TACOS AL PASTOR!

Do you have an extra 3 lbs. of pork loin in your freezer? I did. Not anymore. It just turned into heaven.

Veronica and I spent many Sundays last summer visiting the Headhouse Square Farmer's Market. It's a nice farmer's market, but honestly, we were there for the tacos. Each week there were a team of people there from Los Taquitos de Puebla, usually making four different main items... but most people get the Tacos al pastor. They're CRAZY GOOD! They also have a restaurant on 9th street (walkable from our house) which we visited earlier this spring before the farmer's market reopened... because we just couldn't wait any longer. The market reopened for the summer a few weeks ago, but to our surprise and dismay, NO TACOS! I went online the next day and emailed the contact person to the farmer's market and was relieved to find out that they'd be back... they had just missed a deadline with the health department and needed to get another clearance before they could return. Phew!

Well, in the interim... about the time we made the drip down 9th street to the restaurant, I decided that I should attempt these tacos. I found a recipe and kept it in my inbox until I found an opportunity. Today. Veronica and I decided that we'd take advantage of a few of my days off by doing some more painting in our house. When we talked about painting the kitchen and I realized that there were two 1 1/2 lb. pieces of pork loin in our freezer, I gradually came to realize that today would be a great day for the attempt. No stove or microwave required. Just a bit of counter space (we used our stovetop as counter space) and a hot grill (despite a bit of a drizzly-mist).

These are NOT as good as the tacos at the market, but they are AMAZING! Seriously, rediculously delicious! I kind of want another one right now, but I'm full. I'm considering bulemia for these tacos. Not really. Maybe a little.

Here's the recipe: http://www.epicurious.com/recipes/food/views/Tacos-al-Pastor-242132?mbid=ipapp. I marinated the meat for a full day, which I'd recommend. Holy cow! Just the SMELL of this marinade may set you over the moon. You KNOW they're going to be great when you whirr it all up in the blender, take off the lid and inhale. Y-U-M!

One or two notes: I bought a packet of dried guajillo chiles and used our spice grinder (retired coffee grinder) to make them into powder. It worked simply and perfectly.

This marinade is AWESOME and could be used by itself on pork. I'm already considering it for ribs next time... but then, why not make tacos.

The weakest link of these was the tortillas. I picked up some corn tortillas from Whole Foods, but next time I might try making my own. I know that my sister has done it. (In fact, Melissa, if you're reading this and if you decided that vegitarianism isn't your thing anymore, Veronica and I have already discussed making them for you if you'll make the tortillas). :)

Oh, we skipped the raw onions. Neither Veronica not I are huge fans of raw onion, but they put them on at the market and I think I'd consider them for next time. They do add a nice bit of freshness and a tiny bit of bite.

We used Frontera Grill chipotle salsa which I'd highly recommend... for this recipe for for general use as well.

Enjoy these! They're the perfect balance of spicy (the chiles) and sweet (the pineapple) and sour (the lime). We've got leftovers in our fridge. I can't wait for dinner tomorrow night!

Today's Black Bean Soup

I made a black bean soup today that was stupid good! As many people know I almost never stick to a recipe and in this case it is true, so I hope I get it right.



Ham Hock Broth

5-6 small ham hocks

1/2 large red pepper

1/2 large yellow onion

1 jalapeno pepper (ribbed and seeded)

A few Bay leaves

A few pinches of dried rosemary

A few whole pepper corns



1) put all ingredients in to a large pot

2) fill pot with water till ham hocks are covers

3) bring pot to a boil and turn down to simmer

4) simmer til meat it tender, I cooked 2 hours

5) cool broth and take ham hocks out and place on a plate

6) strain liquid and let cool completely

7) pick meat off of bones and put into strained broth

8) Cool in refrigerator so removing fat will be easier



Black Bean Soup

About 1lb of chorizo

1/2 red pepper, minced

1/2 yellow onion, minced

1 jalapeno, minced

2 cans of black beans

one bottle of beer

Ham Hock Stock with meat

Recipe

1) In a large stock pot brown chorizo.

2) Saute green pepper, onion, and jalapeno until softened.

3) Add black beans and beer to the pot, cook beans till you can smash with the back of a spoon.

4) Using a stick blender blend vegetables till smooth

5) Add skimmed Ham Hock Stock and meat to pot and heat through.