Picante Mexican Restaurant
Prepared by: Chefs Juan Giron & Jose Perez
& Manager Bernadette Theiss

Carnitas (Seasoned Pork)

Ingredients
2lb Chunks of lean pork 
2tsp Cumin
2tsp Garlic
2tsp Black pepper
Salt Taste
1 cup Fresh orange juice
Marinade for 2-hours
1 cup Vegetable oil

Heat oil in a sauce pan, add chunks of lean pork. Cook on low heat. Stirring with a spoon, cook until golden brown.


Camarones Surenos
(Southwestern Shrimp)

Ingredients
10 Shrimp de-headed and pealed
     Devained top of shrimp cut open (Butterflied)
10 Jalapeno strip
10 Jack Cheese 1-inch long by ¼-inch thick strip
10 Slices Bacon, lean

Place the pepper and cheese inside the cut portion of the shrimp. Starting from the bottom up wrap the bacon and shrimp to secure the bacon from coming apart. Dredge in flour batter and fry till golden brown.  Grease should be about 350 degrees.

Flour Batter

Ingredients
2lbs Flour
2tbls Salt
½tbls Cumin
1tbls Chili Powder
1/2tbls Garlic, granulated
1tbls white pepper