Mikes Tex Mex Pork Tacos Recipes

LIME MARINATED MEXICAN PORK TENDERLOIN TACOS

Steps:

• Preheat the oven to 400-degrees.
• Place the pork into a baking dish. Squeeze the juice from one lime over the pork and allow the meat to sit at room temperature for 15 minutes.
• Season the lime marinated pork with salt, pepper, and the package of taco seasoning. Drizzle the seasoned pork with avocado oil.
• Roast the pork tenderloin in the preheated oven for 30 minutes.
• While the pork is roasting, combine the refried beans, cilantro paste, and fire roasted chiles. Stir well.
• Remove the pork from the oven and allow the pork to sit for 5-10 minutes before slicing.
• Layer the taco ingredients (bean mixture, pork, avocado slices, salsa, and Monterey Jack cheese) into the flour tortillas and top with fresh cilantro leaves and lime wedges if desired.

MEXICAN SLICED SPICED PORK SOFT TACOS WITH TEXAS OVEN FRIES

Steps:

• Heat oven to 500 degrees F. Heat a grill pan to high.
• Cut potatoes into Texas fries, 10 per potato. Coat in extra-virgin olive oil, about 2 to 3 tablespoons, then season with chipotle powder, salt and pepper and roast 25 minutes, turning once.
• Toast pumpkin seeds in a small skillet 2 minutes then grind in food processor or spice mill or a coffee bean grinder. Mix the ground pumpkin seeds with cumin and coriander. Season the tenderloin with salt and pepper and rub with the spices. Rub the grill pan with extra-virgin olive oil and grill pork tenderloins 20 minutes.
• Heat a skillet over medium-high heat with a tablespoon extra-virgin olive oil, a turn of the pan. Add the chopped onion, garlic, jalapeno and cook a few minutes while you chop tomatillos. Add the tomatillos, season with salt and pepper and cook 7 to 8 minutes. Stir in lime zest and juice and cilantro and remove from heat.
• While salsa is cooking, toss the cabbage with sliced onion.
• Wrap the tortillas in damp clean towel and warm in microwave 2 minutes or put in the oven after you remove potatoes for 1 to 2 minutes.
• Thinly slice pork and serve 1/2 tenderloin per person. Wrap pork slices in soft tacos with salsa and some shredded cabbage and red onions. Serve with Texas chipotle fries.

TEX-MEX PORK

Steps:

• In a 3 quart or larger slow cooker, mix tomato sauce, barbeque sauce, onion, green chile peppers, chili powder, cumin, oregano, and cinnamon. Place pork in slow cooker, and spoon sauce over to coat. the meat.
• Cover, and cook on Low 8 to 10 hours, or until pork is tender.
• Remove pork to a cutting board. Using 2 forks, pull meat into shreds. Pour sauce into a serving dish; stir in cilantro and shredded pork.

TEX-MEX TURKEY TACOS

Steps:

• In a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink; remove and set aside. In the same skillet, saute the peppers, onion, carrots and garlic in oil for 8-10 minutes or until vegetables are tender., Add the turkey, beans, salsa, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Fill each taco shell with 1/3 cup turkey mixture. Serve with lettuce, tomatoes and cilantro.

TEX-MEX PORK ROAST

Steps:

• preheat oven to 350 degrees.
• cut pork roast in half unless you have the kind that is two peices wrapped with string.
• place two peices of harvarti cheese on the flat side of each half.
• cut all the peppers into slices lengthwise.
• then make layer of mushrooms, red pepper, green pepper, and yellow pepper followed by the layer of thinly sliced onion.
• add some salt and pepper to taste.
• place the other half of the roast with the cheese side in on top of the layer of onion.
• use string to secure the layers of roast together and all the veggies inside.
• place roast in roasting pan and add water
• sprinkle the water and roast with tex-mex seasoning.
• cook for half the time and then turn over and sprinkle the other side with tex-mex seasoning as well.
• some of the veggies will slide out from inside the roast.
• once the roast is done remove and add flour mixture and make a sauce out of the leftover juices with veggies and serve over the slices of roast.

MIKE'S TEX - MEX PORK TACOS

Steps:

• Taco meat: 1. Heat oil in a large frying pan over medium/high heat. Sauté onions and peppers until softened and starting to brown about 8-10 minutes. 2. Add meat and continue to cook at medium high heat until meat is browned. Cook for an additional 4 or 5 minutes to further brown and to reduce moisture. 3. Add beer and chili powder. Simmer for 3-4 minutes. 4. Add salsa verde and A-1 and continue to simmer at medium/high heat, stirring occasionally until all the liquid has cooked off and the remaining meat and sauce is pasty, caramelized and starting to brown like a fajita. 5. Set meat aside. Chimichanga style taco shells: 1. Heat oil 1⁄4" deep in a medium sauté pan. 2. Deep fry flour tortilla shells in olive oil. Fold in half while still soft before removing from pan. Top with your favorite toppings. I prefer white cheddar cheese or extra sharp cheddar cheese if white cheddar is not available, shredded romaine lettuce, diced tomatoes and salsa picante.