Pork Tacos, Puerto Rican Rice, Guacamole & Plantains

 
Ok does anyone remember the Italian Slow Oven Roasted Pork Shoulder from last night?  Well guess what I did with the left overs?! Pork Taco's!  


The Pork Taco recipe is pretty easy.  Slice the Pork as thin as you can and heat it up.  Add the Pork to a tortilla and add whatever toppings you like.  I used Green Onion,Juice of half a lime squeezed over the Pork,  Fresh Cilantro, Mexican blend of cheese, avocado and tomatoes.


For the Guacamole:


1 Ripe avocado, peeled and mashed in a small bowl.
1/4 cup finely chopped red onion
1 cloved of minced garlic
2 tablespoons of Fresh Cilantro
salt and pepper to taste
1/4 teaspoon of cayenne pepper
juice of half a lime


Mix it all together. Put in the fridge for at least an hour and serve with Tortilla Chips. Want a healthier version for a Tortilla chip?  Cut up Tortilla wraps, preheat oven to 350, spray with cooking spray and bake for about 8 minutes.




Puerto Rican Rice:


1 cup rice
1 cup of chicken broth  ( I use fat free and low sodium )
2 tablespoons Ricato or Sofrito  (can be found in the Goya section of the super market)
2 tablespoons of Goya olive oil
4 oz. Goya tomato sauce
1 packet of Sazon (again found in Goya Section)
1 can pigeon peas a.k.a. Gandules  (optional)
Spanish Olives/ Cubed Ham (optional)


Heat the pan and add oil.  Add Ricato and stir for 1 to 2 minutes.  Stir in tomato sauce, and move around for another 2 to 3 minutes.  Sprinkle in Sazon and peas (if using).  Olives and or Ham if using.  Mix and coat well.  Stir in the rice and chicken broth.  Cook on high heat, stiring until the liquid is almost completely absorbed. Turn heat off, cover and let simmer for 20 minutes. DO NOT LIFT THE LID.  If you do the heat will be released and ruin the cooking process.  Go read a book, or watch tv.  Get your mind off of it!  After 20 minutes, lift lid and fluff with a fork.  The rice will not be fluffy like white rice.  It will be sticky and slightly al dente, and that's ok.  That is exactly how you want it to be. 

Plantains a.k.a. Platanos:


1 Plantain
salt and garlic powder to taste




With a knife make a slit going all the way down the Plantain.  Peel the skin off.  Cut the Plantain on a biase, about 1/2 inch thick.  In a skillet with hot oil, fry the plantains until golden brown.  Transfer to a plate with paper towels, let cool about fifteen minutes.  Using a small pot, wrap the Bottom with foil and oil it well.  Smash the plantains until flat.  Sprinkle with salt and garlic powder and serve. (pictures below)