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Description
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.
Ingredients
US|METRIC
6 SERVINGS
- 2 lb. boneless pork chops
- 1/3 cup cornstarch
- 1/3 cup olive oil
- 1 1/2 Tbsp. cumin
- 1 pkg. flour tortillas (12 fajita or smaller size tortillas)
- 1 bunch cilantro
- 1 red onion
- 1 Tbsp. white vinegar
- 1 Tbsp. olive oil
- 8 oz. corn
- 12 oz. salsa
- 8 oz. sour cream (carton, regular or non-fat)
- 8 oz. cheese (Mexican blend four, shredded)
- salt (to taste)
- pepper (to taste)
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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!
NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories680Calories from Fat410 |
% DAILY VALUE |
Total Fat46g71% |
Saturated Fat18g90% |
Trans Fat |
Cholesterol160mg53% |
Sodium820mg34% |
Potassium1030mg29% |
Protein47g |
Calories from Fat410 |
% DAILY VALUE |
Total Carbohydrate22g7% |
Dietary Fiber3g12% |
Sugars6g |
Vitamin A20% |
Vitamin C10% |
Calcium35% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Gleason 3 years ago
Very good and easy to make. Ingredients were a little different so it made for an unusual dish. Great use of uncooked leftover pork - cut ingredients in half and it’s plenty for 1 or 2 people.