MIKE'S TEX - MEX PORK TACOS

MIKE'S TEX - MEX PORK TACOS image

Yield 4-6 People

Number Of Ingredients 16

24 oz. boneless pork chops or rib meat
1 1⁄2 C. onion ( 1 medium onion) diced
1 1⁄2 C. bell pepper or red pepper ( 2 small or 1 large pepper)
7 oz. salsa verde
5 oz. A-1 or Kurtz original steak sauce (generic A-1)
12 oz. beer
1 tbs. chili powder
3 tbs. olive oil
Flour Tortillas
Salt
Pepper
Optional toppings:
White cheddar cheese
Romaine Lettuce
Tomatoes
Salsa Picante

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.