Tacos De Cecina (Pounded Pork Tacos)

Total Time
1hr
Prep 30 mins
Cook 30 mins

from "La Comida del Barrio" by Aaron Sanchez. Needs to refridgerate overnight.

Ingredients Nutrition

Directions

  1. Bring 1 cup of water to a boil, in a dry cast-iron skillet, toast the chilies over medium-low heat for 2 minutes, until fragrant; turn them and shake the pan so they don't scorch.
  2. Put the toasted chilies in a bowl, cover with the boiling water, and let them soak until softened and reconstituted, about 15 minutes.
  3. Using a sharp knife, make a deep slit down the length of the tenderloins and open them up so they lay flat.
  4. With the smooth side of a mallet, pound the pork between two pieces of plastic to a 1/4-inch thickness.
  5. Transfer to a platter.
  6. In a blender, combine the toasted chilies, vinegar, oregano, 2 tablespoons of oil, salt, and pepper, and puree to form a paste.
  7. Rub the paste on both sides of the pork.
  8. Cover with plastic wrap and refrigerate overnight.
  9. Preheat grill or ridged grill pan.
  10. Brush grill grates with a little oil to prevent meat from sticking.
  11. Scrape off excess chili paste from pork and grill for 2 minutes per side.
  12. Remove to cutting board and let rest for 2 minutes.
  13. Slice into 1/4-inch pieces.
  14. Heat a large dry skillet over a medium flame.
  15. Warm the tortillas for 30 seconds on each side, until toasty and pliable.
  16. To make the tacos, stack 2 warm tortillas, lay about 4 ounces of pork down the center, and sprinkle with some onion and cilantro.
  17. Drizzle 1 1/2 teaspoons of salsa on top of each taco and garnish with lime wedges.
  18. Note: Guajillo chili is the dried form of the fresh mirasol chili.
  19. Can be found at Latin markets.

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