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Prep Time: 75 Minutes Cook Time: 0 Minutes |
Ready In: 75 Minutes Servings: 6 |
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These are easy to do at home and oh-so-much-better than you-know-who's tacos. Tacos are meant to be a snack and as such, they are not supposed to be overstuffed with fillings and garnishes. If you have access to a Latino market, you should be able to find different types of ground chili powder. Any medium-hot chili powder will do, of course. Ingredients:
1 1/2 lbs pork shoulder, cut in thin 1/2-inch strips |
kosher salt & freshly ground black pepper |
3 garlic cloves, minced |
2 1/2 teaspoons guajillo chili powder (or ancho or other medium-hot red chile powder) |
1 teaspoon ground cumin (for best flavor toast whole seeds and grind up coarsely) |
3 tablespoons vegetable oil |
2 dozen corn tortillas, ideally 4 1/2-inches for serving |
tomatillo salsa, for serving (tomatillo salsa fresca) |
salsa, cruda for serving (salsa cruda iii) |
radish, trimmed and sliced for serving |
fresh cilantro, for serving |
Directions:
1. Generously season pork with salt and pepper; add garlic, chile powder and cumin and mix well massaging spices into the meat.
2. Marinate at least an hour, or up to overnight, refrigerated.
3. 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.
4. Turn off heat and keep meat warm.
5. 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.
6. 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.
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