Pork Tacos

I found a package of pork with mole sauce in the freezer and decided to make a meal from it.  It’s been in the freezer, sealed in a vacuum bag, for so long I don’t remember making it.  It was really good.These are the kind of tacos that you eat with a fork.  That extra fork is for emergency use.  Kroger sells the Mexican cheese now, it has a regular spot on their shelf next to the Parmesan.  Baby steps.  Queso fresco is a mild, crumbly cheese similar to feta.

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Duck Tacos

I had some of  that duck confit leftover and decided to do tacos with it.  I did an image search for “duck tacos” to get an idea of what sort of fillings would work and saw a lot of pickled red onions:These are pretty easy to make, a cup or so of vinegar, teaspoon each of salt and sugar, plus whatever seasonings you desire.  I used some peppercorns and a couple of cloves of garlic.  The sliced onions were wilted by dipping them into very hot water for a few seconds.  Stuff the drained onions into a jar with the vinegar mixture.  I have a glass hockey puck shaped weight atop the onions to hold them down.I also made a slaw with half a red cabbage, an equal amount of green cabbage, and some shredded carrot.  It’s seasoned with lime juice, cumin, brown sugar, minced garlic, paprika, cayenne, minced jalapeno, and olive oil.

h/t Art de Fete 

Moar Taco!

DSC_1198 (1600x1060)Mrs J was working her volunteer gig at the shelter when I had that taco earlier.  She came home and saw a picture of it and wanted taco! for her dinner or else, Mr eats-tacos-for-lunch!  Not a problem! He is also Mr eats-tacos-for-dinner!

Chicken Enchiladas

DSC_8441 (1600x1060)These have chicken, sour cream, salsa verde, and Monterey jack.  I was fooled by the packaging on the tortillas – they said yellow corn tortillas in the big print but the smaller line indicated they were a blend of corn and wheat flours.  They did hold up better to handling than the 100% corn variety and didn’t taste bad.  Still…DSC_8443 (1600x1060)I poured a layer of tomatilla salsa in the casserole bottom and laid the rolled up enchiladas over that, and then spooned on a salsa verde and sprinkled more cheese.  The dish baked in a 400 oven for 20 minutes or so.DSC_8445 (1600x1060)I garnished it with cotilla cheese and some jalapeno slices.  Each plate got a pair of enchiladas and a daub each of refried beans. guacamole, and pico de gallo.  I cut the leftover tortillas into wedges and fried them in oil until they browned and sprinkled them with kosher salt.DSC_8449 (1600x1060)The guac is simply mashed avocado with a dash of lime juice and a pinch of salt.  The pico is diced onion, tomato, and chopped parsley because boo tastes like soap cilantro.  I has a splash of lime juice as well.DSC_8448 (1600x1060)