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…

finished product- pork soft tacosI’ve been playing with pork loin recipes for a few months now. This one below is a bit more involved than the others, but it came out very nice, so I thought I’d share.

Braised pork:

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

Braising liquid: 
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.

Spicy guacamole:

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!

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.

ready to press
Neal taught me this trick— use simple plastic to lay under and ontop of the dough.

Press three times, turning the tortilla 90 degrees each time. The top layer of plastic had been removed here for photo sake.

onto the griddle
Slide onto the griddle, allow to sit for about 10 seconds, move it with your finger—if it slides, it’s time to flip it. Good luck with that. It takes practice— moving quick is best. 🙂

tortillas cooking
Once flipped, allow the tortilla to cook for about a minute. They will inflate when ready to come off the griddle.

Neal and SweetpeaOnce you’ve devoured a few, head outside, light a fire, open a favored refreshment. If you’ve got one handy, snag a fat cat and give it a few good belly rubs.

It’s the perfect nightcap to a long day and a great evening of home cooking.