I love to cook... not much to eat, but I love to cook. While I do not have cable, I try to catch cooking shows from time to time online or on PBS and I love the work of Rick Bayless, I've watched his show for years and everything he makes is something I want to make. The recipes I post will not be my creation, but I will always try to modify them to accommodate my own limitations.
Today I am going to cook a modified version of Pork Cecina Tacos.
Here is what I have:
2 Pounds of Pork Tenderloin
10 Garlic Cloves (peeled) ~ I just used one whole small garlic
10 dried Chile peppers ~ Any type will do. I used Hatch Chile Peppers
½ teaspoon Ground Cinnamon
¼ teaspoon Ground Cloves
½ teaspoon Ground Black Pepper
1 teaspoon of Salt
¼ Cup Apple Cider Vinegar
Pack of 30 Corn Tortillas, 6in in diameter
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The easiest part for me to start out with is tending to the garlic. Remove the cloves from the garlic and remove the skin ~ easiest way for me is to take a small knife, like a paring knife, and cut just the tip off the top and it makes it a lot less stressful to get it off and makes it less sticky. Place a skillet on the stove top on medium heat and brown the garlic for about 8 to 10 minutes until it becomes soft, then remove from the heat and set it aside while it cools. As you were cooking the garlic, take the peppers and slice them in half and dispose of any seeds as they really aren't part of the recipe. Once the garlic cools down, mince it up with your knife of choice and place those in the blender along with the ¼ Cup Apple Cider Vinegar, 1 Teaspoon of Salt, ½ Teaspoon Ground Black Pepper, ¼ Teaspoon Ground Cloves, and ½ Teaspoon Ground Cinnamon.
4 medium-sized Tomatillos w/o husks
½ cup chopped Cilantro
2 Serrano Peppers
¼ teaspoon Olive Oil
¼ cup of Water