Country-Style Pork Tacos with Tomato Salsa

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by: Georgia Peach






What to look for in Pork? Look for light to reddish pink meat. Avoid anything really pale or grayish. The fat should be creamy white and smooth. The texture should be firm to the touch, with a flue, smooth grain. If it is soft or watery, reject it. If the pork is packaged, it should not have much moisture in the package. Any liquid there should be clear, not cloudy




ingredients

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serves: 4-6

1 1/2-2 pounds boneless country-style pork ribs (each about 1-inch thick)

12 soft flour tortillas (8 inches)

PASTE:

1 tablespoon kosher salt

1 1/2 teaspoons dried oregano

1 1/2 teaspoons granulated garlic

1 1/2 teaspoons pure chile powder

1 1/2 teaspoons light brown sugar

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

3 tablespoons extra virgin olive oil

SALSA:

1 1/2 cups roughly chopped ripe tomatoes

1 large ripe avocado, finely diced

4-5 green onions, white part only, finely chopped

1/4 cup finely chopped fresh cilantro

2 tablespoons fresh lime juice

1-2 tablespoons minced jalapeno chile peppers [without seeds]

Kosher salt

Freshly ground black pepper

Tabasco® sauce

Nutrition Facts
Country-Style Pork Tacos with Tomato Salsa

Servings Per Recipe: 4

Amount per Serving

Calories: 956

  • Total Fat: 48.7 g
  •     Saturated Fat: 9.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 126 mg
  • Sodium: 2795.2 mg
  • Total Carbs: 82.8 g
  •     Dietary Fiber: 9.5 g
  •     Sugars: 6.8 g
  • Protein: 46.6 g
VIEW DETAILED NUTRITION

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preparation

1.  To make the paste: In a small bowl, mix the paste ingredients.

2.  Trim any excess fat from the pork and then rub the paste all over. Cover the pork and refrigerate for 2 hours or as long 8 hours.

3.  To make the salsa: In a medium bowl, combine the salsa ingredients, including salt, pepper, and Tabasco sauce to taste. Transfer to a serving bowl.

4.  Allow the pork to stand at room temperature for 20 to 30 minutes before grilling. Grill over Direct Medium heat until barely pink in the center, 12 to 15 minutes, turning once. While the pork is cooking, divide the tortillas and wrap 6 each in 2 foil packages. Grill over Direct Medium heat for 2 to 4 minutes to warm them. Cut the pork crosswise into very thin slices. Serve the sliced pork wrapped in warm tortillas with the salsa.

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comments

Serena

5