Christmas Dinner: Lomo De Cerdo, Ensalada De Noche Buena

Our friend and super talented chef Juan Mondragon, he of Juan’s Restaurante in California, shared his special Christmas recipe with us this week. Below are the recipes for Lomo de Cerdo Tres Milpas con Nopalitos and Ensalada Noche Buena with beets.

Also, NewsTaco Contributing Editor Renée Saldaña cut a video of Mondragon preparing the food, and afterwards, he provided us with a very special tasting. Believe you me, this food is amazing, and if you don’t believe me just watch the video below to see the clip of me at the end.

Check ’em out and lemme know what you think!

Lomo de Cerdo Tres Milpas con Nopalitos

Ingredients for 8 Servings:

• 1 lomo de cerdo, approximately 2 kg
• 2 tablespoons grapeseed oil
• 2 cups chopped nopalitos
• 1 cup boiled flor de calabaza
• 1 cup grated zucchini
• 1 cup corn kernels
• 1 oz cilantro
• 5 garlic cloves, finely chopped
• 1 pinch of ground pepper
• 2 serrano chiles, finely chopped
• 1 cup grated panela cheese
• Salt to taste

Directions:

1. Mix the ingredients, sans the pork, in a bowl.
2. Lay the pork in a pan, salt and pepper.
3. Over the stretched out pork, spread  the tres milpas mix.
4. Wrap the meat, tied with hemp yarn so it won’t open in the oven,  add a little salt and pepper.
5. Cover with foil and bake to 180C for an hour, or until cooked through.
6. Remove the  foil 15 minutes before the end of cooking to brown slightly.
7. Remove from oven, remove the string. To serve, slice,  add  salsa of your choice.

Ensalada Noche Buena

Ingredients:

•  4 beets
•  water, to taste
• 1/2  cabbage, thinly chopped
•  3 tablespoons of raisins
•  1 cup of crema, sour cream
•  2 tablespoons of chopped almonds
•  2 cups of orange juice