Once again I put together a meal and did not take photographs. My apologies. To put a positive spin on it…you can use your imagination. You can’t go wrong when making tacos!
There were a number of delicious dishes to choose from, Pollo con Calabacitas (Chicken with Squash and Corn), Chicken Mole Poblano, Enchiladas Verde con Queso. I decided on Real Tacos, Mexican Style which allowed me to use the pork left over from the Trinidadian meal from Monday, August 18.
Real Tacos – Beef or Pork Taco Filling
Prepare a 3 1/2 pound beef pot roast or boneless pork roast.
- Salt and freshly ground black pepper to taste
- 1/3 cup of olive oil
- 1 cup of water
- 1 large yellow onion
- 2 cloves of garlic, peeled and crushed
- 1 green bell pepper, cored, seeded, and chopped
- 1 cup of tomato sauce
- 1 teaspoon of salt
- 1 bay leaf
- 1/2 cup of dry wine
- 1/2 teaspoon ground cumin
- 1 teaspoons chili powder
- Rub salt and pepper into the meat. Heat a large covered frying pan or stove-top casserole and add a bit of the oil.
- Brown the meat well on both sides.
- Add 1 cup of water.
- Cover and simmer until very tender, about 2 hours.
- If you wish, you can add the seasoning now.
- If the pan dries out during cooking, add more water.
- Allow the meat to cool, covered, in the pan juices.
- Remove the meat from the pan; debone; and shred the meat.
- Set aside in a bowl, along with the pan juices.
- Reheat the pan and add the remaining oil.
- Saute the onion and garlic, just until clear.
- Add the green pepper and saute for a few minutes more.
- Add the remaining ingredients, including the shredded meat and juices.
- Cover and simmer on low heat for 15 or 20 minutes more.
To prepare the tacos
- Heat a soft tortilla
- Fill with meat
- Chopped scallions or onions
- Thinly sliced lettuce
- Sour cream
- Homemade Salsa
- Homemade Guacamole