We've been working a good deal more fruit and veggies into our food lately, as well as trying new recipes far outside our normal mode of meal making. One recent dinner combined both of these aspects by making tacos using a very surprising ingredient.
To start off, we chopped up jalapenos for some heat, green onions, tomatoes, and the meal's unexpected base: watermelon.
To have the best of both worlds and add in a meat element, we seasoned and pan cooked a large, thin pork chop. After cooking through, the pork was sliced and cut into small pieces.
Instead of just adding in watermelon to a pork taco, we wanted to change the entire focus of the meal away from the standard taco texture. Instead of being based around the meat, the tacos are based around rice cooked with chicken bouillon and the chopped veggies. The rice was first cooked in a large pan with the bouillon, and then poured into a skillet with the pork and vegetables (don't cook the watermelon - leave those juicy and cold!)
To put together our tacos, we start with watermelon, the pork/veggie and rice mixture, and some verde salsa.
On top of that goes the standard shredded cheddar, along with a few drops of hot sauce if you want more heat.
We finished off the tacos with some diced avocado and then folded up the flour tortillas. Sour cream and guacamole can go well here, but they aren't strictly necessary because of how many flavors and textures are already present. Some friends and family were over when we tried this recipe, and the taco filling was completely gone almost immediately. The pork and watermelon go hand in hand, the jalapeno gives it the necessary spiciness, and the rice and salsa are a pleasantly unexpected combination for a taco.
Stay tuned for a new blog coming soon showing what might have been our best barbecued ribs yet - made with our own custom cherry rub and cherry cola BBQ sauce.
No comments:
Post a Comment