Sunday, May 31, 2015
Monday, May 25, 2015
Light and Fresh - Inspired by the Street Tacos in SoCal
View from Our Neighbor's Beach House
Chilling in the Courtyard
A couple weeks ago we visited Jenn in Southern California and were thrilled that Caroline could join us as well. Of course we had a wonderful time - What's not to love! There are tons of farmers' markets', beautiful beaches, hiking beaches, bike paths, and great weather! Our neighbor back home owns a vacation home and she graciously offered to let us stay there for a few days. It was just yards from the beach, and there were tons of taco joints within walking distance. I've posted about tacos inspired by California before: CLICK HERE and HERE , but this time I was taken by pulled pork variety. I've got to admit I was also influenced by the May issue of Saveur Magazine. The recipe I posted here is my quick, fast version - but it does take some time to either cook it low and slow in an over or several hours in a crock pot. Check out SoCal Street Tacos on my sister blog, Oranges and Almonds, for even more street taco options!
This makes eight or more tacos:
Ingredients and Directions for the Pork:
2 pound pork shoulder roast
1 onion, diced
1/2 cup lime juice
1/2 cup orange juice
1/4 cup white vinegar
1 teaspoon ground ancho chili pepper
1 teaspoon oregano
2 cloves garlic, put through press
Trim the excess fat off of the roast. Place in oven safe dish with high sides. In a bowl put the diced onion, lime juice, orange juice, vinegar, pressed garlic, ancho chili powder, and oregano.and whisk it all together. Pour over the pork. Cover with foil and bake in a 325 degree oven for 4 hours or cook in a crock pot for 4-5 hours on high or all day on low. At the end of the cooking time, remove from the cooking liquid with a slotted spoon, and place on a platter. Shred the meat using two forks.
Ingredients and Directions for Salad in Taco
1/2 head of lettuce, shredded
1/4 head of green cabbage, shredded
1/2 red onion, sliced
1 avocado, peeled and sliced
2 tomatoes, chopped
1/4 cup chopped fresh cilantro
4 radishes, sliced
1/4 cup olive oil
2 tablespoons white vinegar
1/2 cup cotija cheese
In a large bowl place the lettuce, onion, avocado, tomatoes, cilantro, and radishes. Whisk together the vinegar and olive oil, pour the mixture over the ingredients in the bowl, and gently toss. Sprinkle the cotija cheese on top.
*Note - if you have a few extra minutes before assembling the salad, place the red onion slices in a shallow bowl and pour white vinegar over them. Allow them to sit for 10 minutes, then drain them and add them to the salad mixture.
Warm 16 corn tortillas between paper towels in microwave on high for 30 seconds.
Place two tortillas together and spoon 1/4 cup of salad mixture on each one.
Place 1/4 cup of shredded pork on top of the salad.
Garnish with radish slices, red onion slices, and crumbled cheese from the salad