pork street tacos

Name: Pork Street Tacos
Yield: 5
Ingredients: 1-2 medium pablano chili; 1 small serano chili; 1/2 teaspoon(s) cumin; 2 clove(s) garlic; 2 tablespoon(s) olive oil, extra virgin; 1/2 medium yellow onion; 1 teaspoon(s) roasted chili paste; 1/2 cup(s) water; 3-4 dash(es) of lime juice; 2 pinch(es) salt; 3-5 pound(s) thinly stripped pork. (steaks, chops whatever you have); 1/4 teaspoon(s) mexican oregano; ## EXTRAS; 1 pound(s) 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

(1 RATING)

44 Pinches

denise young

huntington, UT

Updated on Jul 22, 2012

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

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yield 5-7 serving(s)

Ingredients

1-2 medium pablano chili
1 small serano chili
1/2 teaspoon cumin
2 cloves garlic
2 tablespoons olive oil, extra virgin
1/2 medium yellow onion
1 teaspoon roasted chili paste
1/2 cup water
3-4 dashes of lime juice
2 pinches salt
3-5 pounds thinly stripped pork. (steaks, chops whatever you have)
1/4 teaspoon mexican oregano
EXTRAS
1 pound 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

Step 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.

Step 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.
Step 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.
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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