Taco Wednesday!

If you're like me, you're muddling through the mad dash leading up to the last day of school. With all the last minute programs, art shows, ceremonies, etc., it can be hard to plan for dinner. At times like these, I crave my favorite comfort food - tacos! I got this recipe, which I've slightly adapted, for "Grilled Cumin-Lime Pork Tenderloin Tacos" from hellonatural.co. These tacos are super simple, cheap, and pretty darn delicious! They consist of tender grilled pork, smokey poblanos and onions, all dressed with seductive chipotle cream. Yum!

Pork tenderloin is one of my favorite cuts to cook. It cooks quickly and with the exception of removing any silver skin, requires little attention. At a minimum, it only needs to marinate for 30 minutes, although if you do it the night before, it really is a snap to put together. In addition, why not mix together the chipotle cream the night before as well. It will save you time the next day and allow you to catch your breath while enjoying a meal with a little south-of-the-border flair. Oh, and a margarita wouldn't hurt either!

Grilled Cumin-Lime Pork Tenderloin Tacos

Serves 8 (I halve the recipe for my family of four.)

Ingredients:

For the Marinade

Juice of 1-2 fresh limes

1 tablespoon extra virgin olive oil

1 teaspoon ground cumin

1/2 teaspoon granulated garlic

1/2 teaspoon sea salt

For the Tacos

2, 1-pound pork tenderloins, silver skin removed

3 poblano peppers

1 large onion, thickly sliced (1/4-inch slices)

12-16 corn tortillas

For the Chipotle Cream (Even if I halve the recipe, I still make the full recipe of the chipotle cream because it's delicious!)

1/2 cup sour cream (I use Mexican crema.)

1-2 tablespoons milk (If you use crema, you don't need to add any milk.)

1-2 tablespoons chipotle puree, according to taste (I use 1-2 chipotle chiles in adobo, seeds and all.)

Directions:

Marinating the Pork

Place the pork tenderloin(s) in an appropriately sized freezer bag or nonreactive dish. Mix together the marinade ingredients and pour over the pork tenderloin(s). Marinate on the counter for at least 30 minutes, or place in the refrigerator if marinating longer or overnight. Let tenderloin come to room temperature before grilling.

Make the Chipotle Cream

While the pork marinates, mix together the chipotle cream. (I use my immersion blender.) Cover and refrigerate until ready to use.

Grilling the Tacos

Preheat grill to medium-high heat. Place the poblanos over the hottest part of the grill, turning every few minutes, allowing the skin to blister. They may pop and sputter a bit. When blistered and blackened, remove to a bowl and cover with plastic wrap. Set aside.

Place the tenderloin(s) over the hottest part of the grill, and sear on all sides. Move to a cooler side of the grill and continue to cook until an instant-read thermometer reaches 140 degrees in the center, approximately 20 minutes. Remove from the grill to a cutting board, tent loosely with foil, let stand at least 10 minutes before slicing.

While the tenderloin is cooking, brush the onions with some oil and sprinkle with a little salt and freshly ground black pepper. Place the onions on the grill, turning occasionally until tender but not mushy, approximately 5 minutes on each side. Remove to a cutting board.

Heat the Tortillas

Clean the grill briefly. Place tortillas on the grill, turning after 30-60 seconds, being careful not the let them fall between the grates. Wrap the stacked tortillas in foil to keep them warm. 

To serve

Uncover the poblanos and remove the outer skins, seeds, and cut into thin strips. Roughly chop the onions. Cut the pork tenderloin(s) into thin slices on the diagonal, against the grain. (I actually slice as needed to help keep it warm.) Place a few slices each of the tenderloin, poblanos, and onions onto the tortillas and drizzle with some chipotle cream. 

*To make this a fiesta, serve with Robin's Tex-Mex Rice, Drunken Pintos and/or Mexican Crazy Corn or Texas Sunshine Salad! 

Tex-Mex Rice Made Easy

While some people, like my sister-in-law, are planning all things Kentucky Derby, I've got Cinco de Mayo on my mind. Which brings about my failure to post my favorite recipe for Tex-Mex rice. I have no idea where I found this recipe, but I love it and have had many requests to post it on my site. This is not a recipe for Mexican rice (Mexican Achiote Rice, Mexican Red Rice, Mexican White Rice), rather a more convenient Texas version that pairs well with barbecue, Mexican, Tex-Mex, and Southwestern cuisine. 

