Fresh Produce 2 medium tomatoes 2 ripe avocados 1 small jícama 1 small red onion 1 small white onion 1 head garlic 1 bunch cilantro 3 fresh serrano or jalapeño chiles 1 large, ripe pineapple 3 medium limes 1 medium grapefruit
Meat, Eggs & Dairy 2 small pork tenderloins (1 to 1-1/4 lb. each) 1/4 cup unsalted butter
Other Groceries Large flour tortillas (optional) 1 pint vanilla ice cream
Pantry Staples Note: if you're using store-bought tortillas, you won't need the flour, shortening, table salt, or baking powder. 9 oz. (2 cups) unbleached all-purpose flour; more for kneading and rolling 3/4 cup packed light brown sugar 1/4 cup vegetable shortening or lard 2 Tbs. pure chile powder (preferably ancho) 1 Tbs. dried oregano (preferably Mexican) 1-1/2 tsp. ground cumin 1 tsp. table salt 1/4 tsp. baking powder Kosher salt Black peppercorns
One hour ahead: Heat the oven to 450°F. Make the tortilla dough. Make the pico de gallo.
Forty-five minutes ahead Put the pork tenderloin in the oven to roast. Make the avocado, jícama, and red onion salad. Peel and slice the pineapple.
Thirty minutes ahead: Roll out the tortillas and cook them on a griddle. When the pork tenderloin is done, lower the heat to 400°F and put the pineapple in to roast.
Just before dinner: Remove the pineapple from the oven and let cool.
After the main course: Serve the pineapple still slightly warm with vanilla ice cream.
photo: Scott Phillips
Robin to the Rescue - Signed EditionQuick and simple recipes for delicious home cooking
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