Forums Forums General Forums The Recipe Swap ISO t&t non beef cinco de Mayo worthy taco recipe

  • michael-in-phoenix

    Member
    April 12, 2021 at 11:07 am

    I recently used my favorite Carne Asada recipe with a pork tenderloin instead of beef. It was delicious! And tenderloins come in packs of two around here, so there’s not a ton of leftovers.

    This Carne Asada Recipe from Sam The Cooking Guy is awesome. All I add is 1/2 teaspoon white vinegar and a little bit of salt, especially since I use lower salt Kikkoman soy sauce. Other than that, it tastes just like So-Cal taco shop carne asada.

    I butterflied the pork tenderloins and pounded them flat, so they were about 1/2″ thick. Marinate for 4 hours and grill over hot coals.

    Carne Asada (Sam The Cooking Guy)

    INGREDIENTS

    1 bunch cilantro (no stems) finely chopped

    3 large cloves of garlic, minced

    1 tablespoon cumin

    2 teaspoon brown sugar

    1 teaspoon each Kosher salt and freshly ground pepper

    1/2 cup neutral oil

    Zest & juice of one lime

    2 tablespoons soy sauce

    2 pounds skirt, flap or flank steak (I like skirt and flap)

    DIRECTIONS

    Combine all ingredients except the steak- mix well

    Put steak and marinade into a large zippered bag, zip shut, and squish around to make sure steak is well covered.

    Refrigerate 1-4 hours.

    Heat grill to high and grill steak approximately 5 minutes a side or as necessary until approx 130 degrees.

    Remove from grill, cover with foil and let rest about 10 minutes before cutting across the grain (very important btw) and serving.

  • mariadnoca

    Member
    April 12, 2021 at 7:46 pm

    Thanks, this sounds delicious!!

  • marg-cdn2

    Member
    April 13, 2021 at 4:32 pm

    I did the Kenji’s Barbacoa in tacos last night. I can put away a few of them, easily. Not sure if you meant that you would not do beef.

    • This reply was modified 3 weeks, 3 days ago by  marg-cdn2.
    • This reply was modified 3 weeks, 3 days ago by  marg-cdn2. Reason: just messing about
    • This reply was modified 3 weeks, 3 days ago by  marg-cdn2.
  • marilynfl

    Member
    April 13, 2021 at 4:36 pm

    Again, sorry to be posting without having tried this NYTimes Slow Cooker Pork Tacos recipe (Sam Sifton), but it has 5 star rating with 2,218 reviews. It uses a 5 lb pork shoulder, but the whole recipe looks like it can be reduced by half at least.

    Enjoy the visit!!

    Slow Cooker Pork Tacos With Hoisin and Ginger

    INGREDIENTS
    FOR THE PORK:

    1 tablespoon sesame oil

    1 medium-size yellow onion, peeled
    and diced

    8 cloves garlic, peeled and minced

    2 tablespoons fresh ginger, peeled
    and minced

    ½ cup hoisin sauce

    ¼ cup fish sauce

    1 tablespoon sriracha sauce

    ½ bone-in pork shoulder, skin and
    fat removed, approximately 5
    pounds

    2 to 16 flour tortillas, warmed

    FOR THE SLAW:

    ⅓ cup rice vinegar

    2 teaspoons grated fresh ginger

    1 tablespoon sesame oil

    2 tablespoons neutral oil, like peanut
    or grapeseed

    1 teaspoon sriracha sauce, or to
    taste

    PREPARATION
    YIELD 6 to 8 servings

    TIME 5 to 7 hours

    Step 1
    Prepare the pork: Place a sauté pan over medium-high heat. After a
    minute or so, swirl in the sesame oil and then the onions, stirring to
    combine. Sauté for about 5 minutes, then add the garlic and continue
    to cook until the onions are soft and becoming translucent. Turn off
    the heat, stir in the ginger and set aside.

    Step 2
    Add the hoisin sauce and the fish sauce to the pan, and stir to combine,
    loosening the mixture with a little less than half a cup of water. Add
    sriracha sauce to taste.

    Step 3
    Put a few spoonfuls of the sauce in the bottom of a slow cooker, then
    nestle the pork on top of it. Pour the remaining sauce over the top of
    the pork. Cover the slow cooker and cook on low for 5 to 7 hours, or
    until the pork shreds easily with a fork. Remove the pork from the slow
    cooker and allow to rest for a few minutes. To make the dish in a covered dutch oven, cook in a 325-350 degree oven for 4 or
    5 hours, or until the meat shreds easily from the bone.

    Step 4
    Meanwhile, make the slaw: Put the vinegar, ginger, sesame oil, neutral
    oil and sriracha sauce in a large bowl and whisk to combine. Add the
    cabbage, cucumbers, carrots and Asian pear and toss to combine.

    Step 5
    Shred the pork with a pair of forks. Discard bones. Return the pulled
    pork to the slow cooker and stir to combine with the juices. Serve with
    the slaw and warmed tortillas, with the cilantro on the side.

    • This reply was modified 3 weeks, 3 days ago by  marilynfl.
    • mariadnoca

      Member
      April 23, 2021 at 2:25 am

      That looks good, but I don’t think I could buy a smaller cut of pork to half the recipe. I might just have to give some to the neighbors because: world’s smallest freezer. 🤷‍♀️

  • marg-cdn2

    Member
    April 13, 2021 at 4:46 pm

    I am trying to respond but once I edit my response twice, it disappears and WILL NOT return. It wasn’t noteworthy anyway, of course.

    hmmmmm

    • This reply was modified 3 weeks, 3 days ago by  marg-cdn2.
    • This reply was modified 3 weeks, 3 days ago by  marg-cdn2.
    • mariadnoca

      Member
      April 23, 2021 at 2:27 am

      Not sure what going on with that, but you should share with @paul because he is still testing the site.

  • michael-in-phoenix

    Member
    April 23, 2021 at 6:31 pm

    Also, Melissa in Dallas’ Poblano Chicken is excellent, and a swap favorite.

    Chicken in Poblano Cream Sauce
    Melissa in Dallas

    4 poblanos, roasted, peeled, seeded, rough chopped
    1/2 cup milk
    4 T. butter, divided use
    2 T. flour
    1 clove or more minced garlic

    1 cup Mexican Crema
    4 boneless skinless chicken breast halves
    1 cup shredded manchego, Monterrey jack or mozarella (I’m using queso quesadilla)
    1 T. minced cilantro.

    Puree chiles with milk in blender.

    Make roux with 2 T. of butter and flour, cook until slightly brown.

    Stir in chile puree and garlic. Cook until slightly thickened.

    Turn down heat and add crema. Heat until it GENTLY simmers.

    Meanwhile, coat chicken with remaining 2 T. flour. Brown chicken in large skillet with 2 T. butter, 4 minutes to a side on medium high heat.

    Put in buttered baking dish, top with sauce and shredded cheese.

    Bake at 350 for 20 – 30 minutes until chicken is done.

    Garnish with minced cilantro.

  • mariadnoca

    Member
    April 11, 2021 at 8:19 pm

    Turns out BFF is coming to town and we realized it will be Cinco de Mayo. This must be fate because Mexican food is our favorite. However, we don’t want to try to face going out for Mexican food on Cinco de Mayo. She is requesting tacos, though doesn’t eat beef, and honestly I’ve only really made ground beef style or Carnitas. Given it’s only the two of us, Carnitas would be leftovers for days and I have the world’s smallest freezer. I’m sure I could pluck a recipe off the web, but wanted to see if anyone here had a favorite first.

Log in to reply.

Original Post
0 of 0 posts June 2018
Now