1 lb. Small Shrimp (51/60 Peeled and Deveined)
2 Quarts Water
2 Tbls Salt
1 Cup Lime Juice
½ Cup Orange Juice
1 Mango Peeled and Diced ¼ inch
1 Cup Fresh Pineapple Diced¼ inch
1 Red Bell Pepper Diced ¼ inch
½ Cup Red Onion Finely Diced
1 Jalapeno Seeded and Finely Diced
¼ Cup Fresh Cilantro Chopped
1 Tbls CaJohns Sandia Spice Blend
CaJohns Tiki Bar Hot Sauce
In a sauce pan, bring the 2 quarts of water and salt to a boil. Drop the shrimp in to the boiling water and par-cook the shrimp JUST until they are no longer translucent in appearance. Immediately remove the shrimp from the hot water and place in a bowl of ice water. This will shock the shrimp and stop the cooking process. Once the shrimp are cooled, remove the shrimp from the ice bath and drain.
In a non-reactive bowl, add the shrimp, lime juice, orange juice, and CaJohns Sandia Spice Blend. Mix well making sure all of the shrimp are covered in the juice. Place in the refrigerator for 15 minutes to allow the citrus juices to finish cooking the shrimp. After 15 minutes, add the remaining ingredients to the bowl and mix well. Spoon the Ceviche into small individual glass bowels. Rock glasses and small margarita glasses make for a nice presentation. Garnish with a wedge of lime, a drizzle of CaJohns Tiki Bar Hot Sauce and serve with crispy tortillas or your favorite crackers. Enjoy!
¼ Cup Masa Harina
½ Cup Yellow Corn Meal
¼ Cup Sugar
1 tsp Salt
2 tsp Baking Powder
1 Can Cream Style Corn
¼ Cup Melted Butter
¼ Cup Water
1 4-5 lb Pork Butt
1 Cup CaJohns Yucatan Pit Marinade
1-2 Cans of Beer
4 oz CaJohns Sandia Spice Blend
4 oz CaJohns Chop House Spice Blend
CaJohns Smoked Chile Sauce
1 Red Onion (sliced thin)
1 Cup White Vinegar
½ Cup Sugar
1 tsp Salt
1 tsp Course Ground Black Pepper
1 tsp Granulated Garlic
For the Onions: Put the sliced onion in a Mason style jar. In a saucepan, add remaining ingredients and bring to boil. Carefully pour the hot liquid into the jar with the onions making sure the onions are completely covered by the liquid. Put the lid on the jar tightly and let cool. Once the onions are cool, put them in the refrigerator. These onions are delicious right away, but get better if they sit for a day or two.
For the Pork: Pre-heat oven to 250°. Mix the Sandia and Chophouse Spice Blends. Rub the pork butt with the mix making sure to evenly coat the entire piece of meat. Place the seasoned meat in a small roasting pan. Add the Yucatan Pit marinade to pan and then the beer making sure to not rinse off the seasoning. The liquid should come half way up the side of the meat. Place the lid on the pan or cover tightly with foil. Place on center rack of oven and cook for 4-5 hours or just until meat is tender and can easily be pulled apart. Remove the meat from the pan to a platter and let rest for at least 20 minutes. Save the liquid from the pan and skim off the fat. Once the meat has rested, pull apart and drizzle with the reserved liquid to ensure the meat stays moist. Cover the meat and keep warm.
Corn Cake: Once the pork is done, put together the corn cake. Set oven to 350°. Add all dry ingredients in a bowl and mix thoroughly. Stir in the wet ingredients and mix until there are no lumps and the butter is completely incorporated. Pour into a lightly greased 9” X 5” pan. Bake on the center rack of the oven for 40 min or until the center of the cake no longer jiggles when the pan is moved.
Assemble the Tamales: Cut one of the dry corn husks into a 6” X 6” square and place in the center of plate. Place a ¼ to ½ cup scoop of the warm corn cake in the center of the husk square and flatten out into a 4 inch circle. Pile 4 to 6 ounces of warm pulled pork on top of the spread out corn cake and drizzle with CaJohns Smoked Chile Sauce. Top with the pickled onions and garnish with a sprig of fresh cilantro. Enjoy!