Mikes Tex Mex Pork Tacos Recipes

MEXICAN SLICED SPICED PORK SOFT TACOS WITH TEXAS OVEN FRIES

Steps:

• Heat oven to 500 degrees F. Heat a grill pan to high.
• Cut potatoes into Texas fries, 10 per potato. Coat in extra-virgin olive oil, about 2 to 3 tablespoons, then season with chipotle powder, salt and pepper and roast 25 minutes, turning once.
• Toast pumpkin seeds in a small skillet 2 minutes then grind in food processor or spice mill or a coffee bean grinder. Mix the ground pumpkin seeds with cumin and coriander. Season the tenderloin with salt and pepper and rub with the spices. Rub the grill pan with extra-virgin olive oil and grill pork tenderloins 20 minutes.
• Heat a skillet over medium-high heat with a tablespoon extra-virgin olive oil, a turn of the pan. Add the chopped onion, garlic, jalapeno and cook a few minutes while you chop tomatillos. Add the tomatillos, season with salt and pepper and cook 7 to 8 minutes. Stir in lime zest and juice and cilantro and remove from heat.
• While salsa is cooking, toss the cabbage with sliced onion.
• Wrap the tortillas in damp clean towel and warm in microwave 2 minutes or put in the oven after you remove potatoes for 1 to 2 minutes.
• Thinly slice pork and serve 1/2 tenderloin per person. Wrap pork slices in soft tacos with salsa and some shredded cabbage and red onions. Serve with Texas chipotle fries.

MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY

Steps:

• Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
• Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
• Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
• To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
• Enjoy!

TEX-MEX PORK ROAST

Steps:

• preheat oven to 350 degrees.
• cut pork roast in half unless you have the kind that is two peices wrapped with string.
• place two peices of harvarti cheese on the flat side of each half.
• cut all the peppers into slices lengthwise.
• then make layer of mushrooms, red pepper, green pepper, and yellow pepper followed by the layer of thinly sliced onion.
• add some salt and pepper to taste.
• place the other half of the roast with the cheese side in on top of the layer of onion.
• use string to secure the layers of roast together and all the veggies inside.
• place roast in roasting pan and add water
• sprinkle the water and roast with tex-mex seasoning.
• cook for half the time and then turn over and sprinkle the other side with tex-mex seasoning as well.
• some of the veggies will slide out from inside the roast.
• once the roast is done remove and add flour mixture and make a sauce out of the leftover juices with veggies and serve over the slices of roast.

MEXICAN PULLED PORK TACOS

Steps:

• Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they're well coated. Seal and put in the fridge overnight.
• Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
• To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.
• Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.

TEX-MEX TURKEY TACOS

Steps:

• In a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink; remove and set aside. In the same skillet, saute the peppers, onion, carrots and garlic in oil for 8-10 minutes or until vegetables are tender., Add the turkey, beans, salsa, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Fill each taco shell with 1/3 cup turkey mixture. Serve with lettuce, tomatoes and cilantro.

MINDY'S PORK TACOS

Steps:

• Cut the pork roast into thirds, and place in a pot with enough water to cover. Bring to a boil. Reduce heat to low, cover, and simmer 1 hour, or until pork reaches an internal temperature of 145 degrees F (63 degrees C). Drain, cool, and shred.
• Place the shredded pork in a bowl, and season with garlic salt, salt, and pepper. Mix in the Cheddar cheese and onion.
• Heat the oil in a skillet over medium heat. Place equal amounts of the pork mixture in the center of each corn tortilla, and fold in half to form tacos. One or two at a time, cook the tacos in the hot oil until golden brown.

TEX-MEX PULLED PORK (CROCK POT)

Steps:

• Mix sauce ingredients in a 3-quart or larger crock pot; add pork, then spoon sauce over pork to cover.
• Cover cooker and cook on high 3 1/2 hours or on low 8 to 10 hours, until pork is tender; Remove pork to a cutting board and, using 2 forks, pull meat into shreds.
• Pour sauce into serving bowl; stir in cilantro and shredded pork and serve.

MIKE'S TEX - MEX PORK TACOS

Steps:

• Taco meat: 1. Heat oil in a large frying pan over medium/high heat. Sauté onions and peppers until softened and starting to brown about 8-10 minutes. 2. Add meat and continue to cook at medium high heat until meat is browned. Cook for an additional 4 or 5 minutes to further brown and to reduce moisture. 3. Add beer and chili powder. Simmer for 3-4 minutes. 4. Add salsa verde and A-1 and continue to simmer at medium/high heat, stirring occasionally until all the liquid has cooked off and the remaining meat and sauce is pasty, caramelized and starting to brown like a fajita. 5. Set meat aside. Chimichanga style taco shells: 1. Heat oil 1⁄4" deep in a medium sauté pan. 2. Deep fry flour tortilla shells in olive oil. Fold in half while still soft before removing from pan. Top with your favorite toppings. I prefer white cheddar cheese or extra sharp cheddar cheese if white cheddar is not available, shredded romaine lettuce, diced tomatoes and salsa picante.