carnitas

What came to mind was to make carnitas, or pork tacos.

Carnitas, which means “little meats” in Spanish, are seasoned, fried pork-filled tacos. They typically are served with soft corn tortillas topped with salsa.

This recipe is short on labor and high on flavor. You can prepare a lot of the ingredients in advance and bring them together at the last minute.

I reheated the pork loin in the oven, covered, just enough so it was easy to pull apart. I beefed up the flavor with some good quality Ancho chili powder. And instead of salsa, I used the other leftover ingredients to make a simple pico de gallo.

Similar to a salsa, pico de gallo is a relish that can be made with a variety of finely chopped ingredients. You can use bell peppers, chili peppers and jicama for crunch, onions and cilantro.

I typically season my pico with salt, pepper and a few pinches of sugar. A few dribbles of white vinegar, oil and lime juice bring it all together.

These tacos are the real deal. So serve them on soft or fried (see recipes) corn tortillas. Top them with condiments such as shredded or chopped radish, cilantro or diced avocado.

If you want to top them with cheese, try asadero (Munster is a good substitute), Chihuahua (similar to cheddar) or queso fresco, a somewhat salty crumbly cheese that’s similar to feta.

Pork Tacos with Pico de Gallo Pico de Gallo:

2 teaspoons canola oil

1/2 cup finely chopped white onion

2 plum tomatoes, cored, diced

1 clove garlic, peeled, minced

1 small jalapeno pepper, seeded and minced

1 tablespoon lime juice plus lime wedges for garnish

2 teaspoons white vinegar

1/2 cup chopped fresh cilantro

1/2 teaspoon sugar

Salt and black pepper to taste

Pork:

2 teaspoons canola oil

2-1/2 cups cooked leftover shredded or cubed plain or lightly seasoned pork loin roast or chicken

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 teaspoon Ancho chili powder

8 corn or flour tortillas, heated (see below)

1 cup shredded cabbage

Note: These are tasty served with just the Pico de Gallo. You can also top them with chopped cilantro, diced avocado and your favorite Mexican-style cheese.

To make the Pico de Gallo: In a bowl, mix together all the ingredients (canola oil through cilantro). Season with salt and pepper and set aside.

To make the pork: In a medium skillet, heat the canola oil over medium heat. Season the shredded leftover pork (or chicken) lightly with salt, pepper and chili powder.

Add pork to the skillet, saute it to heat through.

Divide the pork among the tortillas and serve topped with shredded cabbage for crunch and Pico de Gallo. Garnish with lime wedges.

To heat tortillas, wrap them in slightly damp paper towels and place on a microwave-safe plate. Cover with plastic wrap. Microwave on high for 30 to 45 seconds. You can also fry the corn tortillas in oil. Here’s a method adapted from the September issue of Everyday Food: Heat 1-1/2 cups of oil in a heavy skillet to 350 degrees. When hot, add corn tortilla and fry about 15 seconds per side. Using tongs, fold the tortilla in half – it should still be pliable – pressing it to the bottom of the skillet, and fry 25 to 30 seconds. Turn over and repeat on other side. Nutritional information per two tacos: 278 calories (42 percent from fat), 13 grams fat (3 grams sat. fat), 22 grams carbohydrates, 18 grams protein, 354 mg sodium, 46 mg cholesterol, 4 grams fiber