Best Mikes Tex Mex Pork Tacos Recipes

TEX-MEX SOFT TACOS WITH TINGA PORK FILLING

Steps:

• Make roasted tomatoes: Heat broiler.
• Line a jelly-roll pan with foil.
• Broil tomatoes and garlic 6 to 8 minutes, turning once, until charred.
• Cool.
• Peel tomatoes and garlic; pulse in blender with chipotle until almost smooth.
• Heat 1 tablespoon oil in 12-inch non-stick skillet over high heat.
• Add pork; cook 1 1/2 minutes, stirring once, until brown.
• Transfer to medium bowl.
• Add 1 tablespoon oil to skillet.
• Add mushrooms and onion and cook 8 minutes,stirring occasionally, until browned.
• Add zucchini, salt, oregano and cumin; cook 3 to 4 minutes more, until zucchini is tender.
• Add to bowl.
• Reduce heat to medium-high and heat remaining 1 tablespoon oil.
• Add roasted tomatoes; cook 2 minutes, just until thickened.
• Add pork mixture to tomatoes and cook 1 minute more, until heated through.
• Stir in cheese.
• Fill each tortilla with a generous 1/3 cup filling and roll up.

CRAVE-WORTHY GROUND PORK TACOS

Steps:

• Heat a wide skillet over medium heat then add the oil. When the oil is hot, press the pork down into the pan, spreading it out as thin as you can so that it browns evenly on one side, about 5 minutes.
• When it begins to brown on one side, use a wooden spoon to break the pork up into small crumbles. Continue to cook until browned on all sides, about 3 minutes.
• Toss 1 tablespoon of the taco seasoning with the pork. Taste a small crumble to see if it needs more seasoning and adjust from there - when using our homemade taco seasoning mix, we use 2 tablespoons.
• Stir in the water and let it come to a simmer. The mixture will thicken and coat the pork. Season with a pinch or two of salt (if you are using packaged seasoning, it may already have salt added).
• Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through. Fill each warmed tortilla with pork and your favorite toppings. We particularly love these with mashed avocado spread onto the bottom of each tortilla then topped with pork, cabbage, pickled onions and sour cream.

MIKE'S TEX - MEX PORK TACOS

Steps:

• Taco meat: 1. Heat oil in a large frying pan over medium/high heat. Sauté onions and peppers until softened and starting to brown about 8-10 minutes. 2. Add meat and continue to cook at medium high heat until meat is browned. Cook for an additional 4 or 5 minutes to further brown and to reduce moisture. 3. Add beer and chili powder. Simmer for 3-4 minutes. 4. Add salsa verde and A-1 and continue to simmer at medium/high heat, stirring occasionally until all the liquid has cooked off and the remaining meat and sauce is pasty, caramelized and starting to brown like a fajita. 5. Set meat aside. Chimichanga style taco shells: 1. Heat oil 1⁄4" deep in a medium sauté pan. 2. Deep fry flour tortilla shells in olive oil. Fold in half while still soft before removing from pan. Top with your favorite toppings. I prefer white cheddar cheese or extra sharp cheddar cheese if white cheddar is not available, shredded romaine lettuce, diced tomatoes and salsa picante.

TEX-MEX PORK CHOPS

Steps:

• In a small bowl, mix the brown sugar, cumin, chili powder and salt. Add the oil and mix well. Rub the pork chops with the mixture. (You can do this step and keep them in the fridge until the next day).
• Preheat the bbq to medium heat. Lightly oil the grill. Put the pork chops on the grill. Close the cover of the bbq. Cook 5 to 7 minutes or until that the pork is a little bit pink inside. (turn the pork chops at mid cooking).

TEX-MEX TURKEY TACOS

Steps:

• In a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink; remove and set aside. In the same skillet, saute the peppers, onion, carrots and garlic in oil for 8-10 minutes or until vegetables are tender., Add the turkey, beans, salsa, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Fill each taco shell with 1/3 cup turkey mixture. Serve with lettuce, tomatoes and cilantro.

TEX-MEX CARNITAS

Steps:

• Cook pork roast 3 hours at 325*. Cool. Shred meat, discarding any fat. Place shredded meat, taco seasoning, water and green chilies in a large saucepan and simmer over low heat for 2 hours.
• When ready to serve, steam tortillas to soften. Place a generous portion of shredded pork mixture on each tortilla and fold over. May be served with refried beans, guacamole, shredded lettus, shredded cheese, sour cream, Pico de Gallo, picante sauce, or any other garnish of your choice.

TEX-MEX MINI TACO BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Use a 3-inch round cookie cutter to cut 4 rounds out of each tortilla. Carefully press the rounds into each cup of a 24-cup mini muffin tin.
• Bake the tortilla rounds in the preheated oven until light golden and crisp, 12 to 15 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in taco seasoning.
• Transfer beef to a bowl and stir in beans, tomato sauce, and diced tomatoes. Spoon mixture into tortilla cups and top each cup with 1 teaspoon Monterey Jack cheese.
• Place muffin pan on a baking sheet and return to the oven; bake until cheese is melted and bubbly and filling is heated through, 8 to 10 minutes.
• Top with sour cream and green onion to serve.