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Family-Style Pork Tacos

MelinaMelina Storch
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servings:
Makes 4 servings
Time:
prep time:
20 minutes
total time:
1 hour

Save this recipe 1
Save this recipe 1
servings:
Makes 4 servings
Time:
prep time:
20 minutes
total time:
1 hour

Ingredients

  • 1 1/2 tablespoons ancho chile powder
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon freshly ground pepper
  • Pinch of cinnamon
  • Pinch of allspice
  • 1 1/2 pounds pork tenderloin, cut into 1/3-inch cubes
  • 1 medium white onion, chopped
  • 2 tablespoons cider vinegar
  • 5 tablespoons minced cilantro
  • 3 tablespoons extra-virgin olive oil
  • 1 cup shredded mozzarella cheese
  • Sixteen warmed 6- or 8-inch flour or corn tortillas, mashed avocado, shredded or leaf lettuce, salsa and lime wedges, for serving
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directions

  • 1

    In a large bowl, mix the ancho powder with the salt, oregano, cumin, pepper, cinnamon and allspice. Add the pork, onion, vinegar and 1/4 cup of the cilantro and mix well.

  • 2

    Heat the olive oil in a large skillet. Add the pork and stir-fry over moderately high heat until browned outside and just cooked through. Transfer the pork to a colander to drain, then sprinkle with the cheese and the remaining 1 tablespoon of cilantro. Transfer the pork to a serving bowl and serve with the warmed tortillas, mashed avocado, lettuce, salsa and lime wedges.


Recipe Notes

Edit note

Food & Wine Magazine Aug. 2002


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