CONGRATULATIONS!

We are proud, honored, and excited to showcase the winners of the 2020 World Food Championship and
La Lechonera online recipe contest. It was a difficult decision but the winners of the Golden Tickets and a spot at the Main event are Chef Phillip Dell, Chef Acie Vincent and Chef Ben Diaz. Check out their creative and inspiring recipes:

Mojo Black Bean Soup with
Mojo Marinated Wild Boar Belly

Recipe and photo courtesy of Chef Acie Vincent @theredneckchefllc

Ingredients

  • ½ pound Dry Black Beans, picked and soaked overnight

  • in water, drained and rinsed well

  • 4 Tablespoons Olive oil

  • 1 Onion, diced

  • 3 Cloves Garlic, minced

  • ¼ cup Bell Pepper, diced

  • 1 Teaspoon Cumin

  • ½ cup Heavy Cream

  • ¼ cup La Lechonera Mojo Criollo

  • ¼ cup Cilantro, chopped

  • 1 Teaspoon Black Pepper

  • 1 Tablespoon Sea Salt

  • For the Wild Boar

  • 1 and ½ pound Wild Boar belly

  • 1 ½ to 2 cups La Lechonera Mojo Criollo

  • Garnish with pork rinds

Directions

In a zip top bag place the Boar belly and the La Lechonera Mojo Criollo, make sure it is covered with the La Lechonera Mojo Criollo and remove as much air as possible. Place in the refrigerator overnight. Put the beans in a medium saucepan, add enough water to cover by 2 inches and bring to a boil. Reduce heat to low and simmer until tender add water as needed to keep the beans submerged. Cook for one hour. Add half the olive oil, onion, garlic, Green Pepper, Cumin, Black Pepper and cook another hour or until beans are very tender. Strain off all but 2½ cups of the cooking liquid. Add the La Lechonera Mojo Criollo, cream and cilantro. Working in batches Puree the beans in a blender until very smooth. Return to the saucepan and season with sea salt, keep warm. You can strain through a colander if you like or you can serve rustic style and skip the straining. Remove the boar belly from the marinade and place in a pressure cooker with a small steaming rack, add about ½ cup water and seal the lid. Cook for 20 minutes and allow to naturally vent for 20 minutes. Remove and let rest for 1 hour. Cut into cubes and in a medium heat frying pan caramelize the cubes on each side. Serve with the soup. Garnish with pork rinds.

Mojo Costillas Cortas
(Magical Short Ribs)

Recipe and photo courtesy of Chef Phillip Dell

@chefphillipdell

Short Ribs:

  • 1-2 pounds beef short ribs, silver skin removed

  • 2 cups La Lechonera Criollo Mojo marinade

  • 3-4 Tablespoons southwestern seasoning (recipe

  • suggestion below)

  • Mojo Criollo bacon jam (recipe below)

 

Mojo Criollo Bacon Jam:

  • 1 pound smoked bacon

  • 1 small sweet onion, diced

  • ½ cup La Lechonera Criollo Mojo marinade

  • ½ cup brown sugar

  • ½ teaspoon black pepper

Southwestern Seasoning:

  • 2 Tablespoons chili powder blend

  • 1 Tablespoon garlic powder

  • 1 Tablespoon onion powder

  • 1 teaspoon black pepper (restaurant grind)

  • 1 teaspoon cumin, ground

  • ½ teaspoon dry Mexican oregano

  • ½ teaspoon sea salt

Directions

Southwestern Seasoning:

  1. 1. Combine ingredients and mix thoroughly

 

Short Ribs:

  1. Place the short ribs in a small glass or stainless-steel bowl (a zip top plastic gallon bag will work too).

  2. Pour the marinade over the ribs until they are completely covered. Place the container into the refrigerator and allow to marinate for 2-4 hours.

  3. Preheat oven or smoker to 275 degrees.

  4. 4Remove the ribs from the marinade and pat dry with a clean, dry, paper towel. Discard the remaining marinade.

  5. Liberally season the ribs with the southwestern seasoning then place them onto a sheet pan lined with a cooling rack (or directly onto the grill rack in the smoker).

  6. Cook or Smoke at 275 degrees for 2-3 hours or until they reach an internal temperature of 205 degrees and are tender to the touch. Serve these amazing mojo-marinated beef short ribs wherever your taste buds lead you. I prefer them

  7. topped with Criollo bacon jam and served with creamy, jalapeno cheese grits.

 

Mojo Criollo Bacon Jam:

  1. Roughly chop the bacon and cook it in a heavy pot until nice and crispy.

  2. Transfer cooked bacon to a bowl using a slotted spoon.

  3. Saute the onion on medium heat in the bacon fat for 5 minutes, until soft and starting to turn golden.

  4. Return the bacon to the pan, add the brown sugar, Mojo Criollo marinade, and pepper, and cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam.

  5. Store bacon jam in the refrigerator for up to 1 week.

 

Serving Suggestion (Pictured)

  • This Rich and succulent beef short rib is nestled in soft, cheesy jalapeno grits and turns magical when topped with criollo bacon jam. It’s a fiesta for your taste buds.

People's Choice Winner

Crispy Pork Belly Mojo

Recipe and photo courtesy of Chef Ben Diaz

@chefbendiaz

Ingredients

  • 1 pound pork belly

  • 3 cups La Lechonera Mojo Criollo

  • 2 cups kosher salt

  • 1 each sweet potato mellon ball

  • 2 ounces guava puree

  • ¼ cup red wine vinegar

  • ¼ cup pea sprouts

  • 1 tablespoons lime juice

Directions

First place 2 cups mojo marinade in a small hotel pan, place the pork belly on top of the marinade flesh side down. Refrigerate for 24hrs uncovered to allow the skin to dry out. The next day place the salt on top of the skin making sure to completely coat. Place into a 325F oven for 3hrs. in a small sauce pot add the remaining mojo marinade, guava puree and red wine vinegar cook over medium heat for 12 minutes until a thick glaze is formed. In a small pot fill with water blanche the sweet potato for 15 minutes or until soft. Remove and reserve. After the pork belly has cooked for 3hrs remove from the oven and carefully remove the salt from the skin; wipe down the skin to make sure there is not salt present place back into the oven and broil at 550F until the skin puffs up and is crispy about 10 minutes. Once the skin is puffed remove from the oven and scrape a small portion of the chicharron and dust the sweet potatoes. Place the guava bbq in the center of the plates, cut a slice of the pork belly and place off center along with the chicharron crusted sweet potato melons, in a small bowl add the pea sprouts and fresh lime juice toss to combine and garnish the pork belly mojo with the sprouts.

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