Thursday, April 29, 2010

Carnita-style Yummies

Last night's dinner was intended to make use of the newly discovered items in our fridge and freezer. Cleaning it out and reorganizing for THE NEW FRIDGE helped us get a better idea of what we really had. I made a list as I went of what we kept, and we're using it to meal plan.

Since we had a bell pepper, taco sauce, queso fresco and a bunch of jalapeno slices, I thought latin cooking was the way to go.

Darling Husband agreed. And, as he was passing by the store, fully realized the plan and bought the few necessary items. My only stipulation was that it be on a tortilla and that he buy enough to make quesadillas for Baby Girl, as she loves them.

Fortunately, Darling Husband sort of forgot that we were making use of what we had. It's possibly I never really made the intention clear to him. Regardless, I say "fortunately" because instead, he made a really fantastic dinner that was way better than what we could've made with the above ingredients. And he even used the queso fresco.

He cubed pork and made a dry run with cumin, cayenne and some seasoning flour. After searing, he braised it in passion fruit nectar and added habanero hot sauce (from the fridge). The pork became moist and soft, but still had enough toothsomeness to it not to be easily pulled. It was a nice texture, actually, but not what he thought it might be. The sauce thickened up wonderfully and clung to the pork like well draped fabric. I loved it. I would also love it on popcorn chicken as a rip-off of Buffalo Wild Wing's Mango Habenero sauce (if we used mango instead of passion fruit).

Onto a tortilla, therefore, went some pork, fresh cilantro, thinly sliced red onion, guacamole and crumbled queso fresco. The flavors were sweet and spicy, with the sharp onion and the freshness of the cilantro blending perfectly with the creamy avocado. I absolutely adored it. There were no leftovers. (Well, except the tortillas for Baby Girl!)

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