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Posts Tagged ‘tortilla’


Mexican food always means a party. There’s a time and place for (Italian) comfort food when I’m looking for a pick-me-up, and then there’s time for fish tacos and margaritas. I love these because they’re not so heavy, and I can make them quickly and concentrate on spending time with friends. Plus, when margaritas are involved, it’s best not to wait too long to eat….

Fish Tacos

2 fillets of white, firm fish, like tilapia

2 tablespoons flour

1 teaspoon paprika

1/2 teaspoon chili powder

4-6 tortillas, warmed in a pan or oven for a few minutes

1-2 cups shredded napa cabbage

3 tablespoons cider vinegar or sherry vinegar

1 teaspoon salt

1 teaspoon pepper

2 limes, juiced

1 poblano pepper, broiled quickly to blister the skin (put in paper bag to help remove the skin)

1 cup cherry tomatoes, roasted under the same broiler until the skins start to burst

1 teaspoon Sriracha or other hot sauce

1 garlic clove, roasted with the tomatoes

cilantro or parsley

For the hot sauce, combine the pepper, tomatoes, garlic, and hot sauce in a blender with some salt and pepper to taste. Add half the lime juice and a handful of cilantro or parsley and blend again.

For the cabbage slaw, combine the cabbage, vinegar, half the lime juice and salt and pepper. This is best done ahead of time because it gives the flavors a chance to combine, but it will still be good if you make it at the same time.

Combine the flour, paprika, chili powder and some salt in a plate. Dredge the fish lightly and put directly into a couple tablespoons of oil in a pan. Allow it to brown on one side and then flip. I like to use non-stick for fish but if it sticks a little, it’s not the end of the world. You’ll be breaking up the fillets anyway.

Layer some fish, hot sauce and cabbage slaw onto a tortilla. Serve with some beans and rice and maybe a couple wedges of lime for squeezing at the table.

For my rice, I like to cook it according to package instructions but use half the amount of water and replace the rest with chicken stock. I add a bay leaf or two and a pinch of saffron. Sometimes I add a little ground cumin too. Not too much to make it really strong, just a gentle flavor.

For my beans, I generally use canned because they’re so handy, but I rinse them REALLY well. You don’t want any of that viscose liquid they come in, it’s full of sodium and it tastes weird. I saute up some bacon with some brown sugar and then toss in the beans. Add some water if it’s too thick and allow it cook together for 10 minutes.

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I’ve been thinking about slow roasting a pork shoulder for a while now. I’ve always thought it was some big endeavor with an expensive piece of meat, but it turns out I was totally wrong. The meat was very inexpensive and it couldn’t have been easier. A dry rub on the outside, and you put it in the oven for a good long time. It comes out glistening and golden with a meaty, heavenly aroma that perfumes the whole apartment. No one can resist picking at it before it cools, either. And pork shoulder is so versatile, you could make it into tacos or any other Mexican food, or you could make a ragu, bbq pulled pork, or anything else porky you can think of.

Slow Roasted Pork Shoulder

1 pork shoulder

2 tablespoons salt

1 tablespoon ground pepper

1 tablespoon cumin

1 tablespoon coriander

1 tablespoon Aleppo pepper

1 tablespoon cayenne

1/4 cup brown sugar

4 sprigs of rosemary

6 garlic cloves, chopped

Combine the spices, brown sugar, and garlic together. Score the skin through the fat layer but not into the meat in about a 1 inch cross-hatch. Rub the spice rub all over the pork shoulder, making sure to get inside the cuts. Place the shoulder into a baking dish with some of the rosemary sprigs below. Add a couple on top and a couple extra whole garlic cloves if you want.

Put in a 350 degree oven for 4-5 hours, until the meat is tender and you can pull it apart with a fork. The skin should be crispy and the meat moist.

Pork Tacos

2-3 ounces shredded roasted pork shoulder

2 tablespoons grated cheddar

1 corn tortilla

2 tablespoons guacamole

hot sauce

Put the tortilla in a frying pan with a sprinkle of olive oil and spread the grated cheddar on top. The tortilla will brown a little and the cheese will melt. Remove from the pan and add the warm pork along with the guacamole and a sprinkle of hot sauce. Or add any other toppings you like for tacos!

Guacamole

1 avocado

Juice and zest of 2 limes

1 shallot, minced

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup cherry or grape tomatoes, halved

1 teaspoon agave nectar or honey

1 teaspoon aleppo pepper or cayenne if you like it spicier

1 tablespoon olive oil

Combine the lime, shallot, and garlic together and let sit for 20 minutes so the shallot and garlic soften and bloom. Add the avocado, spices, agave, and olive oil and mash together with a fork. Add the tomatoes and stir through gently. Let sit for at least an hour for best flavor.

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