I told you that I am a sucker for tacos. It’s no joke, and I often reiterate to my wife that if I could eat anything any day of the week it would probably be tacos (or pizza). Once of my most recent taco findings was the Mexican Potato Taco. You would never think that something so simple could be so flipping delicious. As I was thinking about making another batch of tacos de papas (potato tacos), I decided to go another route and marry two ingredients that I knew would really work well together for my taco Monday. Kidding, I am not sure what day I made these but I can probably say it was not on a Tuesday. Not that there is anything wrong with eating tacos on a Tuesday!
These are not the prettiest of tacos, but having been around chorizo for many years I can guarantee there really is no great picture of cooked Mexican chorizo. Taste, however, well that is on a whole other level!
Start by adding water to a pot. Add in your diced potatoes and bring to a boil. Cook the potatoes until fork tender, about 15 minutes. Once tender, strain and set the potatoes to the side.
While the potatoes cook, add the chorizo to a large skillet on medium-high heat.
Remove the chorizo from the casing and squeeze it into the skillet. Start breaking up the chorizo with a wooden spoon. Add in the diced onions and cook, continuing to break the chorizo along the way.
It will look a bit oily. Don’t worry as the cooked potatoes will soak up all of that spiced goodness.
Add the drained potatoes to the skillet, and give this a good stir. Reduce the heat to low, cook for about 5 minutes, then load your taco.
Take a couple of warmed corn tortillas, spoon in some of the chorizo and potato mixture, and top with avocado, as squeeze of lime, and a wedge of avocado and you have yourself one heck of a great taco. Not only is this super affordable, but it is a nice twist on a standard taco night. Hope you enjoy!
Believe it or not, I grew up in Indiana. It was a great upbringing. Friends and family lived nearby, parks just down the street, the elementary school in walking distance, and even an inground pool in the backyard. There were so many great memories there, however my folks decided to take a work transfer to Wisconsin when I was entering the second grade. Regardless, it was a great transfer to say the least. We lived in a small town where the population was under 8,000 people, but everything was close by us. The school was a block away, the library about the same, and the swimming pool and ice skating rink was in the same vicinity.
I often say to my kids that they have it great when it comes to their commute to middle/high school, as the walk to our middle school and high (rain, snow, or shine) was a bit of a distance. That did not matter however as that walk built up an appetite, and it was very important that we were always home on time for dinner. I instill that same routine with my family. There is one thing that really satisfied our appetite, and one that is probably the icon of Indiana, and that is the Fried Pork Tenderloin Sandwich and my Dad was and is amazing at making them. I was fortunate to help out on many occasions growing up with the dredge station and learning some of his tips and tricks. I brought that sandwich home to my family and it is noted by all of them ‘this is my favorite sandwich’. After all of the recipes I make for my family, I was not surprised to hear that as it is one heck of a sandwich.
Let’s get started.
6 whole eggs
1/4 cup water
3 sleeves Saltine Crackers, smashed into rough crumbs
3 cups flour
2-3 lbs pork loin, cut into 1.5 inch slices and about 4-5 inches long
2 tbsp salt
2 tbsp cracked black pepper
1 1/2 tbsp garlic powder
Yellow mustard, to your liking
1 tomato, sliced
1/2 head of lettuce, cleaned and drained
1 onion, thinly sliced
generic hamburger buns
pickles to garnish, to your liking
canola oil, roughly 4 cups
Start by getting your dredging station ready. You can get three bowls out, or two bowls, and one large plastic sealed bag.
To one bow, whisk the eggs, then add the water, and continue to whisk until lightly bubbly. To another bowl, add the flour. Season the flour with salt, pepper, and garlic powder. Set this aside.
Add the crushed Saltines to a large plastic sealed bag.
Add the oil to a large pot on medium-low heat.
While the oil heats up, get ready to get some aggression out on the pork.
Take two pieces of plastic wrap, about 1 foot long for each piece.
Lay one piece of plastic wrap onto your working surface. Add a piece of the cut pork, then top with the other piece of plastic wrap. Gently pound from the center outward, being careful not to tear the pork. This will almost double or triple in size. This is one of the beauties of this sandwich.
Repeat with remaining cuts of pork and stack them onto a plate.
Now you are ready to dredge. Check the temperature of your oil if you can. The oil should simmer and be around 350 degrees.
Take a piece of the pork, cover both sides with flour, shaking off any excess flour, then into the egg wash. Let the egg wash drain a bit, then place into the plastic bag with the saltines. Gently push the saltines into the pork, covering completely, then shake off any excess saltines.
Place into your oil, and cook until golden brown on both sides. This only takes about 4 minutes or so per side. Once golden, remove with tongs, and let any excess oil drain bag into to pot, and place the cooked pork onto a baking sheet and place into a 225 degree oven (or make your sandwich right away) to keep warm until all cooked pork is ready to serve.
Repeat with remaining pork slices.
Now it is time to assemble the sandwich.
To the bottom bun, slather on some mayonnaise, and squirt on some mustard.
