Ingredients with Measurements:
- 1 pound of ground pork
- 1/2 cup of diced onion
- 1/2 cup of diced bell pepper
- 1/2 cup of diced jalapeno
- 1/2 cup of diced tomato
- 1 teaspoon of garlic powder
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- 2 tablespoons of olive oil
- 1/2 cup of cilantro, chopped
- 1/4 cup of lime juice
- 1/4 cup of white vinegar
- 1/4 cup of Mexican crema
- Salt and pepper to taste
Special Equipment Needed:
- Large skillet
- Blender
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the ground pork, onion, bell pepper, jalapeno, and tomato and cook until the pork is cooked through and the vegetables are softened, about 8-10 minutes.
3. Add the garlic powder, cumin, and chili powder and cook for an additional 2 minutes.
4. Remove the skillet from the heat and set aside.
5. In a blender, combine the cilantro, lime juice, white vinegar, Mexican crema, and salt and pepper to taste. Blend until smooth.
6. To assemble the conejito, spoon the pork and vegetable mixture into a warm corn tortilla and top with the salsa verde.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 300
Fat: 16 g
Carbohydrates: 15 g
Protein: 20 g
Substitutions for Ingredients
- Ground turkey can be used in place of ground pork.
- Any type of onion can be used in place of diced onion.
- Any type of bell pepper can be used in place of diced bell pepper.
- Any type of chile can be used in place of jalapeno.
- Any type of tomato can be used in place of diced tomato.
- Greek yogurt can be used in place of Mexican crema.
Variations:
- The pork and vegetable mixture can be cooked in a slow cooker for an even easier preparation.
- The salsa verde can be made with tomatillos instead of cilantro for a slightly different flavor.
Tips and Tricks:
- The pork and vegetable mixture can be made ahead of time and stored in the refrigerator for up to 3 days.
- The salsa verde can be made ahead of time and stored in the refrigerator for up to 5 days.
Storage Instructions:
- The conejito with salsa verde can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- The conejito with salsa verde can be reheated in the microwave for 1-2 minutes or in a skillet over medium heat for 3-4 minutes.
Presentation Ideas:
- The conejito with salsa verde can be served with a side of Mexican rice and refried beans.
- The conejito with salsa verde can be served with a side of guacamole and chips.
Garnishes:
- The conejito with salsa verde can be garnished with chopped cilantro, diced onion, diced jalapeno, and crumbled queso fresco.
Pairings:
- The conejito with salsa verde pairs well with a light Mexican beer or a glass of white wine.
Suggested Side Dishes:
- Mexican rice
- Refried beans
- Guacamole
- Chips
Troubleshooting Advice:
- If the pork and vegetable mixture is too dry, add a few tablespoons of water to the skillet.
Food Safety Advice:
- Be sure to cook the pork to an internal temperature of 165°F.
Food History:
- Conejito is a traditional Mexican dish that is typically served with a salsa verde.
Flavor Profiles:
- The conejito with salsa verde has a savory flavor with a hint of spice from the jalapeno.
Serving Suggestions:
- The conejito with salsa verde can be served as an appetizer, main course, or snack.
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Region: Mexican