PORK RIND TACOS
Make and share this Pork Rind Tacos recipe from Food.com.
Provided by pebbles4ann
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Break up rinds. If you are using salted pork rinds, mix them with water. Bring to a boil, and drain. If unsalted, skip this step. Combine rinds, onion, tomato, cilantro, chilies, vinegar, and 1 cup water. Season to your liking. Bring to a boil, then simmer 10 - 15 minutes. Heat corn tortillas on a griddle. Fill with mixture and serve.
Nutrition Facts : Calories 228.3, Fat 2.8, SaturatedFat 0.5, Sodium 48.2, Carbohydrate 47, Fiber 6.8, Sugar 3, Protein 6.2
BRAISED PORK TACOS
Provided by Tyler Florence
Categories main-dish
Time 2h30m
Yield about 24 tacos
Number Of Ingredients 29
Steps:
- Put the chiles into a small bowl and cover with hot water; set aside. In a large heavy bottomed pan with a tight fitting lid, heat 3 tablespoons olive oil. Generously season the pork with salt and pepper. Brown the meat well on both sides, about 5 minutes per side; remove the meat and set aside. Add the onion, pepper, garlic, cumin, thyme, and bay leaf; fry until softened, about 5 minutes, scraping up the browned bits in the pan. Stem and seed the soaked chiles reserving the soaking liquid; hand tear them into the pot. Return the meat to the pan along with any accumulated juices. Top the meat with the tomatoes. Pour in the chili soaking liquid, straining out any seeds, until it almost covers the meat; add water if you need more liquid. Squeeze the orange and lime juices into the pot and add the rinds. Bring the liquid to a boil, reduce the heat, cover, and simmer for about 1 1/2 hours, or until the pork is very tender. Remove the meat to a platter and cover to keep warm. Strain the braising liquid and reserve.
- Shred the pork. Add some of the reserved braising liquid if the meat is dry. Take a tortilla and place about 2 tablespoons of the mixture on top. Garnish with the avocado, radishes, and Salsa Verde; fold the sides up and serve.
- Put the masa harina in a bowl and mix in the salt. Add about 1 cup warm water and mix with your hands; add more water as needed until the dough comes together. Knead for a few minutes to smooth the dough out. The dough should be firm and springy and should not stick to your hands. Test by forming a small disk, if it cracks around the edges you need more water.
- Place a piece of heavy plastic (like from a garbage bag) onto a tortilla press. Form a 1 1/2-inch ball of dough and place it in the center of the press. Top with another piece of plastic, close the press, and push the lever down to form the tortilla. (Alternately, the dough balls can be rolled between plastic sheets with a rolling pin.) Open the press and remove the top layer of plastic. Carefully peel the tortilla off the bottom plastic and place it onto a hot, ungreased cast iron skillet; cook for about 1 to 2 minutes per side. Remove the tortilla and place it on a clean tea towel; keep it covered to keep it soft and pliable. Continue until you have used up all the dough.
- Yield: 20 (6-inch) tortillas
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Add the cooked vegetables to a blender with the cilantro leaves and lime juice. Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree. Taste and adjust seasoning with more cilantro, lime juice, or salt.
- Yield: 2 cups
SMOKY PORK & BLACK BEAN TACOS
Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado
Provided by Cassie Best
Categories Dinner, Main course
Time 25m
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
- Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
- Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.
Nutrition Facts : Calories 592 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
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- Place all the ingredients in a blender and blend until smooth. Transfer to a medium-sized bowl and set beside the stove.
- Scoop 3 tablespoons of the batter into an 8-inch nonstick frying pan. Spread the batter evenly with the back of a spoon or by rotating the pan until the batter reaches the edges. Don’t allow the batter to go too far up the sides of the pan or it will burn. Once the batter is spread evenly, cover the pan and set over medium-low to low heat, closer to low.
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