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Crispy Ancho Pork Tacos

Pork shoulder marinated in spices then pan fried and served in warm tortillas with Queso Fresco and cabbage. Easy to make and wonderfully tasty
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Crispy Ancho Pork Tacos
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Servings: 4
Total Time: 1 hour to marinate, 15 minutes active cooking time
Recipe by: Frankie

Ingredients

2 1/2 lbs pork shoulder steaks, slightly frozen so it's easier to cut
2 TBSP plus 1 TBSP cooking oil (3 TBSP total)
2 tsp ancho chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cumin
1 TBSP lime juice
salt & pepper
12 corn or flour tortillas
8 ounces Queso Fresco (or similar soft cheese), crumbled
3 cups raw shredded cabbage
Optional toppings: sour cream, sliced jalapeno, diced tomato, diced avocado, etc.

Directions

1. Cut off any bone and excess fat from the steaks then cut into 1/2 inch cubes.

2. In a large bowl add the cubed pork, 2 TBSP of oil, ancho powder, garlic powder, onion powder, cumin, lime juice and 1/2 tsp salt. Mix thoroughly then cover and refrigerate for at least 1 hour.

3. Heat 1 TBSP of oil in a large non-stick pan over medium-high heat until it begins to shimmer.

4. Add half the pork to the pan, let the pork cook without moving it for 2 minutes then cook, stirring occasionally, until pork is cooked through, for about 4 more minutes. Remove the cooked pork to a bowl and cook the remaining half of the pork the same way.

5. Once all the pork is cooked and in a bowl add a 1/4 cup of water to the pan and scrape the bottom with a wooden spoon or spatula to release any stuck on bits then pour it in the bowl over the pork and toss to coat. Add salt and pepper to taste.

6. Warm up your tortillas and fill with the pork, Queso Fresco and cabbage.

Notes & Tips

Ancho chili has a rather mild heat to it, for tacos with more kick add 1/2 tsp of cayenne pepper in with the other spices.




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