[JustLovelyJenn]

I grew up with tacos from a seasoning envelope... and when I started cooking myself and playing with flavors... realized thats why I never cared from tacos. So now, when we have taco night... things happen a little differently.. and there are never left overs, unless I make extra on purpose and put it away first... which I often do as I love it for lunches later.

Tonight's taco experience was very satisfying...

Pulled pork taco meat
4 pork chops (what was in the freezer), boiled until tender and pulled off the bones with a fork
1/2 Anaheim pepper, finely chopped
1 medium red onion, finely chopped
2 cloves garlic, finely chopped
3 or 4 tbls cilantro, chopped
3/4 to 1 cup tomatoes, chopped
1 tbls chili powder
4 oz can of tomato sauce
salt and pepper to taste

Saute onions and pepper for about 3 or 4 min, then add garlic, cilantro, tomatoes, and pork. Once onions are tender add chili powder, tomato sauce and salt and pepper. Continue to simmer until meat is tender and pulls into threads. I add stock from cooking the pork to keep the meat moist during the simmer process.

Quick and easy homemade refried beans
2 or 3 tbls vegitable oil
2 cans pinto beans
Stock from pork
Salt to taste

Heat oil in a fry pan, add drained beans and fry until beans start to mash. Slowly add stock until they reach a creamy texture as desired. Add salt to taste. I let this simmer on a very low heat while everything else cooks, adding stock as needed.

Guacamole
4 or 5 avocados
3 tbls cilantro
1/2 anaheim pepper, chopped
1/2 cup tomatoes, chopped
1/4 cup onion, chopped
1 clove garlic, chopped
juice from one small orange (satsuma)
salt and pepper to taste

Just throw it all in a food processor together and let it blend until smooth, pushing down the sides as needed. The orange is an interesting change. I wanted guac one time and was out of lime, but I knew it would need the citrus to balance out. It gives the guac a very light taste and I found I really liked the result.