Recipe Details

Velveted Pork Tacos

Prep Time: 15 minutes
Cook Time: 20 minutes
Marinating Time: 30 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 pounds boneless pork chops
1/3 cup cornstarch
1/3 cup olive oil
1 1/2 tablespoons cumin
1 package flour tortillas, 12 fajita or smaller size tortillas
1 bunch cilantro
1 red onion
1 tablespoon white vinegar
1 tablespoon olive oil
1 8-oz can corn
1 12-oz jar salsa
1 8-oz carton sour cream, (regular or non-fat)
1 8-oz package Mexican blend four cheese, shredded
salt, to taste
pepper, to taste

Cooking Directions

Cut pork chops into small, bite-sized pieces. In a bowl, mix together corn starch, oil, cumin and 1 teaspoon black pepper until smooth, like a runny paste. Add pork to mixture and set aside to marinate for 30 minutes.

While pork marinates, wash cilantro and pluck whole leaves from stems, about 3/4 cup worth. Place whole cilantro leaves in a bowl. Thinly slice 1 red onion and add to cilantro, creating a salad. (You can adjust cilantro/red onion ratio to taste.) Add a dash of black pepper, one tablespoon of vinegar and one tablespoon of olive oil, toss to coat and set aside.

After pork has marinated, cook it in batches. Add a teaspoon of olive oil to a non-stick sauté pan and place over medium-high heat. When oil comes to temperature, cook half the pork pieces (without removing the marinade). Cook until the outside of the pork pieces are brown and a crust has formed and the inside is cooked through, about 5 minutes per side. If needed, add more oil to the pan, and then cook the second half of the marinated pork. Once finished, sprinkle cooked pork with salt to taste.

To assemble tacos warm tortillas according to directions on the package. Take one tortilla and smear a teaspoon of sour cream down the middle. Top with 7-8 chunks of pork. Atop pork, place a spoonful of salsa, then top with cilantro red onion salad, a teaspoon of corn kernels and pinch of cheese. Fold over to enjoy!

Makes 6 servings (12 tacos)

Serving Suggestions

Recipe courtesy of Carolina Buia and Isabel Gonzalez, co-authors of Latin Chic: Entertaining with Style and Sass. For a tapas version of this recipe, make the tacos smaller and seal with bamboo toothpicks.

Nutrition Information

Calories: 950 calories
Protein: 44 grams
Fat: 57 grams
Sodium: 1110 milligrams
Cholesterol: 155 milligrams
Saturated Fat: 23 grams
Carbohydrates: 53 grams
Fiber: 3 grams

User Added Photos

Have you prepared this recipe? Upload a Photo. Photos must meet these file requirements:
File Size: 10mb or less
xx Dimensions (we will auto-scale)
File Types: Jpeg, Jpg, Gif, Png, Bmp, Tif

No community photos have been uploaded for this recipe.

 
 
 
Pork Social

Featured Video

Pork Tenderloin with Goat Cheese-Stuffed Dates & Raspberry Chipotle Sauce Recipe

About the Cut: Cubed and Sliced

Cubes are often the basis for kabobs which can be sautéed or grilled. Cubes and pieces also may be braised or stewed for soups and stews. Sautéed strips can be the basis of a quick-cooking meal like a stir-fry dish, a dinner salad or a hearty sandwich. Cooking times vary depending on the size of the pieces.


Read more about Cubed and Sliced  Arrow
More recipes with Cubed and Sliced  Arrow

About the Cooking Method: Sauteing

COOKING BASICS:
1)Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2)Place pork in skillet; do not cover.
3)Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

Read more about Sauteing  Arrow
More recipes with Sauteing  Arrow

Featured Recipes

Tips and Tricks

Buying, Handling & Storage Tips

Modern-day production has reduced pork’s fat content.In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken. For example, pork tenderloin is just as lean as a skinless chicken breast with 2.98 grams of fat per 3 ounce serving and meets the government guidelines for “extra lean.” For the leanest cuts of pork, look for the words “loin” on the label.


See more tips  View Recipe

Butcher's Tips

Pork cubes and slices are extremely versatile. All are typically cut from the loin area - but cubes and slices may be cut from virtually any fresh pork cut.


See more tips  View Recipe

Close
 
Rate this Recipe
My Rating * * * *
Review Title
Comment
Image
  Submit