Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, sizzling street pork tacos. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Sizzling Street Pork Tacos is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Sizzling Street Pork Tacos is something which I’ve loved my entire life.
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. Be the first to review this recipe.
To get started with this recipe, we have to first prepare a few ingredients. You can have sizzling street pork tacos using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Sizzling Street Pork Tacos:
- Prepare 1 1/2 lbs pork shoulder, not too lean, in thin 1/2-inch strips or cubes
- Take Salt and pepper
- Get 3 garlic cloves, finely chopped
- Make ready 2 1/2 tsp ground guajillo, ancho or other medium-hot red chile
- Prepare 1 tsp toasted, coarsely ground cumin
- Get 3 tbs vegetable oil or good-quality lard
- Take 2 dozen small corn tortillas, ideally 4 1/2 inches, for serving
- Make ready Tomato salsa, onion and cilantro for serving
In a skillet over medium high heat, sear pork until brown on all sides. Transfer to slow cooker, pour salsa verde over top and cover. The best street tacos recipe with the juiciest smoked pulled pork served on warmed corn tortillas, topped with onion, cilantro, and crispy fried habanero peppers. A Mexican street taco, really, is more of a traditional Mexican taco, served on a warmed soft corn tortilla, with either pork, beef or chicken.
Steps to make Sizzling Street Pork Tacos:
- 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.
- 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
- 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.
- 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. Garnish with onion and cilantro sprigs. Serve and eat immediately.
This post may contain affiliate links. Growing up in SoCal, I've always been a fan of pulled pork street tacos. I've topped this gluten-free, paleo version with pickled red onions and pineapple. Pulled Pork Street Tacos are filled with delicious slow cooked pork seasoned to perfection, black beans, avocado, sweet tomatoes, thin sliced red onion and fresh cilantro. Give yourself a long overdue break and use the delectable tender pork shoulder for multiple recipes throughout the week.
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