mexican yummy

I haven't felt like doing much of anything lately, much less cook, so I looked for the easiest menu I could find in the December 2003 Cooking Light for tonight's house dinner:

Cumin-Spiced Pork with Avocado-Tomatillo Salsa
Seasoned Black Beans
Warm flour tortillas

Almost-instant soft tacos! I loved the all-green salsa, though I edited out the peppers and onions throughout these recipes so I could eat them. If you can't find fresh tomatillos, substitute 1/2 cup chopped drained canned tomatillos or 1/2 cup chopped green tomatoes.

For the pork, preheat oven to 425 degrees.

To prepare pork, combine 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon lemon pepper, and 1/8 teaspoon salt, and rub over 1 (1-pound) pork tenderloin, trimmed. Place pork on a jelly roll pan. Bake at 425 degrees for 25 minutes or until a thermometer registers 160 degrees (slightly pink). Let the pork stand 5 minutes before slicing.

To prepare salsa, discard husks and stems from 2 tomatillos. Finely chop tomatillos; place in a medium bowl. Add 1/2 cup diced peeled avocado, 1/2 cup chopped peeled cucumber, 1/4 cup chopped fresh cilantro, 1 teaspoon lemon rind, 2 tablespoons fresh lemon juice, 1/4 teaspoon salt, and 1 minced seeded jalapeno pepper; toss well. Yield: 4 servings.

For the beans, heat 1 tablespoon olive oil in a saucepan over medium heat. Add 3/4 cup chopped onion, 1 tablespoon chopped jalapeno, and 2 teaspoons minced garlic; cook 5 minutes or until tender, stirring frequently. Add 1 tablespoon red wine vinegar, 1/4 teaspoon dried oregano, and 1 (15-ounce) can black beans; cook 5 minutes or until thoroughly heated, stirring frequently.

Posted by astraea on December 11, 2003 | TrackBack
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