Pork Street Tacos
Pork really is the other white meat, and these pork street tacos prove it. Easy, filling, and full of flavor, these street tacos are authentic Mexican.
Servings Prep Time
5servings 10minutes
Cook Time Passive Time
20minutes 24hours
Servings Prep Time
5servings 10minutes
Cook Time Passive Time
20minutes 24hours
Ingredients
  • 10oz pork shoulder roastfrom the Basic Pork Roast recipe
  • 20 street taco size white corn tortillasor
  • 10 regular taco size white corn tortillaswarmed in the microwave until flexible (about one minute)
  • 1/2cup white onionfinely diced
  • 1/2cup cilantrominced
  • 1cup prepared basmati or short grain rice(generally you would use 1/2 cup dry rice to 1 cup water)
  • 1cup taco sauce or salsaof your choice
  • 1cup queso fresco or shredded Mexican cheese blend(optional)
  • Other suggested toppings:avocado, sour cream, chopped tomatoes, guacamole, jalapenos, or lime wedges
Instructions
  1. Prepare rice according to package directions.
  2. Roughly chop pork from the previously prepared roast. Transfer to a microwave-safe container and cover, microwave on high 2-3 minutes until hot. You can also warm the pork in a skillet if you like it to have that slightly crispy texture.
  3. Prepare desired toppings.
  4. Just before serving, warm tortillas in a covered, microwave safe container for about one minute, flipping the stack halfway through. I prefer using a round, flat-bottomed tupperware for this. I have a takeout container that I saved when we ordered dumplings from a local Chinese restaurant that fits the tortillas perfectly.
  5. Build your tacos table side and enjoy!