Mexican Street Tacos

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First the pork is slow roasted, then diced and grilled to order with more spices, then put into a warm corn tortilla and served with three colorful and flavor-packed salsas to create a delicious Street Taco!

Ingredients:

  • 7 – Pound ButtBoneless Pork Butt
  • ¼ Cup* Olive Oil
  • 1/2 Cup* Tex-Mex Rub
  • 1 Tbsp Kosher Salt
  •  2 Cups Pineapple Juice
  • 2 Cups Water
  • 3 Dozen El Taquito Thick Corn Tortillas

Directions:

  • Pre-heat oven to 325” degrees.
  • Wash Pork Butt with cold water and pat dry.
  • Rub with olive oil and Pork Spice Rub.
  • Place in a roasting pan – elevate Pork on a rack.
  • Pour pineapple juice and water in roasting pan.
  • Now cover pork butt with parchment paper then aluminum foil, tent the foil and place in oven.
  • During the cooking process more water may need to be added to the roasting pan, this will help keep the roast moist and juicy.
  • Cook pork butt to an internal temperature of 150” then remove parchment and foil cover.
  • Return to oven to insure the pork is well browned and cook to an internal temperature of 155.
  • Remove from oven and let pork cool at room temperature for 60 minutes.
  • Next place pork in refridergerator over night to thoroughly cool.
  • When Pork has thoroughly cooled, trim away some of the surface fat and dice in ½ inch cubes keep refrigerated until ready to use.

*More olive oil and fajita spice will be used for final reheating of diced pork butt.

*Amount will vary depending on amount of tacos to be made.

Final Preparation:

For final cooking step, put a splash of olive oil on a hot griddle and begin to grill and re-heat pork when pork begins to sizzle sprinkle with pork rub spice, when pork is very hot put about ½ cup of hot pork in a warm Flour or Corn Tortilla.

This recipe yields 20 pork tacos – give 2 per serving and serve with appropriate salsas and condiments.

Tex-Mex Pork Rub Recipe

 

Item:                                                  Amount:

Chili Powder                                      1 Cup

Paprika                                               2 ½ Tbsp

Kosher Salt                                         3 Tbsp

Black Pepper                                      2 Tbsp

Granulated Garlic Powder                 3 Tbsp

Granulated Onion Powder                 2 Tbsp

Ground Oregano                                3 Tbsp

Mexican Leaf Oregano                      2 Tbsp

Cumin Powder                                   2 Tbsp

Ancho Chili Powder                          3 Tbsp

 

Preparation:

Toss all ingredients together in a mixing bowl until well blended.

*Amount used will vary on the size of Pork Butt to be roasted.

 

Mexican Street Taco Salsa Recipes

Sweet Potato Salsa Fresca

 Item:                                           Amount:

Sweet Potatoes                            1 ½ lb – ¼ in cubes – cooked and cooled

Navel Oranges                            Zested and Juiced

Lime                                           1 – Juiced

Green Onions                             4 – Minced

Red Bell Pepper                         1 – Roasted, peeled and diced

Red Jalapeño                              1 – Seeded and minced

Salt                                             to taste

Preparation:

Toss all ingredients together in a mixing bowl and let ingredients marinade over night.

Yields – 20 Portions

 Verde Pico di Gallo

 Item:                                                  Amount:

Tomatillos                                   8 Medium Husked and ¼ inch diced

Poblano Peppers                          4 Roasted – stems skin and seeds removed ¼ inch diced

Red Onion                                   1 Medium – ¼ inch diced

Garlic Cloves                               3 minced

Green Onions                               8 Charred and minced

Jalapeño Peppers                          2 Charred seeded and diced

Apple Cider Vinegar                    3/4 Cup

Salt                                               ¼ tsp

Preparation:

Toss all ingredients together in a mixing bowl and let ingredients marinade over night.

Yields – 20 Portions

**Tacos – may also be garnished with – radishes, cucumbers, lime wedges, chopped onion, chopped cilantro and many other ingredients and salsas.

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