Tacos De Cecina Pounded Pork Tacos Recipes

TACOS DE CECINA (POUNDED PORK TACOS)

Steps:

• Bring 1 cup of water to a boil, in a dry cast-iron skillet, toast the chilies over medium-low heat for 2 minutes, until fragrant; turn them and shake the pan so they don't scorch.
• Put the toasted chilies in a bowl, cover with the boiling water, and let them soak until softened and reconstituted, about 15 minutes.
• Using a sharp knife, make a deep slit down the length of the tenderloins and open them up so they lay flat.
• With the smooth side of a mallet, pound the pork between two pieces of plastic to a 1/4-inch thickness.
• Transfer to a platter.
• In a blender, combine the toasted chilies, vinegar, oregano, 2 tablespoons of oil, salt, and pepper, and puree to form a paste.
• Rub the paste on both sides of the pork.
• Cover with plastic wrap and refrigerate overnight.
• Preheat grill or ridged grill pan.
• Brush grill grates with a little oil to prevent meat from sticking.
• Scrape off excess chili paste from pork and grill for 2 minutes per side.
• Remove to cutting board and let rest for 2 minutes.
• Slice into 1/4-inch pieces.
• Heat a large dry skillet over a medium flame.
• Warm the tortillas for 30 seconds on each side, until toasty and pliable.
• To make the tacos, stack 2 warm tortillas, lay about 4 ounces of pork down the center, and sprinkle with some onion and cilantro.
• Drizzle 1 1/2 teaspoons of salsa on top of each taco and garnish with lime wedges.
• Note: Guajillo chili is the dried form of the fresh mirasol chili.
• Can be found at Latin markets.

THAI PORK TACOS

Steps:

• PORK FILLING:.
• Heat oil in a large skillet. Add garlic and thai chilies and cook about 1 minute or until softened. Add onions and bell peppers, cook for 2 minutes, stirring frequently until peppers and onions are just tender. Add ground pork. Sauté pork and vegetables until the pork is fully cooked, about 5 minutes. Add ginger, chili flakes and sugar. Stir to combine. Deglaze the pan with soy sauce, lime juice and fish sauce, stirring for another minute to combine. Remove the pan from heat and add basil. Toss to combine.
• TAMARIND TEMPURA ONIONS:.
• Soak onions slices in ice-cold water for 15 minutes. Drain on paper towels. In a deep saucepan, heat oil to about 360 degrees.
• Fill a large bowl with ice. In a medium bowl combine flour, cornstarch, salt, and baking powder. Combine ice water and tamarind sauce, then add to the flour mixture, whisk to create batter. Put the batter bowl inside the large bowl of ice. Batter onion slices shaking off excess batter and placing the onion rings into the hot oil. Fry for about 3 minutes until golden brown and crispy. Drain on paper towels.
• THAI CURRY PEANUT SLAW:.
• Heat oil in a large saucepan. Add garlic and sauté until the garlic is translucent, about 1 minute. Add curry paste, peanut butter, hoisin sauce, brown sugar, chili powder, cayenne and fish sauce. Reduce to a simmer and cook for 10 minutes. To finish, whisk in coconut milk and bring to a boil. Reduce to a simmer for about 30 minutes till the sauce thickens.
• In a large bowl, combine Napa and red cabbage, green onion and ginger root. Add soy sauce, peanuts and cilantro. Add 3/4 cup of Thai Curry dressing, toss to combine. Cover and refrigerate until serving.
• FOR TACO ASSEMBLY:.
• Toast naan on a large, buttered skillet until golden brown and slightly crispy. Fold the naan to resemble a taco and add 1 large scoop of pork filling. Top with 1-2 tempura onion rings and Thai curry peanut slaw.

GROUND PORK TACOS

Steps:

• Brown the ground pork in a large skillet.
• Add in undrained tomatoes, onion, and seasonings.
• Bring to a boil, then reduce heat to a simmer, stirring occasionally, until most of the liquid is gone- about 10 minutes.
• Spoon mixture into tortillas or taco shells, garnish as desired, and enjoy!

SIZZLING PORK TACOS

Steps:

• Generously season pork with salt and pepper; add garlic, chile powder and cumin and mix well massaging spices into the meat.
• Marinate at least an hour, or up to overnight, refrigerated.
• Heat oil in a large cast iron skillet over medium heat; once oil begins to shimmer, add meat and let sizzle, stirring occasionally, until lightly browned and cooked through, about 5 to 7 minutes.
• Turn off heat and keep meat warm.
• Heat tortillas on a dry griddle or another cast iron pan, turning them once or twice, until they are hot and slightly puffed; stack them on a clean cloth napkin and cover with another napkin so that they steam.
• To serve: Stack 2 hot tortillas on a plate and spoon on a little pork, top with a spoonful of tomatillo salsa and another of the salsa cruda; garnish with radishes and cilantro.