Ground Pork Tacos with Corn Chimichurri

Every now and then immediately upon reading a recipe or watching a food video I know immediately the recipe will be an instant winner. One after a few tweaks and alterations it will fit perfectly into the T&T collection. One such example, Corn Chimichurri Pork Tacos.

Modifications Made:

Corn: as it is not really fresh corn season, frozen was substituted in equal proportions. Concerned about scorching garlic, only minced garlic liquid was used in amounts double to original amount of fresh diced garlic.

Creme: one teaspoon of garlic liquid was added.

Pork: tomate sauce replace tomato paste, one cube Pollo de Tomate and half cup of water replaced chicken broth. Pork was allowed to simmer for a minimum of 45 minutes while creme and corn were made.

Calling for either corn or flour tortillas, tacos were corn/flour mix tortillas. Corn to accent the coen chimichurri, flour to offer the chew and were grilled over an open flame to allow edges to crisp yet retain a soft center.

Scaled for Likability: Great

Words can limiting. Great does not fully express the instant love for this dish. The pork, the corn, the sauce! All could have been eaten by themselves with spoon. Wait, they were eaten by themselves several times with a fork, a spoon, and just the fingers. This was one of those dishes where the eyes and mouth want more and more and more resulting in a too tight stomach. Worth every bit of tight pants and content smiling.

Edit June 15, 2020:

Leftovers were great. Pork was even tastier, the corn was warmed in the microwave and then briefly recharred on a very hot, hot skillet to obtain the nice crunchy layer, and the creme was even zestier. Fearing the creme was going to turn liquid, I was prepared to add a teaspoon of flour to thicken. However, the creme was more intense in flavor but did require a tad bit more salt to even out the flavors.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

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Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Eating Waffles

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