Yeah! for the crockpot. I don’t think there is another appliance that makes meals quite as easy to create when you have 1500 other things to do.
Tacos are most often made with ground beef, at least in the United States. They make a quick, easy meal that helps to stretch the budget. The thing is that if you are only making them with ground beef you are missing out on some pretty amazing flavors. I love this shredded beef version because it doesn’t feel like fast food. You just get the beef going for a good eight hours and when you are ready to eat you shred it with a fork and put it in a soft tortilla. Add your favorite toppings and it’s a go. Continue reading
A couple of weeks ago I bought two huge pork roasts. It was during the height of the swine flu scare and all the pork was clearanced because no one was buying it. At 99 cents a pound there was no need to analyze the budget.
When I get huge amounts of meat like that I like to slow cook it. I can’t remember if I posted the pulled pork sandwiches ..I don’t think I did. In fact…I have a huge number of posts to catch up on. Anyway, to slow cook a large batch of pork roast, just salt and pepper it generously and toss it in the slow cooker with 1 cup of water, 1 tablespoon of chipotle, and some onion. I slow cooked mine for a full 24 hours but there was about 20 lbs in there. I cooked it until it shredded easily. Then I bag it in portion sized amounts in freezer bags. Simple dinners.
O.k..on to the Pork Tacos.
These were really quite quick because the pork was all ready cooked. I warmed it slowly while I was making the salsa.
The key to this salsa is really ripe mangoes. This recipe is based on the one in Bobby Flay’s Mesa Grill Cookbook
Black Bean and Mango Salsa
- 2 cups black beans, cooked and rinsed
- 2 very ripe mangoes, peeled and diced
- 1/2 red onion, diced
- 1 jalapeno seeded and chopped
- 1 tablespoon lime zest
- 1/4 cup freshly squeezed lime juice
- 1/8 cup freshly squeezed orange juice
- a splash of balsamic vinegar
- 1 tablespoon agave syrup
- 1/4 cup olive oil
- 1/3 cup chopped, fresh cilantro
- Kosher salt and pepper to taste.
Combine all ingredients in a bowl and stir gently to combine. Allow flavors to blend for 30 minutes.
- 16 corn tortillas, warmed and kept warm in a moist towel
- 4 cups of shredded, cooked pork
- 1/2 lb aby spinach leaves
- Mango salsa
Place a few spinach leaves on the tortilla. Top with 1/4 cup of the pork and then a few tablespoons of the salsa.
Filed under Main Dish, Meat