Cinco De Mayo – Pork Loin Tacos and Microwave Mexican Rice

Flag of Mexico

Recipes in this Post

So, a few weeks ago I was at the market and there was a package of Uncle Ben’s Taco rice in the Manager’s Special section. I thought, hey, why not? It might be good. I prepared it according to package directions on Tuesday. When Spane tasted it, he made a face. I tasted it, and I made a face, too. I even put Tapatio on it, and sour cream, and it still tasted like dirty, old socks. Mind you, I’ve never tasted dirty, old socks, but I imagine they probably taste like that rice – horrible. Moral of the story, don’t by Uncle Ben’s flavored rice.

After that debacle, I was determined to make good Mexican rice, but my stove, Bertha, is on the fritz. I had to find another way to make it.

I also had a pork loin roast, and I wanted to marinate it, but, it too, could not be roasted in Bertha. I had to find another way for that as well.

My solution for the pork loin roast was to put it in my rotisserie. It smelled wonderful as it turned. It tasted even better nestled in a warm corn tortilla with avocado, tomato, cilantro and onion relish – with a drop or two of Tapatio and sour cream.

My solution for the rice was the microwave. I’m never cooking rice on the stove top again. The microwave makes perfect rice, and better yet, it can’t burn. Yippee! No more rice stuck to the bottom of the pan!

Now, without further ado, the recipes.

: Rotisserie Pork Loin Tacos with Avocado Relish

Ingredients

  • 1 pork loin
  • Juice of 1 lemon
  • 1 clove garlic, chopped fine
  • 1/2 teaspoon cayenne
  • 1 teaspoon dried Chipotle powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1 teaspoon ground cumin
  • 8 large corn tortillas
  • Avocado Relish
  • Cilantro Onion Relish

Instructions

  1. Mix the lemon juice with the spices in a large bowl. Put the pork in the bowl, turning it so that all surfaces have some marinade. Place in the refrigerator to marinate for at least 2 hours, turning occasionally.
  2. Remove the pork loin from the marinade and place it securely in the rotisserie. Rotisseries differ by manufacturer, so you will have to consult your manual to find out how to do this.
  3. Heat the rotisserie to 425 and set it for 35 minutes. Check the meat with an instant read thermometer, if it has not reached 145 degrees, then put it on for another 10 minutes. When the meat is done on the thermometer, turn the rotisserie off and let the meat rest for about 5 minutes.
  4. While the meat is resting, you can warm the tortillas. Be sure to put them in a tortilla keeper so they stay warm.
  5. Remove the meat from the rotisserie, and slice it into 1/2 inch thick slices. Put it in a nice bowl for serving.
  6. Serve with the warm tortillas, Avocado Relish and Cilantro Onion Relish. Have sour cream and hot sauce available.

Quick notes

If you are going to put this on the rotisserie or the barbecue, throw out the marinade. if you are going to use the oven, keep the marinade.

Variations

If you don’t have a rotisserie, this meat is lovely prepared on the Weber. Just make sure you use the indirect cooking method.

If you don’t want to put it on the barbecue, you can preheat the oven to 350, and put a cast iron skillet on the burner on high heat. Sear the meat on all sides, then put it in the oven, with the marinade, and roast until done.

Preparation time: 2 hour(s)

Cooking time: 40 minute(s)

Number of servings (yield): 4

Culinary tradition: Mexican

My rating 5 stars:  ★★★★★ 10 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

: Mexican Rice in the Microwave

Ingredients

  • 1 cup white rice
  • 2 cups water
  • 1 tablespoon butter
  • 1 teaspoon chicken stock base
  • 2 teaspoons dehydrated minced onion
  • 1 tablespoon tomato paste
  • 1 teaspoon chili powder

Instructions

  1. Combine all the ingredients except the rice in a large microwave safe bowl that has a cover. Heat in the microwave on high for three minutes.
  2. Remove the mixture from the microwave, stir, and add the rice.
  3. Put the rice back in the microwave on low for 25 minutes, or until the rice has absorbed all the liquid and is done.
  4. Remove from the microwave and fluff with a fork.

Variations

You could add frozen peas, and reduce the water a little if you want.

Preparation time: 3 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

Culinary tradition: Mexican

My rating 5 stars:  ★★★★★ 5 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

: Avocado Relish

Summary: This is so simple and fresh.

Ingredients

  • 1 avocado, peeled
  • 1/2 tomato, chopped

Instructions

  1. To prepare the avocado, hold it in one hand whilst using a sharp knife to cut it in half lengthwise to the pit. Twist and separate the halves. Start with the half without the seed first. Run a tablespoon under the flesh, but do not remove it. Slice the fruit lengthwise, then crosswise, then invert the fruit over a bowl, Keep the skin. Thrust the edge in the seed, twist and remove it. Use the left over skin to remove the seed from the knife and toss it away. Prepare the second half as you did that first.
  2. Combine the chopped tomato with the avocado and toss.
  3. Serve immediately.

Preparation time: 2 minute(s)

Cooking time:

Diet type: Vegan

Diet tags: Low calorie, Raw

Number of servings (yield): 4

Culinary tradition: Mexican

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

: Cilantro Onion Relish

Summary: You will often find this at a Mexican taco bar. Cilantro and onion are perfect with tacos.

Ingredients

  • 1/2 onion, chopped small
  • 1/2 bunch fresh cilantro, minced

Instructions

  1. Combine the onion and cilantro and toss.
  2. Serve in a nice bowl.

Preparation time: 1 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Raw

Number of servings (yield): 4

Culinary tradition: Mexican

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Tagged , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Cinco De Mayo – Pork Loin Tacos and Microwave Mexican Rice

  1. Excellent blog here! Also your site loads up very fast!
    What host are you using? Can I get your affiliate link to your host?
    I wish my website loaded up as quickly as yours lol

    • Adrienne Boswell says:

      I visited your website and pinned your recipe for Roast Pork with Red Cabbage. Thanks for visiting. If you want to know who I’m hosting with, just do a WHOIS and you’ll find out.