Tasty Tuesday

To honor Cinco de Mayo I wanted to post a yummy Mexican dish. This dish combines my love of Mexican food and my culture. Jamaican and Mexican what a combo. I tried this at home last night and it was yum. (I didn't do the pineapple. I made a mango salsa instead.) It inspired me to try coming up with a curry chicken burrito recipe. I will keep you updated on that one but in the mean time...Enjoy.

Jerk Pork Nachos

Directions


Rub 1 pound pork tenderloin with 1/4 cup jerk seasoning; grill, then chop. Top tortilla chips with the pork, 1 cup diced pineapple and 3 cups shredded pepper jack. Bake, then top with sliced fresh jalapenos, cilantro and lime juice.

Plus you can't have Nachos without this to wash it down.

Mojito Limeade


Directions


1/2 cup fresh mint leaves, plus sprigs for garnish

2 limes, cut into wedges, plus more for garnish

2 cups crushed ice, plus more for serving

1 cup Lime-Mint Syrup, recipe follows

1 liter white rum

1/2 cup fresh lime juice

Club soda

Muddle the mint leaves and lime wedges with 2 cups crushed ice in the bottom of a large pitcher. Add Lime-Mint Syrup, rum, lime juice, and more ice. Top off with club soda, to taste. Pour into glasses over ice and serve. Garnish each glass with a lime wedge and mint sprigs, if desired.

Lime-Mint Syrup:

Ingredients

2 cups sugar
2 cups water
2 limes, zested
1/2 cup fresh mint leaves

Bring the sugar and water to a boil in a medium saucepan and cook until the sugar is completely dissolved, about 1 minute. Remove from the heat, stir in the lime zest and mint, and let sit at room temperature for 30 minutes to infuse the syrup with the flavor of lime and mint. Strain out the mint and zest and refrigerate the syrup, covered, until cold.



Both recipes taken from Food Network