I really want to expand the mini-Steam’s exposure to Mexican food. They love American style tacos. Since N has been getting much more adventurous about what he eats I thought it was a good time to start expand their horizons.
The recipe looked like it would have LOTS of flavor and have some mild heat. Perfect.
- olive oil
- 1 1/2 lb pork loin roast
- 1 med onion diced
- 2 garlic gloved minced
- 1/2 t thyme
- 2 bay leaves
- 4 c vegetable or chicken stock
- 1 link Mexican chorizo (1/2 lb)
- 1 lg onion minced
- 3 galric cloves minced
- 1 can (15 oz) diced tomatoes
- 2-4 chipotle chilies in adobo minced plus 1-2 T of the adobo sauce
- 1 t dried oregano
- 1/2 t thyme
- 1/2 t ground cumin
- 1/2 t ground coriander
- 1 T apple cider vinegar
- 1/2 T white sugar
- 1 t kosher or sea salt
- Dice the pork to 1″ squares. Brown in a single layer in the olive oil. This may take 3 or 4 batches. Once browned add to the crock pot.
- Add the onion, garlic, and seasonings to the crock pot.
- Add just enough stock to cover the meat. If you need more you can add water.
- Cook on low for 6 hours.
- About 1/2 hr before the meat is going to be done start making the sauce.
- Puree the tomatoes and set aside.
- Cook the chorizo sausage in a 12″ skillet. It will generate quite a bit of red grease. Push all of the sausage to the side of the pan. Tilt the pan so the grease runs back to the middle of the pan.
- Saute the onion in the choirzo grease until the onions are translucent.
- Add the garlic and cook for 1 more minute.
- Add the tomatoes, chilies, adobo sauce, seasonings, and vinegar. Simmer for about 10-15 minutes.
- Once the pork is done take it out of the broth and shred it. I found it easiest to just put it in a bowl and smash it with a spoon or potato masher.
- Add the mashed pork to the sauce. If the sauce seems too thick add some of the broth from the crock pot. Serve.
Because I was trying to expand the mini-Steams’ exposure to tacos, that is what we did. We served ours on warmed corn tortillas (flour for Mr. Steam). For toppings the mini-Steams just used cheese. But Mr. Steam and I had ours with lime, cilantro, lettuce and cheese.
This recipe made a TON. Mr. Steam and I decided there was no way we would be able to eat all of it no matter how good it tasted. So we packed 1/2 of it away in the freezer for some weekend when I don’t feel like cooking. Awesome.
Another problem with chipotle peppers is you never use more than a few peppers for any given recipe. So when ever I open a new can of peppers I freeze the rest. I take an ice cube tray and put 1 chipotle pepper in each cube. Each pepper gets topped off with some adobo sauce. Cover the tray in plastic wrap and put in the freezer. The next day I pop out your pepper cubes and put them in a labeled zip top bag. Any time I need some chipotle I know each cube is one pepper. Perfect!
Oh and what did the mini-Steams’ think? 2nds, 3rds and 4ths. Yea, no joke. I think they were a hit!