As warmer days sneak onto our calendar, many of us will be cranking up the grills and letting our food get crispy on the outside with just a kiss of smoke. Unfortunately, some of us are stuck in apartment buildings or dorms with no barbeque to enjoy (or we just can’t afford it. Those things are pretty expensive).
Grilling without the grill
As warmer days sneak onto our calendar, many of us will be cranking up the grills and letting our food get crispy on the outside with just a kiss of smoke. Unfortunately, some of us are stuck in apartment buildings or dorms with no barbeque to enjoy (or we just can’t afford it. Those things are pretty expensive).
Not to fear, all the work can be done within your own oven. Here’s a recipe, inspired by one found on the Whole Foods website, that tastes like it’s from the grill, but you can make it in the luxury of your own home.
Spicy Pig and Pineapple Tacos
Ingredients
1 lb pork tenderloin
5 or 6 key limes
1 onion
1 large handful of cilantro
1 fresh pineapple or 2 or 3 cans, drained
corn or whole wheat tortillas
chili powder
salt
Sriracha
Method
Slice pork tenderloin vertically into thin strips. Set aside.
Chop pineapple, making sure not to include the tough center, or alternatively, drain cans of pineapple, saving the juice for another recipe. Slice onion into large wedges.
Line a baking sheet with tin foil and preheat your broiler to high.
Add pineapple and onions to baking sheet, and let it broil for 8–10 minutes, stirring occasionally when the fruits and veggies start to get brown.
While pineapple cooks, finely chop cilantro and lime wedges.
When pineapple and onions are nicely browned, remove from the oven and put in a large bowl and cover with tin foil.
Add pork to the same baking sheet, sprinkle with chili powder, salt and lime juice. Broil for 8–10 mi
nutes, being careful not to overcook it.
While pork cooks, put a stove burner on very low heat. Char each tortilla, a minute or so per side, until a nice brown starts to appear and the tortilla softens a bit. Stack on a plate and cover with a paper towel.
When pork is finished, take out of the oven and squeeze with the juice from several limes.
Build each taco with pineapple, pork and onions. Serve with Sriracha, fresh cilantro, lime wedges and Tangy Green Salsa.
Tangy Green Salsa
A tangier take on the classic Pico de Gallo, this recipe calls for tomatillos, which can be found in most grocery stores.
Ingredients
1 lb tomatillos
1 large handful of cilantro
juice from 5–6 key limes
1 teaspoon of sugar
red pepper flakes
1 garlic clove
Method
Remove papery layer from tomatillos and dice into small pieces. Finely chop cilantro, as well as the garlic clove. Place tomatillos, cilantro and garlic in a bowl. Add limejuice, sugar and red pepper flakes and taste so the meal heat and tartness are both to your liking. Cover with plastic wrap and let marinate for 30 minutes to overnight, and serve with tacos, eggs, or tortilla chips.
Dios Mio Cocktail
Enjoy this one on a hot day with your favorite Mexican meal.
Ingredients
1 ice-cold Mexican beer (Corona, Dos Equis, Negra Modelo, Tecate, etc.)
½ ounce of Bacardi Limon
1 lime
1 ounce of tequila, any variety
Method
Pour beer into a tall glass (or concoct inside a Corona bottle). Add Bacardi, tequila and juice from the lime. Enjoy ice cold with spicy food.
