Pork Taquitos
By Jacques Gautier
INGREDIENTS:
1 ½ pounds pork loin
2 Tablespoons kosher salt
1 teaspoon ground annatto seed
1 teaspoon ground cumin seed
1 teaspoon ground chile powder
18 corn tortillas
¼ pound radishes, sliced
¼ bunch cilantro, chopped
2 avocados, sliced
2 limes, cut into wedges
METHOD:
Preheat grill. Rub the pork with the salt and spices. Grill for about 7 minutes, or until desired doneness. Let rest at least 15 minutes before slicing into bite-sized pieces.
Heat a large skillet over medium-high heat. Quickly warm the tortillas in the skillet. Fill each tortilla with pork, radish, cilantro, avocado, and sprinkle with lime juice.
Adapted by StarChefs.com
Yield: 6 Servings
Prep time: 10 minutes
Cook time: 15 minutes
Round Out the Meal:
With sweet potato fries.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A 2003 Flor de Guadalupe Zinfandel from Baja California, Mexico.
By Jacques Gautier
INGREDIENTS:
1 ½ pounds pork loin
2 Tablespoons kosher salt
1 teaspoon ground annatto seed
1 teaspoon ground cumin seed
1 teaspoon ground chile powder
18 corn tortillas
¼ pound radishes, sliced
¼ bunch cilantro, chopped
2 avocados, sliced
2 limes, cut into wedges
METHOD:
Preheat grill. Rub the pork with the salt and spices. Grill for about 7 minutes, or until desired doneness. Let rest at least 15 minutes before slicing into bite-sized pieces.
Heat a large skillet over medium-high heat. Quickly warm the tortillas in the skillet. Fill each tortilla with pork, radish, cilantro, avocado, and sprinkle with lime juice.
Adapted by StarChefs.com
Yield: 6 Servings
Prep time: 10 minutes
Cook time: 15 minutes
Round Out the Meal:
With sweet potato fries.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A 2003 Flor de Guadalupe Zinfandel from Baja California, Mexico.
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