Wednesday, December 21, 2011

Today's Cheapskate Meal: Chipotle Pork Tacos

The sliced pork loin marinates briefly in a mixture of lime zest, lime juice, oregano, chipotle in adobo (sauce only), salt, and garlic.

I cooked up some sliced white onion then removed them from the pan.  The sliced pork loin cooks super quickly, then the onions rejoin it in the pan. 
I'm serving it on rice instead of in tortillas.  Rice is soooo much cheaper than a pack of tortillas.  I gave a thought to trying to make tortillas myself today, but I didn't think seriously enough about it to actually work up the effort it would take.  Maybe next time.  These tacos are on the menu again next week, so maybe I'll give it a shot then.  This stay-at-home vacation is the perfect time to try making tortillas.  Maybe you'll see a "cheapskate meal" post in the next week or so all about homemade tortillas.  If you don't, you can assume that either I didn't try to make them or that I did and they totally flopped!

See the original recipe for this delicious meal from ourbestbites here.

Here's the breakdown of what we had tonight:

Chipotle Pork Tacos

1 lb. pork loin or chops, sliced thin ($2.00)
zest and juice of one lime ($.33)
1/2 tsp. dry oregano ($.03)
1 tsp. brown sugar ($.03)
chipotle in adobo ($.18)**
2 tsp. minced garlic ($.15)
1/4 tsp. salt ($.00)
3 tsp. olive oil ($.08)
1 c. chopped onion ($.21)
2 c. rice ($.17)***
sour cream ($.50)
Shredded cheese ($1)

Total cost: $4.18, plus the cost of tomatoes and ranch served alongside.  So, maybe around $6?

**I used just about 1 Tbsp. of sauce from the can of chipotle in adobo.  Our family doesn't want much heat at all, so I go easy on it.  The original recipe calls for 2 tsp - 1 1/2 Tbsp, depending on the amount of heat desired.  The peppers themselves contain more heat than the sauce.
***The original recipe calls for corn tortillas.  I saved at least $2 by substituting rice.

In a bowl, combine the pork, lime juice and zest, oregano, garlic, salt, and chipotle in adobo.  Set aside. 
Saute chopped onions in a bit of olive oil, about 4 minutes.  Set aside.
Add a little more oil to the pan, then saute the pork until no longer pink, about 4 minutes. (See, the recipe goes together QUICKLY!)
Add onions to the pork and allow to cook together and get all happy.
Serve on tortillas (or rice) with sour cream and chopped cilantro. 
I like to add shredded cheese to mine.  Salsa isn't necessary and would be insulting to the spicy pork, I think. 
Shredded lettuce, diced tomato, diced avocado, etc., wouldn't be amiss, either but would add to the price bottom line.

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