Latest news with #SalsaRoja
Yahoo
8 hours ago
- Business
- Yahoo
Del Taco Is Kicking Up The Flavor with NEW Slow-Cooked Pork Carnitas
PLUS, Funnel Cake Fries and Independence Poppers are back, bringing a flavor-packed menu perfect for summer Carnitas Funnel Cake Fries Independence Poppers LAKE FOREST, Calif., June 17, 2025 (GLOBE NEWSWIRE) -- Del Taco is taking summer seriously with the launch of its NEW Slow-Cooked Pork Carnitas — slow-cooked for hours and simmered in authentic spices and topped with a kick of their NEW Roasted Salsa Roja made from fire-roasted tomatillos and smoky chipotle peppers. This combination of flavors brings that authentic, melt-in-your-mouth flavor to their tender, juicy pork carnitas. Now available in four tasty options, including Street Tacos and Loaded Fries, the carnitas lineup delivers bold flavor all summer long. Del Taco is also bringing back their Independence Poppers drinks and celebrating the return of the crispy, golden Funnel Cake Fries — satisfying and delicious, these limited-time treats are designed for summer celebrations of all kinds. 'Our guests want food that tastes great, that's made from real ingredients and fits their budget, and that's exactly what this new carnitas lineup delivers,' said Sarah McAloon, interim president of Del Taco. 'We're proud as Del to offer this new slow-cooked Carnitas line up made with real and tasty Salsa Roja everyone can enjoy, paired with fun seasonal menu items that say 'Del Yeah!' to bold, real flavor.' Meet the New Carnitas and available system-wide for a limited time, June 17 through Aug. 11, 2025: NEW Carnitas Combo Burrito: Tender, slow-cooked shredded pork carnitas loaded with fresh house-grated cheddar cheese, slow-cooked beans made from scratch, and our new roasted salsa roja, all wrapped in a warm flour tortilla. NEW Carnitas Street Tacos (3 per order): Tender, slow-cooked shredded pork carnitas topped with diced onions, chopped cilantro, and our new roasted salsa roja, all wrapped in a warm corn tortilla. NEW Carnitas Loaded Fries: Crinkle Cut Fries topped with tender, slow-cooked shredded pork carnitas, fresh house-grated cheddar cheese, our new roasted salsa roja, secret sauce, diced onions and chopped cilantro. NEW Carnitas Quesadilla: Tender, slow-cooked shredded pork carnitas, fresh house-grated cheddar cheese, and our new roasted salsa roja, folded in a flour tortilla and flat-grilled to perfection. Crave More? Del Taco Has It Covered. Funnel Cake Fries A twist on a classic, fan fave fair food, these delicious Funnel Cake Fries are fried until golden brown and crispy then dusted with powdered sugar. Independence Poppers – This treat has strawberry fruit flavored popping boba pearls mixed with blue raspberry flavor and refreshing Sprite® or lemonade over ice or in a creamy vanilla shake. Independence Lemonade Poppers with Minute Maid® Zero Sugar Lemonade Independence Sprite® Poppers Independence Regular Shake Poppers Whether in the mood for tender, juicy Slow-Cooked Pork Carnitas, sweet and crispy Funnel Cake Fries or refreshing Independence Poppers, this summer menu offers a bold new reason to head to Del Taco. For more information on these summertime menu additions and to find the nearest Del Taco location, visit ©2025 Del Taco LLC About Del TacoVoted Best Fast Food Restaurant in USA Today's 2024 10 Best Reader's Choice Awards, Del Taco offers a unique variety of both Mexican and American favorites such as burritos and fries, prepared fresh in every restaurant's working kitchen with the value and convenience of a drive-thru. Del Taco's menu items taste better because they are made with real, quality ingredients like freshly grilled chicken and carne asada steak, fresh house-made guacamole, fresh house-grated cheddar cheese, slow-cooked beans made from scratch, and signature creamy Queso Blanco. Founded in 1964, Del Taco now serves more than three million guests each week at its nearly 600 restaurants across 17 states. Del Taco's commitment to providing guests with real food at a real value for their money originates from cooking, chopping, shredding and grilling menu items from scratch. For more information, visit Photos accompanying this announcement are available at CONTACT: Contact: Paul-Michel Donahie, Champion pdonahie@ in to access your portfolio
Boston Globe
02-05-2025
- General
- Boston Globe
Celebrate Cinco de Mayo with Milk's Street's menu of authentic Mexican dishes
