3 years ago

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.

4-6 servings
Preparation time: 30 minutes

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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