Last week I had the pleasure of having the surprise of my life…Rachael Ray was raving about my tacos on her show. Since then my phone has been blowing up on the exact how to make my Cuban Pork and Pineapple Tacos. Well, look no further than News9! Right now you might say I am on a bit of a pork love fest! Pork tenderloin is one versatile and easy cut to make if you are trying to feed a family in a hurry! Best part is that it is forgiving and marinades work beautifully with it in all cooking methods.
Well, here is my recipe!
Cuban Pork and Pineapple Tacos
Summary: This is my recipe that Rachael Ray featured on her show for Taco Tuesday
Ingredients
- 3 pounds pork tenderloin
- 12 ounces mojo marinade
- 1 onion quartered
- 12 corn tortillas
- 1 package shredded cabbage
- cilantro, chopped
- red onion, chopped
- 1 cup fresh pineapple, chopped
- cotija cheese, crumbled
Instructions
- Place pork tenderloin, onion and mojo marinade in a slow cooker and cook on High for 4 hours. If you have a pressure cooker cook for 45 minutes. Once meat is done cooking, remove and shred with a fork.
- To make tacos, place meat on corn tortilla, top with cabbage, cilantro, red onion, pineapple and cotija cheese.
Number of servings (yield): 4
Another one of my most favorite south of the border dishes is tamales. I do not like the fast food variety but the homemade version. Now, homemade tamales normally takes hours to make! All day events that takes the work of many women. Not my recipe. The secret is in the masa as well as not getting too caught up in what you stuff in your tamales. I many times use the leftover pork tenderloin that has been shredded, taco meat or even spinach and montery jack cheese. Now the word “masa” might scare you but do not fear! It is simply corn flour. If you read recipes for tamales they try to make it way to complicated. The masa is simply a mixture of the masa flour, fat, broth, baking powder and salt. Mix it up and spread into a husk! That’s it.
Easy Tamales
Ingredients
- 15 corn husks, soaked in water
- 4 cups masa harina
- 2 tablespoon enchilada sauce
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cups shortening
- 2 cups chicken stock, hot
- FILLINGS:
- 1 cups shredded pork or taco hamburger meat
- 1 cup frozen spinach, thawed and drained
- 12 sticks of monterey jack cheese
Instructions
- In a large container, place the corn husks deep in hot water and cover for a couple hours until they are soft and pliable. In a large bowl add Massa to the bowl. Then add one at a time: enchilada sauce, baking powder, salt, shortening and stock. Mix everything until it gets soft yet firm.
- Drain water from husks. One at a time, flatten out the husks with the narrow end towards you and spread about 1/4 cup of Masa on the middle of the corn husk, leaving a little more room at the bottom of the husk. Then add 2 tablespoon of filling in the middle of the Masa.
- To roll: Take the left side of the husk and fold it directly over the right side. Fold the narrow bottom end of the husk onto the folded tamale. As you are making the tamales, stand them up on their rolled ends in a prepared steamer basket. Steam over boiling water for approximately 30-40 minutes until Masa is firm and holds its shape.
Holy Chicago Batman! Rachel Ray!
Congrats!
These were on the cover of RR magazine and I am just now getting to it – how awesome for you – cover and TV show!!! I have just a few questions, and I am sorry if they are silly! – this recipe is different than what was in the magazine – the magazine just says EVOO, lemon juice, garlic and oregano…should I mix equal parts EVOO and lemon juice to make the mojo marinade? Also the magazine says to marinate the pork in the above – but the recipe here doesn’t – how long should I marinade? Can’t wait to try it – thank you so much!!!