Pork Street Tacos

Pork Street Tacos

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denise young


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


★★★★★ 1 vote



  • 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

How to Make Pork Street Tacos


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Printable Recipe Card

About Pork Street Tacos

Course/Dish: Pork Tacos & Burritos

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