When cooking, any home chef should be able to make last-minute adjustments to his/her menu. This weekend I had planned to make pork carnitas. I had bought a nice chunk of pork shoulder on Thursday along with all the accouterments. When I took out the pork from the fridge yesterday to let it get to room temp before cooking, I noticed something funny. Rather, I smelled something funny. My beautiful cut of pork smelled...well, funky. Perhaps I was too optimistic in thinking that I could keep the meat refrigerated for four days without it going bad. Was I crazy to think this?
Having to scrap my idea of making carnitas, along with my beautiful pork shoulder (the marbling was superb), I had to think of a plan B. I still wanted to keep with the Mexican theme so I took out some chicken breasts from the freezer to defrost and went searching for a chicken taco recipe that would use ingredients I already had at home (it was a lazy weekend. Didn't even feel like leaving my cozy apartment).
I came across this recipe that fit the bill. I made one big adjustment to it though. Instead of frying the chicken breasts, I decided to poach them using this as a guide. As a result, I did not use one drop of oil in the entire recipe. The only fat came from the avocado and the tortilla. Even though this was a very low fat meal, it was full of flavor. I am definitely going to make this recipe again.
Happy cooking!
Bummer about the pork shoulder. It should hold well in your fridge as long as it's cold enough ( should be around 38 degrees, might want to check with a thermometer), perhaps it was a bit old when you bought it. Anyway, nice pivot with the chicken!
Posted by: Steve | 04/17/2012 at 05:18 AM
Oh, my, sounds delicious. My mouth is watering.
Posted by: Dalal | 04/17/2012 at 05:32 AM
These look great! Buzzed!
Posted by: Richard | 04/18/2012 at 08:42 AM
To bad about the pork, but it looks like you came up with some incredible chicken tacos!
Posted by: steph | 04/18/2012 at 10:32 AM
I always hate it when I get distracted and let meat go bad - especially if it's one I was really looking forward to! At least your plan B turned out great!
Posted by: Jen at The Three Little Piglets | 04/18/2012 at 08:05 PM
Maybe the pork shoulder was on the older side? That really stinks--but it always serves as a good lesson in being adaptable.
Your last-minute switch certainly looks delicious!
Posted by: elizabeth | 04/19/2012 at 06:44 AM
Been there done that with the meat. I have a bad habit of thinking I'll get to something then when I do, it's too late. So I feel for you there. but you obviously did a wonderful job of mid game change of plans! These look yummy!
Posted by: [email protected] | 04/19/2012 at 02:36 PM
This looks delicious.... I love the large slices of avocado. Nice improv with the chicken. I double check dates on all meat I buy as I have been burned a few times by not checking. If I'm buying a big piece of meat I usually go to the butcher and get it the day before just to be safe.
Posted by: Susie | 04/19/2012 at 11:32 PM
I have left meat in the fridge probably a day to long a few times and it is always so sad.
Posted by: Emily @ Life on Food | 04/22/2012 at 10:46 AM
It's always a bummer when we have to scrap a meal for a mishap - but these chicken tacos sound even better!
Posted by: Peggy | 04/24/2012 at 05:24 AM
Hi, Alina
I wonder why I could never succeed making this shredded chicken tacos.
How did you do it? I'll try again for sure and this time I'll refer to your recipe as my guide :)
Thanks also for the tempting food photos. Looks like they were made by professional. Have you ever heard about food photography site called http://www.foodporn.net ?
Your pics should be on the Food Porn home page, that's for sure!
Posted by: Hillary | 04/30/2012 at 10:26 PM
Just stumbled upon your blog and ironically I bought a large pork shoulder a few weeks ago and same thing happened! Took it out and it smelled horrible! When I looked at the tag on the meat, turns out the store sold it past the date. Ugh! But your chicken tacos look delish!
Posted by: Lisa @ Snappy Gourmet | 05/05/2012 at 05:13 PM