Inspiration Guide

CARNITAS TACOS
PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 12 TACOS
APPROX. PRESSURE BUILD: 7 MINUTES | PRESSURE RELEASE: QUICK
INTERMEDIATE RECIPE
DIRECTIONS
1 Place pork, garlic, orange juice and zest,
oregano, salt, pepper, and chili powder in pot.
Stir to combine.
2 Place onion and stock in pot. Assemble pressure
lid, making sure the pressure release valve is in
the SEAL position.
3 Select PRESSURE and set to HIGH. Set time to
20 minutes. Select START/STOP to begin.
4 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
5 Select SEAR/SAUTE and set to MD:HI. Select
START/STOP. Using silicone-tipped tongs,
remove onion from pot and shred pork. Allow
pork to simmer for 10 minutes, or until the liquid
in pot is reduced, stirring occasionally.
6 Once liquid is reduced, stir agave nectar into the
shredded pork. Close crisping lid. Select BROIL
and set time to 8 minutes. Select START/STOP
to begin.
7 When cooking is complete, stir in cilantro or
parsley and add salt if needed. Place carnitas into
tortillas and assemble with your favorite toppings.
INGREDIENTS
2 pounds uncooked boneless pork shoulder,
cut in 1-inch cubes
6 cloves garlic, peeled, crushed
Juice and zest of
1
/2 orange
1 teaspoon dried oregano (or 20 leaves fresh)
2 teaspoons kosher salt
1 teaspoon ground black pepper
1
1
/2 teaspoons chili powder
1
/2 large onion, peeled
1
/2 cup chicken stock or vegetable stock
2 tablespoons agave nectar
1 tablespoon fresh cilantro or parsley, chopped
12 (6-inch) corn or flour tortillas, for serving
TOPPINGS
Avocado, sliced
Red onion, thinly sliced
Hot sauce
Sour cream
Lime wedges
27
Questions? ninjakitchen.com26
BUFFALO CAULIFLOWER BITES
PREP: 10 MINUTES | CHILL: 30 MINUTES | COOK: 42 MINUTES | MAKES: 6 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK
ADVANCED RECIPE
DIRECTIONS
1 Place cauliflower and
1
/2 cup water into the pot.
Assemble pressure lid, making sure the pressure
release valve is in the SEAL position.
2 Select PRESSURE and set to LOW. Set time to
2 minutes. Select START/STOP to begin.
3 When pressure cooking is complete, quick release
the pressure by turning the pressure release
valve to the VENT position. Carefully remove lid
when unit has finished releasing pressure. Drain
cauliflower and chill in refrigerator until cooled,
about 10 minutes.
4 Whisk together cornstarch, flour, baking powder,
garlic powder, onion powder, salt, and pepper.
Whisk in eggs and 1 cup water until batter is
smooth. Add chilled cauliflower to bowl with
batter and gently toss until well coated. Transfer
coated cauliflower to baking sheet and chill in
freezer for 20 minutes.
5 Close crisping lid. Preheat the unit by selecting
AIR CRISP, setting the temperature to 360°F, and
setting the time to 5 minutes.
6 Meanwhile, arrange half the cauliflower in an even
layer in the bottom of the Cook & Crisp™ Basket.
After 5 minutes, place basket into the pot.
7 Close crisping lid. Select AIR CRISP, set
temperature to 360°F, and set time to 20 minutes.
Select START/STOP to begin. When first batch of
cauliflower is crisp and golden, transfer to a bowl.
Repeat with remaining chilled cauliflower.
8 When cooking is complete, microwave hot sauce
for 30 seconds, then toss with cooked cauliflower.
Serve immediately.
INGREDIENTS
2 heads cauliflower, trimmed, cut in 2-inch florets
1
1
/2 cups water, divided
1
1
/2 cups cornstarch
1
/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon black pepper
2 eggs
1
/3 cup buffalo wing sauce
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