Friday, April 30, 2010

Jalapeno Poppers and Pork Tacos

Since I am having a baby next week on Cinco de Mayo, we did our Mexican fiesta last night.
I typically always buy flour tortillas instead of corn tortillas but I decided to change it up this time and we used corn. They are so much more flavorful and went perfectly with the pork.

Smoked Gouda-Chorizo Jalapeno Poppers (from Sunny Anderson on the Food Network)

2 links Mexican chorizo, casings removed (I actually bought already cooked chorizo from Whole Foods and just chopped it up into small pieces and didn't even have to precook it).
1/2 pound smoked gouda, shredded
1/4 cup finely chopped red onion
1 egg
1/2 cup cream cheese
3 tbsp sour cream
1 tbsp hot sauce
salt and pepper
12 jalapeno peppers, stemmed, seeded and halved

Preheat oven to 375. Brown chorizo in a skillet over medium-high heat. Drain and place into a mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, salt and pepper. Press into jalapeno halves and assemble on a parchment lined baking sheet or nonstick baking sheet. Bake until golden and bubbly, about 20 minutes.

Pork Tacos
1- 2 lb. boneless Boston Butt or Pork Shoulder
1/4 cup sugar
1/4 cup kosher salt
corn tortillas
cheddar cheese
sour cream
fresh salsa

Mix together sugar and salt and rub all over pork. Refrigerate overnight or at least 4 hours. Place in crock pot or in roasting pan in the oven at 300 for about 5-6 hours or until internal temperature is 195. Take pork out and shred with two forks.
Warm tortillas and layer with pork and your favorite toppings.


  1. eating the leftovers as we speak! still great the next day with no tortilla.

  2. Have the best Cinco de Mayo ever!! We love you!!