Mexican Night

Sunday Night’s Dinner

I prepped for dinner this morning before leaving for work. Rubbed a pork shoulder with lots of garlic, chipotle pepper, salt and pepper and made a fresh salsa. Put a pot of pinto beans on to simmer. Moe took the beans off the stove when they were cooked and put the roast in the oven mid afternoon. All I had to do when I got home from work was make the corn tortillas and the guacamole.

Home Cookin Chapter: Recipes From Thibeault’s Table

Salsa Fresca
Fresh or canned tomatoes, peeled and chopped (If I use canned tomatoes I drain them well first)
1/2 cup finely chopped onion
1 jalapeno chile, seeded finely chopped
Fresh lime juice
1 garlic clove finely minced

In a medium bowl, combine tomatoes, onion and chile.  lime juice, cilantro and salt to taste. Mix well and let sauce
stand for 2 hours. Serve at room temperature.

Makes two cups

Home Cookin Chapter: Recipes From Thibeault’s Table

Pork – Carnitas
Pork cut into large cubes
Chicken broth
Onion cut into quarters
2 garlic cloves
salt and pepper

Corn Tortillas
refried beans
lettuce and chopped tomatoes

Simmer pork in chicken broth with onions, garlic and seasonings until

Remove meat from liquid and shred with fork.

Heat oil and soften corn tortillas. (not necessary if using homemade tortillas) Takes just a few seconds and drain on paper towels.

Let each person make up their own taco.

Spread a little of the refried beans on the tortilla, top with shredded
pork, cheese, salsa, guacamole, lettuce, tomatoes, etc.. and enjoy.

2 Comments Add yours

  1. Hi Ann, I\’m glad you are blogging. I enjoy your seeing your daily meals.

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