Enchilada Pork-stuffed Peppers

Enchilada Pork-stuffed peppers

"Farce" is the French word for stuffing.  As you can probably tell from my blog, improvising a farce and stuffing seasonal vegetables is one of my favorite ways to turn humble ingredients into delightful and satisfying main dishes.  There are a few tricks to getting stuffed veggies to work.  The key is to cook or par-cook everything first, assemble them, and then cook it off when you are ready.  I like dishes like these because in the hot days of summer I can prep it all in the morning before the house heats up.  Then, come suppertime all I have to do is top it with a little cheese and warm it up.

These beautiful bell-peppers were split in half, cleaned, and then par-roasted with a little salt and pepper for about 10 min.  Then I cooled them completely in the refrigerator.  The farce is one of ground pork sausage (browned), enchilada sauce, sweet yellow onion, garlic, rice, and a whiff of cinnamon and clove.  Again, I cool the stuffing off completely before putting them all together.

I like them served with a side of crunchy chips and a dollop of cool guacamole.  The contrast in textures, spices, and hot/cool make it fun to eat.

Tacos Al Pastor - Gringo style

Portland is renown for it's food trucks.  I've sampled many of their offerings...some good...some not so good.  Ever since I've moved to the Northwest I've been disappointed with the offerings of "Mexican" establishments be it food truck or sit-down restaurant.  I can't really blame the vendors.  Portland is a LONG way from the sunny climate of Mexican origin.  Access to sun-ripened fresh ingredients is challenging at any time of year - especially now in the middle of winter.  Taco offerings in Portland are in desperate need of improvement.  I have yet to be impressed with any of the street food offerings of this Mexican classic.

One of my favorite preparations when it comes tacos is the Al Pastor style.  My Northwest climate simply is NOT conducive to producing the robust flavored chiles used in this dish.  Instead, I have to rely on re-hydrating dried chiles, canned products, and "fresh" pineapples from far far away.  Alas, this is one dish I can't source close to home.  One of my main gripes with what I've eaten from vendors is the texture of the pork.  Al Pastor should never be tough - it should be silky soft.  Lately, my geographic location has been experiencing a stretch of sunny weather.  I am itchy for the spicy flavors of Mexico.  I want to taste the sun.  Meanwhile, everything around me is dormant.  This rendition of Tacos al Pastor is as good as this poor gringo can do under the circumstances.

Tacos Al Pastor

 Ingredients:
    ~Marinade/Salsa:
1ea dried guajillo pepper
1ea bay leaf
1ea fresh jalapeno pepper
0.25ea fresh pineapple (chopped)
1ea canned chipotle pepper
1T adobo sauce
0.5 ea yellow onion (diced)
4ea cloves garlic (minced)
1.5t ground cinnamon
0.5t dried marjoram
0.5t paprika
0.5t coriander seeds (toasted and crushed)
0.5t black peppercorns (toasted and crushed)
1T kosher salt
1T red wine vinegar
   ~Preparation:
1# Pork tenderloin

Method:

1. In small saucepan place dried pepper and bay leaf in enough water to cover.  Bring to boil and cook until soft and fragrant.  Drain water, remove seeds and stems from pepper.  Transfer to food processor
2. Process re-hydrated pepper and bay leaf with remaining marinade ingredients.  Process until smooth.  This makes quite a bit more than 1# of pork needs to marinade.  Try it!  it also makes a pretty great tomatoless salsa.
3. Cut 3/4" wide strips into the tenderloin, but don't cut all the way through.  Stuff these cuts full of marinade and coat the outside of the loin completely.  To even out cooking, tie the roast back together with butcher-twine.  Let this roast marinade no more than 45 min. in the refrigerator.  Pineapple contains the enzyme bromelain which breaks down collagen fibers in meat.  In a soft cut like the tenderloin - it doesn't take much time for it to turn to mush.  Coarser cuts of pork can marinate a bit longer.
4. Roast at 375F until internal temp registers 137F.  Remove from oven, cover with foil and rest.  Internal temperature will continue to rise to somewhere around 145F.
5. Cut into bite-size pieces and finish in a saute pan with a little oil if more caramelization is desired.
6. Serve in warm corn tortillas with fresh chopped white onion, cilantro, sour cream, and lime wedges.