Lime Cilantro Pork Tacos Recipes

LIME-CILANTRO PORK TACOS

Steps:

• Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan.
• Add pork, and saute 4 minutes or until browned Remove pork from pan; place in a bowl. Add onion and jalapeno to pan. Add broth; reduce heat, and simmer for 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
• Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork in done.
• Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.

LIME AND CILANTRO PORK TACOS (SOFT)

Steps:

• 1. 1. As soon as you purchase the pork, cut into cubes and marinate either for the rest of the day or for a few days. The longer it marinates, the better!
• 2. 2. Bake Pork using the Au Bain method. Either use a special cooking tray that has a basin underneath with a top with air slats. Or use a cake pan filled with water and place a metal cooling rack rack over the cake pan, then put tin foil over the cooling rack and make insisions for steam to come through. Place pork on top of tin foil. Don't be intimidated, this is the best way to guarentee your pork will be cooked tender! Bake at 300 degrees for about 30-40 minutes or until cooked.
• 3. 3.Place torillas on microwaveable plate with slightly damp paper towels over them. Microwave for 30 seconds on each side. Wipe off excess moisture immediately.
• 4. 4. Assemble Tacos- put pork, pico de gallo, light sour cream, and cilantro (loosely chopped) onto tortilla. Squeeze fresh lime over tacos.

PORK AND CORN TACOS WITH CILANTRO-LIME CREMA

Steps:

• Prepare pickled vegetables: zest and juice the lime. Set zest aside for cilantro-lime crema. Combine lime juice with shallots, jalapeno, sugar, and salt in a small bowl; set aside. Stir occasionally while preparing the rest of the meal.
• Prepare cilantro-lime crema: combine reserved lime zest with sour cream, lime juice, cilantro, and ancho chili powder in a small bowl. Add water, a little at a time, until crema has a pourable consistency. Refrigerate until needed.
• Prepare charred corn: place frozen corn in a microwave-safe bowl; microwave on high until thawed, 2 to 3 minutes. Spread corn between two paper towels and blot to dry.
• Heat a large dry pan over medium-high heat. Spread corn evenly in the pan and roast until browned on the bottom, about 3 minutes. Stir and continue to cook until charred on all sides, 5 to 7 minutes more. Transfer to a serving bowl.
• Prepare pork tacos: combine butter and olive oil in the same pan over medium-high heat until butter has melted. Cook and stir pork in the hot pan until browned and crumbly, 5 to 7 minutes. Stir in 4 teaspoons chile powder, taco seasoning, garlic powder, cumin, bouillon powder, salt, and pepper. Add water and cook until liquid has reduced and mixture has thickened, 2 to 3 minutes. Taste and adjust spices as needed.
• While the liquid is reducing, drain the pickling juice from the vegetables and pour it into the corn. Stir in 1 tablespoon olive oil, 1 teaspoon chile powder, salt, and pepper.
• Fill warm tortillas with pork and corn. Top with pickled vegetables and drizzle with crema.