PORK TACOS IN FLOUR TORTILLAS
Another recipe from Grandmother's test kitchen--the Grandson's are keeping me busy. They said they loved this with my salsa. We live in Taco-Land. Who would of thought they like this better!
Provided by out of here
Categories One Dish Meal
Time 3h20m
Yield 20 pork tacos
Number Of Ingredients 9
Steps:
- Cut the 5 pound pork butt in 5-1 pound pieces.
- On each piece put 1 garlic clove, 2 tablespoons seasoned salt and 2 tablespoons butter.
- Wrap each pound piece of pork very tightly in the tin foil.
- Bake in a 250° oven for 3 hours, or until easy to shred.
- When cool, shred the pork-and add 1/2 the package of the taco seasoning and a little juice from the pork, as not to be dry.
- I fried the flour tortillas in a frying pan with a little oil.
- When you turn the tortilla over, put some cheese on to melt.
- Now some shredded taco meat, then top with
- salsa and roll up.
Nutrition Facts : Calories 465.7, Fat 31.5, SaturatedFat 14, Cholesterol 107.9, Sodium 406.3, Carbohydrate 15.9, Fiber 0.9, Sugar 0.7, Protein 28.1
SIZZLING PORK TACOS
Heavily spiced strips of pork shoulder fried crisp in a pan. Warm corn tortillas. Tomatillo salsa and hot sauce. Pair the tacos with a pot of garlicky black beans, an avocado salad and mangoes for dessert, and you've got an incredible dinner for about an hour's work. Go to.
Provided by David Tanis
Categories easy, lunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
- Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
- Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
- To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 287 milligrams, Sugar 0 grams
PULLED-PORK TACOS
Use the tender meat from our Easy Pork Shoulder for these tasty tacos.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium. Add garlic, onion, and chiles; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 18 to 20 minutes. Add pork and cook until warmed through, about 5 minutes. Serve in tortillas with desired toppings.
Nutrition Facts : Calories 429 g, Fat 22 g, Fiber 3 g, Protein 29 g
"PLASTERED" PORK TACOS WITH APPLE-JALAPENO SALSA
I was in the mood for some pork tacos, but I was looking for a bit of a change of pace from the normal carnitas-style I would usually make, which led to this wild and crazy experiment. The "plaster" coating traps all the moisture and flavor of the pork in while it bakes, creating the best pork taco I've had in a while.
Provided by Chef John
Categories Main Dish Recipes Taco Recipes
Time 12h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Season pork all over with rosemary and freshly ground black pepper.
- Stir flour, salt, egg white, and water together in a large bowl until very smooth. Adjust with more flour it's too runny. Add pork shoulder and coat thoroughly.
- Spread a few spoons of excess "plaster" into a baking dish or pan. Add, fat-side up. Use a spoon to re-apply plaster to any spots that need it, as well as to the top.
- Roast in the center of the preheated oven until the surface is dry and hard and an instant-read thermometer inserted into the center reads 185 degrees F (85 degrees C), about 3 1/2 hours.
- Let cool for 15 minutes to 1 hour. Break pork up into big chunks and transfer to plate. Add some of the pan juices that accumulated at the bottom of the pan. Cover with plastic wrap. Chill in the refrigerator, 8 hours to overnight.
- Combine apple, onion, jalapeno, cilantro, salt, lime juice, and cayenne in a bowl for salsa.
- Slice chilled pork into strips and then cut into 1/2-inch cubes.
- Heat a dry, nonstick pan over medium-high heat. Brown pork in the pan, 3 to 5 minutes. Serve pork on warm tortillas with the salsa and lime wedges.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 59.7 g, Cholesterol 52.1 mg, Fat 18.3 g, Fiber 4.4 g, Protein 22.4 g, SaturatedFat 6 g, Sodium 4494.2 mg, Sugar 4.5 g
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