TACO TIME: IN PRINT EDITION

Last Thursday I got a call from the photo editor at Dining Section of The New York Times asking me if I wanted to do the food for the front page of the section. The assignment was to follow Mark Bittman's recipes and make pork, chicken and steak tacos. I did the cooking after class on Wednesday night and the first shoot Thursday morning. We had to reshoot the beef and chicken this past Monday because flour tortillas were used instead of corn (the flour ones were larger but flour wouldn't have been as authentic).

So here is the final result. Not bad, huh? No byline here, they're not my recipes, maybe somewhere down the road. Right now Mark Bittman's article is number one on the most popular list. Hopefully I'll be able to do more assignments like this in the future. It doesn't pay a lot but expenses are covered, it certainly helps with the rent and it's terrific experience.

I had to wait for the recipes to go to print before putting them up on the site but now that it's Wednesday and you can see the fruits of my labor, they're fair game. If you're looking to add some refried beans, guacamole and salsa fresca to round out your plate you can find them at this link which documents my first go round with Mark Bittman's "The Best Recipes in the World."

On the jump, this week's taco recipes...

Slow-Roasted Pork for Tacos, c/o Mark Bittman

10 Cloves Garlic
2 LBS Pork Shoulder, preferably boneless & in one piece
½ Teaspoon Peppercorns
1 Teaspoon Fresh Oregano (or dried Mexican oregano)
1 Teaspoon Cumin Seeds
1 Inch Cinnamon Stick
1 Teaspoon Coriander Seed
1 Teaspoon Salt
2 Tablespoons Fresh Orange Juice
2 Tablespoons Fresh Lemon Juice

Procedure:
THE MARINADE Sliver 4 cloves of garlic and use a thin-bladed knife to poke holes all over the pork; shave slivers of garlic in the holes.

Mix ½ teaspoon peppercorns, teaspoon oregano, teaspoon cumin seeds, inch cinnamon stick, teaspoon coriander seed, in small skillet on medium heat. Toast, shaking pan occasionally until the mixture is fragrant, 3 to 5 minutes. Turn off heat.

Mix toasted spices, teaspoon salt and 6 cloves garlic in food processor or blender. Turn on the machine and gradually add 2 tablespoons orange juice and 2 tablespoons lemon juice until it becomes a smooth puree. Rub all over pork, allow to sit at room temperature for up to 2 hours or in the fridge for 24 hours.

COOKING THE MEAT At least 2 hours before eating, turn oven to 300°F or prep charcoal/gas grill to cook over low indirect heat. Put pork in a roasting pan in the oven or directly on the grill rack; IF grilling cover grill. Cook, checking occasionally and basting with the pan juices if roasting (add water or orange juice to bottom of the pan if mixture dries out), until the pork is brown and very very tender at least 2 hours. Shred or slice the pork and use hot or at room temperature (pork can be refrigerated for at least 2 days).

Shredded Chicken for Tacos c/o Mark Bittman

2 LBS Boneless Chicken Thighs
1 Large White Onion, peeled and quartered
5 Cloves Garlic, peeled & lightly crushed
2 Bay Leaves
1 Tablespoon Ground Cumin
1 Ancho or Other Mild Dried Chile, optional
Salt & Pepper to taste

Procedure:
Combine all ingredients in a saucepan and add water to cover. Turn the heat to high, boil and skim any foam that comes to the surface. Partially cover and adjust heat so mixture simmers steadily. Cook until meat is tender, about 30 minutes, then cool.

Shred meat with your fingers. Taste and adjust seasoning. Use within a couple of days.

Grilled Carne Asada for Tacos c/o Mark Bittman

2 LBS Skirt Steak
1 Clove Garlic
2 Teaspoons Ground Cumin
1 Teaspoon Ground Oregano
½ Teaspoon Cayenne
Salt & Freshly Ground Black Pepper

Procedure:
Start a charcoal or gas grill. Crush the garlic and rub the steak with it. Combine the remaining ingredients and rub into the steak. Let the steak sit until you're ready to grill. Grill steak 3 to 4 4 minutes per side for medium-rare. Cut into slices and use as soon as possible (hot is best, but warm or room temperature is fine).