As promised, I'm back with highlights and the taco recipe!
Overall, I was very happy with the results, although I need more practice with making the tortillas. I couldn't seem to get them thin enough for my taste, but they were still very delicious. Also, my grill decided not to work, so I had to use the broiler. Besides that, it went well. It helped that Norah sang the "map" song during most of the prep. I was certainly in the spirit!
Here's the recipe and a couple of pictures to whet your appetite. I'll be back later with yet another Dora inspired meal. This time, something souper.
Pork and Pineapple Tacos
adapted from Steven Reichlen's Healthy Latin Cooking
1 small pineapple, cleaned and diced (you can use canned tidbits in a pinch)
1 lb pork loin, cut into 1/2 in cubes
2 garlic cloves, minced
2 tbs chili powder
1/2 tbs salt
1/2 tbs pepper
1/2 tbs cumin
1 large onion
1 cup pineapple juice
2 tbls red-wine vinegar
1 cup finely shredded cabbage
1/2 cup cilantro, roughly chopped
salsa of your choice
8 corn tortillas*
*note- one 6 in. corn tortilla = 45 calories
one 6 in. flour tortilla = 110 calories
In a bowl, mix the pork, garlic, chili powder, salt, pepper, and cumin. Slice the onion thinly and add half to the bowl with the pork along with the pineapple juice and vinegar. Cover and marinate in the fridge for an hour.
While your grill is preheating, put the other half of chopped onion, chopped cilantro, chopped cabbage, and salsa into individual serving bowls.
Strain pork and onions from marinade and discard (the marinade not the meat....) In a grill basket or on foil, grill your meat, pineapple and onions until pork reaches desired doneness, approx 2 minutes a side. Transfer to platter or large bowl. Place tortillas on still warm grill for 10 seconds a side or until soft and pliable.
For service, take tortilla and place pieces of grilled pork, onions, and pineapple in tortilla and top with some onion, cabbage, cilantro, and salsa. Enjoy!
(1 taco = 197 calories)