The other day,
chopsaw
posted up some Pork Loin Tacos that he made using his Instant Pot. As luck would have it, I had some loin leftover after making some jerky and decided to follow his lead. I was curious to try his method.
Here's his thread: https://www.smokingmeatforums.com/threads/pork-loin-tacos.315370/
I started by making a quick chorizo seasoning because I didn't have any for sausage, and I decided I didn't want to use one of those taco seasoning packets. I cubed up the boneless CSRs I had leftover from the loin. Threw some seasoning in the bag and put it in the fridge to do it's thing. I did this in the morning, so the pork was in the spice mixture for about 8 hours.
Then I decided to make a batch of pineapple salsa, I figured it would go really well with the pork.
Pineapple Salsa
Finely diced pineapple (I used a 16oz. pre cut pack because it was already ripe)
2 large jalapenos, seeded and de-veined...leave in for a spicier salsa
1/2 red onion, diced
A large handful of cilantro
Juice of one lime
Salt and pepper to taste
I started the pork in the IP by using 1/2 cup chicken broth since there wasn't any liquid in the bag. I also added a tablespoon of apple cider vinegar to keep it along with the chorizo theme.
I set the IP for 35 minutes. I did a natural release and released the remaining pressure after 20 minutes. I probably could have done less time here, the meat was tender and flavorful but a bit on the dry side..probably from the lack of fat and the 20 minutes I used for the NR. But it's nothing a little sauce and salsa couldn't fix.
I also pressed out some fresh corn tortillas using one of Rich's presses.
Once the tortillas rested and steamed for a bit, the tacos were assembled. These were just the chorizo shredded pork loin, green taco truck sauce, pineapple salsa and some cotija cheese.
These were excellent and I really liked using the IP here for a quick weeknight meal. You could get the tortillas and the meat finished up at the same time, so it can be a meal that comes together fairly quickly.
For Round 2 since I had quite a bit of salsa leftover, I made up some fish tacos for the next night's dinner. These are just Gorton's Crunchy Fish Fillets. The only thing I do is spray them and season them a bit on both sides then cook in the oven a few minutes longer so they're more crispy. I just pressed fresh tortillas for these and served with the leftover condiments the night before. It was a nice day out, so my wife and I enjoyed these outside on the deck with a few beverages.
So Chop, I thank you again for showing us another way of how something can be done. One could never have too many methods or tricks up their sleeve. I'll definitely do this again from time to time.
chopsaw
posted up some Pork Loin Tacos that he made using his Instant Pot. As luck would have it, I had some loin leftover after making some jerky and decided to follow his lead. I was curious to try his method.Here's his thread: https://www.smokingmeatforums.com/threads/pork-loin-tacos.315370/
I started by making a quick chorizo seasoning because I didn't have any for sausage, and I decided I didn't want to use one of those taco seasoning packets. I cubed up the boneless CSRs I had leftover from the loin. Threw some seasoning in the bag and put it in the fridge to do it's thing. I did this in the morning, so the pork was in the spice mixture for about 8 hours.
Then I decided to make a batch of pineapple salsa, I figured it would go really well with the pork.
Pineapple Salsa
Finely diced pineapple (I used a 16oz. pre cut pack because it was already ripe)
2 large jalapenos, seeded and de-veined...leave in for a spicier salsa
1/2 red onion, diced
A large handful of cilantro
Juice of one lime
Salt and pepper to taste
I started the pork in the IP by using 1/2 cup chicken broth since there wasn't any liquid in the bag. I also added a tablespoon of apple cider vinegar to keep it along with the chorizo theme.
I set the IP for 35 minutes. I did a natural release and released the remaining pressure after 20 minutes. I probably could have done less time here, the meat was tender and flavorful but a bit on the dry side..probably from the lack of fat and the 20 minutes I used for the NR. But it's nothing a little sauce and salsa couldn't fix.
I also pressed out some fresh corn tortillas using one of Rich's presses.
Once the tortillas rested and steamed for a bit, the tacos were assembled. These were just the chorizo shredded pork loin, green taco truck sauce, pineapple salsa and some cotija cheese.
These were excellent and I really liked using the IP here for a quick weeknight meal. You could get the tortillas and the meat finished up at the same time, so it can be a meal that comes together fairly quickly.
For Round 2 since I had quite a bit of salsa leftover, I made up some fish tacos for the next night's dinner. These are just Gorton's Crunchy Fish Fillets. The only thing I do is spray them and season them a bit on both sides then cook in the oven a few minutes longer so they're more crispy. I just pressed fresh tortillas for these and served with the leftover condiments the night before. It was a nice day out, so my wife and I enjoyed these outside on the deck with a few beverages.
So Chop, I thank you again for showing us another way of how something can be done. One could never have too many methods or tricks up their sleeve. I'll definitely do this again from time to time.
Perfect timing, but nothing that looks as delicious as yours! Great work!
