35518 szechuan pork tacos Recipes

ground beef, ground pork, taco seasoning mix, diced green pepper, tomato sauce, diced tomatoes (i use contadina roasted garlic), bow tie pasta, shredded monterey jack cheese , cheese, sour cream

ground pork, taco seasoning mix (1 package), pizza crust mix, salsa, low fat colby cheese, tortilla chips, shredded lettuce (1 head ), olives

garlic powder, ground cumin, ground coriander, dried oregano, cayenne pepper, pork shoulder roast, beef broth, bay leaves, white onion, cut into large chunks

mission artisan corn & whole wheat tortillas, canola oil, pork loin, cut into 2 1/2-inch chunks, salt and black pepper as needed, freshly squeezed orange juice, freshly squeezed lime juice, freshly squeezed lemon juice, onion, cut into large chunks, garlic cloves, crushed, dried mexican oregano, ground cumin, low-sodium chicken broth, root vegetables (mixture of beets, parsnips, sweet potatoes, butternut squash, or celery root), diced, red onion , thick julienne, fresh thyme sprigs, non-stick cooking spray, as needed

pork loin chops (1/2-inch thick ), cooking oil, seasoning salt , to taste, pepper , to taste, uncooked long grain rice, water, tomato sauce, taco seasoning mix, green bell pepper, chopped, shredded cheddar cheese

salsa, chili powder, dried oregano, unsweetened cocoa powder, kosher salt, boneless pork shoulder, corn tortillas, cilantro (fresh ), salsa

pork loin, cut into bite size pieces, taco seasoning, mild salsa, peach jam, cornstarch, water

boneless pork butt, canola oil, fresh oregano leaves, garlic, finely chopped, kosher salt, guava jelly, dijon mustard, fresh orange juice, fresh lime juice, freshly ground black pepper, corn tortillas, warmed, chipotle mayonnaise , recipe follows, sour orange , red cabbage and jicama slaw, recipe follows, fresh cilantro leaves , for serving, mayonnaise, pureed chipotles en adobo, juice of 1/2 lime, fresh orange juice, fresh lime juice, honey, granulated sugar, jicama , grated on large holes of box grater, red onion , grated on large holes of box grater, head red cabbage , grated on large holes of box grater, carrot , grated on large holes of box grater, chopped fresh cilantro, salt and freshly ground black pepper

water, boneless pork shoulder, cut in 2 inch pieces, white spanish onion, thinly sliced, cider vinegar, divided, salt, extra virgin olive oil, chopped onion, garlic, minced, tomato sauce, canned chipotle chiles in adobo, chopped and mashed, ground cumin, soft tortillas , lightly roasted, salsa, scallions, trimmed, extra virgin olive oil, salt, fresh lime juice (listed as optional but really gives a nice flavor)

dried black beans , soaked overnight in cold water and drained (10 1/2 oz), vegetable oil, onion, finely chopped, garlic cloves, minced, jalapeno, seeded and minced, tomato, coarsely chopped, dried oregano, salt & freshly ground black pepper, low sodium chicken broth, head garlic, cloves peeled and thinly sliced, onion, finely chopped, habanero pepper, seeded and minced, serrano chili, seeded and minced, bay leaf, ground cumin, salt & freshly ground black pepper, pork loin roast , trimmed of excess fat, warm corn tortilla , and, salsa , for serving

ancho chilies, whole, pasilla chiles, whole, garlic cloves, unpeeled, chipotle chiles in adobo, white onion, roughly chopped, extra virgin olive oil, honey, cider vinegar, dried oregano, preferably mexican, low sodium chicken broth, boneless pork shoulder, cut into chunks (untrimmed), bay leaves, cinnamon stick, corn tortilla, warmed , for serving, kosher salt , to taste, ground pepper , to taste

ripe pineapple , pared, 1 cup of it coarsely chopped, the remainder in big slabs, garlic cloves, ground cumin, kosher salt, guajillo chilies, toasted, seeded and torn into pieces (pasilla chiles can be substituted), ancho chilies, toasted, seeded and torn, distilled white vinegar, pork shoulder , trimmed of excess fat and cut crosswise into 1/2-inch thick steaks, corn tortillas or 1 small flour tortilla, minced white onion, chopped fresh cilantro, chopped tomatoes or pico de gallo, lime wedge

pork loin chops, bone in (about 1-1/2 lb total ), salt, black pepper, vegetable oil, grain white rice, water, diced tomatoes , jalapeno-flavored, sweet green peppers, halved, seeded and thinly sliced into strips, cheese , taco-blend shredded

boneless pork loin, cut in half -inch slices, white onion, chopped, ancho chilies , and, guajillo chilies, toasted, stemmed, and seeded, puree chipotle chile in adobo, garlic cloves, achiote paste, apple cider vinegar or 1/8 cup rice wine vinegar, honey, chopped fresh cilantro, vegetable oil, water, salt, fresh ground black pepper, fresh ripe pineapple, peeled, cored , and cut lengthwise in half-inch-thick slices, then lightly brushed with vegetable oil, corn tortilla

boneless pork shoulder, salt & freshly ground black pepper, vegetable oil, extra virgin olive oil, onions, cut into wedges, root end attached, garlic cloves, crushed, chopped oregano leaves , half a palmful, red chilies, thinly sliced, bay leaves, mexican beer, chicken stock, oranges, juiced about 2 cups, chipotle pepper, seeded and finely chopped , plus 1 tbsp of adobo sauce, limes, juiced, white wine vinegar or 1 1/2 cups white balsamic vinegar, sugar, red onions, thinly sliced, drained sliced store-bought pickled jalapeno peppers or 1 cup banana pepper ring, head red cabbage, shredded, crumbled queso fresco or 2 cups shredded monterey jack cheese, corn or 16 flour tortillas

pork tenderloin, cut into 1 inch cubes, hoisin sauce, flat bread or 6 flour tortillas, prepared wasabi paste (more to taste), water, vegetable oil, white wine vinegar or 1/2 tsp rice wine vinegar, sugar, head napa cabbage, shredded, carrots, shredded, english cucumber, sliced thin

ancho chiles, dried chipotle chiles, extra-virgin olive oil, bone-in pork shoulder, salt and pepper, onions, chopped, red bell pepper, seeded and chopped, garlic, chopped, ground cumin, thyme, bay leaf, whole tomatoes, drained and hand crushed, orange, halved, lime, halved, corn tortillas , recipe follows, avocado, sliced thin, for garnish, radishes, sliced thin, for garnish, tomatillo salsa verde, for garnish , recipe follows, masa harina, salt, warm water, honey, tomatillos, husked and rinsed, jalapeno, stemmed, spanish onion, quartered, garlic cloves, kosher salt, fresh cilantro leaves, coarsely chopped, lime, juiced

boneless pork shoulder, salt and freshly ground black pepper, vegetable oil, extra-virgin olive oil, onions, cut into wedges, root end attached, garlic, crushed, chopped oregano leaves , half a palmful, red chiles, thinly sliced, bay leaves, mexican beer, chicken stock, oranges, juiced about 2 cups, chipotle pepper, seeded and finely chopped , plus 1 tbsp of adobo sauce, limes, juiced, white wine vinegar or white balsamic vinegar, sugar, red onions, thinly sliced, drained sliced store-bought pickled jalapenos or banana pepper rings, head red cabbage, shredded, crumbled queso fresco or 2 cups shredded monterey jack, corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel