pork tacos .pdf

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Title: pork tacos

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Spicy Pork-Pineapple Tacos



1 pound pork tenderloin, cut into 1/2-inch cubes
1 (8-oz.) can pineapple tidbits in juice, drained
1 medium onion, chopped
1/4 cup chopped fresh cilantro
1 tablespoon Mexican-style chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon pepper
1 teaspoon chopped garlic
Salt and pepper
1 tablespoon cooking oil
6 (8-inch) soft taco-size corn or flour tortillas, warmed


chopped radishes
fresh cilantro leaves
crumbled queso fresco
chopped onions
chopped jalapeño


Combine pork and next 9 ingredients in a gallon sized zip-top plastic bag. Seal and chill
4 to 24 hours.Heat cooking oil in the disk over medium-high heat. Cook pork mixture
in hot oil in the cooking disk over medium-high heat, stirring often, 10 minutes or
until pork is done. While pork is cooking, warm tortillas around the outside edges of
the disk, turning occasionally to prevent burning. Serve mixture with warm tortillas
and desired toppings.


Variation: instead of serving the pork in warmed tortillas try it over steamed brown rice with
sautéed vegetables!



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