Nut Meat Tacos With Pickled Red Onions Recipes

ADOBO BEEF TACOS WITH PICKLED RED ONIONS

Steps:

• Combine Pickled Red Onions ingredients in medium bowl; stir well. Cover and refrigerate while preparing beef.
• Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
• Cover and refrigerate 15 minutes to 2 hours.
• Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. Remove from grill; let stand 5 minutes.
• Meanwhile drain pickled onions well. Carve steaks into thin strips. Top tortillas evenly with steak, queso fresco and pickled onions. Sprinkle with cilantro, as desired.

PULLED PORK TACOS WITH PICKLED RED ONIONS AND CILANTRO PESTO

Steps:

• Puncture a few slits in the fat of the pork.
• Mix together the first 8 ingredients.
• Rub all over the pork.
• Cover and refrigerate for at least two hours, but best overnight.
• Heat a large skillet to medium-high. Add olive oil. Brown pork on all sides.
• Place in Crock Pot. Add 1 beer and 2 cups chicken stock. Cook on high for 6 hours or until falling apart.
• Thinly slice 1/2 of a large red onion.
• Place in a large mason jar with apple cider vinegar, 1 tsp salt, and 1 tsp black pepper. Let sit for at least three hours or overnight.
• In a food processor pulse together the pumpkin seeds, cilantro, and garlic. Add salt, pepper, olive oil, water, sour cream, and lime juice.
• If the mixture is too thick, add a little more water, it should be the consistency of pesto.
• Heat oven to 350 degrees. Once the pork is done cooking begin shredding the meat with two forks.
• Place in a bowl and add a few cups of the pork juices to the meat so that it is very moist. Wrap tortillas in tin foil and heat in a 350 degree oven for 10 minutes.
• To assemble the taco, place a generous amount of pork in the tortilla. Add a few dollops of cilantro pesto and top with pickled red onions.

SLOW-COOKED PORK TACOS WITH FIRE-ROASTED TOMATOES AND PICKLED ONIONS

Steps:

• For the pork:
• To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro. Add pork and season with salt and pepper. Cover and slow cook on high for 4 to 6 hours until tender.
• For the pickled onions:
• In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt, heat until sugar dissolves. Remove from heat and add onions and dried oregano. When mixture is cool pour into a quart container. You may need to add a bit of water just to cover. (Keep at room temperature for about 6 hours then place in the refrigerator.)
• Remove pork from slow cooker and shred using 2 forks. Toss with 1/2 cup of the liquid from the slow cooker.
• To serve, place 1/4 cup of the pork on a tortilla, top with cabbage, avocado, onions, sour cream and cilantro. Repeat with remaining ingredients.