Sizzling Pork Tacos

 

INGREDIENTS

Yield: 4 to 6 servings

• 1½pounds pork shoulder, not too lean, in thin ½-inch strips or cubes
• Salt & pepper
• 3garlic cloves, finely chopped
• 2½teaspoons ground guajillo, ancho or other medium-hot red chile
• 1teaspoon toasted, coarsely ground cumin
• 3tablespoons avocado oil or good-quality lard
• 2dozen small corn tortillas, ideally 4½ inches, for serving
• Tomatillo salsa, for serving
• Salsa cruda, for serving
• Radishes, trimmed, for serving
• Cilantro sprigs, for serving

PREPARATION

1. Step 1

   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.

2. Step 2

   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.

3. Step 3

   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.

4. Step 4

   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.

Fresh Salsa Cruda

Ingredients

1. • 3 large tomatoes, peeled, cored, and chopped

   • 1 clove garlic, minced

   • 4 green onions, thinly sliced

   • 2 tablespoons red onion, diced

   • 2 to 3 jalapeno peppers, or serrano chile peppers, seeded and chopped finely

   • 2 tablespoons cilantro, minced

   • 1/2 teaspoon salt

   • 2 tablespoons lime juice

Steps to Make It

1. • 1. Gather the ingredients.

     2. In a medium bowl, combine all ingredients and stir well to blend.

     3. Store in refrigerator for use within a day or two or puree in the blender and freeze for up to 2 weeks.

     4. Serve with grilled chicken or fish, or along with burritos, tacos, or other Mexican-style meals.

     5. Enjoy!

     6. Tomatillo Salsa Verde

Ingredients

1. • 1. • 1 1/2 pounds tomatillos (about 12 medium)

        • 1/2 cup chopped white onion

        • 2 cloves (or more) garlic, optional
          

        • 1/2 cup chopped cilantro leaves and stems

        • 1 tablespoon fresh lime juice

        • 2 jalapeño or serrano peppers , stemmed, seeded and chopped (you can use whole for more heat if you want)

        • Salt to taste

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