Happy Cinco de Mayo! I got hungry a little early, made pork tacos last night and told Adam we were celebrating Quatro de Mayo - on the plus side I get to give you the recipe in a timely way! I make the ancho chile powder by throwing some dried ancho chilis in a coffee grinder or food processor - it's the same principle as grinding your spices from whole spices. Also, don't forget the lime wedges, a squirt of juice gives it bright acidity.
Note: We had leftovers, and the second day was even better - this is definitely a "make ahead" recipe where the pork is concerned!!
Pork Tacos
(Serves 4-6)
1 1/2 tbs ancho chile powder
1/2 tsp dried oregano
1/4 tsp ground cumin
pinch of cinnamon
pinch of allspice
1 tsp salt
few grinds of black pepper
1 1/2 lbs pork tenderloin, cut into 1/3" cubes
1 white onion, chopped
large handful of cilantro, chopped
2 tbs apple cider vinegar
1 c mozzarella, shredded
olive oil
6-8" tortillas (I like corn), warmed
two avocados, diced
shredded lettuce
lime wedges
salsa
1) Combine the ancho, salt, oregano, cumin, pepper, cinnamon, allspice, pork, onion, vinegar and a handful of the cilantro.
2) Add the olive oil to a heated (large) skillet, and stir fry the pork mixture until browned (a few minutes shoudl do it).
3) Top the cooked pork with the shredded cheese and remaining cilantro. Serve with the tortillas, avocado, lettuce, salsa and lime.
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