Sour Citrus Pork Tacos With Caramelized Root Vegetables Recipes

CITRUS TACOS

Steps:

• Process the lime juice, zest, avocado, salt, and pepper in a mini food processor until smooth. Gradually add the oil until emulsified. Season the dressing, to taste, with additional salt and pepper.
• Using a paring knife and working over a large bowl to catch the juice, remove the peel and white pith from the oranges. Cut between the membranes to remove the segments directly into the bowl. Squeeze any excess juice from the membranes directly into the bowl and discard the membranes. Add the watercress and dried cranberries. Toss with the orange juice and season with salt and pepper, to taste.
• To serve: Spread 1 side of the jicama slices with a little of the dressing. Using the jicama slices as you would a tortilla, place the watercress salad in the center of each jicama slice and fold to make tacos.
• Cook's Note: The dressing can also be made by hand. Use a fork to mash the avocado until smooth and add the lime zest and juice. Whisking constantly, drizzle in the oil until smooth. Season with salt and pepper, to taste.

SOUR CITRUS PORK TACOS WITH CARAMELIZED ROOT VEGETABLES

Steps:

• Preheat conventional oven to 400 degrees F.
• Heat oil in saute pan over medium-high heat. Pat pork dry and season with salt and pepper as desired, add to hot pan and sear on all sides until browned. Transfer pork to small saucepan over medium heat and add orange juice, lime juice, lemon juice, onion, garlic cloves, Mexican oregano, cumin, and chicken broth; bring to boil, cover and transfer to oven and cook for 1 hour. Remove from oven, pull out pork and shred with two forks; keep warm.
• In large mixing bowl, combine diced root vegetables, red onion, fresh thyme sprigs and season as desired with salt and black pepper, tossing while coating with non-stick spray. Spread vegetable mixture in a single even layer across a non-stick baking pan. Roast in preheated oven for 40 minutes or until crispy and tender. Remove from oven; keep warm.
• Heat Mission® Artisan® Corn & Whole Wheat Tortillas according to package instructions. Place tortillas on flat on work surface and divide shredded pork evenly and top evenly with crispy root vegetables. Serve immediately with fresh orange wedges.

SOUR CITRUS PORK TACOS WITH CARAMELIZED ROOT VEGETABLES

Steps:

• Preheat conventional oven to 400 degrees F.
• Heat oil in saute pan over medium-high heat. Pat pork dry and season with salt and pepper as desired, add to hot pan and sear on all sides until browned. Transfer pork to small saucepan over medium heat and add orange juice, lime juice, lemon juice, onion, garlic cloves, Mexican oregano, cumin, and chicken broth; bring to boil, cover and transfer to oven and cook for 1 hour. Remove from oven, pull out pork and shred with two forks; keep warm.
• In large mixing bowl, combine diced root vegetables, red onion, fresh thyme sprigs and season as desired with salt and black pepper, tossing while coating with non-stick spray. Spread vegetable mixture in a single even layer across a non-stick baking pan. Roast in preheated oven for 40 minutes or until crispy and tender. Remove from oven; keep warm.
• Heat Mission® Artisan® Corn & Whole Wheat Tortillas according to package instructions. Place tortillas on flat on work surface and divide shredded pork evenly and top evenly with crispy root vegetables. Serve immediately with fresh orange wedges.

SOUR CITRUS PORK TACOS WITH CARAMELIZED ROOT VEGETABLES

Steps:

• Preheat conventional oven to 400 degrees F.
• Heat oil in saute pan over medium-high heat. Pat pork dry and season with salt and pepper as desired, add to hot pan and sear on all sides until browned. Transfer pork to small saucepan over medium heat and add orange juice, lime juice, lemon juice, onion, garlic cloves, Mexican oregano, cumin, and chicken broth; bring to boil, cover and transfer to oven and cook for 1 hour. Remove from oven, pull out pork and shred with two forks; keep warm.
• In large mixing bowl, combine diced root vegetables, red onion, fresh thyme sprigs and season as desired with salt and black pepper, tossing while coating with non-stick spray. Spread vegetable mixture in a single even layer across a non-stick baking pan. Roast in preheated oven for 40 minutes or until crispy and tender. Remove from oven; keep warm.
• Heat Mission® Artisan® Corn & Whole Wheat Tortillas according to package instructions. Place tortillas on flat on work surface and divide shredded pork evenly and top evenly with crispy root vegetables. Serve immediately with fresh orange wedges.

SOUR CITRUS PORK TACOS WITH CARAMELIZED ROOT VEGETABLES

Steps:

• Preheat conventional oven to 400 degrees F.
• Heat oil in saute pan over medium-high heat. Pat pork dry and season with salt and pepper as desired, add to hot pan and sear on all sides until browned. Transfer pork to small saucepan over medium heat and add orange juice, lime juice, lemon juice, onion, garlic cloves, Mexican oregano, cumin, and chicken broth; bring to boil, cover and transfer to oven and cook for 1 hour. Remove from oven, pull out pork and shred with two forks; keep warm.
• In large mixing bowl, combine diced root vegetables, red onion, fresh thyme sprigs and season as desired with salt and black pepper, tossing while coating with non-stick spray. Spread vegetable mixture in a single even layer across a non-stick baking pan. Roast in preheated oven for 40 minutes or until crispy and tender. Remove from oven; keep warm.
• Heat Mission® Artisan® Corn & Whole Wheat Tortillas according to package instructions. Place tortillas on flat on work surface and divide shredded pork evenly and top evenly with crispy root vegetables. Serve immediately with fresh orange wedges.