Las Vegas - Food Truck's - Check Them Out!

Recipe from: Sloppi Jo's Roving Eatery

Roll on down to Las Vegas to really heat things up at the Sloppi Jo's truck whose concept revolves around one special ingredient, the New Mexican hatch chilli that's used in every dish.

10 pounds pork shoulder-butt

Red chili sauce (see below)

Fried egg

Pickled onions (see below)

Flour tortillas

 

Cube the pork shoulder, cutting off access fat. Lay pork on a sheet pan and salt both sides of the pork. Submerge pork in red chile sauce and cover pan with foil. Bake the pork at 350 degree Fahrenheit for 3 hours. Remove foil and cook for another 30 minutes. The pork should be very tender and easy to pull when done. 

Serve pork in a bowl topped with fried egg and pickled onions. The flour tortilla is to be served warm on the side.

 

RED CHILE SAUCE

 

1-1/2 cups red chilis 

2 tablespoons oil

2 tablespoons garlic salt

1 teaspoon cumin

1-1/2 cups orange juice (no pulp)

6 cups warm water

 

Combine ingredients. Simmer for 25 minute on low heat until desired consistency.

 

PICKLED ONIONS

 

Orange juice from 5 large oranges

Lime juice from 4 limes

1 teaspoon sugar

1 tablespoon salt

1 jalapeno, diced and seeds removed

5 yellow onions, sliced

 

Combine juices, sugar, salt and jalapeno.

 

Shock the onions in boiling water for 15 seconds, then put directly into juice mixture. Let sit for at least 2 hours.

 

Yield: 20 servings

TastyBunz

Sticky Nanas

Recipe from: TastyBunz

All bets are off in Vegas when you sample the best Dim Sum at the Tasty Bunz truck. 

Las Vegas, NV

  

1 banana

1-1/2 tablespoon brown sugar

4-5 potsticker wrappers

1 egg

1 cup water

2 cups vegetable oil 

Peel and dice the banana into small chunks.

 

Add brown sugar to banana and mix.

 

Take each potsticker wrapper place a tablespoon of the banana filling in the center. 

Combine egg and water to make an egg wash.

 

Brush the egg wash around the edges of half the potsticker. Fold and press creating a half moon.

 

Fry in oil until golden. Set aside and let cool. Sauce with white chocolate and caramel and finish with powdered sugar, if desired.

 

Yield: 4 servings

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