Pork Tacos In Flour Tortillas Recipes

PORK TACOS IN FLOUR TORTILLAS

Another recipe from Grandmother's test kitchen--the Grandson's are keeping me busy. They said they loved this with my salsa. We live in Taco-Land. Who would of thought they like this better!

Provided by out of here

Categories One Dish Meal

Time 3h20m

Yield 20 pork tacos

Number Of Ingredients 9

Pork Tacos in Flour Tortillas image

Steps:

Cut the 5 pound pork butt in 5-1 pound pieces.
On each piece put 1 garlic clove, 2 tablespoons seasoned salt and 2 tablespoons butter.
Wrap each pound piece of pork very tightly in the tin foil.
Bake in a 250° oven for 3 hours, or until easy to shred.
When cool, shred the pork-and add 1/2 the package of the taco seasoning and a little juice from the pork, as not to be dry.
I fried the flour tortillas in a frying pan with a little oil.
When you turn the tortilla over, put some cheese on to melt.
Now some shredded taco meat, then top with
salsa and roll up.

Nutrition Facts : Calories 465.7, Fat 31.5, SaturatedFat 14, Cholesterol 107.9, Sodium 406.3, Carbohydrate 15.9, Fiber 0.9, Sugar 0.7, Protein 28.1

Ingredients

5 lbs pork butt
5 garlic cloves
10 tablespoons seasoning salt (Lawry's)
10 tablespoons butter
1 (1 1/4 ounce) taco bell chipotle flavor taco seasoning mix
salsa
20 flour tortillas
aluminum foil
3 cups cheddar cheese

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

Sizzling Pork Tacos image

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

Ingredients

1 1/2 pounds pork shoulder, not too lean, in thin 1/2-inch strips or cubes
Salt
pepper
3 garlic cloves, finely chopped
2 1/2 teaspoons ground guajillo, ancho or other medium-hot red chile
1 teaspoon toasted, coarsely ground cumin
3 tablespoons vegetable oil or good-quality lard
2 dozen small corn tortillas, ideally 4 1/2 inches, for serving
Tomatillo salsa, for serving
Salsa cruda, for serving
Radishes, trimmed, for serving
Cilantro sprigs, for serving

PULLED-PORK TACOS

Use the tender meat from our Easy Pork Shoulder for these tasty tacos.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Number Of Ingredients 8

Pulled-Pork Tacos image

Steps:

In a large skillet, heat oil over medium. Add garlic, onion, and chiles; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 18 to 20 minutes. Add pork and cook until warmed through, about 5 minutes. Serve in tortillas with desired toppings.

Nutrition Facts : Calories 429 g, Fat 22 g, Fiber 3 g, Protein 29 g

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, chopped
2 tablespoons chopped chipotle chiles in adobo (seeded for less heat if desired)
Coarse salt and ground pepper
2 cups Easy Pork Shoulder
8 corn tortillas, warmed
Lime wedges, chopped avocado, chopped raw white onion, fresh cilantro, and salsas, for serving

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Pork Tacos In Flour Tortillas Recipes

PORK TACOS IN FLOUR TORTILLAS

Another recipe from Grandmother's test kitchen--the Grandson's are keeping me busy. They said they loved this with my salsa. We live in Taco-Land. Who would of thought they like this better!

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.

PULLED-PORK TACOS

Use the tender meat from our Easy Pork Shoulder for these tasty tacos.

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