Tuesday, June 23, 2009

Pork Tacos

This is a really quick and easy recipe. If you make the marinade the day before, it should take you less than 20 minutes of prep/cook time. This goes great with pork, chicken, steak or even fish. I chose pork because it was on sale at the grocery store. I got a pound and a half of boneless sirloin cut pork chops for less than $2.

  • 1 lb of Boneless Pork Chops
  • 1 package of Taco Seasoning
  • 1 Jalapeno Pepper
  • 1/4 cup of Apple Cider Vinegar
  • 5-6 Flour Tortilla Shells
  • 1/2 of a Lime
  • 1 cup of Salsa
  • Small Handful of Cilantro
  • Shredded Lettuce
  • Shredded Cheddar (or Taco) Cheese
  • Sour Cream (optional)
  • Olive Oil
  • Freshly Ground Black Pepper

If your pork has any excessive fat on it, go ahead and trim that now. If not, proceed to dice it up into bite size pieces. Remember this is going inside the tortila, so you don't want it to be too big.

Toss the pork chunks in a tupperware container or ziploc bag and dump the package of Taco Seasoning on top. Pour about a tablespoon of Olive Oil over the whole mess.

Add the 1/4 cup of Apple Cider vinegar. This adds a nice little tang to the taco seasoning and helps to tenderize the meat.

Add a couple (like 10) grinds of Black Pepper to the mix. Go ahead and stir this up, then throw the whole thing in the refrigerator for a minimum of an hour. The pork will greatly benefit from spending the night in your chill box, so I like to do this a full day ahead.

The day of your meal, go ahead and get your cilantro out. Take a handful and give it a rough chop.

Do the same to the jalapeno and then slice the lime in half.

Take a pan and heat it on medium-high heat with a little bit of olive oil.

Once hot, dump your pork in there, marinade and all. This will take about 5 or so minutes to cook, so our next step will be to get our tortillas nice and worm.

At this point, set your oven to 350°. Toss in your tortillas directly on the rack. This is just to get them warm, you don't want to toast them. So, keep an eye on the oven while your pork finishes.

This is what your pork should be looking like at this point. Absolutely heavenly!

When the pork is done, kill the heat. Then toss in the cilantro and stir it up.

Take half of your lime and squeeze it into the pork. Stir again.

Take the warm tortillas out of the oven and onto a plate. Throw your lettuce on top. If you think my lettuce looks funny, that's because it's my mom's mystery cabbage from the Leftover Lo Mein post.

Add the pork on top of that.

If you are adding cheese, now is the time. The warmth of the pork will melt it and make it extra delicious. If you are mildly retarded like me, you will forget that you bought cheese for this occasion until you are midway through your last taco. Add your salsa next. I highly recommend the Simple and Fresh Salsa from my previous post. Naturally, I already had some in the refrigerator.

Finally, top it with the chopped jalapeno. This gives it that special kick that all tacos deserve.

If you are adding sour cream, go ahead and do so now. I am not because I am trying to get in shape for beach season (and also because I realized I didn't have any in the refrigerator). Now go and sit down to eat yet another delicious dinner provided to you by the wonderful Internet.