Pozole Rojo, Fried Cabbage with Bacon, Roasted Radishes, Key Lime Pie and Ground Beef Tostadas

Ingredients

• 8 slices Thick-Cut Bacon (chopped into 1-inch pieces)
• 1 medium head Green Cabbage (about 2 lbs, cored and roughly chopped)
• 1 medium Yellow Onion (thinly sliced)
• 3 cloves Garlic (minced)
• 1 tbsp Apple Cider Vinegar
• 0.5 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 0.25 tsp Red Pepper Flakes (optional, for a little heat)

Instructions

1. 1

   Render the Bacon

   • Place the chopped bacon in a large, cold skillet or Dutch oven. Turn the heat to medium.
   • Cook, stirring occasionally, for 6-8 minutes, or until the bacon is crispy and the fat has fully rendered.
   • Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the skillet and discard the rest.
2. 2

   Sauté the Aromatics

   • Add the sliced yellow onion to the hot bacon fat in the skillet.
   • Sauté for 3-4 minutes, stirring frequently, until the onion has softened and become translucent.
   • Stir in the minced garlic and optional red pepper flakes. Cook for another minute until fragrant, being careful not to burn the garlic.
3. 3

   Cook the Cabbage

   • Add all of the chopped cabbage to the skillet. It will look very full, but it will cook down significantly.
   • Season with salt and black pepper, then toss everything together to coat the cabbage in the seasoned bacon fat.
   • Cover the skillet and cook for 5 minutes. This allows the cabbage to steam and wilt.
   • Uncover and continue to cook for another 3-5 minutes, stirring occasionally, until the cabbage reaches your desired tenderness. Aim for tender-crisp, not mushy.
4. 4

   Finish and Serve

   • Pour the apple cider vinegar into the skillet. Stir and scrape up any browned bits from the bottom of the pan.
   • Return the cooked bacon to the skillet and toss to combine everything.
   • Taste and adjust the seasoning with more salt or pepper if needed. Serve immediately.

Ingredients

• 2 lb radishes (about 2 bunches, trimmed and halved or quartered)
• 2 tbsp olive oil
• 0.75 tsp salt (or to taste)
• 0.5 tsp black pepper (freshly ground)
• 0.5 tsp garlic powder
• 0.5 tsp dried thyme
• 2 tbsp fresh parsley (chopped, for garnish)
• 1 tbsp lemon juice (freshly squeezed, optional for serving)

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

2. 2

   Wash the radishes thoroughly under cold water. Trim off the green tops and the thin root ends. Pat them completely dry with a paper towel. Cut smaller radishes in half and larger ones into quarters to ensure they are all roughly the same size for even cooking.

3. 3

   In a large mixing bowl, combine the prepared radishes, olive oil, salt, black pepper, garlic powder, and dried thyme. Toss well until every radish is evenly coated with the oil and seasonings.

4. 4

   Spread the seasoned radishes in a single, even layer on the prepared baking sheet. Avoid overcrowding the pan, as this will cause them to steam instead of roast; use two baking sheets if necessary.

5. 5

   Roast for 20-25 minutes, flipping them halfway through (around the 10-12 minute mark). The radishes are done when they are tender when pierced with a fork and have developed golden-brown, caramelized edges.

6. 6

   Remove the baking sheet from the oven. Transfer the roasted radishes to a serving dish. Garnish with fresh chopped parsley and a squeeze of fresh lemon juice, if desired. Serve immediately while warm.

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 tbsp Vegetable Oil
• 1 medium Yellow Onion (finely chopped)
• 2 cloves Garlic (minced)
• 450 g Ground Beef (85/15 lean recommended)
• 2 tbsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Sweet Paprika
• 0.5 tsp Dried Oregano (Mexican oregano if available)
• 1 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 120 ml Tomato Sauce
• 60 ml Water
• 8 pieces Tostada Shells (store-bought or homemade)
• 425 g Refried Beans (one 15-ounce can)
• 150 g Iceberg Lettuce (finely shredded)
• 2 medium Roma Tomatoes (diced)
• 115 g Cheddar Cheese (shredded)
• 120 g Sour Cream (for topping)

Instructions

1. 1

   Sauté Aromatics and Brown the Beef

   • Heat the vegetable oil in a large skillet over medium-high heat.
   • Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until it softens and becomes translucent.
   • Stir in the minced garlic and cook for another 60 seconds until fragrant.
   • Add the ground beef to the skillet. Use a wooden spoon or spatula to break it into smaller crumbles. Cook for 5-7 minutes, until the beef is fully browned. Drain off any excess grease from the pan.
2. 2

   Season the Beef and Simmer

   • Reduce the heat to medium. Sprinkle the chili powder, cumin, paprika, oregano, salt, and pepper over the beef. Stir constantly for 1 minute to toast the spices and coat the meat evenly.
   • Pour in the tomato sauce and water. Stir well to combine everything.
   • Bring the mixture to a gentle simmer. Reduce the heat to low, cover partially, and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
3. 3

   Warm Beans and Prepare Toppings

   • While the beef simmers, place the refried beans in a small saucepan over medium-low heat. Stir occasionally until warmed through. Alternatively, heat them in a microwave-safe bowl.