PORK STREET TACOS

Pork Street Tacos image

Provided by denise young

Number Of Ingredients 19

Previous Next

1-2 medium pablano chili
1 small serano chili
1/2 tsp cumin
2 clove garlic
2 Tbsp olive oil, extra virgin
1/2 medium yellow onion
1 tsp roasted chili paste
1/2 c water
3-4 dash(es) of lime juice
2 pinch salt
3-5 lb thinly stripped pork. (steaks, chops whatever you have)
1/4 tsp mexican oregano
EXTRAS
1 lb shredded cheese any kind your family prefers
shreded plain cole slaw or lettuce
salsa again your prefernce
fresh sliced avacado
diced green onions
home made tortillas, corn or flour

Steps:

1. Roast the Pablano and serano chilis. Cool on towel. After cooling peel and de-seed (unless you dont care if seeds are in the marinade). Dice chili and put into blender or food processor with all ingredients except the pork.
2. After all ingredients are smooth and well blended, taste, you make want more salt. This was a "feel" as you go recipe. Rub pork strips with salt and pepper for a few seconds. make sure that all the meat is seasoned.
3. Put pork into a zip-lock bag and pour marinade over meat. Press all the air out and massage the marinade into meat. You can leave in fridge for a few hours or overnight. Just depends on how deep a flavor you want on you meat.
4. Drain off excess marinade. Heat skillet or deep frying pan. This needs to be really hot or the meat will poach and not fry. Poaching will make the strips tuff(regardless of the lime in marinade). You want a nice golden sear on all the meat.
5. Stuff in tortilla of your choice. These are filling I hardly ever make a side. But if you need or want to, I always choose my grandmas sopa.