Light eats with 'little meats'

Everybody loves a taco.  They're simple, they're light and you can fill them with pretty much anything:  Chicken, steak, fish--they're all doable and all delicious!  But in the shadow of pollo asado and carne asada (or even barbacoa, if you can risk it!), there are some "little meats" that make some pretty tasty tacos.  And while some people don't eat pork, for those of us who do, carnitas are a delightful alternative to the norm!

Pork often gets a bum rap because of other famously fatty pig products, such as bacon or baby back ribs, but the inner soft, stringy texture and outer crispiness of the carnitas are due to the fat melting away.  Carnitas are by no means the leanest of the meats, but if they're made right, there is no reason to shy away from that dreamy texture and that lovely flavor--especially when it's so easy to make!

Unlike marinated steak or chicken, marinated pork that has been cooked in a way to be crunchy on the outside yet tender on the inside--all the while remaining completely pull-able and pluck-able--might seem complicated to cook up.  However, all it takes is a bit of ingenuity in the marinade department and a movie to watch while you wait for the slow-cooked goodness to ensue.

Island Carnitas Tacos
by Chef E, Chef K and Chef S

Ingredients:

4 1/2 lbs pork tenderloin or rump roast
1 can (13.66 oz) Thai Kitchen lite coconut milk
1 container (17 oz) Vita Coco water (coconut water)
1/4 cup lime juice
2 bottles of Carona Extra
1 onion, chopped into large chunks
1 to 2 tsp medium red chile powder
cayenne
sea salt
white pepper

Directions:

Preheat oven to 350°F.  In a medium bowl, combine coconut milk and coconut water, mix well.  In a large, deep lasagna pan, add coconut mixture, Corona, lime juice, onion, salt and spices.  (Note: For smaller ovens, try using multiple smaller lasagna pans.)  Mix well.  Add meat, trying to keep the pieces separate if you are using multiple pieces.  The liquid should come up to at least 1/2 the height of the meat--if not, feel free to spoon some liquid over the top.  Cover the pans with foil, sealing it well around the edges, and place in the oven.  Bake for 1 1/2 to 2 hours.

Meat should be tender enough to be pulled apart by a fork.  Drain liquid from the pan, but leave onions.  At this stage, you may want to add additional dry rub spices on the outside of the pork--perhaps more salt, chili, black pepper--depending on how you want your final product to taste.  Next, using forks, pull apart the meat into smaller chunks, but not too small of pieces.  spread them out across the bottom of the pan.  Put back into the oven uncovered for another 20-30 minutes depending on how crispy you want them.  (Note: Keep an eye on them at this stage so that they don't get too crispy!)

Serve them on soft corn tortillas with diced onions and cilantro for a street-style taco, or quickly fry up some strips of onion and red bell pepper with salt and pepper for a fajita-style taco!


Side Dishes


Sweet Bean and Jicama Salad
by Chef E

Ingredients:

2 can pinto beans
2 can black beans
1/4 of a jicama root, diced
1/2 cup green onion, diced
1/2 tomato, diced
1 cup corn
handful of chopped cilantro
olive oil
balsamic vinegar
salt
pepper
medium red chili powder

Empty pinto beans into colander and rinse gently.  Lay beans out evenly over paper towel and cover with another paper towel.  Repeat with black beans.  Leave to dry for 10 minutes.

In a large bowl, combine jicama, corn, tomato, onion, cilantro, salt and spices to taste.  Add beans.  Drizzle olive oil and balsamic vinegar (sparingly).  Mix gently and enjoy!


Bon Appétit!


On warm summer days, tacos are a great way to eat a light, relatively healthy, flavorful meal, especially with a nice cerveza or a limeade to cleanse your palate.  Paired with a veggie salad full of fiber, you've got a yummy plate that's sure to leave you feeling full and as happy as a pig in...well, you know.

Posted in: beans,pork,salad,taco