Wholesome Humpday, July 14, 2021
Adobada seasoned grilled pork with pineapple slaw, adobo sauce and fresh lime in soft white corn tortillas locally made at Jalisco Tortilla Factory in Shelton! Served with borracho beans, pintos with bacon, peppers, onion, garlic and tomato cooked in a dark ale broth and an elote street corn with cotija, lime and chipotle mayonaisa.
- 1 bag adobada marinated pork
- 1 bag tortillas
- 1 container adobo sauce
- 1 bag slaw
- 1 container dressing
- 1 container beans
- 1 bag corn
- 1 bag cotija and chile
- 1 container mayonaisa
- 1 lime
- Heat a fry pan over medium high heat until a drop of water beads up and sizzles then add 1-2 tablespoons of a neutral cooking oil. Once oil shimmers add pork with as little marinade as possible and be careful not to crowd the pan. Alternatively, meat can be baked on an oiled sheet pan in a 400 degree oven for aproxiamately 20 minutes, broil at the end if you desire more caramelization.
- Warm tortillas in oven, wrapped in foil for last 10 or so minutes until warm and pliable. Alternatively you can wrap them in a towel and microwave for a minute or two flipping every 30 seconds until warm and pliable.
- Heat beans on the stove top over medium low heat with 1/2-1 cup of water stirring very often until heated through, 165 degrees. Alternatively they can be heated in a covered microwave safe dish stirring every 60 seconds until done. Be very careful of steam when taking the lid off.
- Corn can be cooked a couple ways. One is to grill over medium heat for 15-20 minutes turning every 5 minutes or can be baked in the oven at 400 on a sheet pan for 15-20 minutes or it can be microwaves on high for 7-10 minutes depending on how ell done you like your corn and the wattage of your microwave.
- Toss slaw with as much dressing as desired.
- Cut lime into wedges
- Serve 3 tacos per person on a dinner plate, top with meat, slaw and adobo sauce, garnish with a lime wedge.
- Serve corn and beans on the dinner plate next to the tacos.