If I had my drothers, I would probably eat burritos a couple times a week. Something about the rice, the warm meat, the salsa, all of it — just thinking about it gets me salivating. The fact that it’s hand-held makes it a great choice for on-the-go nibbling and not long ago I went into a movie matinee with a homemade chicken verde burrito.
You’d have thought a riot would ensue judging by the greedy agitation as people looked around trying to figure out where all those garlicky, cilantro-y scents were coming from. Yes, people, the smells are originating from over here, but I’m afraid I don’t have enough to share right now. Maybe next time?
I am always on the lookout for a particularly good one around town and incessantly trying out new versions at home. Chicken. Steak. Shrimp. Vegetarian with roasted squash and smoked cheddar. Vegan with asparagus, shaved corn and pepita seeds.
I’ve tried all kinds of salsas, too: green tomatillo, roasted red, pico de gallo, fruit. I’ve also a fan of incorporating different starches –not just white or brown rice, but quinoa and wheat berry, too. I’ve even tried an herby couscous with grilled chicken and zucchini.
And guess what? I know I’m really pushing the burrito envelope here, but believe me when I tell you that they’ve all had their charms.
This week the market had a sale on pork tenderloins, and thinking Burritoville, I bought two of these loins and marinated them: coriander, cumin, garlic, lime, a little tequila. They lounged around in this refrigerated bath from morning until dinner, and then were ready to go. Shorter marinating times would have been sufficient; this time it was just how my day shaped up and I grabbed the pocket of prep time when it presented itself.
I started a pot of brown rice, and pulled together the rest of the burrito ingredients.
I had some mangoes and avocados that had been ripening on my counter, and it was almost like they had synchronized their internal clocks to be ready at the exact same time. Suddenly I’m not just a cook but a matchmaker, too.
Mango, meet avocado. You both are reaching your zenith so I think you guys should talk. I think you’d find you have a lot in common and you’d really complement one another. Take a few minutes and get to know each other, will you?
In the meantime, do you mind if cilantro and lime stop by to say hello?
Sold. The twosome became a happy foursome and needed only a little crushed garlic, s/p and Sriracha to make beautiful music together. Spicy, creamy and sweet? Done.
Time to get busy with the pork. I gave the tenderloins a quick sear on top of the stove and then finished them off in a preheated 375 degree oven until they were tender, maybe for just 10 minutes. The roasting meat made my kitchen smell delicious, like a dreamy Carribean road-side snack shack.
And once I caught a whiff of those aromas, I knew I would want a special cocktail to go with my meal.
While the meat sat for a few minutes to redistribute those invaluable juices, I made myself useful. I headed over to my bar, grabbed a couple bottles and then some fresh citrus from the fridge.
I made a tangerine margarita for my hubby and myself: bright citrus and a bit of lime, Triple Sec, tequila and both coarse salt and sugar for the rim. I sliced the pork extra thin, and slapped my husband’s hand away as he nabbed slices when he thought I wasn’t looking. I added the warm meat and the now-cooked brown rice to the tortilla, added the mango -avocado salsa, a little shredded Tillamook cheddar and wrapped it all up, tight as I could.
It was scrumptious, if I do say myself. Cumin. Garlic. Lime. Mango. Meltingly tender meat. Nuttiness of brown rice. Luxurious mouth feel of avocado.
And yes, I know, the pic below is a little blurry but only because I was so excited to dig into it that I couldn’t wait around to try to steady the camera. Forgive me my gluttony, but it happens to be one of my better qualities.
The next day I tossed leftover pork and this salsa with romaine and a little of the Cilantro Dressing from Trader Joe’s and it made a spectacular lunch. Because I knew we wouldn’t be home to eat the last tenderloin, I wrapped the whole lot up for my Paleo-eating massage therapist — I only see her once a year but I always try to bring her something good when I walk in the door. Jaime is amazing, and I wish she was close enough that I could drop off edible gratitude more often.
Next time I will cook even more tenderloins and use the leftover pork for a party revolving around Cubano sandwiches — the tenderloins make the most tender yet lean meat you can imagine, just right for a juicy sandwich filling for a big crowd.
The mere thought of future delicacies makes me smile. Hot pressed sandwiches and a crowd of hungry pals?
I’ll toast to that.
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