My holiday season was also spent with the family. It was a very relaxing time around the house this year and one of my favorite moments was the reemergence on my wife's excellent pork taco dish. She originally got the recipe from and old food & wine magazine and it has been a tried and true favorite ever since.
So, if you are like us and have made a New Year's resolution to eat more tacos, this recipe will get you started to a great '08! - jarod
Tacos a la Andrea
- 1 1/2 tablespoons ancho chile powder
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/8 teaspoon freshly ground pepper
- Pinch of cinnamon
- Pinch of allspice
- 1 1/2 pounds pork tenderloin, cut into 1/3-inch cubes
- 1 medium white onion, chopped
- 2 tablespoons cider vinegar
- 5 tablespoons minced cilantro
- 3 tablespoons extra-virgin olive oil
- Sixteen warmed 6- or 8-inch flour or corn tortillas, mashed avocado, salsa and lime wedges, for serving
- In a large bowl, mix the ancho powder with the salt, oregano, cumin, pepper, cinnamon and allspice. Add the pork, onion, vinegar and 1/4 cup of the cilantro and mix well.
- Heat the olive oil in a large skillet. Add the pork and stir-fry over moderately high heat until browned outside and just cooked through. Transfer the pork to a colander to drain, then sprinkle with the 1/2 tablespoon of cilantro. Transfer the pork to a serving bowl and serve with the warmed tortillas, mashed avocado, chopped onion, remaining cilantro, salsa and lime wedges.