Chopped pecans toasted with a coating of
ancho chile give a nutty accent to the already wonderful combination
of crispy pork and guacamole.
Crispy Pork, Guacamole and
Chili-Pecan Tacos
1/4 cup olive oil
1 1/2 pounds boneless pork loin, thinly sliced
Salt
1 tablespoon unsalted butter
1 cup chopped pecans
1/4 cup finely chopped ancho chile
2 cups guacamole
8 flour tortillas, warmed
- In a medium-sized skillet, heat the olive
oil over high heat. Meanwhile, season the pork with salt. When
the oil is hot, add the pork in batches and sear on both sides
for 5 to 7 minutes, or until very crisp. Transfer the pork to
a cutting board, cut into narrow strips and keep warm.
- In a small skillet, melt the butter over
low heat. Add the pecans and ancho chile and cook 3 to 5 minutes,
or until the butter starts turning reddish brown. Season with
salt. Transfer to a serving bowl.
- Spoon 1/4 cup guacamole onto each tortilla,
divide the pork among the tortillas, and top each with some of
the chile laced pecans. Fold into a taco and serve.
