Gringalicious » Taco http://gringalicious.com Thu, 26 Mar 2015 09:59:45 +0000 en-US hourly 1 http://wordpress.org/?v=3.8.5 Crunchy Jamican Jerk Pulled Pork Tortilla Cups with Pineapple Slaw http://gringalicious.com/crunchy-jamican-jerk-pulled-pork-tortilla-cups-with-pineapple-slaw/ http://gringalicious.com/crunchy-jamican-jerk-pulled-pork-tortilla-cups-with-pineapple-slaw/#comments Sat, 13 Sep 2014 10:01:33 +0000 http://gringalicious.com/?p=3369

Crunchy Jamican Jerk Tortilla Cups with Pineapple Slaw1. Hello peoples! I know it has been like forever since my last post.

Crunchy Jamican Jerk Tortilla Cups with Pineapple Slaw7. So where in the world have I been and why have I gone totally awol.? Well, I could start listing excuses like how I have been so busy with family stuff, traveling, cooking (of course), and a bunch of other things but the truth is there has been some amount of procrastination involved. Okay, maybe a lot of it. Nobody’s perfect.

Crunchy Jamican Jerk Tortilla Cups with Pineapple Slaw. After I got home from traveling about a week and a half ago I decided to make some updates to my blog before diving back into to blogging. However, I am fully planning on starting back asap. I just have a few more things to get in order.

Crunchy Jamican Jerk Tortilla Cups with Pineapple Slaw2. By the way, what do you guys think of my blog’s mini makeover?  I was starting to get really tired of the old look and when I had a pause in posting and traffic anyway I thought I should take advantage of it.

Crunchy Jamican Jerk Tortilla Cups with Pineapple Slaw4. Honestly, I don’t know why I haven’t posted this recipe yet though. I literally made it about a month ago and it has been sitting ready to post needing nothing more than a small post to go with it.

Crunchy Jamican Jerk Tortilla Cups with Pineapple Slaw5. I barely even remember it. What I do remember is that it made me fall in love with the flavors of Jamaiican jerk. I will definately be doing that again.

Crunchy Jamican Jerk Tortilla Cups with Pineapple Slaw8. These would be a great party appetizer or tail-gaiting snack. The flavors are bold , a little spicy, and super Yum!

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Crunchy Jamican Jerk Pulled Pork Tortilla Cups with Pineapple Slaw

Prep Time: 15 minutes

Cook Time: 8 hours, 10 minutes

Total Time: 8 hours, 30 minutes

Yield: 16 cups- about 4 servings

Crunchy Jamican Jerk Pulled Pork Tortilla Cups with Pineapple Slaw

Ingredients

  • 1 (2 - 3 pound) pork shoulder or small pork roast
  • 2 - 3 tablespoons Jamaican jerk seasoning (recipe follows)
  • 1/2 cup water or chicken broth
  • 4 large flour tortillas (I used homemade)
  • 1 cup shredded Mexican blend cheese or cheese of choice
  • 3/4 cup your favorite bbq sauce
  • salt & pepper
    • For Slaw:
  • 1 1/2 cups prepared coleslaw mix
  • 1/2 cup crushed pineapple
  • 1/2 teaspoon salt
  • 2 tablespoons mayonnaise
  • 1 tablespoon cider vinegar

Instructions

  1. Place meat in slow cooker, season with jerk seasoning, and turn heat to low. Cook for about 8 hours until very tender. Let sit until cool enough to handle then pull into shreds. Set 1 1/2 cups of meat aside and save the rest for another use (or more tortilla cups!).
  2. Preheat oven to 375 degrees F (190) C.
  3. Stir all ingredients for slaw together in small bowl and set aside.
  4. Cut each tortilla into 4 equal triangles. Press into cupcake or muffin pan and shape into cups.
  5. Fill each cup with about 2 tablespoons of meat and sprinkle with cheese. Bake for 5 -7 minutes until edges start to turn golden brown. Remove and cool for a few minutes until you can handle them. Top with bbq sauce and slaw and serve
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]]> http://gringalicious.com/crunchy-jamican-jerk-pulled-pork-tortilla-cups-with-pineapple-slaw/feed/ 1 Handmade Flour Tortillas http://gringalicious.com/handmade-flour-tortillas/ http://gringalicious.com/handmade-flour-tortillas/#comments Sun, 09 Mar 2014 01:00:24 +0000 http://gringalicious.com/?p=97

Does your family do taco night? Well my family loves Mexican food. When my sheltered USA mind used to think about South America I would picture lots of  Mexican food. I mean, they speak Spanish so doesn’t that mean they eat lots of burritos and tacos with guacamole? Well now that we have been here long enough I can tell you that most of these people have probably never tasted a taco let alone heard of one. The local Chilean cuisine is very simple with fresh and in-season ingredients. Needless to say, we have not found anywhere to buy good tortillas, (Actually, I’m pretty sure the locals call their omelets tortillas) but that’s okay because I have always preferred homemade anyway.

The first thing you do is combine flour with the fat and salt and use your hands to work the fat into the flour. When its pretty well mixed add the water and knead until you have a nice little round ball.

Now clear a clean work surface and spread flour. Separate dough into twelve equal balls and set aside.

Roll out each ball into a circle as close to round as possible. If you have a tortilla press you could use that. Don’t worry if it’s not perfectly round they still taste just as good.

Now heat a skillet on your stove, or use an electric skillet like me, to about medium high. Cook tortillas on each side for 30 to 40 seconds depending on how high your heat is. If you start to get little black spots on each side then your heat is too high. As you cook each one place done ones somewhere to keep them warm and moist or they will dry out. You can either make a foil packet and keep them wrapped or use two plates with the second one upside down.

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Handmade Flour Tortillas

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 12 Tortillas

Serving Size: 1 Tortilla

Handmade Flour Tortillas

Ingredients

  • 5 Tbs. lard or palm oil for vegan (you could also use shortening but I do not recommend it.)
  • 1 cup warm water
  • 1 tsp. salt
  • 3 cups flour

Instructions

  1. Combine flour with the fat and salt and use your hands to work the fat into the flour. When its pretty well mixed add the water and knead until you have a nice little round ball.
  2. Now clear a clean work surface and spread flour. Separate dough into twelve equal balls and set aside.
  3. Roll out each ball into a circle as close to round as possible. If you have a tortilla press you could use that. Don't worry if it's not perfectly round they still taste just as good.
  4. Now heat a skillet on your stove, or use an electric skillet like me, to about medium high.
  5. Cook tortillas on each side for 30 to 40 seconds depending on how high your heat is. If you start to get little black spots on each side then your heat is too high. As you cook each one place done ones somewhere to keep them warm and moist or they will dry out. You can either make a foil packet and keep them wrapped or use two plates with the second one upside down.
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These are super easy to make and can be used for anything that you would usually use tortillas for: tacos, burritos, enchiladas, quesadillas, or even homemade tortilla chips served with guac and salsa which can be dangerously addictive. Untitled=

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