June 18, 2011: Mojo Pork Recipe

I love summertime grilling but the problem is that I get bored with the same old hot dogs, hamburgers, steaks, pork chops and chicken. The way I change things up is to vary the marinating sauce. This recipe is based on one I found in the Better Homes and Gardens Biggest Book of Grilling.

I tried it on my husband and my niece and the unanimous verdict was… Delicious! I think it’s got just the right level of spice and tang with a memorable flavor.

Mojo Pork

1 lb. pork tenderloin
2 canned chipotle peppers in adobo sauce, rinsed
¼ cup orange juice
¼ cup onion, coarsely chopped
1 t. dried oregano
1 T. lemon juice
1 T. honey
1 T. cooking oil
2 cloves garlic

Combine all ingredients (chipotle peppers through garlic) in blender or food processor. Process until smooth. Pour half over the pork tenderloin in a zip-top bag and marinate for a minimum of one hour. Refrigerate remaining sauce.

Grill over medium heat, not directly over heat source. Cook for 30 – 45 minutes, basting occasionally with remaining sauce. Cook until the meat is still pink inside; do not overcook! Remove from heat and let rest, tenting with foil, for about 5 minutes before serving.

May 4, 2011: Pork Chimichanga Recipe

The last time I made pork spareribs, they didn’t come out very tender. I was disappointed, but I didn’t want all that meat to go to waste. My solution? Cook it again, this time with moisture and additional spices, and turn it into chimichanga meat. This second-time-around meal was very delicious and even my husband, who doesn’t always like very spicy foods, enjoyed this meal.

Chimichangas are a wonderful dish to serve at a Cinco de Mayo celebration. Try them with this creamy guacamole recipe, Spanish rice, and a green salad. Oh – and margaritas, of course!

Feel free to use any leftover meat you have to make this dish. Pork or beef roast works particularly well.

Pork Chimichangas

Leftover, shredded pork or beef, about 3 cups
1 small Russet potato
1 T. olive oil
½ small white onion, minced
2 cloves garlic, peeled and minced
1 t. dried oregano
1 t. ground cumin
1 chile in adobo sauce, finely minced + 1 T. adobo sauce
1 t. apple cider vinegar
½ cup water
Four burrito size flour tortillas
Oil for frying
Velveeta cheese and milk (for sauce)

Clean the potato and prick it with a fork. Microwave until done. When cool enough to handle, peel the potato and finely chop it.

In a large saucepan heated to medium heat, add the olive oil. Toss in the onion and garlic. Cook for about one minute, until the vegetables start to soften. Add remaining ingredients and turn heat to low. Simmer for up to an hour, stirring occasionally and adding water, if necessary.

Place the tortillas in the microwave and heat on high for 1 minute. Divide the meat mixture among the four tortillas; roll up tightly into burritos.

Heat enough vegetable oil in a heavy saucepan to cover the bottom and come up the sides of the pan about one-half to one inch. Heat to medium high then carefully add the burritos. Cook, turning, just until the burritos brown nicely on each side.

Prepare cheese sauce as directed on the Velveeta box.

To serve, place the chimichangas on a bed of shredded lettuce and top with cheese sauce. Serves four.