Pork Tacos
Friday, March 20. 2009
The local grocery store had pork loin for sale, and it was cheap. That got me in the mood for tacos. They were great, and just as good reheated when my brothers came to visit.
I only used half of the pork loin, and froze the other half. I don't think I could have eaten all of it in time...
Ingredients:
The meat:
1/2 pork loin
1 can chicken broth
1 Onion - halved
Garlic powder
Salt Pepper
The salsa:
1 Jalapeno
1 Onion half (the other half of the onion from the meat)
2 Limes
1 Bunch cilantro
Salt
Extras:
Tortillas (corn or flour)
Sour Cream
Cheese (if desired)
I only used half of the pork loin, and froze the other half. I don't think I could have eaten all of it in time...
Ingredients:
The meat:
1/2 pork loin
1 can chicken broth
1 Onion - halved
Garlic powder
Salt Pepper
The salsa:
1 Jalapeno
1 Onion half (the other half of the onion from the meat)
2 Limes
1 Bunch cilantro
Salt
Extras:
Tortillas (corn or flour)
Sour Cream
Cheese (if desired)
Step 1: Cook the pork
Preheat the oven to 375 degrees.
Dry the pork, and rub some salt and pepper into it. Go easy on the salt, because the broth will have quite a bit. In a large pan (with a lid, I use a cast iron roasting pan), heat a couple of tablespoons of oil over high heat. When it's really hot (the oil starts to shimmer), plop in the pork loin. Brown it on all sides, and turn the heat down to medium.
After the meat is browned, remove it to a plate, and cook the half onion in the pan until it gets soft. In the last minute or two, add the garlic powder.
When the onions are soft, stir in the wine and chicken broth, and scrape up all the bits on the bottom of the pan. Bring this to a boil, and put the pork back in. I had cut mine (as you see in the pictures) into 2 pieces to make it fit. Put the lid on, and stick this in the oven. This will cook for awhile, and get very tender. You can turn it every 30 minutes or so to keep all the meat moist.
Step 2: Make the salsa
Chop the jalapeno, the other half of the onion, and throw in some cilantro. Remove the seeds from the pepper if you don't like it hot.
Squeeze the juice from the 2 limes into this, stir it up, and put it in the fridge.
You could put a ton of other crap into this, but this is how I like it.
Step 3: Fix the meat and sauce
Take the meat out of the oven after about 2 hours or so, and put the juice and onions in a saucepan. Boil and reduce this to make a thick sauce. Add some butter if you're skinny.
Chop the meat. It should be good and tender, so I just stick it back in the cast iron pan and chop it with a metal spatula.
When the sauce is reduced, taste it to make sure you like it. If you do, stir it back into the chopped up meat.
Step 4: Fix the tortillas
I used to hate corn tortillas. Then, I figured out if you don't cook them (i.e. you eat them straight out of the fridge), they are shit. If you do cook them, they are awesome.
To cook them, heat a little oil in a pan on medium heat, and throw in a tortilla. When it puffs up and gets brown on the bottom, flip it over. When it's cooked on both sides, it's ready. Add a little more oil, and cook as many tortillas as you like.
If you're using flour tortillas, prepare them the same way, without the oil.
Step 5: Eat.
Preheat the oven to 375 degrees.
Dry the pork, and rub some salt and pepper into it. Go easy on the salt, because the broth will have quite a bit. In a large pan (with a lid, I use a cast iron roasting pan), heat a couple of tablespoons of oil over high heat. When it's really hot (the oil starts to shimmer), plop in the pork loin. Brown it on all sides, and turn the heat down to medium.
After the meat is browned, remove it to a plate, and cook the half onion in the pan until it gets soft. In the last minute or two, add the garlic powder.
When the onions are soft, stir in the wine and chicken broth, and scrape up all the bits on the bottom of the pan. Bring this to a boil, and put the pork back in. I had cut mine (as you see in the pictures) into 2 pieces to make it fit. Put the lid on, and stick this in the oven. This will cook for awhile, and get very tender. You can turn it every 30 minutes or so to keep all the meat moist.
Step 2: Make the salsa
Chop the jalapeno, the other half of the onion, and throw in some cilantro. Remove the seeds from the pepper if you don't like it hot.
Squeeze the juice from the 2 limes into this, stir it up, and put it in the fridge.
You could put a ton of other crap into this, but this is how I like it.
Step 3: Fix the meat and sauce
Take the meat out of the oven after about 2 hours or so, and put the juice and onions in a saucepan. Boil and reduce this to make a thick sauce. Add some butter if you're skinny.
Chop the meat. It should be good and tender, so I just stick it back in the cast iron pan and chop it with a metal spatula.
When the sauce is reduced, taste it to make sure you like it. If you do, stir it back into the chopped up meat.
Step 4: Fix the tortillas
I used to hate corn tortillas. Then, I figured out if you don't cook them (i.e. you eat them straight out of the fridge), they are shit. If you do cook them, they are awesome.
To cook them, heat a little oil in a pan on medium heat, and throw in a tortilla. When it puffs up and gets brown on the bottom, flip it over. When it's cooked on both sides, it's ready. Add a little more oil, and cook as many tortillas as you like.
If you're using flour tortillas, prepare them the same way, without the oil.
Step 5: Eat.
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