the taco diet

As I have mentioned before, I am trying to lose a few pounds. Actually, it's quite a bit more than a few. (By the way, if you're feeling bigger than you'd like, I suggest not taking a bath. Or if you do take a bath, try to keep your eyes closed. I pretty much had a break down the other day after taking a "relaxing" bath. I still recommend that you take a shower.)

Pretty much I've been eating a lot of tacos, because I love them, and because they work on my plan (which I am not revealing right now - but if you want to know and you're not in the competition, email me.)

Here is a recipe from this book (which I have blogged about before) that you should try if you like tacos as much as me. (I use chicken breast instead of pork, and I omit the potatoes but I'll give you the recipe the way it is in the book.)

Guajillo-Spiced Pork and Potatoes

serves 6
6 medium (1 1/2 pounds total) red-skin boiling or Yukon Gold potatoes, each cut into 6 wedges
1 1/2 pounds boneless pork shoulder roast cut into 1 inch cubes
8 medium dried guajillo chiles, stemmed, seeded and torn into flat pieces
1 15 oz can diced tomatoes in juice (fire-roasted)
4 garlic cloves, peeled and halved
2 tsp dried oregano
2 Tbsp Worcestershire sauce
salt
1/2 cup chopped cilantro, for garnish
1/2 cup chopped white onion, for garnish

Spread the potatoes over the bottom of a slow-cooker (I use a large stock pot on the stove) and top with the pork.

Set a medium skillet over medium heat. When hot, toast the chile pieces a few at a time, pressing them against the hot surface with a spatula until they are aromatic and lightened in color underneath - about 10 seconds per side. (If you see more than a whiff of smoke, they are burning.) Transfer the toasted chiles to a blender jar.

Add the tomatoes with their juice, garlic, oregano, Worcestershire, a generous 1 1/2 tsp salt and 1 1/2 cups water. Blend until as smooth as possible. Stain the mixture through a strainer directly into the slow-cooker, over the meat and potatoes. Stir to mix thoroughly.

Set the lid in place and slow-cook on high for 6 hours.

Gently stir the stew. If the sauce seems thick to you, stir in a little water. Taste, and season with salt if you think the dish needs it.

Serve in bowls, sprinkled with the cilantro and onion. A stack of warm corn tortillas is the perfect accompaniment.