In our house or van, it seems like tacos are the go to food. You can shove anything in one of those shells and it tastes great, is handy to eat and usually assembles quickly. (That is if you take out the time it takes to creat the actual ingredients.)
Pictured here are my ground pork tacos with frisee lettuce, avacado, chipotle salsa, sour cream and a side of black beans. I beleive we even had fresh cilantro to sprinkle on top at the end.
I told Rocco and Cousin Dan that I would start putting some of my recipes, tips and tricks out here for them. You benefit too. Be warned though, I’m a total pinch of this, dab of that, type of cook and I really just know how it should taste & test along the way so it ends up being “good” to the palate. I’m certainly no chef, but I’ve had a long line of women (and men) that are great in the kitchen and really know there way around making food taste great.
Here’s an overview of the ingredients and cooking process. If you want to make my homemade black beans (also pictured in the red pot), I’ll put a separate recipe out for that later on.
- 1 lb ground pork
- 1 small can green chilis
- 1 jalapeno chopped
- 1 bundle cilantro chopped
- 1 shallot diced
- one small onion diced
- 1 scoop of chopped garlic
- dried chipolte peppers, I grind mine fresh for a better flavor
- one avacado sliced for serving
- frisee or other lettuce
- salsa, I’ve used my home canned chipolte salsa
- sour cream to finish
- if you don’t make homemade tortillas, storebought will have to do
How to make my Three Pepper Ground Pork Tacos:
After you prep your vegetables, brown them in oil starting with the onion/shallot, then add the pepper, add the garlic last and make it brief in the pan before you add the pork. I usually push the veggies out while I start the pork browning with some fresh oil (same pan). Once the pork is mostly browned I reintroduce the cooked veggies and add the cilantro, some of the ground chipolte peppers… wait min and then taste. If it’s not spicey enough add more chipolte. You can also add black pepper and salt to taste.
Remember though, you can’t take it away once it’s in there and it’s too hot.
Once you’re done with the meat… heat up some tortillas. I use a griddle, but my Mom used to warm them in the microwave, so you do you… just heat them up so the get flexible. (Oh yeah, and Jake, he likes them crispy so he fries them longer on the griddle. To each his own.)
Anyway, I hope you make these and they taste good to you too. Leave me a photo in the comments or find me on social media and tell me how you did.