In the Kitchen: Pork Tacos
1 lb cubed pork
1 package taco seasoning mix
1 T vegetable oil
1 c salsa
1 (16 oz) can chili beans, undrained
1/3 cup apricot preserves
10 flour tortillas
cumin sour cream
- In a large resealable bag,
toss pork meat with the taco seasoning mix until coated. Heat oil in a
skillet over medium-high heat. Fry the seasoned pork in the hot oil,
stirring occasionally until pork is no longer pink.
- Stir the beans, salsa and
apricot preserves into the skillet with the pork. Reduce heat to low, and
simmer until heated through, about 10 minutes.
- Spoon 1/3 cup of the pork
mixture into each flour tortilla, and top with cumin sour cream, cabbage
slaw and sliced avocado.
Salty Chihuahua Cocktail
- 5-6 oz Fresh Grapefruit Juice
- 3 oz Tequila
- kosher or sea salt
- Rub the rim of an old fashion
glass with a bit of the grapefruit. Swirl the rim through a small
pile of kosher or sea salt to salt the rim.
- Add grapefruit juice and
tequila in a shaker, and shake with ice for 15 seconds.
- Put a few cubes of ice into
your old fashion glass. Strain the cocktail into the glass and
Friday, July 11 2014, 12:27 PM CDT