Pork Carnitas Tacos, Cilantro Lime Rice, Lachha Pyaaz, Key Lime Pie and Roasted Salsa Verde

Ingredients

• 1.5 cup long-grain white rice (Basmati or Jasmine rice work well)
• 3 cup water (or use vegetable broth for more flavor)
• 1 tbsp olive oil
• 1 tsp salt (adjust to taste)
• 1 pcs bay leaf (optional, for a subtle aromatic flavor)
• 0.5 cup cilantro (freshly chopped, packed)
• 3 tbsp lime juice (freshly squeezed, from about 2 medium limes)
• 1 tsp lime zest (from 1 lime)

Instructions

1. 1

   Rinse the rice thoroughly. Place the rice in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, swishing it with your hand, until the water runs clear. Drain well.

2. 2

   Toast the rice. Heat the olive oil in a medium saucepan over medium heat. Add the drained rice and stir constantly for 2-3 minutes until the grains are fragrant and the edges become translucent.

3. 3

   Add liquid and bring to a boil. Pour in the water (or broth), add the salt and the optional bay leaf. Stir once to combine, then increase the heat to high and bring the mixture to a rolling boil.

4. 4

   Simmer the rice. As soon as it boils, reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time.

5. 5

   Rest the rice. After 15 minutes, remove the pot from the heat and let it stand, still covered, for an additional 5-10 minutes. This step is crucial for allowing the steam to finish cooking the grains perfectly.

6. 6

   Add flavorings and serve. Remove the lid and discard the bay leaf. Add the chopped cilantro, fresh lime juice, and lime zest. Use a fork to gently fluff the rice, separating the grains and evenly distributing the ingredients. Serve immediately.

Ingredients

• 2 large Red Onion (About 350-400g total)
• 2 cup Ice Cubes (For soaking the onions)
• 4 cup Cold Water (For soaking the onions)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
• 1 tsp Chaat Masala
• 0.5 tsp Salt (Or use a mix of black salt and regular salt)
• 1 pc Green Chilli (Finely chopped, optional for extra heat)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Onions

   • Peel the red onions and slice them into thin, uniform rings, about 1/8-inch thick. A mandoline slicer works best for this.
   • Gently separate the slices into individual rings and place them in a large bowl.
2. 2

   Soak for Crispness

   • Add the ice cubes and cold water to the bowl, ensuring all onion rings are fully submerged.
   • Let the onions soak for 10-15 minutes. This crucial step makes them incredibly crisp and mellows their sharp, pungent flavor.
3. 3

   Drain and Dry Thoroughly

   • Drain the onions completely using a colander.
   • Spread the onion rings on a clean kitchen towel or paper towels and pat them completely dry. Removing all excess moisture is key to preventing a watery salad.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.

Ingredients

• 1.5 cup graham cracker crumbs (from about 10-12 full sheets)
• 0.25 cup granulated sugar
• 6 tbsp unsalted butter (melted)
• 4 pcs large egg yolks (save whites for meringue if desired)
• 14 oz sweetened condensed milk (one can)
• 0.67 cup key lime juice (freshly squeezed is highly recommended)
• 1 tbsp key lime zest (finely grated)
• 1 cup heavy whipping cream (chilled)
• 2 tbsp powdered sugar (sifted)
• 0.5 tsp vanilla extract
• 1 pcs lime wheels (for garnish, optional)

Instructions

1. 1

   Prepare the Crust

   • Preheat your oven to 350°F (175°C).
   • In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir with a fork until the mixture resembles wet sand.
   • Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to get a compact, even layer.
   • Bake the crust for 10 minutes. Remove from the oven and let it cool completely on a wire rack before adding the filling.
2. 2

   Make the Filling

   • In a large bowl, whisk the egg yolks for about 2 minutes until they become pale and slightly thickened.
   • Gradually whisk in the sweetened condensed milk until the mixture is smooth and fully combined.
   • Add the Key lime juice and zest. Whisk until just combined and the mixture has thickened slightly. Do not overmix.
3. 3

   Bake the Pie

   • Pour the filling into the completely cooled graham cracker crust and spread evenly.

Ingredients

• 1 lb Tomatillos (About 8-10 medium, husks removed and rinsed)
• 2 pcs Jalapeño Peppers (Stems removed)
• 0.5 pcs White Onion (Medium, peeled and quartered)
• 3 cloves Garlic (Unpeeled)
• 0.5 cup Cilantro (Loosely packed leaves and tender stems)
• 2 tbsp Lime Juice (Freshly squeezed, from about 1 lime)
• 0.75 tsp Salt (Or to taste)
• 0.25 cup Water (If needed for blending)

Instructions

1. 1

   Roast the Vegetables

   • Position an oven rack about 6 inches from the heating element and preheat your oven's broiler to high.
   • Line a baking sheet with foil for easy cleanup. Arrange the husked tomatillos, whole jalapeños, and onion quarters on the sheet. Add the unpeeled garlic cloves, ensuring nothing is overcrowded.
   • Place the baking sheet under the broiler. Broil for 5-7 minutes, until the tops of the vegetables are blistered and blackened in spots.
   • Using tongs, carefully flip the vegetables. Return to the broiler and cook for another 4-6 minutes, until the other side is also well-charred. Keep a close eye to prevent them from turning to ash.
2. 2

   Blend the Salsa

   • Remove the baking sheet from the oven and let the vegetables cool for 5-10 minutes, until they are safe to handle.
   • Once cooled, squeeze the soft, roasted garlic from its papery skin directly into a blender or food processor.
   • Add the roasted tomatillos (and any juices from the pan), jalapeños, and onion to the blender.
   • Add the fresh cilantro, lime juice, and salt.
   • Pulse the blender 5-6 times for a chunky salsa, or blend until smooth for a thinner consistency. If the salsa is too thick to blend properly, add a tablespoon of water at a time until it reaches your desired texture.
3. 3

   Season and Serve

   • Pour the salsa into a serving bowl. Taste and adjust the seasoning, adding more salt for flavor or a bit more lime juice for brightness if needed.
   • Serve immediately while still warm from the roasting process, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld and deepen. The salsa will thicken slightly as it cools.