Chef Matt Carter from The Mission shares a recipe for a wonderful dinner plate with flavorful sides.


for brined pork

• 2 pounds of Pork Collar

• 2 quarts of whole milk

• 1⁄4 cup of kosher salt

• 1 cup of freshly squeezed lemon juice

• 1 teaspoon white vinegar

for pork rub

• 1 cup of picked parsley

• 10 garlic cloves

• 1 cup of extra virgin olive oil

• 2 tablespoons of oregano

• 1-2 tablespoons of chipotle chile powder

• 2 tablespoons of smoked paprika or chimayo

• 2 tablespoons of Guajillo powder

• 2 tablespoons of Cascabel powder

• 2 tablespoons of salt

• 2 tablespoons of cracked, toasted black pepper

• 1/2 cup of raw vinegar

for enfrijoladas

• 1 clove garlic

• 1/2 onion

• 1 pasilla or ancho chile, membranes and seeds removed

• 2 morita or other smoked chilies, membranes and seeds removed

• 2 hoja santa leaves

• 2 sprigs epazote

• 1 teaspoon of fennel seed

• 1 teaspoon of cumin

• 1 1/2 cup of cooked black beans, drained with liquid reserved

• 2/3 cups of oil or lard

• 1-2 day old or charred tortillas

• 2-3 cooked chorizo

• 1-2 cups of chicken stock

for broccolini and onion

• 1-2 pound of broccolini

• 6 scallions

• 1 tablespoon of garlic puree

• 2 tablespoons of salad oil

• 1 lime

• 1 lemon

• 1 tablespoon of toasted sesame seeds

for quesadilla

• Fresh Masa, corn tortillas or flour tortillas

• Farmers cheese

• Scallion

• Butter

• salt


for brined

Bring milk up to a simmer.

Add salt, vinegar and lemon juice. Keep cooking until milk separates curd and whey.

Strain curds through a small holed sieve, then pour over cheesecloth and hang for two to three hours in fridge.

Cool the whey. Cover the pork with the whey and brine for 24 hours.

for pork rub

Puree all ingredients, rub on brined pork then smoke, roast or grill. 

for enfrijoladas

In a small sauce pot add small amount of lard, sweat onion and garlic until translucent.

Add cumin, fennel seed and toast.

Add chilies, epazote, hoja santa leaves cook for two to three minutes, puree.

Heat remainder of lard, add chili mix and fry for two to three minutes, add beans, 1/2 cup of stock, 1/2 cup of bean liquid and charred tortillas.

Cook on medium heat for 10-15 minutes.

for broccolini and onion

Toss scallions and brocclini in oil and garlic puree.

On high heat, char over grill. Cool.

Dice scallion and portion broccolini.

Squeeze lemon, lime and sprinkle with sesame seeds just prior to serving.

for quesadilla

Griddle tortillas on one side, then turn over add cheese and scallions, fold in half and cook on both sides until golden.

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