Crispy Pork, Guacamole and Chili-Pecan Tacos
Chopped pecans, toasted with a coating of ancho chile, give a nutty accent to the already wonderful combination of crispy pork and guacamole.
1/4 cup olive oil
1 1/2 pounds boneless pork loin, thinly sliced
1 tablespoon unsalted butter
1 cup chopped pecans
1/4 cup finely chopped ancho chile
2 cups prepared 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.
Makes 8 servings.