Friday, June 19, 2009

Mojo Pork Tacos

I had a short week at work, and then headed out of town to visit my grandparents, and my aunt and uncle from Oregon. I got back in town just in time to greet my little brother, Cory, who is staying with us for a few days. And then the hubby and I are leaving town to stay with my family for a long weekend.

That's a lot of family time. Good thing I like 'em.

Even though it's been a busy day and we leave in the morning, I wanted to make something quick and yummy instead of grabbing takeout. I saw this recipe in Cuisine at Home and thought it was such an interesting technique for tacos that I had to try it.

I didn't follow the recipe exactly, because I was in a hurry and didn't have everything on hand. But it was very yummy -- the pork had some tang and kick, and cooking the tortilla with the beans and cheese made it almost quesadilla-like. We will definitely be making these again.

Mojo Pork Tacos
Serves 4

1 Tbsp. orange juice (preferably fresh)
2 Tbsp. vegetable oil
2 Tbsp. lime juice (preferably fresh)
4 cloves garlic, minced
1 1/2 tsp. dried oregano (Mexican, if you've got it)
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. crushed red pepper flakes

2 lb. pork loin or tenderloin
8 6" flour tortillas
1 16-oz. can low-fat refried beans
2 c. shredded Monterey Jack cheese
Chopped lettuce and tomato (optional)

1. Combine marinade ingredients in a small bowl.

I love using fresh citrus juice. My friend Sally gave me this juicer-thing Christmas.

It's one of my favorite kitchen gadgets ever. It makes juicing fun! I bought one for oranges, too. Sally is good people.

2. Butterfly your pork, if desired. (This basically means to cut it horizontally most of the way through, so it opens like a book.) Add pork and marinade to a resealable bag and refrigerate 2-4 hours.

You really don't want to go any longer. The acid in the citrus juice will actually start to cook the pork. YOU want to cook the pork.

3. Grill pork over medium-high heat until cooked to desired doneness, about 10-15 minutes. Let rest.

4. Meanwhile, top each tortilla with a few tablespoons each of refried beans and cheese.

5. Heat a dry skillet over medium heat and cook each tortilla until the cheese is melted.

You can also do this on the grill. But it was really hot out. I wilt in the sun.

6. Slice pork into thin, bite-sized pieces.

7. Top each tortilla with pork, lettuce, and tomato. Fold over and serve.

1 comment:

Heather Ash said...

I want to let you know that I LOVE your blog! I am a gadget girl and love to use citrus squeezers to get out the juice. A tip for you, turn the citrus upside down so the cut part is facing the holes in the bottom. When you squeeze, the juice comes out the holes and the top part semi turns the fruit inside out getting more juice out