Saturday, July 18, 2009

Make these. Tonight. Very little cooking involved, yummy, perfect for summer.

I'm sorry I didn't take pictures. I've made the salad a few times before and it never fails to please. The tacos are new and tasty. I doubled both recipes to bring food to our friends who just had a baby... and the leftovers are awesome the next day.

Easy Pork Tacos

America's Test Kitchen, 30 Minute Suppers
Serves 4

1 1/2 C chopped mango (about 2)
1 small red onion, chopped fine
1/2 cup chopped fresh cilantro
2 tablespoons juice from 1 lime
salt and pepper
2 teaspoons vegetable oil
2 teaspoons minced chipotle chiles in adobo sauce
1 1/2 pounds ground pork
1/2 cup shredded Monterey Jack cheese
12 (6-inch) corn tortillas

1. Combine mango, half of onion, 1/4 cup cilantro, 1 tablespoon lime juice, 1/4 teaspoon salt and 1/4 teaspoon pepper in medium bowl; set aside.

2. Heat oil in large skillet over medium-high heat until shimmering. Add remaining onion, chipotle chiles, and 1/2 teaspoon salt and cook until onion is softened, about 3 minutes. Stir in pork and cook until no longer pink, about 5 minutes. Off heat, stir in remaining cilantro, remaining lime juice, and cheese. Season with salt and pepper.

3. Stack tortillas on plate, wrap with plastic, and microwave until pliable, about 1 minute. Serve with pork filling and mango salsa.

Southwestern Black Bean, Corn, and Tomato Salad

Real Food Magazine
Serves 4
2 C fresh sweet corn kernels (from 2 medium ears) or thawed frozen corn
1/2 tsp salt, preferably kosher or other coarse salt
1 garlic clove, minced
1 (15 oz) can black beans, rinsed and drained
1 pint grape or cherry tomatoes, halved
1/2 avocado, cubed
1 jalapeno pepper, seeded and minced
2 tablespoons fresh lime juice
1/4 cup chopped cilantro

Bring 1 inch of water to boil in a medium saucepan. Add corn and simmer until just tender, about 2 minutes; drain and let cool. If using frozen corn, prepare according to package directions.

Sprinkle salt over minced garlic on a cutting board and mash with the flat side of a large knife to make a paste.

Combine corn, garlic paste, beans, tomatoes, avocado, jalapeno, lime juice, and cilantro in a 5-cup non-reactive serving bowl; toss lightly. Let stand at least 10 minutes before serving to blend flavors.