Oregano Garlic Green Chile Vinegar Recipes

GREEN CHILE ADOBADO POUTINE

Steps:

• Lightly smash garlic cloves with the bottom of a heavy skillet to flatten. Cook in a large skillet over medium-low heat until softened and browned, about 10 minutes. Cool and peel., In same skillet at the same time, cook dried chiles, pressing them against the bottom with a spatula or tongs until lightly toasted and fragrant, 1-2 minutes. Transfer to a bowl. Pour boiling water over chiles to cover; let stand 15 minutes. Drain., Place chiles and garlic in a food processor. Add 1/2 cup enchilada sauce, 2 cans green chiles, vinegar, oregano, cumin, salt, pepper and cinnamon; process until blended. Stir in remaining enchilada sauce and green chiles. Transfer to a 5- or 6-qt. slow cooker. Add ribs; turn to coat. Cover and cook on high until meat is tender, 3-4 hours. During the final 30 minutes, cook fries according to package directions. , Remove pork; shred with 2 forks. Top fries with meat, queso fresco, enchilada gravy and, if desired, pico de gallo.

GARLIC-OREGANO VINAIGRETTE

Steps:

• Combine all ingredients in jar. Shake well. (Can be prepared 1 week ahead. Bring dressing to room temperature before serving.)

OREGANO VINAIGRETTE

Steps:

• Combine the vinegar, oregano, lemon juice, smashed garlic, grated garlic, salt, and pepper in a medium bowl and whisk to combine the ingredients. Set the vinaigrette aside to rest for 5 minutes to marinate the oregano. Add the olive oil in a slow, thin stream, whisking constantly to combine. Taste for seasoning and add more salt, pepper, or lemon juice, if desired. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days. Bring the vinaigrette to room temperature, whisk to recombine the ingredients, and taste again for seasoning before using.

OREGANO-GARLIC GREEN CHILE VINEGAR

Steps:

• Place vinegar, oregano, garlic, and chiles in a large jar; cover and let stand in a cool, dark place 3 to 4 weeks. Strain through a fine mesh sieve; discard solids and transfer liquid to sterilized jars. Vinegar can be stored at room temperature.