Mojo-Rubbed Pulled Pork and Black Bean Tostadas with Spicy Corn Salsa

Prep Time: 1 hour
Total Time: 3 hours
Makes: 12 servings

Main Ingredients

Preheat oven to 350º
•Tostadas
•La Preferida Black Refried Black Beans
•La Preferida Whole Kernel Corn
•La Preferida Jalapeño Nacho Slices
•La Preferida Mojo de Ajo
•La Preferida Adobo with Pepper
•La Preferida Sazón
•Spicy corn salsa
•Pulled pork
•Pickled onions

Tostadas
•2 dozen tostadas
•1— 15oz. can La Preferida Refried Black Beans*
•1/2 med. red onion, sliced
•1— 15oz. can La Preferida Whole Kernel Corn

Pulled Pork
•3 lbs. pork shoulder (Boston butt)
•1 Tbsp. La Preferida Sazón
•1 Tbsp. La Preferida Adobo with Pepper
•2 Tbsp. paprika
•1 Tbsp. salt
•1 bottle of beer (your choice)
•2 Tbsp. black pepper
•1 Tbsp. garlic powder
•1 Tbsp. onion powder
•1/2 cup apple cider vinegar
•1 cup La Preferida Mojo de Ajo Marinade

Spicy Corn Salsa
•1 med. tomato, diced
•1 onion, finely chopped
•1 oz. La Preferida Nacho Slices, chopped
•2 sprigs of cilantro, finely chopped
•1 lime, juiced
•1 tsp. minced garlic
•1/8 tsp. salt
•1 cup La Preferida Whole Kernel Corn
•1 tsp. cumin

Pickled Red Onion
•1/2 medium red onion, sliced
•2 oz. fresh lime juice
•1 tsp. ground black pepper
•2 pinches of salt

Method

Pat dry port butt season with 1 Tbsp. of salt, preheat oven to 350º F.

Cooking liquid: 1 bottle of your favorite beer (bottled beer tastes better than canned) and 1 cup of La Preferida Mojo de Ajo Marinade.

Combine all ingredients in a bowl, mix, and rub over pork shoulder. Place pork in roasting pan and pour cooking liquid over pork. Place in oven (DO NOT COVER) for 30 minutes and let it caramelize. Flip over and cover with a piece of parchment or wax paper and then cover with foil. Lower heat to 325º F. and flip over every hour. If liquid is low, add water—it should only cover about the hight of a La Preferida bottle of sazón or a little less. This should take about 3 hours. When done, allow the pork to sit about 15 minutes and shred with two forks.

Cover red onion with lime juice, salt, pepper and marinate for 30 minutes. Make corn salsa and taste for seasoning. Heat up refried beans and set aside. Take tostada and spread about 1 Tbsp. of beans evenly, add pulled pork and spread event, and garnish with corn salsa and your lime pickled onions. Take a big bite and ENJOY!

Red Snapper & Naranja Agria

Red Snapper & Naranja Agria
Total Time: 45 minutes
Makes: 6-8 servings

I, (insert your name), promise to read the recipe all the way through and giggle along the way to our humor before I begin cooking.
Ingredients
3 lbs. fresh fish fillets, such as snapper or red fish
2 red tomatoes, diced
4 stalks green onion, sliced
1 red pepper, diced
1 1/2 cups La Preferida Naranja Agria Marinade
1/2 tsp. paprika
2 garlic cloves, finely chopped
1 tbls. butter (unsalted is best)
1 tbls. La Preferida Olive Oil
1 tsp. ground ginger
1/5 tsp. ground pepper
salt, to taste
Method
In a glass oven-safe baking dish, marinate fish fillets with one cup of Naranja Agria Marinade, salt, pepper and ginger. Refrigerate for 2 hours in the marinade turning them once to absorb the flavors.
In a saute pan, melt the butter and cook the onion, garlic and tomatoes for 10 minutes. Add the fish fillets and saute in the tomato mix.
Add the remaining 1/2 cup naranja agria marinade and the paprika. Reduce heat to low, cover and simmer for 15 minutes. Serve with your favorite rice.