ingredients

for the pork:

• 18 ounces boneless pork loin, sliced into thin strips
• 1 tablespoon oil
• 1 shallot or 1/2 a yellow onion
• 1 clove garlic
• 1 jalapeno, ribs and seeds removed
• 2 teaspoons fish sauce
• 2 tablespoons sugar
• 2 tablespoons water

for the pineapple salsa

• 1 cup chopped pineapple
• 1 cup chopped cucumber
• 1/2 cup chopped cilantro
• 1/2 cup chopped red onion or shallot
• a squeeze of lime juice
• a pinch of salt

for serving

• 6 tortillas (or 8 would work as well)
• cilantro and lime for serving

for the chili sauce

• 1/4 cup mayonnaise
• a few squeezes of srichacha

instructions 

1. For the pork: Heat the oil in a heavy pan over medium heat. Add the shallot, garlic, and jalapeño – saute until fragrant, about 2 minutes. Turn the heat to high and add the pork and the fish sauce – stir fry for a few minutes until the pork is no longer pink. With the heat very high, add the sugar and water and stir once – then let the pork caramelize by not stirring it for about 1 minute. Repeat this process until the pork is nice and golden brown.
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2. For the salsa: Toss everything together in a medium bowl.
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3. For the tacos: Warm the tortillas quickly in a skillet with a little bit of oil. Arrange the pork between 6 tortillas and top with the salsa and the chili sauce.

From https://pinchofyum.com/caramelized-pork-tacos-with-pineapple-salsa

ingredients

Makes 6-8 servings

• 4 tablespoons butter
• 1 small white onion chopped
• 1 jalapeno minced
• 5 cloves garlic crushed
• 3 tablespoons flour
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 4 cups salted water
• 6 cups frozen corn kernels
• 1 1/2 tablespoon sugar
• 2 teaspoons salt
• 1 1/2 cups heavy cream, half and half, or milk
• 1 cup freshly chopped cilantro, set aside a few tbsp for topping
• cojita cheese for topping

instructions

1. Melt the butter in a large saucepan over medium high heat.
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2. Add in the onions and minced jalapeno and sauté for about 5 minutes.
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3. Then, stir in garlic and cook an additional 1 minute.
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4. Stir in the flour, cumin, and chili powder and cook 1-2 minutes.
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5. Whisk in the salted water until smooth and bring to a boil.
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6. Then, add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
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7. Remove from heat. Stir in cream and cilantro. Serve topped cojita and cilantro.
   

Notes:
– Blended it a bit with immersion blender, don’t do that next time unless you’re gonna completely blend it.
– Dan loved it!

From: https://thestayathomechef.com/mexican-street-corn-soup/
Video at the site on making it

Note: Dan wishes there was potatoes in it. Worth trying!

Ingredients

• 1 large onion, diced
• 5 large garlic cloves, minced or finely diced
• 1 large green pepper, diced
• 1 tablespoon olive oil
• 1.5 cup frozen corn kernels
• 12 tortillas
• 2 bags shredded mexican cheese
• 1 (15 oz) can black beans, drained
• 1 teaspoon smoked paprika
• 2 teaspoons cumin
• 1/2 teaspoon chili powder
• 1 large lime, juiced
• 8 oz enchalada sauce (see recipe below)
• Sea salt & Pepper
  

Directions 

1. Combine onion, garlic, green pepper, 1 tablespoon of olive oil, and ¼ teaspoon of sea salt and pepper in a large skillet.
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2. Sauté on medium high heat for 6-8 minutes, until onion becomes translucent.
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3. Add frozen corn kernels and sauté an additional 4-5 minutes, as corn defrosts.
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4. Add drained beans, 1 bag shredded mexican cheese, smoked paprika, cumin, chili powder, and the juice of half a large lime.
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5. Add salt and pepper to taste (I used an additional ½ teaspoon of each).
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6. Build enchiladas using filling and place in a baking dish.
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7. Cover with enchilada sauce and remaining mexican cheese.
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8. Bake at 350 for 20-25 minutes, or until cheese becomes slightly crispy (turn up the heat if necessary towards the end for desired crisp) I broil on low the last couple of minutes to make the cheese browned, but if you do this be sure to watch closely so that you don’t burn it.
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9. Serve topped with fresh lime juice and avocado slices
   

Enchilada Sauce Two Ways

Easy (and very yummy) enchilada sauce

• 14.5oz can diced tomatoes
• 1/4 cup water (optional)
• 2 tbsp olive oil
• 2 tsp chili powder
• 2 cloves garlic
• 1 tsp cumin
• 1/4 tsp paprika
• 1 tsp caldo de tomate (or salt)
• 1 tsp dried oregano

Put in the blender, then use. This cooks *with* the enchiladas rather than before and it was really good! Might need to double, but I’m not sure.

 

Classic Enchilada Sauce

• 1/4 cup canola oil
• 2 tablespoons flour
• 3 tablespoons chili powder
• 1 (8 ounce) can tomato sauce
• 1 cup vegetable broth (water can work too)
• 2 teaspoons ground cumin
• 1 tablespoon garlic , minced
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
  

Instructions

1. Heat the canola oil in a saucepan on medium heat.
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2. Add the flour and chili powder and stir.
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3. Cook until the bright red color turns a bit brown while stirring.
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4. In a small bowl mix the tomato sauce with the rest of the ingredients until it is fully blended.
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5. Add to your saucepan and whisk until fully mixed.
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6. Cook for 8-10 minutes on medium heat until thickened.
   

from: https://buildyourbite.com/the-best-ever-veggie-enchiladas