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Food & Travel

Pork tacos

October 13, 2010

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Makes 12

SALSA

6 dried arbol or other medium-hot chilies
1 tablespoon olive oil
1/2 medium onion, chopped
2 cloves garlic, crushed
8Italian plum tomatoes, cored and halved
Salt, to taste

1. In a bowl, combine the chilies and warm water to cover; set aside for 20 minutes. Drain and pat dry.

2. In a skillet, heat the oil over medium-high heat. Add the chilies, onions, and garlic. Cook, stirring often, for 2 minutes.

3. Add the tomatoes and salt. Cook, stirring often, for 8 minutes or until the tomatoes soften. Remove from the heat.

4. In a blender, work the mixture until it is chunky. Transfer to a bowl.

FILLING

1 tablespoon olive oil
1/2 medium onion, chopped
2 cloves garlic, chopped
2 1/4 pounds pork shoulder blade, pork arm steak, or other pork chops
Salt and pepper, to taste
2 tablespoons olive oil
1 package fresh soft corn tortillas (about 24)
1 cup chopped fresh cilantro
1/4 green cabbage or 1 romaine heart, shredded
2 avocados, pitted, cubed, and sprinkled with the juice of 1 lemon
1 cup grated cotija or other plain cheese

1. In a large skillet over medium heat, heat the oil. Add the onion and cook, stirring often, for 5 minutes. Add the garlic and cook, stirring, 2 minutes more.

2. Sprinkle the pork with salt and pepper. Add the pork to the pan and cook, turning often, for 10 minutes or until it is cooked through. Set aside until cool enough to handle.

3. Meanwhile, in 2 large skillets, heat a drop of oil. Add a tortilla to each pan and cook 1 minute on a side, turning with tongs, or until browned. Transfer to a plate lined with paper towels. Continue until all the tortillas have been browned.

4. Cut the pork into 1/4-inch strips. Lay 2 tortillas on each of 12 plates. Add pork, cilantro, cabbage or lettuce, avocado, and cheese to one side of each tortilla. Fold over the other half or roll into a flute shape. Top with salsa.

Patricia Borns. Adapted from El Rincon Market