dannypat21
is Blowin Smoke!
- Joined
- Mar 1, 2010
- Location
- Castaic, CA
I was having a hard time coming up with a different way to cook pork tenderloin for the current throwdown. I finally decided on recreating a dish called alambres that I order from a local restaurant in Los Angeles. Alambres is a mixture of vegetables cooked down quite a bit, then topped with cheese and different types of chopped meat, served with tortillas, beans and rice.
Started off with red bell peppers, green bells, onion and garlic cooked in manteca aka lard.
Added some pasilla chiles to the party.
The tenderloins rubbed with an achiote paste, then seasoned with garlic salt, pepper, cumin and chile powder.
Also cooked some chorizo.
Pulled the tenderloins off at an internal temp of 140.
The veggies after a long cook.
Made some handmade corn tortillas. The kids had a blast helping make these.
My daughter making a corn snowman.
And finally everything plated. I did make some beans which we ate on the side.
Thanks for looking!
Started off with red bell peppers, green bells, onion and garlic cooked in manteca aka lard.
Added some pasilla chiles to the party.
The tenderloins rubbed with an achiote paste, then seasoned with garlic salt, pepper, cumin and chile powder.
Also cooked some chorizo.
Pulled the tenderloins off at an internal temp of 140.
The veggies after a long cook.
Made some handmade corn tortillas. The kids had a blast helping make these.
My daughter making a corn snowman.
And finally everything plated. I did make some beans which we ate on the side.
Thanks for looking!
