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From losttaco.com

I am feeling very proud of myself today, and I’ll tell you why:  I whipped up  a super quick dinner last night and so got several hours of painting done.  My goal to spend less time in the kitchen and more time in front of the easel has so far been a success!

Nearby my apartment is a place somewhat famous in Brooklyn for tacos.  It’s called Los Hermanos.  There are a lot of things I like about this place.  They cook EVERYTHING from scratch while you’re waiting.  Tortillas, meat, everything.  It’s also inexpensive.  My dinner there will cost $4 (NYers in particular will understand how incredible that is).  Oh, and it’s really good!  My favorite thing to order is the chorizo quesadilla.  It’s spicy, but not too hot and dripping with salty, oily goodness.

My only hangup about Los Hermanos is that I’m not sure where the meat comes from.  And at $4 for a huge quesadilla I’m guessing it’s not pastured pork.  So, I made my own version at home.

First, I picked up a pack of tortillas at my local supermarket.  I’m lucky enough to live in a Mexican/Dominican neighborhood.  The supermarkets here carry amazing food at even better prices (more on that in an upcoming post).  The tortillas are traditionally prepared, meaning they are soaked in lime water for increased digestibility and nutrient assimilation.  Score!  They are also a whopping $1.50 for a whole, huge pack.  Score again!

I’ve talked before about my deliveries from Spring Lake Farm.  Well, let me say again that these people know how to pasture some pork.  Their ground pork makes everything taste great!  I just defrosted 1 pound of it in the morning, and when I got home I was ready to cook immediately.

Here’s what I did:

Chorizo Tacos

Inspired by Los Hermanos, Rachel Ray and Emeril Lagasse

1 pound pastured pork

1/2 yellow onion, chopped

1 tbsp olive oil

1.5 tbsp sweet smoked paprika

rounded 1/4 tsp ground cumin

rounded 1/4 tsp ground coriander

3/4 tsp salt

2 pinches red pepper flakes

1/8 tsp cocoa powder

1/8 tsp cinnamon

grated cheese of your choice (raw cheddar or jack)

cultured sour cream

Nourishing Tradition’s corn relish

Corn tortillas

1 – Heat the olive oil in a pan and toss your onion in to saute.

2 – Meanwhile, in a bowl, mix the pork, spices and salt.

3 – When the onion is soft, toss the meat in the pan.  Break it up with a wooden spoon.  Stir every few minutes.  It’s done when the meat is no longer pink, maybe 10 minutes.

Set up a little station with the meat, tortillas, corn relish, cheese, sour cream, etc, and get to work!

Hope you enjoy!

On Pennywise Platter Thursday and Real Food Wenesday

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