Crispy Pork Tacos
Thinly sliced strips of pork seasoned with a flavorful dry rub, then fried in a pan, make these tacos one-of-a-kind.
Preparation time: 30 minutes
- 1 ½ pounds pork shoulder, not too lean, cut in thin ½-inch strips or cubes
- Salt and pepper
- 3 garlic cloves, finely chopped
- 2 ½ teaspoons ground guajillo, ancho or other medium-hot red chile
- 1 teaspoon toasted, coarsely ground cumin
- 3 tablespoons vegetable oil or good-quality lard
- 2 dozen small corn tortillas, ideally 4 ½ inches, for serving
- Lunds & Byerlys Tomatillo Verde Salsa, for serving
- Radishes, trimmed, for serving
- Cilantro sprigs, for serving
- Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
- Heat the oil in a wide cast iron skillet over medium high heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes or until
crisp. Turn off the heat and keep meat warm.
- Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
- To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa. Garnish with radishes and cilantro sprigs. Serve and eat immediately.
Recipe adapted from New York Times