Tuesday, July 27, 2010
This came from an issue of Woman's Day. Thought I'd try a little something different in the "taco department" and these sounded easy enough. And let me tell you, they were REALLY good. Meat was super, duper flavorful.
2 tsp oil
1 lb pork tenderloin, cut into 1 inch cubes
1 tsp ground cumin
2 cloves garlic, minced
1 c salsa verde (green salsa)
1/2 c chopped cilantro
8 corn tortillas (heated according to package directions)
1 c shredded lettuce
other toppings (tomatoes, avocado, sour cream, cheese, etc)
The recipe claims it takes 15 minutes from start to finish which sold me. However, I feel it took a tad longer. By the time I cut the pork & cilantro, etc. I think it was closer to 30 minutes. But still, not bad. The shredding is what took the longest.
Heat oil in skillet over medium-high heat. Add pork and cumin. Cook until golden brown on all sides, about 5 minutes. Add garlic and cook for 1 minute.
Stir salsa into skillet; cook 1 minute or until heated through. Stir in cilantro. Using two forks, pierce and shred cubes of pork.
Fill warmed tortillas with pork mixture, then add lettuce. Add additional toppings of your choice.
We served our tacos with Spanish Rice and watermelon.