Well folks, another successful game night during which no games were played, but a lovely Mexican dinner was made. We drank a few beers, lit a backyard fire, and enjoyed this lovely May evening.
We’ll get back to game night some day…
2 lb pork loin, cut into rough cubes.
Marinade: 2 tsp cumin, 2 TBSP honey, juice from 2 limes, 1 tsp. chopped garlic, pinch of salt, 1 ground chipotle pepper. Toss and allow to sit for about 1/2 hour
2 cooked and pureed tomatillos
1 can of 15 oz diced tomatoes.
Brown the pork in a dutch oven then add braising liquid. Place in oven at 300F for 2 hours, stirring occasionally. It will easily shred.
Roasted tomatillo salsa:
5-6 tomatillos (peeled and washed), 2 Serrano peppers, 1 jalapeno pepper, and a 1 roma tomato
Place in a skillet on medium high heat, allow to blacken on all sides. Puree (I use a hand blender) with a tsp. of chopped garlic, a pinch of salt, and 1/4 rough chopped onion.
2 avocados, 1/2 serrano pepper roasted and minced, 1/4 white onion minced, pinch of salt, 1 tsp cumin, 1/2 tsp. minced garlic. Rough smash avocados, add ingredients, mix well.
Now, on to the fun part–making corn tortillas!
Fair warning, this is an estimation. Neal recommends following the recipe on the back of the masa corn bag. We made the dough on the fly, adding water, then more masa, then a smidge more water it until it looked/felt “right.”
I’ve noticed that once you’ve added water and mixed/kneaded it, allow the mixture to sit a few minutes— it will firm up and you’ll know to add more water or masa.
2 1/2 c. masa corn
3/4 – 1 c. cold water (add the first 3/4 c. then additional as needed)
Hands stir, then knead. Allow to sit. If too dry, add up to another 1/4 cup of water. Ball up about 2 TBSP balls.
It’s the perfect nightcap to a long day and a great evening of home cooking.