Two of these makes a meal for each person. A salad on the side is rather nice, and of course some Dos Equis beer (the Captain) or a hearty red wine (me).
While these exact ingredients might be hard to find in Italy, it will not be too difficult to find substitutes – any medium firm non-goaty cheese would take the place of the jack. For the tortillas, you can use the Old El Paso crisp tortillas that are available in supermercati.
for 4 people
1 lb pork loin cut into thin slices
juice of 1 lemon
1/2 tsp New Mexico chili powder
1/2 onion chopped
1. Make a marinade of the lemon, chili powder and onion; there won’t be a lot of it, but that’s ok.
2. Put the strips of pork loin in the marinade in a sealed plastic bag (try to get out all the air) and let steep for 2-3 hours.
3. Barbecue the meat quickly on the grill. If you don’t want to fire up the bbq, broil the meat quickly.
8 corn tortillas
4 Tbl corn oil or olive oil
1 can of refried beans
1 Cup (or more) grated monterey jack cheese
The Captain’s salsa cruda
sour cream if you want it
1. Heat the oil in a frying pan and fry the corn tortillas one at a time, turning several times, until they’re brown; drain on paper towels. If you’ve bought already crispy tortillas skip this step.
2. While you’re frying the tortillas, put the beans on a low heat to loosen them up.
3. Turn the oven to broil; if you don’t have the broil option on your oven, use your highest temperature.
4. When all the tortillas are done, put them on a cookie sheet, spread them with the refried beans, the cooked pork and sprinkle the grated cheese on top.
4. Run them under the broiler until the cheese is bubbly.
Serve right away with salsa as a garnish. Some people (me!) also like to put on sour cream.