Lunch Chez The Hawthornes.

I was feeling a bit international today, so my lunch menu reflected my wanderlust.
I truly wanted Mexican Cuisine, but compromised with wok-ing my ingredients, Chinese style, and filling tacos with the wokked ingredients, which included jalapenoes.
A true international fusion ... or con-fusion.

Here are my veggie ingredients.
From top left, and continuing clockwise, I have chopped tomatoes, sliced mushrooms, orange, red, green, and yellow pepper slices, chopped red onion, chopped yellow onion, and sliced jalapenoes.

I got 2 pork loins out of the freezer, semi-unfroze them so I could slice paper-thin slices, then salt and peppered them and sprinkled some Ancho Chili Pepper on top.

Then, I took some tortillas and lightly fried them in a slight coating of olive oil, and bent them to be TACOS!

Here's some more of my toppings and fillings.
The sliced lettuce is a topping. The middle cheese is the paneer I made when I was in my Indian phase. I will put this cheese on the inside of my tacos. The cheese on the right is Mozzarella which I will put on the top of the tacos.

First, I sauteed the shrooms in my wok.


Then, I added the peppers, the yellow onion, and the jalapenoes.
Transfer to a bowl and set aside.

Saute the pork slices.
Oh, almost forgot. Besides the olive oil, I used Paprika-infused oil to saute with.
There were layers of flavors. The heat of the jalapenoes and the depth of the paprika oil.

Add in some rice WHICH I HAD LEFT OVER.

And here ya go.
I filled up the tacos with the meat mixture (to which I had added a bit of cornstarch/water/soy sauce slurry), then added the homemade cheese to the inside, then the Mozzarella on top and put under the broiler. Add red onions, chopped tomatoes, and sliced lettuce on top.

Side view.

This was dee-li-shus.

When Youngest Hawthorne came home from school today, he ate TWO Mexa-China-Tacos.