Who needs caviar and champagne when New Year's Eve chow can be fun and interactive?
When we first thought about finger food for ringing in the new year, we batted around ideas for appetizers classified more as "hors d'oeuvres" than "snacks." Instead, we decided to take the fun route and came up with a taco bar.
If dinner at a restaurant precedes watching the ball drop on television at home, don't worry about guests having to work up an appetite. Everyone has room for a taco or two when they are made with smaller tortillas, the ones that are five or six inches in diameter. If the taco bar doubles as dinner, simply prepare more of the filling and increase the garnishes.
Ground beef, turkey or chicken work well as taco fillings but, to mix things up a bit, we chose pork tenderloin, a cut that often is on sale at the supermarket. The meat can be made in advance and reheated before serving.
SHREDDED PORK FOR TACOS
>>1 tablespoon olive oil
>>2 (about 2-1/2 pounds total) pork tenderloins
>>2 teaspoons Adobo seasoning (see note)
>>1 teaspoon cumin
>>12 ounces beer
>>6-inch corn tortillas, warmed
Garnishes: sour cream, chopped red onion, chopped tomato, shredded Monterey Jack or cheddar cheese, black olives or other favorite toppings.
Heat olive oil over medium-high heat in a skillet or pot just large enough to hold the tenderloins. Add the tenderloins and brown them on all sides. Add the seasonings and beef stock, reduce heat to low and simmer the pork for 45 to 60 minutes or until meat shreds easily. Remove from pan and shred or chop into small pieces. Transfer to a serving dish. Serve with tortillas and garnishes. Serve 4 to 6.
Note: Adobo seasoning is available in supermarkets either in the spice or Spanish foods sections.