There is nothing quite like a taco to satisfy hunger. Tacos are one of the easiest Mexican foods everyone can prepare, and making an authentic meal from them is just as easy. Basically all one needs is the filling, some corn tortillas, a little chopped cilantro, finely chopped onions, lime or lemon slices, and your favorite salsa to give them an additional boost of flavour and spice. Simple enough, right?
Tacos are a meal I love to cook because it takes minimal effort and time to prepare, perfect for the busy days of summer. Another wonderful benefit of taco nights is that leftovers can easily be transformed into an authentic Mexican taco feast. I’ll give you some pointers for turning leftovers into tacos another time, for now we’ll be working with fresh meat.
For this taco night I used pork but chicken or turkey may also be used. I was craving tacos al pastor but didn’t have all the peppers and ingredients needed, so instead I created these. Also I was really craving a spicy meal so I opted for the chile de arbol, quite a spicy pepper. To give the meat more flavour I also added a ancho chile which gave a wonderful taste. Overall the tacos weren’t super spicy but spicy enough and quite satisfying.
Here is what the chiles I used look like and also where they can be purchased.
And now for the recipe
- 700 gms boneless pork cut into bite-size pieces, excess fat removed
- 1 dried chile Ancho
- 5 dried chiles de arbol
- 1 medium tomato
- 1 medium onion, peeled
- 3 garlic cloves, peeled
- salt to taste
- 1 tbsp apple cider vinegar, optional
- olive oil or vegetable oil of choice
- corn tortillas
- finely chopped onion
- chopped cilantro
- lime or lemon wedges
- your favorite salsa
- Place pork pieces in a glass bowl and set aside. Bring a small pot of water to boil, add the dried chiles, tomato, garlic and onion and simmer over low heat. Allow the chiles to rehydrate before removing, the onion and tomato will take longer. After it has softened, remove the skin from the tomato. Place the soften onion, garlic, tomato and chiles in a blender. Add a little salt, the vinegar and blend until smooth. Taste and adjust seasoning if desired. Pour the chile marinade over the pork, stir until well combined and refrigerate overnight or for at least 30 minutes.
- While the meat is marinading chop up the toppings. The next day, or after 30 minutes, heat some oil and cook marinated pork until cooked through. Serve with corn tortillas, finely chopped onion and cilantro, lime or lemon wedges and your favorite salsa.
– Instead of pork, chicken or turkey may be used.
– Chiles de arbol are very spicy, make milder by cutting down and adding another chile ancho — which is very mild.
– The sauce marinade tastes wonderful and it can also be used for other cooking purposes.
Delicioso to the last bite!
For dessert we had this golden watermelon. When I saw it at the green grocers I was so intrigued to see a melon that look exactly like watermelon on the outside, and on the inside it was yellow instead of red. I was pleasantly surprised that it tasted exactly like the red variety.
Happy Tuesday amigos, I hope you make it a taco night tonight.