Pork Street Tacos Recipe

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Pork Street Tacos

denise young


The inspiration came from watching food channels and programs about all the food trucks. Which are NOT in my area. :)

pinch tips: Flour, Eggs & Breading Techniques





1-2 medium
pablano chili
1 small
serano chili
1/2 tsp
2 clove
2 Tbsp
olive oil, extra virgin
1/2 medium
yellow onion
1 tsp
roasted chili paste
1/2 c
3-4 dash(es)
of lime juice
2 pinch
3-5 lb
thinly stripped pork. (steaks, chops whatever you have)
1/4 tsp
mexican oregano


1 lb
shredded cheese any kind your family prefers
shreded plain cole slaw or lettuce
salsa again your prefernce
fresh sliced avacado
diced green onions
home made tortillas, corn or flour

Directions Step-By-Step

Roast the Pablano and serano chilis. Cool on towel. After cooling peel and de-seed (unless you dont care if seeds are in the marinade). Dice chili and put into blender or food processor with all ingredients except the pork.
After all ingredients are smooth and well blended, taste, you make want more salt. This was a "feel" as you go recipe.

Rub pork strips with salt and pepper for a few seconds. make sure that all the meat is seasoned.
Put pork into a zip-lock bag and pour marinade over meat. Press all the air out and massage the marinade into meat. You can leave in fridge for a few hours or overnight. Just depends on how deep a flavor you want on you meat.
Drain off excess marinade. Heat skillet or deep frying pan. This needs to be really hot or the meat will poach and not fry. Poaching will make the strips tuff(regardless of the lime in marinade). You want a nice golden sear on all the meat.
Stuff in tortilla of your choice. These are filling I hardly ever make a side. But if you need or want to, I always choose my grandmas sopa.

About this Recipe

Course/Dish: Pork, Tacos & Burritos