Happy Sunday! Today I want to share the second installment of Foods I’m Loving This Week. The last one was a while back, and so it’s time for another. Also I want to share these delectable cochinita pibil sandwiches. Early last year I shared my recipe for cochinita pibil, a slow roasted pork from the Yucatan peninsula that is marinated with orange juice, achiote paste, spices, then roasted until tender and falling apart. Typically the dish is eaten on corn tortilla as tacos, and topped with pickled red onions, but I decided to give my leftovers a little twist with these sandwiches. The full cochinita pibil recipe can be found in my archives here, Cochinita Pibil, The Easy Way, and below is how to prepare the sandwiches — not that you need a recipe for them.
- Leftover cochinita pibil (*recipe link in Notes section)
- hamburger buns or Mexican sandwich bread, or sandwich bread of choice
- pickled red onions**
- avocado slices
- Mexican queso fresco*** or sub. with Feta cheese
- radish slices
- Using leftover cochinta pibil assemble sandwich as desired with suggested toppings, or toppings of choice.
This past week I bough my first bag of wild rice. I’ve never made it from scratch, can you believe that? I love the taste but I need to work on perfecting the cooking method. Have you any tips for me?
What’s not to love about fresh basil?
Having been craving a green salad all week I came up with this one, sliced olives, radishes, cherry tomatoes, chunks of feta cheese, arugula, mache greens, and crisp romaine. The dressing consisted of extra virgin olive oil, salt and freshly ground black pepper — simple and very satisfying.
And to end on a sweet note, I snacked on these cookies. They are a new import around here and I simply couldn’t resist buying a pack.
Now your turn, what food(s) are you currently loving?