Name: Coyote Cafe & Rooftop Cantinas ACHIOTE GLAZED PORK COLLAR Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 kg Pork Collar; 100 g Achiote paste; 120 ml Orange juice; 4 cloves Garlic cloves, minced; 2 tsp Cumin; 1 tsp Salt; 0.5 tsp Black pepper; 250 g Pinto beans, soaked; 100 g Chorizo, diced; 1 medium Onion, chopped; 2 cloves Garlic cloves, minced; 2 medium Tomatoes, diced; 500 ml Chicken broth; 0.5 cup Cilantro, chopped; 0.5 tsp Salt; 0.5 tsp Pepper; 200 g Kale or Swiss chard, chopped; 2 tbs Olive oil; 2 cloves Garlic cloves, minced; 250 ml Vegetable broth; 0.5 tsp Red pepper flakes; 0.5 tsp Salt; 1 large Red onion, thinly sliced; 120 ml White vinegar; 1 tbs Sugar; 0.5 tsp Salt

A popular Mexican spirit made from the blue agave plant.

Tequila

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Frijoles Charro | Braised Greens | Pickled Onion

In a bowl, mix achiote paste, orange juice, minced garlic, cumin, salt, and black pepper. Rub this mixture all over the pork collar and let it marinate for at least 1 hour, preferably overnight in the refrigerator.

Marinate the Pork

Preheat oven to 160°C (320°F). Place the marinated pork in a roasting pan and cover with foil. Roast for about 2 hours or until the internal temperature reaches 70°C (160°F). Remove foil and roast for an additional 30 minutes for a nice glaze.

Cook the Pork

In a pot, cook the chorizo over medium heat until browned. Add chopped onion and minced garlic, sauté until soft. Stir in diced tomatoes, soaked pinto beans, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 1 hour until beans are tender.

Cook the Beans

Stir in chopped cilantro right before serving.

Finish the Beans

In a skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for about 30 seconds. Add chopped greens and vegetable broth, cover and cook until greens are tender, about 5-7 minutes. Season with salt.

Sauté the Greens

In a bowl, combine sliced red onion, white vinegar, sugar, and salt. Mix well and let sit for at least 30 minutes before serving.

Prepare the Pickled Onion

Pork Collar

Achiote paste

Orange juice

Garlic cloves, minced

Cumin

Salt

Black pepper

Pinto beans, soaked

Chorizo, diced

Onion, chopped

Tomatoes, diced

Chicken broth

Cilantro, chopped

Pepper

Kale or Swiss chard, chopped

Olive oil

Vegetable broth

Red pepper flakes

Red onion, thinly sliced

White vinegar

Sugar