Wanderlust World Wanderlust World
1. Tacos al Pastor:
Ingredients:
- 1 lb pork shoulder, cut into thin slices
- 1/2 cup achiote paste
- 1/2 cup orange juice
- 1/4 cup pineapple juice
- 2 tablespoons of white vinegar
- 1 tablespoon of dried oregano
- 1/2 teaspoon of ground cumin
- Salt and pepper to taste
- 12 corn tortillas
- 1/2 cup of chopped onion
- 1/2 cup of chopped cilantro
- Lime wedges, for serving
-Salsa, guacamole, and sour cream, for serving
Instructions:
1. In a large bowl, combine the pork, achiote paste, orange juice, pineapple juice, vinegar, oregano, cumin, salt, and pepper. Mix well to coat the pork.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
3. Heat a large skillet or griddle over medium heat.
4. Add the pork slices and cook until browned on all sides.
5. Warm the corn tortillas in a skillet or on a griddle until hot and pliable.
6. To assemble the tacos, place a few slices of pork on a tortilla. Top with chopped onion, cilantro, and a squeeze of lime juice.
7. Add salsa, guacamole, and sour cream, if desired.
8. Fold the tortilla in half and enjoy!
2. Enchiladas de Pollo:
Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 cup of enchilada sauce
- 1/2 cup of shredded cheese (Mexican blend or cheddar)
- 12 corn tortillas
- 1/2 cup of chopped onion
- 1/2 cup of chopped cilantro
- Sour cream, for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spray a 9x13 inch baking dish with cooking spray.
3. In a large bowl, combine the shredded chicken, enchilada sauce, and shredded cheese. Mix well.
4. Dip each tortilla in the enchilada sauce and place it in the prepared baking dish.
5. Add a few spoonfuls of the chicken filling to each tortilla and roll it up.
6. Place the rolled tortillas seam-side down in the baking dish.
7. Top the enchiladas with any remaining enchilada sauce and shredded cheese.
8. Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted.
9. Sprinkle with chopped onion and cilantro.
10. Serve with sour cream.
3. Pozole Rojo:
Ingredients:
- 2 lbs pork shoulder, cut into cubes
- 2 quarts of chicken broth
- 2 dried guajillo chilis, seeded and deveined
- 2 dried ancho chilis, seeded and deveined
- 1 teaspoon of dried oregano
- 1/2 teaspoon of ground cumin
- 1/4 cup of masa harina (cornmeal flour)
- 2 cups of chopped hominy
- 1/2 cup of chopped onion
- 1/2 cup of chopped cilantro
- Lime wedges, for serving
Instructions:
1. In a large pot, bring the pork, chicken broth, guajillo chilis, ancho chilis, oregano, and cumin to a boil.
2. Reduce heat to low and simmer for 1-2 hours, or until the pork is tender.
3. Remove the chilis from the pot and discard.
4. Use an immersion blender to blend the broth and chilis until smooth.
5. Bring the pot back to a simmer.
6. Add the masa harina and whisk until dissolved.
7. Add the hominy and cook for 15-20 minutes, or until the hominy is tender.
8. Add the chopped onion and cilantro.
9. Serve with lime wedges.