Cochinita Pibil or Adobo Black Bean Tacos w. Latin Slaw and Sweet Corn Rice
Heat the beans or pork gently in a sauce pan. For the pork, use a lid and a splash of water. Allow to heat through. Stir to combine and work into shreds.
Mix the slaw vegetables with a light sprinkling of salt in a serving bowl. Next add the small jar of combined dressing and sweet corn. Dress the slaw. Add a dash more mayo or lime juice if desired. Reserve.
Heat the tortillas in a microwave, or in a dry pan, or directly over open burners if you are comfortable with that. reserve wrapped up in towels to keep them warm and soft.
Heat a sauté pan with a little oil. When hot add the rice. Stir and fry allowing the rice to heat through and become fragrant. Use a splash of water and a lid to speed the process. Serve.
Build the tacos by placing the beans or pork into the shells ( 3 per share) and then topping with the slaw. Enjoy together and look out - they are nicknamed 'drippy tacos' for a reason. Enjoy!
Matzoh Ball Soup, Mixed Greens w. Marinated Chick Peas
Heat the soup gently and allow to simmer 5 minutes. Serve.
Dress the greens with the chick peas and their marinate, and any additional dressing you enjoy and serve.