Ingredients Jump to Instructions ↓

  1. 1 recipe Chipotle Mayonnaise, recipe follows

  2. 1 recipe Guacamole, recipe follows

  3. 1 recipe Ancho BBQ Sauce, recipe follows

  4. Vegetable shortening, for deep frying

  5. 1 pound pork tenderloin , trimmed and cut into 3/4-inch cubes

  6. 1 pound chorizo sausage, cut crosswise into 1/3-inch thick slices

  7. 1 cup mayonnaise, preferably homemade

  8. 2 cloves garlic , minced or pressed

  9. 1 chipotle pepper in adobo sauce

  10. 1 teaspoon lemon or lime juice

  11. 1/2 teaspoon ground cumin

  12. 1/2 teaspoon Mexican oregano

  13. 2 Florida avocados, peeled and mashed

  14. 1 lime, juiced

  15. 2 tablespoons finely chopped onion

  16. 1 jalapeno pepper, seeded and minced

  17. 1 or 2 cloves garlic, minced

  18. 1/2 teaspoon salt, or to taste

  19. 1/2 cup granulated sugar

  20. 1/4 cup cider vinegar

  21. 2 tablespoons tomato paste

  22. 1 tablespoon sesame oil

  23. 1 tablespoon molasses

  24. 1 tablespoon soy sauce

  25. 2 teaspoons chili peppers packed in adobo sauce

Instructions Jump to Ingredients ↑

  1. Make the 3 dipping sauces and set aside.

  2. Melt enough vegetable shortening in a metal fondue pot to come halfway up the sides. Heat over high heat on the stovetop until a thermometer reads 375 degrees F. Transfer the fondue pot to its burner over a high flame.

  3. Cook the pork and sausage according to individual preferences, until golden brown and cooked through. Divide the dipping sauces among each diner and allow guests to dip into their preferred sauce.

  4. Combine all ingredients in the bowl of a food processor and process until smooth, about 1 to 2 minutes. Transfer to a small bowl and refrigerate until needed.

  5. Yield: about 1 cup Combine all ingredients in a small bowl and stir until thoroughly combined. Cover tightly with plastic wrap and set aside, refrigerated, until needed. Should be made as close to serving time as possible.

  6. Yield: about 3/4 cup To make the Ancho Barbecue Sauce , combine the sugar, vinegar, tomato paste, sesame oil, molasses, soy sauce, and chili peppers in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until it starts to become syrupy and dime-sized bubbles form, 12 to 15 minutes. Remove from the heat and transfer to a blender or food processor . Process on high speed until smooth.

  7. Yield: about 3/4 cup


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