GUSTO CAREERS RECIPES

Steps:

• For the Bechamel sauce: heat butter in a medium sauce pan until melted. Add flour and stir until smooth. Cook over medium heat until light golden brown, about 6 to 7 minutes.
• Meanwhile, heat the milk in separate pan until just about to boil.
• Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 30 seconds and remove from heat.
• Season with nutmeg and 2 teaspoons salt and set aside.
• Preheat the oven to 425° F.
• Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt (optional).
• Cook pasta for 30 seconds less than the package instructions.
• Add Marinara sauce, Bechamel, mozzarella, and grated cheese to the pasta and mix well.
• Divide pasta and sauce mixture among six individual gratin dishes. Sprinkle with breadcrumbs.
• Bake for about 20 minutes, until bubbling and crusty on top. Serve immediately.

Steps:

• Preheat oven to 275°. Line a small roasting pan with foil. Mix cumin, garlic powder, and smoked paprika in a small bowl. Rub spice mix all over pork. Sprinkle with salt and pepper. Place pork in pan and cover with sliced onion. Pour 1/2 cup water in the bottom of pan. Cover pan tightly with foil and roast until meat is very tender, 5-6 hours. Let pork rest until cool enough to handle.
• Using 2 forks, shred pork into bite-size pieces. Skim fat from juices in roasting pan; reserve meat. DO AHEAD: Can be made 2 days ahead. Cover and chill pork and juices separately.
• Heat oil in a large pot over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 2 minutes. Add the diced fresh tomatoes and stir until softened, about 2 minutes longer. Stir in broth and next 5 ingredients. Bring to a boil and reduce heat to low. Cover; simmer, stirring occasionally, for 30 minutes.
• Add reserved pork to posole. Simmer uncovered 30 minutes longer for flavors to meld. Season to taste with salt and pepper, adding reserved juices from roast pork, if desired. Divide among bowls, garnish with shredded cheese, cilantro, and lime wedges, and serve with flour tortillas.