Tacos De Cecina (pounded pork tacos)

Tacos De Cecina (pounded pork tacos)
Tacos De Cecina (pounded pork tacos)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    2

  • guajillo chilies, stemmed and seeded (See Note)

  • 2

    2

  • (1 lb) pork tenderloin

  • 1

    1

  • tablespoon white vinegar

  • 1

    1

  • teaspoon dried Mexican oregano

  • 2

    2

  • tablespoons extra virgin olive oil, plus

  • more extra virgin olive oil, for coating the pan

  • 1

    1

  • teaspoon salt

  • 1

    ⁄2

  • teaspoon fresh ground black pepper

  • 16

    16

  • corn tortillas

  • 1

    1

  • medium white onion, chopped

  • 1

    ⁄2

  • cup chopped cilantro

  • 2

    2

  • limes, cut in wedges,for serving

Directions

Directions Bring 1 cup of water to a boil, in a dry cast-iron skillet, toast the chilies over medium-low heat for 2 minutes, until fragrant; turn them and shake the pan so they don't scorch. Put the toasted chilies in a bowl, cover with the boiling water, and let them soak until softened and reconstituted, about 15 minutes. Using a sharp knife, make a deep slit down the length of the tenderloins and open them up so they lay flat. With the smooth side of a mallet, pound the pork between two pieces of plastic to a 1/4-inch thickness. Transfer to a platter. In a blender, combine the toasted chilies, vinegar, oregano, 2 tablespoons of oil, salt, and pepper, and puree to form a paste. Rub the paste on both sides of the pork. Cover with plastic wrap and refrigerate overnight. Preheat grill or ridged grill pan. Brush grill grates with a little oil to prevent meat from sticking. Scrape off excess chili paste from pork and grill for 2 minutes per side. Remove to cutting board and let rest for 2 minutes. Slice into 1/4-inch pieces. Heat a large dry skillet over a medium flame. Warm the tortillas for 30 seconds on each side, until toasty and pliable. To make the tacos, stack 2 warm tortillas, lay about 4 ounces of pork down the center, and sprinkle with some onion and cilantro. Drizzle 1 1/2 teaspoons of salsa on top of each taco and garnish with lime wedges. Note: Guajillo chili is the dried form of the fresh mirasol chili. Can be found at Latin markets.

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