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Posts Tagged ‘salsa’

Adobo Grilled Pork Tacos

Posted in Big Green Egg, Ethnic, Mexican, Pork, tagged , , , , , , , , , on August 6, 2010| 3 Comments »

We first tried these tacos a couple years ago after Brandon got his Big Green Egg and was looking for fun recipes for his grill. We couldn’t get over how flavorful and different the tacos were. The recipe came from The Barebcue Bible by Steven Raichlen. We have a couple of Steve’s books and they are fabulous for getting inspiration for different recipes for the grill. Also, his recipes provide very specific grilling instructions so they’re perfect for both the experienced griller who’s looking for different recipes and for the novice griller who’s learning that grilling is more than flip, flip, poke.

According to Steven, this dish is commonly found in Mexico and traditionally served with guacamole, spicy salsa and corn tortillas. The adobo sacue has a nice gentle heat but is not overwhelming. It’s such a nice twist on your traditional taco.

Switch it up and try something new on the grill this summer!

One Year Ago: Cajun Tilapia with Polenta and Peppers

Adobo Grilled Pork Tacos
(Recipe source The Barbecue Bible)

Ingredients:

6 guajillo chiles or 1/4 cup pure chile powder (the guajilo chiles are dried and were available in my local store)
1/2 cup distilled white vinegar
4 cloves garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 (1 1/2 pound) pork loin or tenderloin

For serving: corn tortillas, guacamole and salsa

Directions:

If using the chiles, tear open and remove the veins and seeds. Soak in the vinegar for 30 minutes, or until soft.

Combine the chiles (or chile powder), vinegar, garlic, salt, pepper, oregano, cinnamon and cloves in a blender and process into a smooth, wet paste.

Cut the pork loin into four broad, thin (1/4 inch thick) sheets (butterflying them). Spread each piece of pork with adobo mixture and stack in a glass baking dish. Cover and let marinate in fridge, 4 to 6 hours.

Preheat grill to high. Oil grill grate, arrange slices of pork on hot grate and grill, turning with tongs, until browned and cooked through. This should take around 2-3 minutes per side. Internal temperature should be 145-15o when you pull it. Let pork rest for a few minutes before slicing.

Serve with tortillas, guacamole and salsa.

Yield: 4 servings

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Incredulada Enchiladas

Posted in Cheese, Chicken/Poultry, Ethnic, Mexican, One Dish, Tried and True, tagged , , , , on September 21, 2009| 14 Comments »

increduladaenchiladas

These Incredulada Enchiladas have gained quite a fan base. Once you scroll down and read the ingredients to the recipe I guarantee you’ll think, “Are you kidding me?” They are a splurge but always a crowd pleaser.

My mother in law introduced us to Incredulada Enchiladas and they are well, incredible. I’ve shared the recipe with friends, served them at parties, taken them to expecting mothers and they’re always a hit. What’s not to love about the creamy chicken filling topped with cream and cheese? Garnish with sour cream and salsa and you’re in for a treat!

Incredulada Enchiladas
(Recipe adapted from A Third Course: More Cooking with Class from Charlotte Latin School)

Ingredients:

2 tablespoons olive oil
1 large onion, diced
1 large garlic clove, minced
2 1/2 cups cooked chicken, shredded (about 3 chicken breasts)
1 (4 ounce) can diced green chilies
1/4 cup diced jalapeno peppers
8 ounce block cream cheese, softened
Salt and pepper, to taste
12 (6 inch) flour tortillas (soft taco size)
1 cup heavy cream or half and half
2 cups shredded monterey jack cheese (or your choice, this time I used the Mexican blend)
Cooking spray
Salsa
Sour cream

Directions:

Preheat oven to 350 degrees. Prepare a 9 x 13 glass baking dish with cooking spray.

Heat olive oil in a large skillet and sautee onions until they begin to soften and become translucent. Add garlic, chilies and peppers and cook for another 2-3 minutes.

Remove from heat and stir in cream cheese and chicken. Season with salt and pepper.

Spoon mixture into tortillas, roll and place seam side down in baking dish. Pour cream over enchiladas and cover with cheese. Bake for about 30 minutes, or until cream thickens and cheese is bubbly.

Serve with salsa and sour cream.

Yield: 6-8 servings

increduladapan

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