Tasteful Sizzling Street Pork Tacos Recipes

Sizzling Street Pork Tacos. 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. Generously season pork with salt and pepper; add garlic, chile powder and cumin and mix well massaging spices into the meat.

A. street food an Essex twist with these sizzling pork tacos you can have for lunch. These pork street tacos are a breeze to put together, packed with flavor, and a fresh variation on traditional tacos. One of my favorite ways to prepare food for my family is to make a large meat dish early in the week and then use the leftovers from that for meals all week long. You can have Sizzling Street Pork Tacos using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Sizzling Street Pork Tacos

1. Prepare 1 1/2 lbs of pork shoulder, not too lean, in thin 1/2-inch strips or cubes.
2. You need of Salt and pepper.
3. You need 3 of garlic cloves, finely chopped.
4. You need 2 1/2 tsp of ground guajillo, ancho or other medium-hot red chile.
5. It's 1 tsp of toasted, coarsely ground cumin.
6. It's 3 tbs of vegetable oil or good-quality lard.
7. You need 2 dozen of small corn tortillas, ideally 4 1/2 inches, for serving.
8. You need of Tomato salsa, onion and cilantro for serving.

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. These Pork Tacos are so flavorful, you won't believe how simple they are to make - no marinade required! These Pork Tacos are a quick and easy explosion of flavor and texture in every bite!

Sizzling Street Pork Tacos instructions

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. 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. 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. 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..

They are loaded with spice rubbed pork, sweet crunchy Corn Salsa and creamy Avocado Crema. The pork is seasoned while on the cutting board, cooked for just a few minutes in a skillet, then piled in. Last week I shared a recipe for Pressure Cooker Pork Carnitas. Season pork generously with salt and pepper. In a skillet over medium high heat, sear pork until brown on all sides.