MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marination Mobile's Spicy Pork Taco
Categories: Pork, Breads, Marinades, Salads, Chilies
Yield: 8 Servings

MMMMM----------------------------PORK---------------------------------
2 lb Pork butt; partially frozen
- and trimmed
1 1/2 c Spicy pork marinade

MMMMM----------------------------SLAW---------------------------------
1/4 Head green cabbage; shredded
1 c Carrots; julienned
1 bn Cilantro; rough chopped
6 Green onions; cut 1/8" thick
1 c Pickled ginger vinaigrette
Kosher salt

MMMMM---------------------------TACOS--------------------------------
1/4 c Oil
8 oz Sliced white onions;
- julienned
2 oz Raw jalapeno; sliced
2 tb Pure sesame oil
2 tb Sugar syrup
3/4 c Marination Mobile's nunya
- sauce (spicy red chile
- paste can be used)
3 Limes; in 24 wedges
3/4 c Pickled jalapenos
1/4 c Sesame seeds
48 Corn tortillas

This delicious dish fuses Korean & Hawaiian flavors.

Marinate Spicy Pork: Slice partially frozen pork butt as
thinly as possible. Add spicy pork marinade, mixing well
by hand and making sure all pieces get coated. Allow
pork to marinate for 36-48 hours before cooking.

Prepare Slaw: Slice green cabbage very thinly. Add
matchstick carrots, cilantro, green onions and toss
together thoroughly. Add vinaigrette and salt, to
taste, just before serving.

Cooking Pork: Heat flat top skillet on medium to medium-
high heat. Spread oil over flat top. Once skillet is
hot, add onion and cook to soften, about 2 minutes. Add
raw jalapenos and stir into onions. Break up the sliced
pork and spread over the top of the onion mixture.
Drizzle sesame oil over the top of the pork and mix
together with the onions and jalapenos.

Continue mixing pork periodically until it is cooked
through. Be sure to break up the pork while cooking so
that there are no large chunks. Drizzle the sugar syrup
over the pork and mix together to cook sugar into pork.
Be careful to do this quickly or the sugar will burn.

Spicy pork should be a deep red color.

Transfer to serving dish and hold for service.

Taco Assembly: No more than 30 minutes before assembly,
add the pickled ginger vinaigrette and kosher salt to
slaw. Heat corn tortillas on flat top. For each taco,
place 2 corn tortillas on a plate. Put 1 1/2 teaspoons
of nunya sauce or spicy red chile paste down the middle
of the two tortillas. Add about 1.25 ounces of the
cooked spicy pork. Place about 1 ounce of dressed slaw
on top of pork. Put one lime wedge in the corner. Put
a pinch of pickled jalapenos in the opposite corner.

Sprinkle sesame seeds on top. Serve and enjoy.

Makes 24 tacos.

From the kitchen of Marination Mobile of Seattle, Wa.

From: http://abcnews.go.com

Uncle Dirty Dave's Archives

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stovetop Taco Soup
Categories: Beef, Chilies, Herbsd, Vegetables, Beans
Yield: 6 servings

MMMMM----------------------TACO SPICE BLEND---------------------------
1 tb Chilli spice mix
2 ts Garlic powder
2 ts Onion powder
2 ts Kosher salt
1 1/2 ts Ground cumin
1 ts Dried oregano
1/2 ts Ground coriander
1/2 ts Black pepper

MMMMM-------------------------TACO SOUP------------------------------
1 lb Ground chuck
1 md Yellow onion; diced
4 cl Garlic; minced
28 oz Can fire-roasted diced
- tomatoes; w/juices
3 c Beef stock
4 oz Can diced green chilies+a
15 oz Can black beans; drained,
- rinsed
1 1/2 c Frozen corn; thawed,
- drained
4 oz Shredded cheddar or Colby
- Jack cheese
1/2 c Fresh cilantro leaves;
- chopped

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Shredded cheddar cheese
Crumbled cotija cheese
Diced red onions
Avocado
JalapeNo slices
Sour cream
Chopped cilantro
Tortilla strips
Lime wedges

PREPARE THE TACO SPICE BLEND:+a In a small mixing bowl,
whisk all of the taco spice blend ingredients until
combined.

COOK THE MEAT AND AROMATICS: Add the ground chuck to a 6
quart dutch oven. Turn the stove to medium heat and use
a large spoon to break up the meat in the pot. Sprinkle
all but 1 1/2 teaspoons of the taco spice blend over the
raw meat (save the rest of the spice mixture to add to
the soup later, if desired). Brown the meat over medium
heat until most of the pink is gone, about 5 minutes.+a

Add the diced onions and garlic to the pot with the
ground meat. Saut++ the veggies with the meat until the
onions and garlic are glossy and just beginning to
brown, about 4 minutes.+a

Remove from the heat. Use a spoon to remove excess fat
from the pan and discard.

ADD THE TOMATOES, BEEF STOCK, AND CHILiES: Stir in the
fire-roasted tomatoes, beef stock, and green chiles.+a

Bring to a boil over medium heat. Reduce the heat to
medium-low and cover the pot. Simmer the soup for 15
minutes, stirring occasionally.

ADD THE BLACK BEANS AND CORN: Stir in the black beans
and corn, cover the pot, and simmer the soup for another
10 minutes on medium-low heat, stirring once. Taste the
soup, adding more of the spice blend to taste.

ADD THE CHEESE AND CILANTRO: Turn off the heat. Stir in
the shredded cheese and cilantro. Serve topped with your
favorite toppings.+a

Store leftover taco soup in an airtight container in the
fridge for up to 3 days.

By: Marta Rivera

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... That big white chunk in your pork and beans is the "Queen Bean." -DS
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