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which_chick) wrote2019-01-05 11:17 am
which_chick) wrote2019-01-05 11:17 am
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I'm taking the Instant Pot for a spin today. It's raining, ordinarily I would be playin' horse but it is supposed to clear up after lunchtime, so I figured I'd get a head start on Sunday Dinner while it was raining and then play horse after the rain quits.
I'm making carnitas tacos. They're sort of Mexican Pulled Pork, more or less, served in corn tacos with chopped jalapeno, avocado slices, tomato salsa (thin, restaurant-style blenderized b/c is winter and the best tomatoes I have are frozen plum ones from the garden that have been slightly cooked down), pickled purple onions, and refried beans (canned Old El Paso but they're dolled up with more cumin and red pepper flakes).
The pickled purple onion (This is nothing I have ever heard of, but it's bright and pretty and fuckitall we totally like sour things that are purple. See also: Red Beet Eggs.) came from here only I added about two teaspoons of white sugar to cut the acid a little. Sue me. Laur will probably bitch but it's seriously not sweet, just a little of the edge off. (Though we both like sour things, she likes things more-sour than I like them.) Also, I cracked the peppercorns and cumin (I used whole, recipe does not specify about the cumin.) in my mortar and pestle before adding them.
The pork carnitas recipe came from here though I read several others before settling on this one and I used one orange and one lime (I only had one orange) plus about a cup of water so that the instant pot would have enough water to make steam. I worry about these things.
Salsa will be, y'know, salsa. I hope you know how to make salsa. Onion, tomato, jalapeno, garlic, salt, lime, cilantro. Work it out.
Corn tortillas are bought because I am not ready to be making tortillas myself. That's not me.
Fingers crossed that it goes well. I am hopeful.
I'm making carnitas tacos. They're sort of Mexican Pulled Pork, more or less, served in corn tacos with chopped jalapeno, avocado slices, tomato salsa (thin, restaurant-style blenderized b/c is winter and the best tomatoes I have are frozen plum ones from the garden that have been slightly cooked down), pickled purple onions, and refried beans (canned Old El Paso but they're dolled up with more cumin and red pepper flakes).
The pickled purple onion (This is nothing I have ever heard of, but it's bright and pretty and fuckitall we totally like sour things that are purple. See also: Red Beet Eggs.) came from here only I added about two teaspoons of white sugar to cut the acid a little. Sue me. Laur will probably bitch but it's seriously not sweet, just a little of the edge off. (Though we both like sour things, she likes things more-sour than I like them.) Also, I cracked the peppercorns and cumin (I used whole, recipe does not specify about the cumin.) in my mortar and pestle before adding them.
The pork carnitas recipe came from here though I read several others before settling on this one and I used one orange and one lime (I only had one orange) plus about a cup of water so that the instant pot would have enough water to make steam. I worry about these things.
Salsa will be, y'know, salsa. I hope you know how to make salsa. Onion, tomato, jalapeno, garlic, salt, lime, cilantro. Work it out.
Corn tortillas are bought because I am not ready to be making tortillas myself. That's not me.
Fingers crossed that it goes well. I am hopeful.