Sizzling Pork Tacos

Submitted by LucyS-D

"These are easy to do at home and oh-so-much-better than you-know-who's tacos. Tacos are meant to be a snack and as such, they are not supposed to be overstuffed with fillings and garnishes. If you have access to a Latino market, you should be able to find different types of ground chili powder. Any medium-hot chili powder will do, of course."

 

• Ready In: 1hr 25mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 1⁄2 lbs pork shoulder, cut in thin 1/2-inch strips
• kosher salt & freshly ground black pepper
• 3 garlic cloves, minced
• 2 1⁄2 teaspoons guajillo chili powder (or ancho or other medium-hot red chile powder)
• 1 teaspoon ground cumin (for best flavor toast whole seeds and grind up coarsely)
• 3 tablespoons vegetable oil
• 2 dozen corn tortillas, ideally 4 1/2-inches for serving
• tomatillo salsa, for serving (Tomatillo Salsa Fresca)
• salsa, cruda for serving (Salsa Cruda III)
• radish, trimmed and sliced for serving
• fresh cilantro, for serving

directions

1. Generously season pork with salt and pepper; add garlic, chile powder and cumin and mix well massaging spices into the meat.
2. Marinate at least an hour, or up to overnight, refrigerated.
3. Heat oil in a large cast iron skillet over medium heat; once oil begins to shimmer, add meat and let sizzle, stirring occasionally, until lightly browned and cooked through, about 5 to 7 minutes.
4. Turn off heat and keep meat warm.
5. Heat tortillas on a dry griddle or another cast iron pan, turning them once or twice, until they are hot and slightly puffed; stack them on a clean cloth napkin and cover with another napkin so that they steam.
6. To serve: Stack 2 hot tortillas on a plate and spoon on a little pork, top with a spoonful of tomatillo salsa and another of the salsa cruda; garnish with radishes and cilantro.