Best Pork Tacos In Flour Tortillas Recipe Foodcom Recipes

PORK TACOS IN FLOUR TORTILLAS

Pork Tacos in Flour Tortillas image

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

Ingredients

5 lbs pork butt
5 garlic cloves
10 tablespoons seasoning salt (Lawry's)
10 tablespoons butter
1 (1 1/4 ounce) taco bell chipotle flavor taco seasoning mix
salsa
20 flour tortillas
aluminum foil
3 cups cheddar cheese

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

ROBERT RODRIGUEZ' SIN CITY BREAKFAST TACOS

Robert Rodriguez' Sin City Breakfast Tacos image

Director Robert Rodriguez, unbeknownst to me does a cooking segment called 10 Minute Cooking School with each of his movies on DVD. Here is his grandmother's recipe for tortillas and the breakfast tacos aka migas' recipe, too. I altered the recipe slightly. FYI: this recipe is prepared easier and faster if you tag team with another person: one to make the tortillas and one to prepare the migas. Finally, check out the two recipes on Recipezaar for puerco pibil, another cooking segment offering also demonstrated by Robert.

Provided by COOKGIRl

Categories Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 cups unbleached white flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup butter, softened to room temperature or 1/8 cup butter and 1/8 cup lard
3/4 cup warm water, approximately
bacon drippings (optional)
1 large potato, peeled and diced small
1 large tomatoes, diced
1 medium white onion, peeled and diced
1 green jalapeno, minced
4 day old corn tortillas, cut up into strips slices
5 -6 eggs, lightly beaten
corn oil, for frying
real butter, for frying
salt and pepper, to taste

Steps:

Note: Tortilla recipe yields 8-10.
FLOUR TORTILLAS: In large mixing bowl combine the flour, salt and baking powder.
Cut in the butter (or butter and lard) using a pastry blender or your hands until mixture is incorporated and coarse, like wet sand.
Add 3/4 cup warm water and using your hands or a fork, form into a dough, not too sticky and not too dry. If too sticky, add more flour, too dry, add more water.
Knead the dough on a floured surface for a few minutes until no longer sticky; the dough should feel smooth, elastic and not dry.
Divide the dough up into 8-10 balls and arrange on a baking sheet.
Lightly dampen a tea towel with warm water, cover the dough and let rest for 20 minutes.
TACOS/MIGAS: Heat up about 2 tablespoons corn oil in a non-stick pan on medium heat and fry the potatoes until soft but not crispy.
Season potatoes with salt and pepper to taste.
Transfer potatoes to a paper towel lined plate.
In the same pan, heat up 2 tablespoons of corn oil and fry the tomato, onion and jalapeno until onion [just] begins to soften. Set aside and keep warm.
In the same pan, heat up some more oil (2 tablespoons or so) and fry up the corn tortilla strips until crispy.
Set corn tortilla strips aside on a paper towel lined plate and drain.
Using the same pan, heat up about 2 tablespoons butter and lightly scramble the eggs.
Combine the tomato mixture, corn tortillas strips and eggs on a platter. Set aside and keep warm.
Using a rolling pin, shape the flour tortillas into thin round circles about 6" in diameter. (Or use a wax paper lined tortilla press to form.).
Heat up a cast iron skillet on medium heat. (If you want, you can add a [~small~] amount of bacon drippings to the skillet to cook the tortillas).
Cook the tortillas until bubbles form and brown specks appear, about 1 minute. Turn over and cook other side, about another minute.
Continue cooking all the flour tortillas in the same manner.
Keep tortillas warm, stacking them one on top of the other until ready to serve. Do not allow to dry out! Use a dampened tea towel or tortilla warmer to keep tortillas pliable.
To serve, divide the potato/egg mixture onto the flour tortillas. Fold in half and eat!
Important note: Servings are estimated.