As fall returns, so does my desire to cook. If you have read my recipes in the past, you know that I emphasize omega 3 foods but sometimes I like to remake a classic in a more healthful fashion. Today, I decided on Carne Asada re-imagined, so I can enjoy it and not feel sick from eating too much fat. I also like to make the prep easy, so here is my take on this Mexican classic.
Carne Asada
3# of pork shoulder cut into 2-inch cubes
3 medium size sweet onions quartered
2 cloves of garlic peeled
1 orange rinsed and quartered whole
2 limes halved
2 small apples cored and quartered
2 T oregano
1 tsp cumin
1 tsp sea salt (large crystal)
½ tsp Chili powder
Pulse the onions and garlic in a food processor until you have a medium chop. Then pulse the oranges and limes until you have a medium fine chop. Place the pork and all the rest of the ingredients in a slow cooker and cook on high about 8 hours until you can mash the meat with a wooden spoon. Tender lumps are fine. Transfer to a flat-bottomed container mounding the meat in the center and refrigerate overnight. The next day you can spoon off the excess fat around the edges and prep for the tacos.
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Carne Asada Tacos
Shred ½ C of Red Cabbage per taco
Julienne half of a small apple per taco and sprinkle with lime juice
Put a ¼ C of plain non-fat Greek yogurt in the blender with—
½ C Cilantro leaves washed and removed from stems
The juice of one lime
A tablespoon more or less of your favorite fresh salsa
And a few dashed of Tabasco Sause
And process until smooth (I usually just do this in a half pint jar, shaking a few times)
Reheat about ¼ C of Carne Asada per taco and heat your favorite fresh tortilla and assemble with cabbage on the bottom topped with the hot Carne Asada, Julienne Apple, and the cilantro sauce.
I love lots of left overs because I put the rest in small freezer bags and then in a large freezer bag and I have a quick meal ready to go any time.
– Ken Corliss, OD