Homemade Chamoy Sauce

Ingredients:

3/4 cup dried apricots

1/2 cup prunes seeded

1/2 cup dried hibiscus flowers

3 cups water

6 Tbsp. homemade chili powder, chile piquin powder or even Tajin

1/4 cup white sugar

1/4 cup fresh lime juice Directions:

In a medium saucepan, bring all ingredients (except the citrus juice) to a boil. Reduce heat to low and simmer for

30 minutes. Turn off heat and rest until cooled off. About

10 minutes.

Add everything to a blender including the lime juice and blend well. Check for the liquid consistency: Add a few more tablespoons of water for a more liquid consistency. Transfer to glass jars and store in refrigerator. It will last about 2 months.

Chamoy Glazed Pork

Tenderloin with Mango Salsa

1 – 2 pork tenderloins (about 3 pounds) Chamoy Sauce:

1 cup apricot jam (or preserves)

1/4 cup lime juice

2 teaspoons crushed red pepper flakes

1 teaspoon Ancho chili powder

1 teaspoon salt Mango Salsa:

2 mangos, pitted and diced

1 bell pepper, diced

3/4 cup diced red onion

1/4 cup chopped fresh cilantro

1 tablespoon lime juice

1/4 teaspoon salt Directions:

Preheat oven to 400˚F . Place tenderloin(s) in a parchment-lined baking dish.

In a medium bowl, whisk together the sauce ingredients until smooth. Glaze pork liberally with sauce.

Bake for 25 – 30 minutes or until pork has reached

145˚F internally, basting every 10 minutes with more sauce.

While the pork is baking, combine the mango salsa ingredients into a medium bowl, set aside. Remove pork from oven and allow pork to sit for 5 – 10 minutes. Top with any remaining sauce, slice and mango salsa.

Chamoy Street Tacos

Ingredients:

24 each white corn tortillas

2 1/2 lbs. pork shoulder Salt and pepper to taste Canola oil, as needed Chamoy

6 oz. white rice, prepared

2 oz. cilantro, fresh chopped

1 oz. fresh lime juice Salsa of choice Fresh lime quarters, as needed Directions:

Pre-heat the oven to 375° F. Season the pork shoulder well with salt and pepper.

Heat a large skillet over medium-high heat. Add 2 tbsp. canola oil. Sear the pork shoulder on all sides, about 10 minutes. Once browned, transfer to a half hotel pan and pour over all but ¼ cup chamoy, reserving it for later use. Cover the pan with plastic film, then aluminum foil, and place in the pre-heated oven. After 1 hour, remove from oven, and using tongs, flip the pork shoulder. Cover and return to the oven for 1 hour. Turn the pork once more, cover and cook for an additional 45 minutes. Remove the pan from the oven and once the pork is cool enough, remove it from the pan onto a cutting board and pull it apart with two forks. Return the pork to the pan juices. Reserve.

On the stove-top over medium high heat, heat the tortillas in a small amount of oil, turning once, about 30 seconds.

Combine the white rice, chopped cilantro and lime juice in a bowl.

To assemble tacos, place two tortillas on top of one another. Fill each with ½ oz. cilantro lime rice and 1 oz. pulled chamoy pork. Top with ¾ oz. salsa and drizzle with a small amount of the reserved chamoy.