Top Chef, Season 7, Episode 2, Elimination Challenge, Winner

4 Servings

Tortillas:

• ¾ cup oats, pulverized
• 1 ½ cup AP flour
• ¼ cup olive oil
• ½ cup cold water
• 1 Tbl salt

Pork Carnitas:

• 2 lbs pork butt
• 2 Tbl chili powder
• 1 Tbl garlic powder
• 1 Tbl onion powder
• Salt & Pepper
• Water

Roasted Tomato Salsa:

• 3 tomatoes
• ½ red onion
• ¼ cup lime juice
• ½ cup cilantro
• Salt & Pepper

Pickled Red Onions:

• 1 red onion, julienned
• 3 cups water
• 1 cup lime juice
• ½ cup fresh cilantro leaves

For the Tortillas:

Place dry ingredients in a stand mixer with dough hook. Add wet ingredients and knead for 5 minutes. Allow dough to rest for at least 20 minutes. Using a tortilla press, press golf ball size portions between parchment paper. On a dry griddle over medium-high heat, cook tortillas until lightly brown.

For the Pork Carnitas:

Season and rub pork with spices, salt, and pepper. Put pork into a pressure cooker with enough water to cover the pork half way. Seal lid and place over medium-high heat. When steam starts, reduce to simmer and cool for 1 hour. When pork is done, pull into bite-sized pieces. Discard liquid. Pour roasted tomato salsa over pork and reserve in warm place.

For the Roasted Tomato Salsa:

Roast tomatoes and onion under broiler until charred. Combine with all remaining ingredients in a blender. Blend until smooth.

For the Pickled Red Onions:

Boil water and pour over onions. Let sit for 5 minutes. Strain. In a bowl, combine onions and lime juice and let sit overnight. Strain juice off and discard. Toss onions with cilantro leaves.

To Assemble:

Warm tortillas wrapped in a damp towel in a low oven. Place tortillas on plate. Top with pork. Garnish with picked onion salad.