Tacos con Puerco
Set up the table for everyone to assemble their own tacos. Remember to have salsa, sour cream and other taco favorites for condiments. Fruit kabobs and Spanish rice complete this meal.
1 pound ground pork
1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
1/4 cup chopped onion
1 tablespoon chili powder
1/4 teaspoon garlic powder
Salt and ground pepper, to taste
8 taco shells, warmed
1 to 2 cups shredded cheddar cheese
2 cups shredded iceberg lettuce
2 tomatoes, chopped
Lime wedges for squeezing
- In heavy skillet, brown ground pork; stir in undrained canned tomatoes, onion, chili powder and garlic powder. Bring to boiling; reduce heat and simmer, uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally. Season to taste with salt and pepper.
- Heat taco shells and portion filling into shells. Top as desired with cheese tomatoes and lettuce, taco sauce and a squeeze of lime.
Makes 8 tacos.
Recipe and photograph provided courtesy of National Pork Board.