Cooking for one or two people is not much of a challenge for fans of authentic Mexican food recipes, but what about cooking for ten or twelve people? The following stuffed pork recipe is one of the best reasons to fire up your grill.
This amazing dish cooks to perfection on there and, if you make this, you will have enough food for twelve people. You can double the recipe for a larger group but you will need double the ingredients (and a bigger grill!)
When the weather is good and you feel like inviting some friends over, the smell of a pork tenderloin cooking on your grill is sure to make their mouths water in anticipation. This recipe is really flavorful and all the ingredients, even though there are quite a lot of different ones, are easy to obtain.
What You Need:
2 1/4 lbs pork tenderloin1 1/2 teaspoons ground cinnamon4 teaspoons hot chili powder4 teaspoons ground cumin4 cloves smashed garlic4 teaspoons crushed coriander seedsSalt and black pepper, to taste3/4 cup chopped white onions3/4 cup diced mushrooms1 1/2 cups finely chopped carrots3 tablespoons olive oil3/4 cup chopped celery3/4 cup cooked barley6 oz white wine6 tablespoons red bell pepper1 oz cooked brown rice3/4 cup cooked lentils (brown or green)3/4 cup chopped leeks3/4 cup finely chopped tomatoes3/4 cup grated cheese6 shredded romaine leaves8 tortillas (red chili or jalapeno variety)3 cups stock2 zucchini, thinly sliced on the diagonal3/4 cup cooked black turtle beans1 1/2 teaspoons tomato pasteFresh thyme, for garnish (optional)How To Make It:
Combine the cinnamon, chili powder, cumin, garlic, coriander, salt and black pepper to make a spice mixture. Rub half of it over the pork and let it marinate for two hours at room temperature or for up to twelve hours in the refrigerator.
Heat the oil and saute the onions, leeks, carrots, mushrooms and celery with all but about three tablespoons each of bell pepper and tomatoes for five minutes over a moderate heat. Stir the mixture often.
Add the remaining spice mixture, rice, wine, lentils, tomato paste, beans and barley and stir. Pour in the stock and simmer the mixture until it is creamy and thick and the liquid has been absorbed. If you like, you can make this filling up to forty eight hours ahead and reheat it.
Grill the pork over a high heat, turning it often. Sprinkle some salt and black pepper over it and cook until medium rare. Cover the meat with aluminum foil and let it rest. Grill the zucchini until it is quite tender but still with a bit of bite to it.
Warm the tortillas on the grill. Put the tortillas on a flat surface and divide the cooked vegetable and bean mixture between them. Cut the ends off the pork and cut them into thin slices. Layer these pieces of meat over the filling and top with cheese and romaine.
Tightly wrap the tortillas and cut them in half. Cut the rest of the meat into thin diagonal slices. Arrange the pork, zucchini, and filled tortillas on a platter and garnish with the remaining bell pepper, tomato and some fresh thyme. Let people serve themselves.
Pork can be used to make a variety of mouthwatering Mexican food dishes and you can bake, grill or fry it, amongst other cooking methods. Many authentic Mexican recipes call for pork but a lot let you choose between pork, beef, chicken, lamb or another popular meat.
MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food
Article Source: http://EzineArticles.com/?expert=KC_Kudra
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