This week's meal includes Carnitas, handmade Corn Tortillas, Corn and Avocado Salad, and Tres Leches Cake. I have been so excited to make this meal all summer. I just needed sweet corn to come into season, and it's finally here. The add-ons this week are fresh Guacamole and hand-fried tortillas chips. The nibble board is a perfect starter for summer tacos.
Carnitas are pork shoulder slowly cooked with onion, jalapeño, garlic, oregano, cumin, and orange juice. It's rich and flavorful and makes a perfect taco. The Carnitas are served on handmade Corn Tortillas. The tacos are topped with queso fresco, Mexican crema, cilantro, and pickled red onions.
The Corn and Avocado Salad is made from fresh Iowa sweet corn, avocados, queso fresco cheese, green onions, and a lime vinaigrette made with fresh garlic and jalapeños. It's bright and fresh and pairs perfectly with the rich tacos.
Tres Leches Cake is a cinnamon and vanilla cake soaked in three kinds of milk: sweetened condensed milk, evaporated milk, and heavy cream. It's dense and moist and topped with a whipped frosting. It's one of my all-time favorite cakes.
The add-on this week is freshly made Guacamole. It's a mash of avocados, red onion, jalapeños, garlic, and lime juice. It's served with hand-fried tortillas chips.
The Nibble Board this week includes queso fresco, aged manchego cheese, fresh cherry tomatoes, chorizo, pickled jalapeños, corn nuts, and two varieties of corn crackers. It's a great appetizer, snack, or lunch!
I hope you enjoy this week's meal as much as I do!