It's impossible to get a perfect picture of two kids. I'm just going to have to deal with that. But the outtakes are sometimes too funny not to post. So here you go.
Now, onto something that is guaranteed to turn out great every time - these baja pork tacos.
I made them up.
No, I really didn't. Not all the way. The pork marinade is stolen from MyRecipes.com. So I can't take credit for it, because my BFF works there and probably wrote the recipe and would sue me. But I can take credit for putting that pork into a taco. Oh yes I can.
Seriously, please make this soon. And please pair it up with some of my mom's salsa and margarita cake. I can think of no better meal.
Baja Pork Tacos with Cilantro Cream Sauce
*this will serve about 4 people; so double it for company*
Cilantro Cream (a.k.a. Green Dip)
1 cup mayo
1 cup sour cream
1 bunch cilantro
1/2 jar jalepenos
(optional: 1 pkt Ranch dressing mix) *I did not add this and it still tastes wonderful!*
Put all in food processor, blend until smooth. Taste. Refrigerate.
1-lb pork tenderloin
3 garlic cloves, minced
1 green onion, minced
1/2 jalepeno pepper, minced
3 T. chopped fresh cilantro
2 T. fresh lime juice
1.5 T. tequila
1 T. fresh orange juice
1 tsp salt
1 tsp cumin
1/2 tsp chili powder
Mix all the ingredients (except the pork) in a small mixing bowl. Cut your pork tenderloins diagonally into 1-inch slices.) Put into gallon ziplock bag and pour the marinade in; let pork marinate for however long you want. (The longer the better, in my opinion, although the official recipe says 1 hour. The recipe also says to spread this marinade over 2 pork tenderloins; I only used one and it was great! Not overpowering - the perfect amount of flavor!) You'll want to turn it occasionally as well.
Then preheat your grill, and grill it over medium high heat until it's done. This will take about 5-7 minutes at most. (If you grill it over high heat maybe 4-5 minutes at most!)
Meanwhile, you'll want to get your fixins' together. Here's what you'll need:
1 bag of cabbage mix
Shredded cheese (We use the Fiesta blend.)
(Tortilla chips, salsa, guacamole, black beans, rice... just whatever you like to eat with tacos!)
When your pork is done, cut each 1-inch slice into super thin strips, like you'd see on a Fajita platter at your favorite Mexican restaurant. Then, spread some cilantro cream on your warmed tortilla; add cabbage, some shredded cheese, and some of your grilled pork tenderloin. Roll it up and indulge!
I promise you will love this recipe!
This marinade would also be wonderful on chicken, fish, or steak, and I plan to use it from now on when we have a Mexican night! It is fabulous and I'm so glad I found it! A keeper, for sure.
(Sorry there are no pictures! By the time I realized how much I liked this dish, there was absolutely no stopping me from devouring my plate and anything near it.) Enjoy!
By the way, keep telling your friends about the blog designs, please! I have gotten the hang of it now and am relatively caught up! If you want to see an updated list of the ones I've completed, go to the link under "Blog Designs" over there to the right! Thanks, yall!