What a week this has been so far. The last year of funny satire, outrageous and surreal statements all boiled down to the last 24 hours of election 2016. I wanted to do a post yesterday but I was glued to the TV all evening – alternating between yelling at the TV and imagining that the people of this country know better. It was a roller coaster of emotions and by the time we slept at around 1 AM, we were pretty bummed out and were reluctant to wake up to the inevitable reality of what now is probably one of history’s important moments.To say that I was pretty upset with the results would be a huge understatement.
As I have seen a lot of my friends post on Facebook and elsewhere on social networks, what hurts me more is the kind of rhetoric that fueled this elections. I feel that the new normal feels anything but normal. But I have this quote on my whiteboard that I look up to.
Three grand essentials to happiness in life are, something to do, something to love and something to hope for.
I hope that our future is going to be better. We are better than the worst of ourselves.
Tacos make everything feel better and it helps that I love anything with avocado. I wanted to do something that I have never tried and one of those things is cooking pork at home. This is going to be my first recipe on the blog with pork.
Growing up in India, I have never tried any meat other than, chicken, lamb, fish and shrimp. A small number of people do eat pork, but it is uncommon. Wild boar is a delicacy and I am sure hunting them is legal.
After I came to United states, the husband egged me on to try the bacon from his cheeseburger. I was hesitant but then again, I wanted to try things that I had not. Bacon is amazing and it is one of my favorite things in the world. I have tried some good carnitas also thanks to our friends from Mexico.
I’m planning to make carnitas at home in the near future 🙂 Let’s see how it goes.
- ½ lb / 225 g Pork tenderloins (sliced)
- 1/2 cup Red onion (sliced)
- 4 Corn tortillas (6-inch)
- 2-3 tablespoon Chipotle chili pepper
- ½ cup Queso fresco
- 1 tsp Garlic powder or minced garlic
- 1 tsp Brown sugar / Coconut sugar
- 2 tsp Olive oil
- 1 Avocado (pitted, sliced)
- ½ cup Cilantro
- ½ tsp Black pepper
- Fresh juice of a lime
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Serves 2 (Makes 4 tacos)
Prep time 15-20 min
Cook time 10 min
Passive time 5 min
Recipe level Easy / Beginner
Spice level 4 (On a scale of 1 to 6)
Shelf life Freshly made
Serving suggestion Warm
- In a mixing bowl, add sliced pork and chipotle peppers.
- Add salt, sugar, garlic powder and squeeze half a lime to it. Mix well and set it aside to marinate.
- Heat a large sauce pan to medium to high heat.
- Add the olive oil.
- Add the pork slices one by one.
- Cook for 2-4 min and flip them.
- Cook for another 3 min and set aside.
- Slice the pork into long strips.
- Dice the onions, pit and slice the avocado.
- Warm the tortillas for 10-15 seconds in a microwave.
- Crumble the cheese. Sprinkle pepper on the avocado slices.
- Assemble the taco by placed the pork on the warm tortilla then the avocado.
- Add the onions, cilantro and cheese.
- Squeeze the lime juice on the top.
- I have added some hot green sauce on the top of the tacos for the extra spice and tangy flavor.
- Fold into half and serve.
- The hot green sauce that I used is from Trader Joes.
- Warm the tacos just before you serve as they tend to become hard quickly.
- Always add the sauce on the top as the tacos can get soggy.
Hope you have an amazing day !!