Thursday, August 6, 2009

Last Days of the Taco Truck

Brad and I were sad to see the last days of the Taco Truck at the end of watermelon season. The Taco Truck only comes as long as the crew is there harvesting watermelons and loading into semis to send up north (usually). The last week of July was the last week of loading. We were sad to see the season end and the crews head to Delaware for their next watermelon season. In the spirit of the Taco Truck, I even ate cow tongue tacos from a new truck after the regular one quit coming the last week! Brad didn't tell me what they were before I tasted them. They were good, but I have to say that it was really hard to think about afterward. I didn't eat any after that either!


Brad and Alberto during lunch.


Brad and Blair getting a plate.


Beef and pork tacos

The last day of loading, we didn't know if there was going to be a Taco Truck, so Brad asked if I could make lunch for him and the crew leader Alberto. His special request was
a Mexican pork stew recipe that he loves. I found the recipe in Southern Living last fall, and I have made it quite regularly since.


Soup, pico de gallo, limes, and tortillas in the back of my car.

So I had my own personal taco truck. I ended up feeding several of the guys out there that day, and a Taco Truck came too, so we had lots of food!

Mexican Pork Stew (condensed version from Southern Living, Sept. 2008)
  • 6 green onions, trimmed
  • 1 bunch cilantro
  • Kitchen string
  • 2 1/2 pounds boneless pork shoulder roast
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 garlic cloves
  • 1 (10-oz.) can mild red enchilada sauce
  • 2 medium-size baking potatoes, peeled and diced
  • 10 (5 1/2-inch) soft taco-size corn tortillas
  • 2 (11-oz.) cans yellow corn with red and green bell peppers
  • Salt to taste
  • Toppings: lemon wedges (we use limes), diced radishes, diced onion, shredded cabbage

1. Tie green onions and cilantro together with kitchen string. Trim and discard fat from pork, and cut pork into 1/4-inch pieces. Season with salt and pepper.

Note: Kitchen string is not something I have, so I use the stretchy netting that comes on the roast and wrap it around the cilantro and onions (it gets cooked for plenty of time!). When the netting is removed, the pork roast is in two pieces. I freeze one piece of the roast with half of the netting for next time I want to make the soup.

2. Cook pork in a large Dutch oven until browned. Bring pork, garlic, and 6 cups water to a boil; skim fat, and discard. Cover, reduce heat to low, and simmer 30 minutes or until meat is tender. Stir in onion-and-cilantro bundle, enchilada sauce, and potatoes. Bring to a boil over medium-high heat; reduce heat to low, and simmer 20 minutes or just until potatoes are tender.

3. Remove and discard onion-and-cilantro bundle. Increase heat to medium. Stir in corn, and cook, uncovered, stirring occasionally, 8 to 10 minutes or until thoroughly heated. Season with salt to taste.

4. Stack 4 to 6 tortillas on a wet paper towel on a microwave plate and also cover with a wet paper towel. Microwave for 1 minute or until tortillas are warm. Serve tortillas and a lime wedge with soup.

2 comments:

SarahHub said...

The Taco Truck, and your stew both sound so good!

I wonder if the watermelons I've been buying lately have come from your farm?

sheskin said...

Recipe sounds great, I'm going to try it! Thanks!