Authentic Pork Street Taco Food

MEXICAN STREET TACOS

Steps:

• In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.

AUTHENTIC PORK TACOS

Steps:

• Get a large stock pot.
• Trim most of the big pieces of fat from the pork butt and add to stock pot.
• add chicken broth and water to cover.
• add all spices listed above.
• chop and de-seed all peppers, use gloves while doing so and add to pot.
• add can of tomatoes.
• add orange juice.
• add salt (adjust later).
• cook for 6 hours or until pork is tender enough to shred.
• Shred pork and assemble tacos with corn tortilla wraps and Mexican farmers cheese and fresh Pico salsa.
• Disclaimer ( You may need to experiment with measurements since I usually eyeball all of this and taste as I go).

SLOW-COOKER PORK TACOS

Steps:

• Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
• Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
• Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
• Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

VERDE PORK STREET TACOS

Steps:

• 1. Season pork generously with salt and pepper. In a skillet over medium high heat, sear pork until brown on all sides. Transfer to slow cooker, pour salsa verde over top and cover. Cook for up to 8 hours on low, or 5-6 hours on high. Once cooked, shred meat with two forks inside the slow cooker. 2. Meanwhile, in a mixing bowl, combine sugar and vinegar. Add red onions and marinate for at least 30 minutes or up to 8 hours in the refrigerator. To serve, fill tortillas with the pork and top with pickled red onions, crumbled Oaxaca cheese and chopped cilantro.
• 1. Great for a dinner, or a get-together! 2. This is great in tacos, but can also be used for enchiladas, burritos or even a nacho topping!

GROUND PORK TACOS

Steps:

• Brown the ground pork in a large skillet.
• Add in undrained tomatoes, onion, and seasonings.
• Bring to a boil, then reduce heat to a simmer, stirring occasionally, until most of the liquid is gone- about 10 minutes.
• Spoon mixture into tortillas or taco shells, garnish as desired, and enjoy!

MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY

Steps:

• Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
• Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
• Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
• To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
• Enjoy!