Roasted Pork Tacos With Pumpkin Seed Sauce Food
PORK WITH PUMPKIN-SEED SAUCE
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Stir pumpkin seeds in heavy medium skillet over medium heat until golden and beginning to pop, about 8 minutes. Cool. Reserve 2 tablespoons seeds in bowl. In blender, mix 7 tablespoons pumpkin seeds and half each of lettuce, onion, cilantro, chilies, garlic, radish leaves and broth. Blend to smooth puree. Transfer to large bowl. Repeat with 7 tablespoons pumpkin seeds and remaining lettuce, onion, cilantro, chilies, garlic, radish leaves and broth. Pour into same large bowl. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add puree; boil until slightly thickened, stirring often, 10 minutes. Reduce heat to medium; cover partially. Simmer puree until reduced to thick sauce, stirring occasionally, 20 minutes. Season with salt and pepper.
- Preheat oven to 325°F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add pork; brown on all sides, about 10 minutes. Place skillet in oven; roast pork until thermometer inserted into center registers 150°F, about 45 minutes. Transfer pork to cutting board; let stand 10 minutes. Reserve pan juices.
- Slice pork thinly; place on platter. Re-warm sauce, adding pan juices; spoon sauce over pork. Top with reserved seeds.
- *Also known as pepitas. Available at Latin American markets, natural foods stores and many supermarkets.
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- In a small saucepan combine the shallots, stock, 1/2 teaspoon salt, 1/2 teaspoon cumin, paprika, pork and garlic. Bring to a simmer. Reduce the heat, cover and simmer for about 25 minutes. Check the pork, it might need a few more minutes of cooking if it's still too pink inside. Remove the pork to cool. Turn the heat back up to medium and let the sauce cook for about 8 minutes, or until it's reduced to 2 to 3 tablespoons. Shred the pork and return it and the beans back to the sauce. Smash a few of the beans to help thicken and bind the ingredients.
- While the pork is cooking, make the slaw. Combine the cabbage, cilantro, 1 1/2 tablespoons lime juice, oil, and a 1/4 teaspoon of salt. Toss until combined and top with the pepitas.
- Combine the yogurt, avocado, 1 1/2 teaspoons lime juice, 1/4 teaspoon cumin and 1/4 teaspoon salt in a small bowl. Mash the avocado and mix until you get the desired consistency.
- Heat the tortillas over a gas flame or in a hot dry cast iron skillet for about 20 seconds on each side. Divide the pork mixture between the tortillas, top with the yogurt mixture and slaw.
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