SIZZLING PORK TACOS
Heavily spiced strips of pork shoulder fried crisp in a pan. Warm corn tortillas. Tomatillo salsa and hot sauce. Pair the tacos with a pot of garlicky black beans, an avocado salad and mangoes for dessert, and you've got an incredible dinner for about an hour's work. Go to.
Provided by David Tanis
Categories easy, lunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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 and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 287 milligrams, Sugar 0 grams
TACOS DE CARNITAS
I don't know of a better way to turn 3 pounds of pork shoulder into dinner. Or a dinner party. Carnitas can be simply rolled into a corn tortilla, or used as the basis for something more ambitious, like tamales or empanadas. The trick here is patience, especially when the liquid is almost boiled out and the meat begins to fry a bit in its own fat.
Provided by Kim Severson
Categories dinner, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Trim any thick fat from surface of pork. Cut meat into 1-inch cubes, discarding any that are pure fat. Put pork in a large pot. Add enough water to cover by 2 inches, orange zest, garlic, chopped onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and the cloves.
- Bring to a boil, then reduce to a simmer. Skim off any scum that forms on surface. Simmer uncovered for 1 1/2 hours, until pork is very soft; add water if necessary to keep meat submerged. Season with salt, then continue to cook until water has evaporated, about 30 minutes. Cook a little longer to fry meat slightly; cook even longer if you prefer crisper meat. Stir often and add a bit of water if meat sticks or seems about to burn.
- Remove bay leaves and cinnamon stick. Spoon a few tablespoons of carnitas onto each tortilla. Top each taco with cilantro, finely chopped onion and salsa. Serve.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 31 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 11 grams, Sodium 406 milligrams, Sugar 0 grams, TransFat 0 grams
MINDY'S PORK TACOS
Delicious pork roast shredded and mixed with onion, garlic, and cheese fried inside a tortilla shell until golden and crispy. A family favorite. Serve with salsa and shredded lettuce.
Provided by MINDYMARIE
Categories Mexican Recipes
Time 1h35m
Yield 12
Number Of Ingredients 8
Steps:
- Cut the pork roast into thirds, and place in a pot with enough water to cover. Bring to a boil. Reduce heat to low, cover, and simmer 1 hour, or until pork reaches an internal temperature of 145 degrees F (63 degrees C). Drain, cool, and shred.
- Place the shredded pork in a bowl, and season with garlic salt, salt, and pepper. Mix in the Cheddar cheese and onion.
- Heat the oil in a skillet over medium heat. Place equal amounts of the pork mixture in the center of each corn tortilla, and fold in half to form tacos. One or two at a time, cook the tacos in the hot oil until golden brown.
Nutrition Facts : Calories 332.2 calories, Carbohydrate 13 g, Cholesterol 64.5 mg, Fat 22 g, Fiber 1.8 g, Protein 20.7 g, SaturatedFat 7.9 g, Sodium 731 mg, Sugar 0.8 g
MINDY'S PORK TACOS
Delicious pork roast shredded and mixed with onion, garlic, and cheese fried inside a tortilla shell until golden and crispy. A family favorite. Serve with salsa and shredded lettuce.
Provided by MINDYMARIE
Categories Mexican Recipes
Time 1h35m
Yield 12
Number Of Ingredients 8
Steps:
- Cut the pork roast into thirds, and place in a pot with enough water to cover. Bring to a boil. Reduce heat to low, cover, and simmer 1 hour, or until pork reaches an internal temperature of 145 degrees F (63 degrees C). Drain, cool, and shred.
- Place the shredded pork in a bowl, and season with garlic salt, salt, and pepper. Mix in the Cheddar cheese and onion.
- Heat the oil in a skillet over medium heat. Place equal amounts of the pork mixture in the center of each corn tortilla, and fold in half to form tacos. One or two at a time, cook the tacos in the hot oil until golden brown.
Nutrition Facts : Calories 332.2 calories, Carbohydrate 13 g, Cholesterol 64.5 mg, Fat 22 g, Fiber 1.8 g, Protein 20.7 g, SaturatedFat 7.9 g, Sodium 731 mg, Sugar 0.8 g
SMOKY PORK & BLACK BEAN TACOS
Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado
Provided by Cassie Best
Categories Dinner, Main course
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 592 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
More about "mindys pork tacos recipes"
CRAVE-WORTHY GROUND PORK TACOS - INSPIRED TASTE
From inspiredtaste.net
5/5 (6)Calories 264 per servingCategory Dinner
PORK TACOS (QUICK AND EASY!) - SLENDER KITCHEN
From slenderkitchen.com
Category DinnerCalories 294 per servingTotal Time 31 mins
CARNITAS TACOS (PULLED PORK TACOS) - THE ENDLESS MEAL®
From theendlessmeal.com
QUICK AND EASY PORK TACOS WITH CORN SALSA
From carlsbadcravings.com
EASY PORK TACO RECIPES & MEAL IDEAS | HELLOFRESH
From hellofresh.com
MINDY'S PORK TACOS | RECIPE | RECIPES, COOKING DISHES, PORK
From pinterest.com
PORK & MINDY'S – FEED YOUR SENSES
From porkandmindys.com
PORK & MINDY'S MENU AND PRICES - MENU WITH PRICE
From menuwithprice.com
ALLRECIPES
MINDY'S PORK TACOS - REVIEW BY DIANNA J. - ALLRECIPES.COM
From allrecipes.com
10 PORK TACO RECIPES
HEALTH INFORMATION 朗郎 MINDY'S PORK TACOS RECIPE
From winkybabe.com
MINDYS PORK TACOS RECIPE - GROWINGAFRICANHAIRLONG
From growingafricanhairlong.blogspot.com
INSTANT POT CARNITAS (OR SHREDDED MEXICAN PORK) - A MIND "FULL" …
From amindfullmom.com
MINDY'S PORK TACOS - EASY COOK FIND
From easycookfind.com
MINDY'S RIBS MENU AND PRICES - MENU WITH PRICE
From menuwithprice.com
MINDY'S PORK TACOS RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
You'll also love