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Sizzling Pork Tacos
Servings 4
Ingredients
For the pork and tacos
- 1 kg pork shoulder not too lean, in thin 1cm strips
- salt
- pepper
- 3 cloves garlic finely chopped
- 2 ½ tsp red chile medium-hot, ground
- 1 tsp cumin toasted coarsely ground
- 3 tbsp vegetable oil
- 24 corn tortillas small, for serving
For the tomatillo salsa
- ½ kg tomatillos husked
- 25 gr onion finely chopped
- 1 tsp garlic minced
- 1 serrano chile peppers minced
- 2 tbsp cilantro chopped
- 1 tbsp oregano fresh, chopped
- ½ tsp cumin ground
- 1 ½ tsp salt or to taste
- ¼ l water
For the salsa cruda
- ¾ kg cherry tomatoes diced
- 25 gr onion finely chopped
- 1 jalapeno chile peppers seeded and minced
- 1 serrano chile pepper seeded and minced
- 2 cloves garlic minced
- 2 tbsp lime juice
- ¼ tsp oregano dried
- 1 pinch cayenne pepper or more to taste
- 1 tsp salt or to taste
- 1 pinch sugar white
- 2 tbsp mint leaves fresh, minced
- ½ bunch cilantro fresh, chopped
- salt to taste
Garnishes
- radishes trimmed
- cilantro sprigs
Instructions
For the pork and tacos
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Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
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Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
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Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
For the tomatillo salsa
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Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
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Using a blender, carefully puree the tomatillos and water in batches until smooth.
For the salsa cruda
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Drain tomatoes in a strainer for 15 minutes.
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Combine tomatoes, onion, jalapeno pepper, serrano pepper, and garlic in a large bowl. Pour lime juice over the top. Stir in oregano, cayenne pepper, salt, sugar, mint, and cilantro. Refrigerate for 1 hour. Season with salt to taste.
Service
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To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately (after heating).
Recipe Notes
Photography by https://www.copymethat.com/r/O7uZWTj/sizzling-pork-tacos/
Tomatillo Salsa Verde
Recipe from https://www.allrecipes.com/
By Kimberly Binning
Cinco de Mayo Salsa Cruda
Recipe from https://www.allrecipes.com/
By Chef John