Makes 4 servings At Nicos restaurant in Mexico City, chef Gerardo Vázquez Lugo taught us that enchiladas can be a simple affair, inspiring us to create our own version paired with an easy, blender-blitzed red salsa. This recipe, while a bit more complex, builds on that, and is inspired by the enchiladas aguascalientes served there. Advertisement Be sure to purchase Mexican-style chorizo, which is a fresh sausage, not dry-cured, salami-like Spanish chorizo. Also, dicing the potato into very small cubes ensures they cook through and integrate well with the chorizo. Get Starting Point A guide through the most important stories of the morning, delivered Monday through Friday. Enter Email Sign Up For creaminess, add a tablespoon of shredded queso Chihuahua or Monterey Jack cheese onto the chorizo-potato filling before rolling up each tortilla. 1 tablespoon neutral oil, plus more for brushing 8 ounces russet potato, peeled and cut into ¼-inch cubes 8 ounces Mexican-style chorizo, casing removed ¼ medium white onion, finely chopped Kosher salt and ground black pepper 8 6-inch corn tortillas Salsa Roja, warmed (see recipe that follows) Queso fresco, crumbled, to serve Chopped fresh cilantro, to serve Advertisement Thinly sliced white onions, to serve Heat the oven to 375 degrees with a rack in the middle position. In a 12-inch nonstick skillet set over medium-high heat, warm the oil until shimmering. Add the potato and cook, stirring, until lightly browned, about 4 minutes. Add the chorizo and chopped onion; cook, stirring and breaking up the chorizo, until the meat no longer is pink, 3 to 4 minutes. Add 1½ cups water and scrape up any browned bits. Reduce the heat to medium and simmer, uncovered and stirring, until the moisture has cooked off and the potato is completely tender, about 15 minutes. Taste and season with salt and pepper; set aside off heat. Lightly brush both sides of the tortillas with oil, then arrange them on a rimmed baking sheet (it's fine if they overlap). Cover tightly with foil and warm in the oven until soft and pliable, about 4 minutes. Remove from the oven; leave the oven on. Lay 4 tortillas on a cutting board or counter; keep the remaining tortillas covered. Distribute 2 tablespoons of the chorizo-potato mixture across the center of each. Roll up the tortillas (see headnote). Repeat with the remaining tortillas and chorizo-potato mixture. Place all 8 seam side down in a row down the center of a 9-by-13-inch baking dish. Cover with the foil used to cover the tortillas. Bake until heated through, 5 to 8 minutes. Remove from the oven. Uncover, then spoon on the warm Salsa Roja. Sprinkle with queso fresco, cilantro, and sliced onion. Salsa Roja For make-ahead convenience, the salsa can be cooled and refrigerated for a few days; reheat in a covered saucepan when ready to use. Advertisement 3 medium plum tomatoes (about 8 ounces), cored 1 serrano chili, halved lengthwise and seeded 2 medium garlic cloves, smashed and peeled ¼ medium white onion, peeled, layers separated 1 guajillo chili, stemmed, torn in half, and seeded Kosher salt and ground black pepper ½ teaspoon dried oregano, preferably Mexican oregano 1 tablespoon neutral oil To make the salsa, warm a large saucepan over medium-high heat until water flicked into it sizzles, about 2 minutes. Place the tomatoes, serrano, garlic, onion pieces, and guajillo chili in the pan; cook, turning the ingredients, until spottily charred, 3 to 5 minutes. If the guajillo chili toasts too quickly, remove the halves as they are done. Let cool for a few minutes off heat. Carefully add 1 cup water to the pan. Add ½ teaspoon salt and the guajillo halves, if removed. Bring to a simmer, then cover, reduce to medium-low, and cook, occasionally stirring, until the guajillo is fully softened, 10 to 15 minutes. Transfer the mixture to a blender, add the oregano, and let cool for 5 minutes; reserve the pan. Blend on high until smooth, about 1 minute. In the same saucepan over medium heat, warm the oil until shimmering. Carefully add the puree and bring to a simmer. Cook, stirring occasionally, until the foaminess has dissipated and the sauce is slightly thickened, 6 to 8 minutes. Off heat, taste and season with salt and pepper; you will have about 1¾ cups salsa. Mexican-Style Shrimp in Chili-Lime Sauce (Aguachile Negro) Connie Miller Mexican-Style Shrimp in Chili-Lime Sauce (Aguachile Negro) Makes 4 to 6 servings In the state of Sinaloa on the western coast of Mexico, aguachile, or 'chili water,' is a popular, ceviche-like combination of fresh seafood and a sauce of chilies, lime, and water that gives the dish its name. Aguachile negro, specifically, derives its dark, inky color from soy sauce, Worcestershire sauce, and Maggi, a liquid flavor enhancer available in most supermarkets—just look for the distinctive red and yellow label. These may sound like atypical seasonings for a Mexican dish, but they're used quite commonly in the region's cuisine. Advertisement Spicy dried chilies such as chiltepín or pequín usually bring fruity, earthy burn to the sauce, but can be harder to find in US