The beauty of this recipe is it's simplicity. No rinsing of the rice, no dicing carrots perfectly, no bashing of achiote paste in a mortar, just straightforward pantry staples of long-grain rice, half of a chopped onion, one tomato diced, chicken stock, and typical dried spices (or typical in my pantry). Once you've thrown your ingredients together, it takes no more than 30 minutes to hit the table! That's convenient enough to make everyday, and I often do! Don't forget to check back for a new recipe that will be perfect for your Cinco de Mayo!

Robin's Tex-Mex Rice

Serves 4, with NO leftovers!

Ingredients:

1 1/2 tablespoons canola oil

1/2 small white onion, diced (small, large, irregular, it doesn't matter!)

2/3 cup long-grain rice (I prefer Rice Select, Texmati brand. Hey, I have to, it's Texan!)

1 tomato, chopped (fine, medium, large, seeds and all, it doesn't matter!)

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon chili powder (I prefer Gebhardt.)

1 teaspoon Kosher salt

1 cup chicken stock (I always have Better Than Bouillon Chicken Base in my fridge.)

Directions:

In a medium (2-quart) pot, heat the oil over medium heat. Add the onion and saute until the onion is translucent. Add the rice and stir until the rice turns white and is slightly toasted, but not browned, approximately 2-3 minutes. Add the remaining ingredients. Bring to a boil, then reduce the heat to low, cover, and cook, stirring occasionally until the rice is tender, approximately 15-20 minutes. Remove from the heat and let stand covered at least 10 minutes before serving. Enjoy!

*Lime wedges to squeeze over the rice makes a nice garnish.

A Literary Meal with William Faulkner

One of my kids is reading As I Lay Dying, by William Faulkner. With thoughts of the Bundrens, the Tulls, and Mississippi, I was reminded of Faulkner's favorite dish: salmon croquettes (aka. salmon cakes). While I know he preferred canned pink salmon, as well as the recipe on the can, I find canned salmon absolutely nauseating. Instead, when I find myself with two cups of leftover salmon, I make these fantastic "Salmon Cakes with Chipotle Cream and Arugula." 

You may be surprised that a measly two cups of flaked salmon can feed four; however, these salmon cakes are loaded with fresh veggies and yummy, buttery Ritz crackers. The spicy chipotle cream adds an appealing contrast, while the peppery arugula dressed lightly with a squirt of lemon and drizzle of olive oil reincarnates leftovers into a welcoming new meal. I like to serve them with asparagus and a warm baguette. And if you really want to channel Faulkner, a mint julep would be the perfect addition.

Salmon Cakes with Chipotle Cream and Arugula

Serves 4

Ingredients:

For the Salmon Cakes

2 cups flaked, cooked salmon

1/2 cup fine Ritz cracker crumbs

1/2 cup celery, chopped

1/4 cup red onion, chopped

1/4 cup red bell pepper, chopped

1/4 cup yellow bell pepper, chopped

1 1/2 teaspoons capers, drained and chopped

2 tablespoon Italian parsley, minced

1/2 cup mayonnaise

1 egg, beaten

1 teaspoon Dijon mustard

1/2 teaspoon Worcestershire sauce

Dash of hot sauce

3/4 teaspoon Old Bay Seasoning

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoon butter and 2 tablespoons olive oil, for frying

For the Chipotle Cream

1/2 cup sour cream or Mexican crema

1 tablespoon milk

1 chipotle chile in adobo

Salt and freshly ground black pepper, to taste

For the Arugula

4 handfuls baby arugula

Squirt of lemon and drizzle of olive oil

Directions:

For the Chipotle Cream

Mix the sour cream or crema, milk, and the chipotle chile with an immersion blender or in a food processor until smooth. Season to taste with salt and pepper. Refrigerate until ready to serve.

For the Salmon Cakes

Mix all the ingredients together, except for the butter and olive oil for frying, and shape into 8 equal portions. 

Heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat in a non-stick frying pan. When the butter is melted and the oil is hot, cook four of the salmon cakes until each side is browned, approximately 5 minutes per side. Set aside to a paper towel lined plate. Add the remaining butter and oil to the pan and cook the remaining four salmon cakes.

While the last salmon cakes are cooking, dress the arugula with the lemon and olive oil.

To plate, place a handful of arugula on each plate, then top with 2 salmon cakes and a dollop of chipotle cream on each cake.