Which do you prefer for breakfast — sweet or savory dishes? Me? I’m a savory breakfast-eater. Bagels and Lox, Spanakopita and Chiles Rellenos, to name a few. And this was no exception. Last night was another cooking night at my friend Satya’s house and this time I got to sit back and enjoy the cooking as we celebrated our host’s birthday with food and a whole lot of conversation.
We all like good food and some of us really enjoy cooking. It makes for great Saturday night dinners. And this was another outstanding meal. We kind of wrangled our friend Don into being the chef this time and it was well worth it.
We had a meal of Pernile (Puerto Rican slow cooked pork roast), Spanish Rice and Black Beans. I don’t have Don’s recipe, but this Tyler version of Pernile al Horno is close, if not spot on. The pork cooked all day and was as tender as any pork roast I’ve ever tasted with flavoring that was salty, yet not overwhelmingly so and the chicharones he coaxed to a crispy bite was moist in the way a glob of fat rendered to a chip-like crust is moist, but I knew the evil that lurked below the dark brown crust and one piece was all I allowed myself. We polished off the beans, left a little rice and there was enough pernile for each of us to carry home for a couple of lunches or dinners.
Dinner was finished, and as much as I wanted to reach in with a fork and eat more as we packed the leftovers into glass containers, one thought bounced around in my brain like it was jumping on a trampoline. While I’ve lost 14.6 lbs., in a flash a few of those pounds could easily be found and WHAT A WASTE OF EFFORT it would be to put even 1 lb. back on. So I quietly backed away, but the glass contiainer in my bag, put my camera over my shoulder and headed home — with one thought in my head … I can’t wait for breakfast because it’s gonna be great! And it was. It sure was.
- Spray Oil
- 2 Corn Tortillas
- 2 ounces low fat Cheese, shredded, divided
- 2 ounces shredded Pernile (or other pulled pork roast), divided
- 4 teaspoons Red Chile Sauce
- 2 tablespoons fresh Cilantro
- 2 pinches Salt
- 2 teaspoons Queso Fresco, crumbled
- Wrap the tortillas in a paper towel and heat in a microwave for 20 seconds to soften.
- In the meantime, heat a nonstick skillet with 5 pumps of spray oil.
- Place a tortilla in the pan.
- Add 1 ounce of cheese to one half of the tortilla.
- Add 1 ounce of the pernile to the other half of the tortilla.
- Spoon 2 teaspoons of the chile sauce on top of the pork and top with 1 tablespoon of cilantro.
- Cook until cheese begins to melt.
- Using a heat proof spatula, fold the tortilla in half and press lightly.
- Continue cooking for 1 minute. Spray the tortilla with 3 pumps of oil and turn, continuing to cook for 1 more minute. Remove to a plate.
- Sprinkle crumbled queso fresco on top and serve.
You’ll spend 5 Weight Watchers Plus Points for one of these savory tacos.