|Spiced Shredded Pork
- Preheat broiler.
- Combine pork, stock, half of the onions, jalapeno, cilantro, cumin, bay leaf and 1/2 teaspoon of the salt in medium saucepan.
- Bring to a boil.
- Cover, reduce to a simmer.
- Cook until pork registers 140° on an instant read thermometer. (Approximately 10-15 minutes). The meat will be slightly pink in the middle but very tender.
- Transfer the meat to a cutting board.
- Shred the meat into 2 inch peices with two forks. (Discard water from saucepan).
- Put meat on a baking sheet, add the rest of the chopped onions.
- Melt the butter, mix the butter with olive oil and pour over the meat and onions.
- Season with salt and pepper.
- Broil until golden brown (7-10 minutes).
- Watch carefully, stir occassionally.
Mexican Corn Cakes
- Whisk together masa harina, flour, baking powder and salt in a large bowl.
- Stir in corn and cheese.
- Add 1/4 cup water at a time, stirring after each addition until mixture holds together. (Usually takes approximately 1 cup total.)
- Heat 1/4 c oil in fry pan or cast iron skillet over medium heat until hot but not smoking.
- Meanwhile, shape 1/3 cup of mixture with your hands to form a patty that is approximately 1/3 inch think.
- Repeat with remaining mixture, making 8 patties.
- Working in batches of 4, fry patties, turning once, until golden brown. This takes approximately 2-4 minutes per side.
- Using a slotted spoon, transfer to a paper towel to drain.
- If pan becomes dry, add more oil as you go.
- Cover patties with foil to keep them warm until ready to serve.
- Top each corn cake with 3 avocado slices, a heaping 1/3 cup pork, 2 tomato wedges and 1 tablespoon sour cream.
- Garnish with cilantro.
|Prep Time: 15 minutes|
Container: medium saucepan and baking sheet
|-||1 pound pork tenderloin|
|-||29 ounces low sodium chicken stock (2 cans 14.5 oz)|
|-||2 small onions, finely chopped|
|-||1/2 fresh jalapeno chili with seeds, finely chopped, or 4-6 canned jalapeno rings|
|-||1/2 bunch fresh cilantro 21/2-3 cups plus a frew sprigs for garnish|
|-||1/4 teaspoon ground cumin|
|-||1 bay leaf|
|-|| coarse salt and pepper to taste|
|-||2 tablespoons unsalted butter, melted|
|-||1 tablespoon olive oil|
|-||1 avocado, halved, peeled, thinly sliced, sprinkled with lemon juice to keep it from turning brown.|
|-|| Mexican Corn Cakes|
|-||1 1/2 cups masa harina|
|-||1/2 cup all purpose flour|
|-||1 teaspoon baking powder|
|-||1/2 teaspoon coarse salt|
|-||1/2 cup grated cotija cheese (can substitute shredded parmesan cheese)|
|-||2 cups coarsely chopped fresh or frozen corn kernals (approximately 2 large or 3 medium fresh sweetcorn)|
|-||1 cup warm water - use only as much as needed|
|-||6 tablespoons vegetable oil for frying|