Start to Finish: 25 minutes
Serves: 4 (8 tacos)
I’ve been told, by my friends in the know, that these tacos are much closer to what you might be served in Mexico. Having never been to Mexico, I don’t know this to be a fact, but I can guarantee they kick culinary ass!
2 cups Savory Shredded Pork (recipe)
8 corn taco shells OR four tortillas (6-8″)
3/4 cup salsa
2 cups lettuce, shredded
1 cup finely shredded Monterey Jack cheese OR anejo enchilada cheese
1/4 cup ripe olives, sliced and pitted
sour cream (optional)
1 medium tomato, chopped
1 medium avocado, halved, seeded, peeled and chopped (optional)
1. Preheat oven to 350°F.
2. Place taco shells on a baking sheet and heat in a 350°F oven for 5 to 7 minutes or until heated through and crispy. OR if using flour tortillas: Wrap tortillas tightly in foil. Heat in a 350°F oven about 10 minutes or until heated through.
3. While shells (or tortillas) are in oven: in a medium saucepan combine the Savory Shredded Pork and salsa; heat through.
4. To assemble tacos, place pork mixture in warm taco shells. Top with lettuce, cheese, and olives. If desired, serve with sour cream tomato, and avocado. To assemble tortillas, place pork mixture in the center of the warm tortillas and add remaining ingredients as directed; fold tortillas in half.
It was hard to finish that recipe due to my watering mouth and growling stomach. I want some NOW!