Spicy. Pork. Tacos.
To me, these are new and refreshing. And different. Good different.
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For the pork, I used The Pioneer Woman's Spicy Dr. Pepper Shredded Pork recipe which is similar to my Crock Pot BBQ.
For the toppings....
Mexican blend cheese
sour cream
salsa {I used a store bought "fresh" salsa that was chunkier and not saucy. It was perfect for these.}
handful of cilantro
I highly recommend using the tortillas with the Mexican flag on the bag. It's the only way to go.
Wrap in tin foil and warm in the oven or give them a whirl in the microwave before using.
The greatest thing about this meal is I froze 1/2 of the spicy pork. A little goes a long way. We will be enjoying this meal again very soon. And I mean very soon.
My brother-in-law calls these carnitas (he should know, he is from Monterrey) and I just got introduced to them this past weekend, yummy!
ReplyDeleteOooo! I've just tumbled into your blogland and I'm quite sure I'll stay awhile! Looks amazing!
ReplyDeleteoh yes, we LOVE versions of these! Another thing I do is make something I call winter cabbage salad (cabbage dressed with a sharp lime vinaigrette and maybe some garlic and cilantro) and eat that on top of the meat inside the tortilla. I buy a lot of tortillas and just freeze them in their bag. It's not too hard to pry off a few with a table knife.
ReplyDeletethe recipe for the winter cabbage salad is here on my blog:
ReplyDeletehttp://thriftathome.blogspot.com/2010/01/winter-cabbage-salad.html