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04/16/08 |
                          
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Ground Pork Tacos Yields enough for four normal people 2# ground pork 1 ea. yellow onion, julienne 1 ea. small red onion, julienne 4 ea. garlic cloves, chopped fine 1 t. chili powder 1/2 t. achiote, whole 3/4 t. coriander, whole 1/2 t. cumin, ground 1/2 t. oregano, dried 1/2 t. basil, dried 1 1/2t. lime juice canola/canolive/olive oil for frying KSP to taste all manners of taco accoutrements In your favorite spice grinding device, combine chili powder, achiote, cumin, coriander, oregano and basil. Process until you create a fine powder. Set aside for later. In a pan over medium to medium-low heat, place onions, garlic and oil. Sweat veggies until translucent, then transfer to a holding device. Crank the heat up to high, wait for the pan to start smoking and add the ground pork (add a little oil if you need to). When the pork is mostly browned, add the onion/garlic mixture plus the spices. Saute until the pork is cooked through. At the very last moment, deglaze with the lime juice, then season to taste with the salt and pepper. Serve with your favorite taco stuff, which will no doubt include salsa, cheese, tomatoes and lettuce. Knock yourself out. Hell, momma said knock you out.
Note from GG: Tacos. The teriyaki of "Mexican" food, where every single person has his or her own recipe for the "perfect variation." Well, here's mine. The reason I like mine is the inclusion of fresh coriander (as opposed to cilantro) and lime juice, which gives the recipe a distinct feel that I haven't really seen before. When I made it, I added too much coriander so it had this weird flavor, but I knocked it back by a quarter teaspoon to make up for it. Everything else kicked ass. If there's one thing you'll learn from cooking, it's this: there are no original recipes. Seriously, everyone's done everything already, so just try to either A) improve on their recipe or B) tweak it to match your tastes. This taco recipe is my version B of every taco I've had, which usually had a much more earthy/cumin/chilli feel to it. I wanted something lighter and more citrusy, so here we are. Enjoy!
This site was last updated 12/20/06 |
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