Choriqueso Stack
Chef Kenny Velsor Grill at Calvary
Chili Cole Slaw
- 3 Cups Shredded Cabbage
- 1 Cup Shredded Carrot
- 1 Bunch Sliced Scallion
- 1 Whole Red Onion Sliced
- 1 Can Ancho Chili Peppers in Adobe
- 2 Cups Lime Juice
- 1 Cup Orange Juice
- 1/2 Cup Red Wine Vinegar
- 2 Oz. Spicy Brown Mustard
- 3 Cups Olive Oil
Procedure
In a large bowl, combine cabbage, carrots, scallions and red onions. In a smaller bowl, whisk all ingredients except oil. After mixing the ingredients together, whisk oil in slowly.
Pour over slaw mix and let sit for 30 minutes
Peppadew Pepper Cream Cheese
- 1/2 Pound Cream Cheese
- 2 Cups Red Peppadew Peppers
- 1 Lime Zest
- Pinch Salt
Procedure
Puree all food in a food processor
Mojo Roasted Pork
- 2 Cups Cumin
- 1 Cup Garlic Powder
- 1 Cup Onion Powder
- 1 Cup Coriander
- 1 Cup Dried Oregano
- 2 Cups Kosher Salt
- 2 Tbsp. Ground Black Pepper
Procedure
Place all ingredients in a large mixing bowl. Carefully whisk until well mixed
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Founder & President
Phone: 954-716-7614
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