supermarkets. To mimic their complex heat, we pair fresh, moderately spicy Fresnos with a chipotle or morita chili, which are smoked dried jalapeños. (Don't use canned chipotles, though, as their taste is entirely different.) Serve the brightly acidic, fiery aguachile with tortilla chips for scooping and dipping. Alternatively, use a slotted spoon to arrange some shrimp and vegetables over a crisp tostada for a satisfying meal. Though best enjoyed after the shrimp and sauce have been combined and allowed to stand for about 10 minutes, the aguachile can be refrigerated for up to two hours and served chilled; don't incorporate the vegetables until ready to bring it to the table. Finally, don't fully cook the shrimp when poaching them in water. Traditionally, this dish is made with raw shrimp, 'cooked' by the acidity of lime juice. The shrimp will become tough and stringy if poached too long before being combined with citrus. The goal is to barely cook them, letting the lime juice finish the job. 1 pound small (51/60 per pound) shrimp, peeled (tails removed) and deveined Kosher salt ¾ cup lime juice 2 Fresno or serrano chilies 1 chipotle or morita chili (see headnote) Advertisement 1 medium garlic clove, peeled 2 tablespoons Worcestershire sauce 2 tablespoons Maggi seasoning 2 tablespoons soy sauce ½ small red onion, thinly sliced ½ medium English cucumber, halved lengthwise, seeded, and thinly sliced 1 ripe avocado, halved, pitted, peeled, and diced 1 ripe tomato, cored and chopped In a 12-inch skillet, distribute the shrimp in an even layer. Add water to cover and sprinkle in 1 teaspoon salt. Set the pan over medium heat, cover, and cook until the shrimp are light pink at the edges and beginning to curl, 6 to 9 minutes; occasionally rotate the skillet for even cooking. Off heat, use a slotted spoon to transfer the shrimp to a medium bowl; discard the poaching water. Stir the lime juice into the shrimp, then refrigerate, uncovered and stirring once or twice, until no longer warm, about 15 minutes, but no more than 30 minutes. Meanwhile, warm an 8- or 10-inch skillet, preferably cast-iron, over medium-high heat until water flicked onto the surface immediately sizzles and evaporates. Add the Fresno chilies, chipotle chili, and garlic; cook, occasionally turning each item, until charred in spots, 7 to 10 minutes. If charring at different rates, transfer each item to a plate when done. When cool enough to handle, stem and seed the chilies. In a blender, combine the charred chilies and garlic, Worcestershire, Maggi, soy sauce, and ¼ teaspoon salt. Blend until smooth, about 1 minute. Stir the puree into the shrimp mixture. Let stand at room temperature for 10 minutes, then taste and season with salt. In a wide, shallow serving bowl, evenly distribute the onion and cucumber. Using a slotted spoon, arrange the shrimp on top, then pour the sauce over them. Top with the avocado and tomato. Advertisement Chili-Pineapple Margarita Kristin Teig Chili-Pineapple Margarita Makes 2 drinks The inspiration for this spicy margarita comes from a cocktail we had at Hartwood, a restaurant in Tulum, Mexico. Chef Eric Werner steeps habanero chilies in tequila for more than 36 hours to add kick. We simplify this recipe, infusing simple syrup with the same flavors to create a cocktail in under 20 minutes. You'll have enough syrup for several batches of margaritas. The smooth, round flavor of reposado tequila works best with the chilies. Steep the peppers for no longer than 15 minutes or the syrup will be too spicy. 1 cup plus 1½ teaspoons white sugar 4 1-inch strips lime zest 4 1-inch strips orange zest, plus 1 orange wedge 1 jalapeño chili, halved 1 habanero chili, halved 1 tablespoon kosher salt ¾ teaspoon chili powder 4 ounces (½ cup) reposado tequila 2 ounces (¼ cup) pineapple juice 1½ ounces (3 tablespoons) lime juice (1 to 2 limes) In a small saucepan, combine 1 cup of the sugar, 1 cup water, both zests, and both chilies. Bring to a boil, stirring occasionally, then remove from the heat and steep for 15 minutes (see headnote). Strain into a jar, discarding the solids. Let cool. While the syrup cools, in a small bowl, stir together the salt, chili powder, and the remaining sugar. Spread the mixture on a small plate. Use the orange wedge to moisten the rims of 2 rocks glasses, then dip in the chili salt, turning to coat. In a cocktail shaker, combine the tequila, pineapple juice, lime juice, and 1½ ounces (3 tablespoons) of the chili syrup. Add 2 cups of ice cubes and shake vigorously, 10 to 15 seconds. Strain into the prepared glasses. Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. Globe readers get 12 weeks of complete digital access, plus two issues of Milk Street print magazine, for just $1. Go to Send comments to
