I made pork tacos for the Superbowl modeled after my favorite taqueria -- a hole in the wall in Playa Del Carmen called El Fogon. I may not have quite matched El Fogon, but these are darn good! I highly recommend them. I served them with Homemade Corn Tortillas (see my recipe) which were great, but they'll taste great with any tortillas!
- 3 pounds boneless country style pork ribs
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 jalapeno pepper, finely diced
- 2 tsp cumin
- 2 tsp chili powder (Ancho not Cayenne!)
- 2 tsp kosher salt
- Tabasco or other mexican chili sauce to taste (about 1/2 tsp at least)
- Fresh cilantro, chopped
- 1-2 fresh limes, cut in wedges
- 24 corn tortillas
- 4 oz Queso Fresco
- Chop the pork ribs into small, 1/2 inch cubes. Put the chopped pork, onion, green pepper, jalapeno, cumin, chili powder, salt, and Tabasco in a large ziploc bag. Squeeze all the air out and seal the bag. Marinate in a refrigerator for 2 hours to 1 day.
- Heat a large electric griddle to high heat, or heat a large frying pan on high. Place the marinated meat on the grill. Using a spatula, separate the meat as much as possible (it will stick together after marinating). Cook for 8-10 minutes, turning frequently, until the onions and peppers have carmelized a bit and the meat is nicely browned. The smell will be amazing!
- At El Fogon, they put a little Queso Fresco (soft mexican cheese) on before serving. It does make it taste even better. I've served it both ways, so take your pick!
- Heat the tortillas over the grill or in the oven, then serve a couple of spoonfuls of the meat into a taco shell, and add a little cilantro and a lime wedge on the side. YUM!
|Amount Per Serving||%DV|
|Serving Size 89g|
|Recipe makes 24 servings|
|Calories from Fat 95||52%|
|Total Fat 10.58g||13%|
|Saturated Fat 3.38g||14%|
|Trans Fat 0.09g|
|Total Carbs 14.23g||4%|
|Dietary Fiber 2.1g||7%|