2lb Pork Tenderloin
5 Pieces Bacon
1/2tsp Black Pepper
1/4C Balsamic Vinegar
1/4C White Wine
1T Onion Powder
1T Chopped Rosemary
- Preheat oven to 375. Pepper the tenderloin and wrap with bacon strips, keeping the pieces in place with toothpicks.
- Heat pan on high heat and sear on all sides, for approximately 10 minutes. Transfer to a foil-lined shallow roasting pan.
- Stir all remaining ingredients in a bowl. Use to baste the tenderloin and bake for a total of 45 minutes, basting every 15 minutes.
- Remove from oven and cover with foil, allowing to rest for 10 minutes before serving.
2 Large Red Onions
5 Large Tomatoes
1/2 Bunch Cilantro
4 Large Cans of Albacore Tuna (be sure you use Albacore and not light)
1 T Garlic, minced
3 Potatoes or Yuca, boiled and cubed or halved, depending on how chunky you like your potato
1T Chili Powder
1T Ground Black Pepper
Salt to taste
2 Red Onions
3 Limes (for feathered onions and topping)
“Chifles”, fried plantain chips
- Dice red onion and tomatoes, and the chop garlic and cilantro. Cook onion in a large pot on med-low heat for approximately 10 minutes, until translucent.
- Add diced tomato, garlic, half of the cilantro, chili powder, and pepper. Simmer on low an additional 5 minutes.
- Add water until pot is 1/2 to 3/4 full. Add other half of the cilantro, and potatoes or yuca. Drain the tuna and add to your soup. Set heat to very low, and slow cook for at least 20 minutes. Serve soup hot.
- Optional – make the “encebollado” (which technically means the feathered, pickled onions). Very thinly slice two red onions and rinse with cold water to remove some of the acidity. Drain and place in a bowl with the juice from three limes and 1T salt. Optionally, this should be given at least an hour to chill and “pickle”.
Garnish with feathered/marinated onions, squeezed lime juice, fresh cilantro, and chifles.
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 teaspoon crumbled dried oregano
- 1/2 orange
- 1 (4 pound) boneless pork shoulder roast
- 4 bay leaves
- 1.5 cups beef broth
- Mix together all herbs and seasonings. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the beef broth around the sides of the pork, being careful not to rinse off the spice mixture. Squeeze the juice from the orange over the pork, and place rind in pot.
- Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Place shredded meat on an aluminum lined baking sheet. Preheat oven to 450.
- Strain and boil down approx 2 cups of the cooking liquid, then pour over the meat to moisten. Bake in oven for 15 minutes.
Serve on tortillas with pico de gallo, white rice, and black beans. Can additionally use the cooking liquid when cooking the black beans.
I cook a LOT. Like, twice a day a lot. Usually it’s pretty good stuff, I ain’t so bad a cook if I do say so myself. Or, ya know, sometimes it’s a miss. Such as my first attempt at having people over and feeding them (think, raw chicken and quickly ordered pizza, oops!). And then, on glorious and rare occasions, I concoct something so fabulously bangin’, that my husband actually brags about the meal at a later date to the mother-in-law! Whoa.
Sadly I’m typically into my third or so glass of the good stuff during these moments of culinary genius, and somehow I never seem to recall what the heck I did. Or I eventually forget I even made it in the first place, so that meal is gone, never to be seen or attempted again.
So here will be recorded some awesome freaking food to be remembered at a future date.
Typically, I use stew meat for this. However, I’ve actually found cut-up cube steak works just as well.
2T Olive Oil
1lb Beef Stew Meat
2 medium potatoes
1T Adobo seasoning
1 packet Goya Sazon con achiote
Salt & Pepper to taste
2T Whole Wheat Flour
Using a stockpot or dutch oven, cook beef in oil until browned on all sides. Reduce heat to low/simmer. Add sofrito to pot until just covering meat. Chop potatoes and add to pot. Add all seasonings. Separately, mix flour with cold water to avoid lumping, then add to pot. Give a quick stir, cover, and simmer for at least 1 hour. Delicious if cooked on low heat all day.
Quantities are approximate. Can add/remove per what is readily available.
2T olive oil
1/2 red onion
1/2 green bell pepper
3 garlic cloves
1/2 bunch cilantro
4 roma tomatoes
Roughly chop all veggies. Cook onions in oil until translucent, about 5 minutes. Add bell pepper and garlic, cook an additional 5 minutes. Add cilantro and tomatoes and cook 5 minutes. Remove pan from heat and allow to cool. Add contents of pot and 2C water to a food processor. Process until mixture is well blended, with some chunks remaining. Also ok to skip the food processor step, broth will just have large chunks.
Use in soups/stews, beans, and marinades.