Tacos De Cecina Pounded Pork Tacos Food

TACOS DE CECINA (POUNDED PORK TACOS)

Steps:

• Bring 1 cup of water to a boil, in a dry cast-iron skillet, toast the chilies over medium-low heat for 2 minutes, until fragrant; turn them and shake the pan so they don't scorch.
• Put the toasted chilies in a bowl, cover with the boiling water, and let them soak until softened and reconstituted, about 15 minutes.
• Using a sharp knife, make a deep slit down the length of the tenderloins and open them up so they lay flat.
• With the smooth side of a mallet, pound the pork between two pieces of plastic to a 1/4-inch thickness.
• Transfer to a platter.
• In a blender, combine the toasted chilies, vinegar, oregano, 2 tablespoons of oil, salt, and pepper, and puree to form a paste.
• Rub the paste on both sides of the pork.
• Cover with plastic wrap and refrigerate overnight.
• Preheat grill or ridged grill pan.
• Brush grill grates with a little oil to prevent meat from sticking.
• Scrape off excess chili paste from pork and grill for 2 minutes per side.
• Remove to cutting board and let rest for 2 minutes.
• Slice into 1/4-inch pieces.
• Heat a large dry skillet over a medium flame.
• Warm the tortillas for 30 seconds on each side, until toasty and pliable.
• To make the tacos, stack 2 warm tortillas, lay about 4 ounces of pork down the center, and sprinkle with some onion and cilantro.
• Drizzle 1 1/2 teaspoons of salsa on top of each taco and garnish with lime wedges.
• Note: Guajillo chili is the dried form of the fresh mirasol chili.
• Can be found at Latin markets.

SHREDDED PORK TACOS

Steps:

• Put all the ingredients, in no specific order, in the crock pot and cook on low for about 3 hours or until done.
• Once the pork is cooked all the way through shred and serve on warm tortillas with your choice of toppings.

TACOS DE POTATOES (TACOS DE HOMBRE POBRE)

Steps:

• Steam or fry the tortillas.
• Divide the mashed potatoes onto each tortilla and garnish each taco with your favorite toppings.
• Servings and yield are estimated.
• For Vegan, omit the cheese and the sour cream. (Now there's an argument-inducing sentence if there ever were one -- ).

SLOW COOKED CUBAN PORK TACOS

Steps:

• 1. Coat slow cooker with cooking spray. Add pork (try to trim the pork of all the fat or use pork loin) and rub on all sides with cumin. Season generously with kosher salt and pepper. Spread apricot preserves over top.
• 2. Remove seeds and ribs from jalapenos. Slice. Roughly chop red onion. Add jalapenos and red onion to slow cooker.
• 3. Roast until extremely tender, practically falling off the bone (about 6 hours on high). Remove pork. Shred with a fork. Return to pot and mix will all of the juices.
• 4. Spoon mixture into each tortilla with a slotted spoon. Top with shredded lettuce. Squeeze lime juice on top and serve.
• Option: top with fresh cilantro.

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!

SHREDDED PORK TACOS

Steps:

• Rub roast with taco seasoning.
• In a crock pot combine roast, any remaining seasoning, salsa, peppers and broth.
• Cook on low for 7-8 hours.
• Remove roast and shred with 2 forks. Add back to crock pot and combine with juices.
• Top tortillas with pork mixture. Garnish with lettuce and sour cream.

SIZZLING PORK TACOS

Steps:

• Generously season pork with salt and pepper; add garlic, chile powder and cumin and mix well massaging spices into the meat.
• Marinate at least an hour, or up to overnight, refrigerated.
• Heat oil in a large cast iron skillet over medium heat; once oil begins to shimmer, add meat and let sizzle, stirring occasionally, until lightly browned and cooked through, about 5 to 7 minutes.
• Turn off heat and keep meat warm.
• Heat tortillas on a dry griddle or another cast iron pan, turning them once or twice, until they are hot and slightly puffed; stack them on a clean cloth napkin and cover with another napkin so that they steam.
• To serve: Stack 2 hot tortillas on a plate and spoon on a little pork, top with a spoonful of tomatillo salsa and another of the salsa cruda; garnish with radishes and cilantro.