Being from Mexico I’m always fiesta-ready so celebrating Cinco de Mayo early this year was no big deal. Back home we really never commemorated this day, but now that I live in New Jersey I never miss the opportunity to honor and remember my roots and beautiful home country.
To set the mood right I went for brilliant colors, that represent Mexico’s bright but warm culture. For the tabletops, I used a Zarape style runner I bought at Etsy and combined my white dinnerware with these beautiful blue ceramic scalloped salad plates I got at Target from the Threshold collection. Target is my go-to for seasonal home decor without breaking my budget! I love how blue contrasts with pink, so I added a touch of fuchsia with napkins.
Pretty Nutritious Pulled Pork Tacos
- 2 lb boneless pork loin roast (center cut, trimmed of all fat)
- 1 tablespoons avocado oil
- 1/2 large onion, diced
- 2 cloves garlic, crushed
- 11/2 tablespoons tomato paste
- 1 1/2 tablespoons maple syrup
- 1/2 tablespoon soy sauce (or gluten-free tamari)
- 1 tablespoons chili powder (the Mexican-style spice mix)
- ¼ cup apple cider vinegar
- ½ cup water
- Salt and pepper, to taste
- Sweet potato puree, cabbage, cilantro, salted crushed peanuts, lemon and hot salsa
- In a medium size skillet over medium-high heat heat the avocado oil and add the onions and the garlic. Stir frequently until the onions are soft and caramelized.
- Add the tomato paste, maple syrup, soy sauce chili powder and apple cider vinegar. Cook for about 5 minutes until the sauce has thickened.
- Pat dry the pork loin using paper towels and place in a slow cooker.
- Rub the onion mixture all over the pork, then pour the water into the slow cooker.
- Cover and cook on LOW for 8, until the meat is very very tender.
- Use two forks to pull the meat apart, then stir it into the cooking juices.
- Season with salt and pepper, to taste.
- Assemble tacos by spreading the sweet potato pure over a warm corn tortilla and topping with shredded cabbage, chopped cilantro, salted crushed peanuts and a sprinkle of lemon and drizzle of hot salsa.
Grilled Corn with Yogurt Chipotle Aioli
- 4 corn ears
- 1/4 cup low-fat plain Greek yogurt
- 1 tbsp mayo
- 1 garlic clove
- 1 tsp. fresh lime
- Salt and pepper to taste
- Cilantro, chopped
- Queso fresco, shredded
- Place yogurt, mayo, garlic and chipotle on a food processor and pulse until combined. Season with salt and pepper to taste
- Grill corn with the husk on. I followed this method (see partially husked, then grilled).
- Rub the yogurt chipotle aioli all over the corn and garnish with cilantro, queso fresco, and tajin.
- 1-28 oz canned tender cactus
- 2 tomatoes, cored, seeded, and diced
- 1/2 onion, finely chopped
- 1/4 cup cilantro, chopped
- Rise and dice cactus into 1/4″-1/2 “, remove onions and peppers if desired.
- Mix cactus, tomato, onion and cilantro in a bowl and gently turn until well mixed.