a passport to morocco
(1 rating)
NOTE: This is usually served over couscous but this is my version of Moroccan tagine pork, which is a stew like recipe. We are invited to a party and I am bringing a dish to pass, and I think I'll bring this. Although I may have to bring it down a few notch’s lol lol lol This is not for the timid, it packs a punch with all the spices and seasonings….but wow it’s and spicy and good! And if you like this a wee bit more thinner, simply reduce the cooking time.
(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
4 Hr
method
Stove Top
Ingredients For a passport to morocco
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1 tablespoon unsalted butter
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1 package beer brats
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1 package “ 5 ounce “ whole dried apricots cut into ¼ size pieces
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1 can coke….yes you read this right…..
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½ of a “ 20 ounce “can crushed pineapples in juice
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juice from canned pineapples, use it all
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1/2 roasted red pepper chopped
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1 - 28 ounce can tomato sauce
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1 tablespoon apple cider vinegar
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3 tablespoons honey
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1 – 6 ounce can tomato paste
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2 – 6 ounces cans of water
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1 teaspoon turmeric
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1 teaspoon cumin
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1 teaspoon fresh grated ginger grated
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½ small sweet onion grated
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1 teaspoon paprika
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2 cloves garlic grated
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1 teaspoon sea salt
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2 tablespoon chopped fresh peppers “ i used jalapenos”
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5 ounces of dried chopped dates
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for the tortillas:
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4 - 6 “10 inch” flour tortillas
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unsalted butter
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sesame seeds
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garlic powder
How To Make a passport to morocco
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1Cut the brats into ½ pieces and start browning brats in butter, when they start to brown add apricots. Brown for about 3 more minutes on low. -
2Add 1 - 12 ounce of coke, bring to a boil and turn down to simmer till it is reduced by at least ½.
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3Add pineapple and juice plus the roasted red pepper and simmer till it is once again reduced.
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4At this point you’ll want to add the tomato sauce, vinegar, honey, peppers, salt, dates, cumin, paprika, ginger, tomato paste, water grated onion, grated garlic & turmeric.
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5Now simmer simmer simmer this puppy…. “no puppies are in the recipe” at least I don’t remember adding any LOL LOL LOL till it is really thick and reduced. This should take about 3 hours.
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6I know that reducing over and over again seems like a lot of work, but every time you reduce the sauce it brings out the depth of flavors.
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7Serve this over soup noodles with toasted garlic butter tortillas….
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8TOASTED GARLIC TORTILLA’S:
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9¾ stick unsalted butter softened 1 & ½ teaspoons sesame seeds 1 & ½ teaspoons garlic powder “ or to taste”
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10Mix all the above and spread on to the tortillas
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11Bake in hot oven 375 till it is all crispy and yummy, remove and cut into wedges.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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