Pork Loin Pow-Wow:
Carnitas Caliente
or
Taco Tango?
It was time for the "Other White Meat" or in current marketing parlay: "Pork: Be Inspired.". And so, I was - inspired to find a new pork loin recipe. And boy did I find it! But first, just a tidbit on a little 'health' note. There are several cuts of pork today that are lower in overall fat and saturated fat than the 'other white meat - chicken'. I was a bit surprised when comparing fat content of some pork cuts to chicken cuts at the market and finding lower fat percentages in the pork. The lower percentages are associated with the 'loin' cuts of pork. Sorry, but those ribs, the ham and sausage are pretty much loaded down with fat… Just a little food for thought! 8-|
Anywho! A pork loin recipe in an online newspaper provided a little encouragement for these tasty treats. I have always liked Carnitas dishes at our favorite little Mexican Restaurants and, of course, loved Tacos since I was a tot (those would be what I call Gringo Tacos). Generally, the Tacos were filled with ground beef, shredded beef or Carne Asada and topped with a little salsa, shredded cheese, shredded lettuce, jalapeños and chopped tomato. Yum!
Well, we're gonna kick it up! We're gonna spice the spice! 'Cause if your forehead doesn't start to 'glisten', you have missed out on one … Hot Date! Our pork loin is slow cooked (ye old trusty 'crock pot) on a bed of sliced onions and Chipotle Peppers in Adobo Sauce. Want to know what a Chipotle Pepper is? Click here: Chipotle Peppers. How about a little history lesson for Adobo. So, are you ready?
For this post, I will be trying to share the Carnitas Caliente pork loin, Taco Tango (shredded pork) with Chipotle Coleslaw and a simple little side of Cilantro Lime Rice. Unfortunately the pics are quite poor, but you can get the overall idea. Maybe I should take a lesson or two in 'basic photography'. :-/
Let's Try It!
Carnitas Caliente
Ingredients:
- 2 1.5 lbs. pork tenderloin (I used Trader Joes pork tenderloins with peppercorn/garlic spices.)
- 1 med. red onion, sliced in rings about 1/4 inch thick
- 1/2 c apple cider vinegar
- 1 7 0z. can chipotle peppers in adobo sauce (found in the latin/mexican/canned section of your market) ;)
- 1 lime, juiced
- 1/4 c. chicken broth (don't worry about the leftover, as you can use it for the Cilantro Lime Rice)
- 1/3 c. cilantro, chopped
- 1 1/4 tbsp. cumin
- 1 1/4 tbsp. chili powder
- 1 tbsp. salt
- 1 1/2 tsp. oregano
Preparation: (Just a note: I used one of the pork loin's to make the Taco Tango.)
1. Place the onion slices in the bottom of the slow cooker insert, as evenly as possible. A little overlap certainly won't hurt.
2. In medium mixing bowl, combine the vinegar, chipotle peppers & sauce, lime juice, cilantro, chicken broth. Mix well & pour over the onions.
3. In small bowl combine cumin, chili powder, salt & oregano. Mix well & rub all over the pork tenderloins. Place pork in the slow cooker on top of the onion/pepper mix.
4. Cover slow cooker & cook on low for about 5-6 hours (times may vary with different slow cookers, so simply test for tenderness/ability for pork to shred).
5. Remove pork loins from slow cooker, place on platter, cover with foil & let rest for a few minutes. Doesn't that look good! Check out the chipotle peppers on top! :x
To serve the Carnitas Caliente, slice pork loin on a slight diagonal. I included some of the onions and a little dollop of pico de gallo on the side, along with black beans and corn salsa, Cilantro Lime Rice and a little salad. This was some 'Spice on Spice' dish, but if you want to tone it down just cut back on the chipotle peppers & adobo sauce. Following is the link and a couple of tips for the Cilantro Lime Rice.
Taking the basic recipe, I tweaked it just a bit by substituting minute rice with long grain, one cup of water with one cup of chicken broth, used 1/2 cup cilantro and a whole lime. Place the ingredients in your little rice cooker and let it do all the work. When cooked, fluff with a fork and add additional cilantro or lime to taste! Easy peasy!
Taco Tango
Ingredients (makes about 4-6 tacos):
- 1 1.5 lb. cooked pork loin (from Carnitas Caliente)
- chipotle peppers, chopped and to taste(from Carnitas Caliente & I used one as these can be SPICY!)
- 4 - 8 flour tortillas (I used Mission reduced fat tortillas & some folks like to double up the tortillas, just in case one starts to split when eating.)
- Chipotle Coleslaw, recipe follows
- garnish - chopped tomatoes, optional to taste
Preparation:
1. In medium baking dish, shred pork loin with fork. Add chipotle peppers & mix well. If your shredded pork is a little dry, add some of the adobo sauce from Carnitas Caliente or a few tablespoons of water and mix well. Cover with foil & warm in 320° oven for approximately 45 minutes. While the pork is warming, make the Chipotle Coleslaw.
To serve the Taco Tango, place one (or two tortillas, if preferred) on flat surface. Layer shredded pork in center of tortilla, gently place desired amount of Chipotle Coleslaw on top of pork and garnish with chopped tomatoes. Gently fold tortillas in half.
Chipotle Coleslaw
Ingredients:
- 1/4 c. sour cream (I used Knudsen Light.)
- 2 tbsp. Chipotle Flavored Mayonnaise (I used Kraft reduced fat.)
- 1 lime, juiced
- 8 oz. packaged coleslaw mix
- 1/4 c. chopped fresh cilantro
- 2 green onions, thinly sliced
- 1 tbsp. of your favorite spicy, dry seasoning (I used Cholula.)
Preparation:
1. In medium bowl, combine all ingredients & mix well. Taste & adjust seasoning to taste.
2. Cover & refrigerate for approximately 1 hour. Before serving, give it another good stir.
Now take a look below. Decisions, decisions! Carnitas Caliente or Taco Tango? What's a person to do! Oh shucks, might as well have a plate of each. Worry about those pounds next week. Besides, we did use reduced fat, low fat, light and you name it! Remember, if it doesn't make you glisten you're gonna miss one… Hot Date! :ar!
:-SS
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