Fave Friday & Recipe for Slow-Cooked Carnitas Tacos

My family is lucky to be surrounded by some incredible Latin chefs whose amazing creations are always influencing us. And even though I'm Italian, I cook more Spanish and Mexican food than anything else. In fact, my husbands favorite recipe is my Pernil. It may seem like crazy-talk, but it's true! I once roasted five of them (they take 6 hours each) for his 30th birthday bash. Can you say true love?

This week my Fave Friday goes to my good friend, Daisy Martinez. Her new book, Daisy: Morning, Noon and Night recently hit the stores and it's a must have! Daisy great passion for food and family really shows in this awesome new book. I highly recommend it to anyone who loves to cook but doesn't have all day to do it. In true Daisy style, the recipes are easy to make and not at all time consuming. Daisy is someone who loves to feed people. She's a mama to four amazing kids, so she really understands the pressures and time constraints of cooking for the family. Her recipes will help you feed your family but still be able to spend the bulk of your time enjoying their company. Made with love from the inside out, THIS BOOK ROCKS!

Slow Cooked Carnitas Tacos

Makes at boat load of tacos (at least enough for 8 people)

1 teaspoon salt

1 tablespoon Adobo

1 teaspoon black pepper

1 1/2 tablespoons brown sugar

1 1/2 tablespoons dried oregano

1 teaspoon chipotle chili powder

1/3 cup apple cider vinegar

1 cup water

2 large bay leaves

5-6 pound bone-in pork shoulder, trimmed of most (not all) of it's skin and fat

To assemble tacos, you will need:

1 package of corn tortillas (these are also super simple to make on your own & the flavor can't be beat)

1 whole avocado, diced (or some guacamole)

1 cup shredded red cabbage

hot sauce- our fave is El Yucateco's Green Habanero Sauce

Note:

Corn tortillas are very stiff right out of the package. I prefer to heat them directly over my gas range. For optimal deliciousness and step by step directions, read rock star Chef Rick Bayless' tips for heating tortillas

1)- Place salt, adobo, black pepper, brown sugar, oregano, chipotle chili, vinegar, water and bay leaves in the pot of a large slow cooker. Whisk until combined. Place pork into the pot and cover.

2)- Cook on low setting for 7-8 hours. Remove pork from cooker and shred with two forks. Serve and enjoy!

Breaded Pork Chops and Baked Sweet Potato Fries

This is a meal that I make for my husband James at least once a week. It's a SUPER easy weeknight meal. The pork is fried for a few minutes then finished in the oven. I balance out the fried part by baking the fries. These fries are ridiculously delicious and super healthy. You won't even need ketchup. We chop them up into smaller bits and give them to our 9 month old. Happy family!


Breaded Pork Chops
Serves 2

2 center cut pork chops (about 3/4lb each and 1/2 inch in thickness).
1 large egg, beaten
1/2 c seasoned breadcrumbs
3 tablespoons of olive oil

Preheat oven to 400 degrees.

Dip the chops into the egg and then press into breadcrumbs until both sides are coated evenly.

Heat the olive oil in a large oven safe skillet over medium heat. Place the chops into the skillet and cook on each side for 3 minutes , until they are just turning golden brown Place the entire pan into your oven and bake the pork chops for 20-25 minutes (just until cooked through).

Serve immediately.



Baked Sweet Potato Fries
Serves 2

2 medium sweet potatoes, washed and peeled (you can also leave the skins on after a good washing to add extra fiber and vitamins- we like this!)
1 tablespoon of extra virgin olive oil
salt and pepper to taste
2 tablespoons, chopped parsley (optional)


Preheat oven to 425 degrees.

Cut the potatoes length-wise into 1/4-1/2 inch thick pieces (depends on how large you like your fries).

Toss the potatoes with the olive oil and the salt and pepper. Place fries in a single layer on a foil lined baking sheet and bake for about 25-30 minutes tossing with a spatula halfway through.

As soon as you remove the fries from the oven, sprinkle with parsley and more salt if needed.

Serve immediately.

Sausage and Pepper Pockets

This is a super fun recipe that I created for Kaboose.com. Everyone loves sausage and peppers. It reminds me of summer and all of the Italian street festivals that you can go to around NYC. This recipe is a fun spin on and old classic. Your kids will love these cute little pockets. Go ahead and swap the pork for turkey sausage or leave the meat out all together and add some cheese for a veggie pocket. Anyway you make 'em, they are much healthier than the ones you find in the freezer section of your supermarket. Pop a batch in your freezer and reheat them in a 325 degree oven until toasty. They make a great after school snack or quick lunch.

Enjoy!

Go here for the recipe.

Columbian-style Pork Cutlets with Avocado Salsa

Jazz up your everyday pork or chicken cutlet recipe by pureeing some herbs into your egg dip. The flavor is outrageous and it's a little secret that no one will be able to pinpoint. This recipe was inspired by a Colombian dish my husband enjoyed at a little place in Queens, NY. The best thing is, it's under 10 ingredients including salt and pepper!





Colombian-Style Pork Cutlets with Avocado Salsa
Serves 4


1 large egg
2 tbsps milk (you can use water too)
1 clove garlic
½ c cilantro, chopped
1 tsp Salt
1/2 tsp pepper
1 c plain breadcrumbs (you can use seasoned as well if that's all you have)
4 large pork cutlets, pounded thin
1/4c olive oil (use more if needed)


Directions

To make the egg mixture: Combine eggs, milk, garlic, cilantro and salt and pepper in blender or food processor and puree until smooth. Transfer to a large shallow platter with sides.

Place the pork cutlets into the egg mixture and cover with plastic wrap. Place in the refrigerator for 10 minutes (if you are short on time just dip them in the egg mixture and move on).

Place breadcrumbs in another shallow dish with sides. Press the pork into the breadcrumbs to make sure that both sides are coated evenly.

Heat a large skillet over medium-high heat. Add enough oil to lightly coat the bottom of the skillet. Working in batches, add the pork and cook, turning once, until lightly browned and cooked through, about 5 minutes per side.

Serve with some lime wedges, your favorite rice and avocado salsa (see recipe below)


Avocado Salsa

1 large avocado, chopped into small dice
1/4 small red onion, finely diced
Juice of 1/2 lime
1 medium tomato, diced
salt and pepper, to taste
cilantro, as garnish

Mix all of the ingredients together and top the pork cutlets. Garnish with cilantro.