Sizzling Pork Tacos

Name: Sizzling Pork Tacos
Prep time: 1 h 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 6 serving(s)
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

Submitted by threeovens

"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."

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photo by threeovens

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

Generously season pork with salt and pepper; add garlic, chile powder and cumin and mix well massaging spices into the meat.
Marinate at least an hour, or up to overnight, refrigerated.
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.
Turn off heat and keep meat warm.
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.
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.