Pineapple Taco Recipe

INGREDIENTS

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1.  1 pound skirt steak, cut into 3 pieces
2.  kosher salt and black pepper
3.  1 tablespoon olive oil
4. 2 cups chopped pineapple
5. 1/2 red chili, sliced
6. 86-inch corn tortillas, warmed
7. cilantro and lime wedges, for serving

DIRECTIONS

1. Season the steak with 1 teaspoon salt and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat and cook the steak to the desired doneness, 2 to 3 minutes per side for medium-rare; slice.
2. Add the pineapple and chili to the skillet and cook, tossing frequently, until tender, 6 to 8 minutes.
3. Dividing evenly, top the tortillas with the steak and pineapple. Serve with the cilantro and lime wedges.

Ah one of my favorite things in the world! Black Beans. Check out Hispanic Food Network for the history and the amazing recipe.

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Black beans have long been a protein-rich staple food of many Latin cultures. Today, black beans are enjoyed by most cultures around the world. Learn about black beans, and get some cooking tips before delving into the black bean recipes.
Serves: makes a bit over 5 cups cooked beans, plus cooking liquid.
CLICK HERE FOR THE HISTORY OF BLACK BEANS.




INGREDIENTS

1 pound dried black beans, rinsed

1/2 white onion

A few sprigs cilantro or epazote, optional

Kosher or coarse sea salt, to taste

TO PREPARE

Place the beans in a big heavy pot and cover with enough water to cover the beans by at least 3-inches, about 12 cups of water. Incorporate the onion and bring to a rolling boil. You may also add cilantro or epazote. Let the beans simmer over medium heat, partially covered, for about 1 hour and 15 minutes, until the beans are soft and then add the salt. Don’t add the salt in the beginning, or it will toughen the beans.

Let them continue simmering for another couple minutes, or until the beans are so soft, they come apart if you hold one between your fingers, and the broth has thickened to a soupy consistency. If the beans are not yet soft and the broth is drying out, add more hot water. Remove the cooked onion and herbs with a slotted spoon before serving.

Carnita Taco Recipe

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• Times
• Total:1 Hr
• Preparation:50 Min

• Servings6 servings

When I was only 15 years old, my parents owned a small taquería. My job on the weekends was to help my dad prepare a big batch of fresh pico de gallo. Carnitas were my absolute favorite of all the tacos that we prepared. This is a quick stovetop version of the tacos I loved so much.


Ingredients

• 2 1/2 lbs boneless country style pork ribs, sliced into 2-inch pieces
• 2 1/2 teaspoons salt
• 1 teaspoon garlic powder
• 1 1/2 teaspoons pepper
• 1 cup water
• 4 tomatillos, diced
• 4 roma tomatoes, diced
• 1 small white onion, diced
• 1 clove garlic, minced
• 2 serrano peppers, minced
• 1/3 cup cilantro, chopped
• 1 tablespoon olive oil
• 1 teaspoon crushed oregano
• Juice of 1 lime
• Juice of 1 large orange
• Juice of 1 lemon
• 1/4 cup pork lard or vegetable shortening
• 1-inch piece of cinnamon stick
• 2 avocados, mashed or diced
• 12 corn tortillas or 24 for double tortilla tacos

Instructions

• In a large heavy pot, add the pork and season with 1 teaspoon of salt, 1 teaspoon of garlic powder and 1 teaspoon of pepper. Add 1 cup of water. Cover the pot, leaving it slightly open on one side. Bring to a rapid boil at heat just above medium for about 20 minutes or until all the water dissolves. Do not disturb the meat while it is steaming.
• In a medium bowl, combine the tomatillos, tomatoes, white onion, garlic, serrano peppers, cilantro, olive oil, oregano, juice of 1 lime, 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir well to combine, taste for salt. Cover and set aside.
• In a cup, combine the fresh orange juice and juice from 1/2 lemon. As soon as the water has evaporated from the carnitas, add the juice mixture in and let that cook down as well.
• As soon as all the juice has evaporated, remove the lid add the lard and cinnamon stick. Cook the pork until nicely browned in most spots, turning as needed. Remove from oil with a slotted spoon onto a plate lined with paper towels. Cool slightly before chopping the meat and transferring to a serving dish with a lid.
• In a small bowl, combine the avocados, juice of remaining lemon and 1/2 teaspoon of salt. Stir well and taste for salt. Heat tortillas on a large griddle or comal and keep warm in tortilla warmer or wrapped in tin foil paper. Serve tacos garnished with fresh salsa and avocado.

 
 

•  Guacamole can be made a few hours before serving. Cover with plastic wrap directly onto the guacamole to keep all the air out. Keep chilled until ready to serve.