My selection for IHCC’s “Esta Rojo” theme of the week is Rick Bayless’ Essential Chopped Tomato-Serrano Salsa . Mine was made with jalapenos, rather than serranos as I wanted a nice chile flavor, but not as much heat. My jalapenos are “gringo” perfect…lots of fruity chile taste without quite as much fire. We have salsa, but we need something to put it on…must be time for tacos!
This tasty little concoction is Guajillo Spiked Pork and Potato Tacos filling. Well…almost. Last week I made the Shredded Beef Soft Tacos from Rick and Lanie’s Excellent Kitchen Adventures. I had quite a bit of liquid left, and it smelled too wonderful to do anything other than save for something special…I was thinking soup… However, it looked perfect for the half recipe of pork and potatoes I was putting together, so I went with what I had. I had used guajillo peppers in my shredded beef, so we were still right on track.
Mmmm…. A little cheese, a few hot tortillas, a swipe of crema, fresh salsa…it’s hard to eat better than this. It says the recipe is better a day or so later… I’ll have to get back to you on that! I can say that we didn’t notice the potato wasn’t a piece of the meat, as it absorbed a lot of the flavor…even though I used russet potatoes rather than red potatoes.