Ugh, I'm the worst at this. The worst! Common sense should tell me to post our Cinco de Mayo feast prior to May 5, you know, since the point of this blog is to equip you with fun, healthy, and timely recipe ideas for weeknight meals and holiday gatherings.
(Did you think the point of this blog was to
But no. Here I am, a day late and an excuse short. I could tell you that my baby shower was on Saturday and it's been a busy weekend in the best and happiest way, but the point of this blog is not to babble on about my pregnancy details even though it is a major shakeup to my brain waves these days. As a relative has recently informed me (Hi, Robin!), once I start blogging baby food recipes, it's all over. I'm with you, sister.
So if you can forgive my tardiness, and if you can forgive the poor quality of my photos today, I promise you this recipe for pork tacos in roasted tomatillo sauce will not disappoint.
And I'll let you in on a few bonus secrets.
First, see that tabasco sauce hanging out up there? I would leave that in the cabinet if I were you. Just forget about it. The roasted jalapeno pepper that is blended into the thick and chunky tomatillo sauce is all the heat you need. It was fun watching the sweat beading out from every pore in my husband's face as we ate, but I don't recommend doing that to yours without fair warning (or maybe a camera).
Second, I used corn torillas but flour works just as well. I crisped them up by placing each one directly on top of the burner set to medium heat. If you do this, do. not. walk. away. I beg you. I will be responsible for this late recipe, but not for the charred remains of your house.
And third, you'll need more than two tacos per person. It's a delicious fact.
So please accept this offer of pork loin tacos with roasted tomatillo salsa as an offering for your next weekend get-together, your next Friday night fun meal, or your next Mexican food craving. There's so much healthy flavor and texture going on here, it's a hit on any date.
Pork Loin Tacos
Adapted from TheKitchn.com
5 medium tomatillos, husks removed
1 large jalapeno pepper
1 onion, cut into wedges
5-6 garlic cloves, peeled
Handful of cilantro stems, leaves attached
Juice from 1 lime
1 tbs all-purpose flour
1/2 tsp ground cumin
1 tbs vegetable oil
1 lb pork tenderloin or pork chops, cut into cubes
1/4 c Mexican-style beer
Corn or flour tortillas
Cooked beans (optional)
Cilantro, chopped (optional)
Sour cream (optional)
Lime wedges (optional)
For the tomatillo sauce, place an oven rack a few inches from the broiler, and set the broiler to high. Place the tomatillos, jalapeno, onion, and garlic on a foil-lined baking sheet, and broil for 5-6 minutes or until starting to char. Flip all of the ingredients to the other side, and broil for another 5-6 minutes, until the tomatillos are soft and blackened. Allow to cool for 20 minutes or so.
Split the jalapeno in half lengthwise and remove the seeds. Transfer the roasted vegetables and their juices to a blender or food processor, and blend until everything is pureed but still a little chunky. Add the cilantro, lime juice, and a generous pinch of salt, and pulse a few more times.
For the pork, combine the flour, cumin, and another pinch of salt in a large zip-top plastic bag. Add the pork cubes, and gently toss to coat. Heat a large skillet over medium-high heat, and add the vegetable oil. Working in batches, add the pork to the skillet and cook until browned, about 1-2 minutes per side. Remove with a slotted spoon, set aside, and continue with the remaining pork.
Pour the beer into the hot skillet, and scrape up any leftover browned bits as it bubbles. Return the browned pork to the skillet, along with the tomatillo sauce. Bring to a gentle boil, reduce heat, and simmer for 15-20 minutes.
Serve with warmed tortillas, beans, cilantro, and lime wedges.