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Receta Fabulous Pork Tacos
by John Spottiswood

Fabulous Pork Tacos

I made pork tacos for the Superbowl modeled after my favorite taqueria -- a hole in the wall in Playa Del Carmen called El Fogon. I may not have quite matched El Fogon, but these are darn good! I highly recommend them. I served them with Homemade Corn Tortillas (see my recipe) which were great, but they'll taste great with any tortillas!

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 24 tacos

Wine and Drink Pairings: cold beer, margaritas

Ingredientes

  • 3 pounds boneless country style pork ribs
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 jalapeno pepper, finely diced
  • 2 tsp cumin
  • 2 tsp chili powder (Ancho not Cayenne!)
  • 2 tsp kosher salt
  • Tabasco or other mexican chili sauce to taste (about 1/2 tsp at least)
  • Fresh cilantro, chopped
  • 1-2 fresh limes, cut in wedges
  • 24 corn tortillas
  • 4 oz Queso Fresco

Direcciones

  1. Chop the pork ribs into small, 1/2 inch cubes. Put the chopped pork, onion, green pepper, jalapeno, cumin, chili powder, salt, and Tabasco in a large ziploc bag. Squeeze all the air out and seal the bag. Marinate in a refrigerator for 2 hours to 1 day.
  2. Heat a large electric griddle to high heat, or heat a large frying pan on high. Place the marinated meat on the grill. Using a spatula, separate the meat as much as possible (it will stick together after marinating). Cook for 8-10 minutes, turning frequently, until the onions and peppers have carmelized a bit and the meat is nicely browned. The smell will be amazing!
  3. At El Fogon, they put a little Queso Fresco (soft mexican cheese) on before serving. It does make it taste even better. I've served it both ways, so take your pick!
  4. Heat the tortillas over the grill or in the oven, then serve a couple of spoonfuls of the meat into a taco shell, and add a little cilantro and a lime wedge on the side. YUM!