Sweet and Spicy Pork Tacos
By America's Test KitchenPublished on December 13, 2013
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
1 ½ pounds boneless country-style pork ribs, trimmed and cut crosswise into ¼-inch-thick slicesSalt and pepper 2 tablespoons vegetable oil 1 onion, chopped 4 garlic cloves, minced1 teaspoon ground cumin 2 (8-ounce) cans pineapple rings, drained with ½ cup juice reserved, rings cut into ½-inch pieces2 tablespoons minced canned chipotle chile in adobo sauce ½ cup chopped fresh cilantro 12 (6-inch) corn tortillas, warmed
Before You Begin
Serve with lime wedges.
Instructions
- Season pork with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add pork and cook until no longer pink, about 5 minutes. Transfer to plate.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and cook until softened and beginning to brown, about 4 minutes. Add garlic and cumin and cook until fragrant, 30 seconds. Add pork and any accumulated juices, pineapple and reserved juice, and chipotle. Bring to simmer, cover, and cook, stirring occasionally, until pork is cooked through and sauce has thickened, about 10 minutes. Stir in cilantro, season with salt and pepper to taste, and serve with tortillas.
Time
30 minutesYield
Serves 4 to 6Ingredients
1 ½ pounds boneless country-style pork ribs, trimmed and cut crosswise into ¼-inch-thick slices
Salt and pepper
2 tablespoons vegetable oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
2 (8-ounce) cans pineapple rings, drained with ½ cup juice reserved, rings cut into ½-inch pieces
2 tablespoons minced canned chipotle chile in adobo sauce
½ cup chopped fresh cilantro
12 (6-inch) corn tortillas, warmed
Ingredients
1 ½ pounds boneless country-style pork ribs, trimmed and cut crosswise into ¼-inch-thick slices
Salt and pepper
2 tablespoons vegetable oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
2 (8-ounce) cans pineapple rings, drained with ½ cup juice reserved, rings cut into ½-inch pieces
2 tablespoons minced canned chipotle chile in adobo sauce
½ cup chopped fresh cilantro
12 (6-inch) corn tortillas, warmed
Ingredients
1 ½ pounds boneless country-style pork ribs, trimmed and cut crosswise into ¼-inch-thick slices
Salt and pepper
2 tablespoons vegetable oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
2 (8-ounce) cans pineapple rings, drained with ½ cup juice reserved, rings cut into ½-inch pieces
2 tablespoons minced canned chipotle chile in adobo sauce
½ cup chopped fresh cilantro
12 (6-inch) corn tortillas, warmed
Why This Recipe Works
Country-style ribs usually require long cooking to tenderize; to speed up the process, we chop them into smaller pieces and simmer them in sauce.
Before You Begin
Serve with lime wedges.
Instructions
- Season pork with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add pork and cook until no longer pink, about 5 minutes. Transfer to plate.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and cook until softened and beginning to brown, about 4 minutes. Add garlic and cumin and cook until fragrant, 30 seconds. Add pork and any accumulated juices, pineapple and reserved juice, and chipotle. Bring to simmer, cover, and cook, stirring occasionally, until pork is cooked through and sauce has thickened, about 10 minutes. Stir in cilantro, season with salt and pepper to taste, and serve with tortillas.
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