile powder. Squeeze 1 lime wedge over each ear and serve. You can also cut the kernels off and mix everything into a bowl. This is not the traditional way to make elotes it but it's still delicious!
Boneless pork butt • orange • onion • garlic • bay leaf • cinnamon stick
Preheat oven to 275 degrees. On the stovetop, heat oil on medium-high in a heavy bottom dutch oven. Season pork (cut into 3x3” chunks) liberally with 1-2 tablespoons salt and 2 teaspoons fresh ground pepper. Add pork into the hot oil, arranging so each piece touches the bottom. Sear the meat here for maximum flavor + moisture retention, caramelizing each side. This shouldn't take more than a few minutes per side. Turn off the stovetop. Nestle 2 quartered onions, 5 split cloves garlic, 2 bay leaves, and broken cinnamon stick among the pork. Halve the orange and squeeze juice over the pork. Leave half of the orange in the pot for a fragrant flavor. Add 3/4 cup of water. Cover pot and place in oven, cook until pork is tender — about 3.5 hours.
Remove and discard orange peel, garlic, cinnamon stick, and bay leaves and transfer pork, onions, and liquid to strainer to drain. You’ll end up with about 1/2 cup liquid and 1/2 cup fat. Transfer pork back to the empty dutch oven pot and pull pork into large chunks with a fork and re-hydrate with remaining liquid. Taste + season with salt if needed.
To serve: Place pork under a high broiler and broil until brown and crisp on surface, about 6 minutes. Remove pork, stir with a spoon to expose new bits to heat, and broil again for 6 more minutes until crisp.
Serve with fresh tortillas, chopped onions, cilantro, lime wedge, + pickles
Are you interested in helping out with the sale this spring (and attending the potluck)? Drop us a line! We’re getting ramped up and looking for friendly faces who love independent design, event planning, marketing, photography, and running around town. Feel free to reach out! @firstname.lastname@example.org