Tacos De Cecina (Pounded Pork Tacos) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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from La Comida del Barrio by Aaron Sanchez. Needs to refridgerate overnight. Ingredients:
2 guajillo chilies, stemmed and seeded (see note) |
2 (1 lb) pork tenderloin |
1 tablespoon white vinegar |
1 teaspoon dried mexican oregano |
2 tablespoons extra virgin olive oil, plus |
more extra virgin olive oil, for coating the pan |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
16 corn tortillas |
1 medium white onion, chopped |
1/2 cup chopped cilantro |
2 limes, cut in wedges,for serving |
Directions:
1. 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.
2. Put the toasted chilies in a bowl, cover with the boiling water, and let them soak until softened and reconstituted, about 15 minutes.
3. Using a sharp knife, make a deep slit down the length of the tenderloins and open them up so they lay flat.
4. With the smooth side of a mallet, pound the pork between two pieces of plastic to a 1/4-inch thickness.
5. Transfer to a platter.
6. In a blender, combine the toasted chilies, vinegar, oregano, 2 tablespoons of oil, salt, and pepper, and puree to form a paste.
7. Rub the paste on both sides of the pork.
8. Cover with plastic wrap and refrigerate overnight.
9. Preheat grill or ridged grill pan.
10. Brush grill grates with a little oil to prevent meat from sticking.
11. Scrape off excess chili paste from pork and grill for 2 minutes per side.
12. Remove to cutting board and let rest for 2 minutes.
13. Slice into 1/4-inch pieces.
14. Heat a large dry skillet over a medium flame.
15. Warm the tortillas for 30 seconds on each side, until toasty and pliable.
16. To make the tacos, stack 2 warm tortillas, lay about 4 ounces of pork down the center, and sprinkle with some onion and cilantro.
17. Drizzle 1 1/2 teaspoons of salsa on top of each taco and garnish with lime wedges.
18. Note: Guajillo chili is the dried form of the fresh mirasol chili.
19. Can be found at Latin markets.
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