Add lettuce slices, a slice or two of tomato, thinly sliced onions, and top with the over sized fried pork. Add a bit of mustard to the bottom of the top bun, then top. Place a pickle on the plate to nibble on throughout your sandwich intake.
Dig in. The great thing about this sandwich is eating through the pork even before you make it to the sandwich. It’s crispy and so very delicious. Then you get into the sandwich and the overall combination of all of the ingredients makes this sandwich scream. I now know why my Dad made this Indiana Fried Pork Sandwich for us on a regular rotation, and as importantly realize why my kids have named it their favorite as well.
If you are looking for a great sandwich, give this one a shot. The time and effort totally pays off. Enjoy!
My wife and I (and my family for that matter) have been on a soup kick since late fall. Soup is so comforting. We have so many favorites. My wife’s go to soup is probably Chicken Tortilla Soup whereas mine is probably Vietnamese pho, or this (or any type) Mexican Posole Verde. The thing I love about posole is that you can go the red (rojo) route, or go green (verde) and that it is loaded with hominy. I love hominy. This soup is super easy to make, makes a bunch, and is packed full of comfort.
Let’s get started.
8 large green tomatillos, husked
2 whole onions, chopped
6 cloves of garlic
2 whole jalapeno chilies, seeds removed is optional
1 serrano chili, seeds removed is optional
25 oz can of hominy, drained
3 boneless, skinless chicken breasts
5 cups chicken stock
1 green cabbage, shredded
6 whole radishes, thinly sliced
salt to taste
cracked black pepper to taste
lime, quarted, optional
corn tortillas, warmed
Start by adding the chicken to a soup pot. Add the chicken stock, and 1 chopped onion. Next, preheat your oven to 425 degrees. To a baking sheet, add the remaining onion, tomatillos, garlic, jalapeno, and serrano chilies.
Bake for about 30 minutes until everything is well roasted. Add these ingredients to a blender and blend until smooth.
Once the chicken is cooked, remove the chicken from the stock. Let it cool until you can shred or chop. Your call on this one.
Pour the chili blend into the soup pot, along with the drained hominy. Return the chicken back to the pot, give a good stir, and cook for about 30 minutes. Taste and season with salt if you desire.
To serve, ladle a nice amount into a bowl and serve alongside warm tortillas, shredded cabbage, radish, and lime. Spoon in some of the sides, taking bites of warm tortillas. Repeat. Now I need to make another batch! I hope you enjoy.
Crispy pig ears, I know. Who the heck makes crispy pig ears? This dude does, that’s who. I forgot when and where I had these but were they ever awesome. They actually reminded me of a really good slimmed down chicharron. Crunchy, funky, and delicious. I tend to always look at this type of stuff when I shop at my local Mexican grocery store. They have everything, and granted there are some items that are not pleasing to the eye and I shun away from them rather quickly, there are others that really grab my attention. In particular these pig ears, and hopefully in the future, a cow or pig’s head. Who knows what I might make of those. Maybe some Filipino sisig, or maybe just braised and roasted to start digging into the cheek meat, etc. But these pig ears…. Those little suckers caught my attention and I knew I wanted to try to recreate those crispy, crackling things of beauty for my kids. Yes, my kids.
Let’s get started.
1 package of pig ears (mine came 4 ears to a package)
2 cups of soy sauce
4 bay leaves
4 cloves crushed garlic
1 tbsp whole black peppercorns
1 tbsp vinegar
1 tsp salt
Start by rinsing off the ears with cold water. Once thoroughly rinsed, add them to a stock pot.
Add enough water to cover, and bring them to a boil, reducing the heat once boiling. Remove any and all of the scum that floats to the top and discard. This is much like cooking down bones for Vietnamese pho or any good stock.
After about 20-30 minutes, pour out the water, and give the ears another rinse, leaving them in the pot. Once rinsed, add the soy sauce, garlic, bay leaves, peppercorn, and vinegar. Add enough water to cover the ears, then continue to cook over medium heat for about 2 hours.
After a couple of hours, pour out the liquid, and remove the pig ears, placing them in a bowl or plate to let cool.
Once cooled, slice them into strips, or chunks if you want. Whatever your desired bite is going to be. Rub the teaspoon of salt all over them. Once sliced, and cooled, cover them and place them into refrigerator overnight.
The following day, heat enough canola oil on medium heat in a pan. NOTE: These will splatter a bit due to the fat content, so be prepared.
Once the oil is hot, about 350 degrees, pat the pig ears a bit before dropping them in, add the sliced pig ears in batches, and cook each batch until they are crispy.
A bit messy from the splattering, just a heads up.
Once they are crisp, remove them with a slotted spoon and onto a paper lined plate to remove any excess oil. Add the sliced ears to a small bowl and season lightly with salt. Repeat.
These pig ears are sticky from the gelatin the ears contain, crispy, and an overall unique experience that my kids (with the exception of one) actually enjoyed. Would I make them again? Probably. But in the future, I will have to hunt down where we had them and go from there. Have you ever cooked crispy pig ears, and if so what were your thoughts?