Blog Archives

Pork Tacos + Pineapple Crema

7/23/2019

I'm REALLY obsessed with tacos al pastor right now. Seeing that I don't have any devices at home that can cook meat on a spit for hours on end, I decided to not try and do that, lol. I seasoned a pork shoulder with the same flavors as tacos al pastor and cooked the meat in a crockpot so that the pork turned into soft and juicy shredded meat.

Also, this is very much a long recipe. The best way to make it not feel like that is to start marinating the pork around dinner time and wake up and get it going in the crockpot in the morning so that it'll be ready by the next day's dinner time. It makes a lot of pork, I'd say to buy enough taco shells for around 6 people. You can refrigerate the leftover meat and it'll stay good for a few days.

What you need:
(For the pork)

1 pork shoulder (around 4 lbs)
1 tbsp dried cumin
1 tbsp dried oregano
1 tbsp garlic powder
2 tsp salt
1 tbsp pepper
3 tbsp achiote paste
2 tablespoons guajillo chili powder
1/2 cup white vinegar
1 cup pineapple juice
1 cup diced pineapple

(For the crema)

1 cup Mexican crema (or sour cream)
3/4 cup of the pineapples mentioned above (after they've cooked in the crockpot with the meat.)

What to do:

Mix all of the ingredients except the diced pineapple in a large bowl and marinate the pork shoulder overnight.
Place the pork shoulder in the crockpot and pour the marinade over the top of it.
Add in the cup of diced pineapple and cook on high for 8 hours.
Separate the pineapples from the meat and stick them in the fridge right away to cool.
After the pineapple has cooled (about 10 minutes, blend it with the crema in a food processor. Stick it back in the fridge to keep cool until it's time to use.
I like to char my corn tortillas in a cast iron skillet before assembling the taco - so do that. Add the meat, pineapple crema and then top with a little shredded chihuahua cheese. I love dipping these tacos in spicy pineapple habanero salsa!!

2 Comments

FOJ Boneless Wings

7/10/2019

2 Comments

What if I told you you didn't have to go to your favorite local chicken wing joint to eat the best boneless wings of your life?? I've tried hundreds of times to make them at home and they've never turned out like how they taste from a restaurant. UNTIL NOW, and guess what? It happened on accident, lol.

I was frying chicken to put on sliders for a recipe that I was working on and the batter turned out not so great. So I dipped the chicken into flour, after dipping it into the batter to see if that would help and I'm so glad I did!!

What You Need

4 boneless skinless chicken thighs or breasts (I prefer thighs, way juicer!)
3 tbsp cornstarch
Buffalo sauce (or wing sauce of choice)
Vegetable oil for frying

To Make The Batter

1 cup AP flour
1 1/4 cups water
1 tbsp seasoned salt
1 tsp garlic powder

What To Do

Slice the chicken into large nugget-sized pieces.
Soak the chicken in a salt water or buttermilk brine for at least 2 hours and at the most, overnight. (If you're doing a salt water brine, the ratio is 1 tbsp salt: 1 cup of water.)
Remove the chicken pieces from the brine and coat them in the cornstarch. Let them sit out and absorb some of the starch for 15 minutes.
Mix the batter ingredients. The consistency should be similar to pancake batter, more thick than thin. (Add more flour if it's watery and add more water if it's too thick.)
Heat the oil in a deep dish pan on the stove until it's hot. Test how hot the oil is by sticking your spoon in it with a little batter on the end. If it bubbles around the batter, it's hot enough.
Mix the chicken pieces in with the batter. Set aside a large shallow bowl of flour (around 1 cup) to coat each chicken piece as it comes out of the batter mixture.
After each wing has been coated in batter and then flour, drop in the hot oil. Cook as many at a time that fit comfortably into the pot without overcrowding for about 10 minutes, until golden and crispy.
Fill a large tall bowl with a decent amount of buffalo sauce and toss the wings in the sauce while they are still hot. Pour in more sauce if you need in order to fully coat the wings. Serve with tons of napkins!

2 Comments

Pork Tacos + Pineapple Crema

FOJ Boneless Wings

Connect

Calendar

FOODS OF JANE