Mikes Tex Mex Pork Tacos Recipes

SLOW COOKER MEXICAN PULLED PORK TACOS

Steps:

• Brown the roast: Heat the olive oil in a frying pan on medium high heat. (If you are using a slow cooker with a removable container that can be used on the stove top, use that. Otherwise, use a separate pan.) Place the roast in the pan and brown on all sides.
• Serve warm: Serve with warm tortillas, avocados, shredded cabbage, sliced radishes, cilantro, and a splash of lime juice or salsa.

TEX-MEX MEATBALL TACOS

Steps:

• Mix the mince with the egg, spice mix and some seasoning, then shape into 16 meatballs. Set aside in the fridge to firm up slightly while you make the sides.
• Mix the tomatoes, coriander, ½ the garlic and ½ the lime juice in a bowl with 1 tbsp oil, season and set aside. Stir the remaining garlic into the soured cream with a handful of the grated cheese and season. Slice the avocado and squeeze over the remaining lime juice. Bring these, the taco shells and lime wedges to the table.
• Heat the remaining oil in a large frying pan. Fry the meatballs over a medium heat for 8-10 mins until evenly browned and cooked through. Sprinkle over the remaining cheese, put a lid on the pan and cook for 1 min until melted, then let everyone help themselves.

SMOKY PORK & BLACK BEAN TACOS

Steps:

• Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
• Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
• Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.

MIKE'S TEX - MEX PORK TACOS

Steps:

• Taco meat: 1. Heat oil in a large frying pan over medium/high heat. Sauté onions and peppers until softened and starting to brown about 8-10 minutes. 2. Add meat and continue to cook at medium high heat until meat is browned. Cook for an additional 4 or 5 minutes to further brown and to reduce moisture. 3. Add beer and chili powder. Simmer for 3-4 minutes. 4. Add salsa verde and A-1 and continue to simmer at medium/high heat, stirring occasionally until all the liquid has cooked off and the remaining meat and sauce is pasty, caramelized and starting to brown like a fajita. 5. Set meat aside. Chimichanga style taco shells: 1. Heat oil 1⁄4" deep in a medium sauté pan. 2. Deep fry flour tortilla shells in olive oil. Fold in half while still soft before removing from pan. Top with your favorite toppings. I prefer white cheddar cheese or extra sharp cheddar cheese if white cheddar is not available, shredded romaine lettuce, diced tomatoes and salsa picante.

TEX-MEX PORK CHOPS

Steps:

• In a large skillet coated with butter-flavored cooking spray, saute onion until tender. Add pork chops; cook over medium heat until a thermometer reads 145°, 5-6 minutes on each side. , Combine the salsa, chiles, cumin and pepper; pour over pork. Bring to a boil. Reduce heat; cover and simmer until heated through.

MEXICAN PULLED PORK TACOS

Steps:

• Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they're well coated. Seal and put in the fridge overnight.
• Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
• To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.
• Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.

TEX-MEX SOFT TACOS WITH TINGA PORK FILLING

Steps:

• Make roasted tomatoes: Heat broiler.
• Line a jelly-roll pan with foil.
• Broil tomatoes and garlic 6 to 8 minutes, turning once, until charred.
• Cool.
• Peel tomatoes and garlic; pulse in blender with chipotle until almost smooth.
• Heat 1 tablespoon oil in 12-inch non-stick skillet over high heat.
• Add pork; cook 1 1/2 minutes, stirring once, until brown.
• Transfer to medium bowl.
• Add 1 tablespoon oil to skillet.
• Add mushrooms and onion and cook 8 minutes,stirring occasionally, until browned.
• Add zucchini, salt, oregano and cumin; cook 3 to 4 minutes more, until zucchini is tender.
• Add to bowl.
• Reduce heat to medium-high and heat remaining 1 tablespoon oil.
• Add roasted tomatoes; cook 2 minutes, just until thickened.
• Add pork mixture to tomatoes and cook 1 minute more, until heated through.
• Stir in cheese.
• Fill each tortilla with a generous 1/3 cup filling and roll up.