I don’t watch those “Network-Star” shows where everyone tries to compete in these crazy-outlandish competitions where they have you making beef stroganoff at a famous person’s house in like 4 minutes, with a bunch of malfunctioning equipment (ok—so I saw part of one episode). I know that is entertainment for many, and good clean entertainment I suppose, however it is not for me. Although I heard them say once, “What is your culinary point of view” and I thought…hmmm—what is mine? Why should I have one? But in all honesty, it can kind of define you in the kitchen a little.
So I thought about it—and I realized, that mine would be “Traditional, regional, international cuisine.” Now that is a mouthful. But I love to do a study on the particular way a community or group of people prepare their foods traditionally. I don’t know why this intrigues me, or inspires me. But it does, and always has.
As a result, I would return home from travels and recreate all the things I saw and ate…Mendiants from Paris, empanada, chimichuri, alfajore from Argentina, the Greek style salad from Santorini (there was no iceberg within a mile of it) and the Frappe’s from Athens.
This one, I cannot say that I ate in Mexico, but I watch my husband, who is of that culture, and how he eats the foods of his youth, of his Nana. He is 3rd generation American, but the culture, that is what comes forward among a people.
Tender cubed meat, with little else, is tucked into a tortilla, curled around and enjoyed, with little embellishment and flare.
Tuck into this rustic pork taco, it is easy to make, and because there are so few ingredients, the delicious ingredients get to compliment each other in a way that is simply-delicious.
Make the pork the day before, or Saturday, or whenever you have a few hours (its in the crock pot and is no-maintenance). Then you can assemble these pork tacos in less than 10-minutes!
The pork only needs a swift two hour turn on high in the crock. It becomes juicy and succulent and moist…with just enough spice. The contrast of the cool, crisp cucumber with the juicy meat, and the cool creaminess of the sour cream really make this taco a symphony in your mouth! You will want to eat 4. Really.
- 1.5-2.0 pound roast of pork
- 1 8-oz can tomato sauce
- 1 tsp each cumin, chili powder, salt
- Heat oven to 350-degrees.
- Lay out corn tortillas on a cookie sheet.
- Sprinkle with some cheddar.
- Add a spoonful of pork meat.
- Bake in oven for 12-15 minutes.
- Remove from oven, add 2 slices of thin cucumber (I used Armenian, use what you like)
- Add 1 dollop of sour cream
- Sprinkle with salt and pepper.