Pork Teko Teko Recipes

PORK TACOS

Steps:

• Avocado Crema: Add all of the Avocado Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 6 hours ahead of time and refrigerate in an airtight container.
• Corn Salsa: Prepare Corn Salsa anytime before making pork and store in the refrigerator.
• Pork: While the pork is still on the cutting board, pat it dry then sprinkle it with all of the seasonings. Toss until evenly coated.
• Heat oil in a large cast iron skillet over medium high heat. Add the pork in a single layer and let brown for 1-2 minutes then continue to cook and stir just until cooked through (don't overcook, 145-155 degrees F). When almost cooked through, stir in green chiles, lime juice and vinegar. Taste and season with additional salt or cayenne pepper to taste.
• To serve: Top tortillas with pork, Corn Salsa, Avocado Crema, freshly squeezed lime juice, hot sauce to taste and optional Cotija.

PORK TEKO TEKO

Steps:

• Preheat broiler. Stick a skewer down center of pork fillets from thick end Season with salt and pepper and wrap with strips of bacon.
• Brush with oil and broil about 8 minutes each side.
• To serve, slide from skewer and slice into medallions.
• Serve in sauce garnish with lemon and parsley
• MUSHROOM SAUCE:
• Melt butter in saucepan over low heat. Add onion and cook until tender Add mushroom stems and continue to cook.
• Mix in arrowroot and then white wine, hot water, and meat concentrate Bring to a boil.
• Add sliced mushrooms, lemon juice, parsley and cayenne pepper at last moment.

PORK TEKO TEKO

Steps:

• Preheat broiler. Stick a skewer down center of pork fillets from thick end. Season with salt and pepper and wrap with strips of bacon. Brush with oil and broil about 8 minutes each side. To serve, slide from skewer and slice into medallions. Serve in sauce. Garnish with lemon and parsley.
• Melt butter in saucepan over low heat. Add onion and cook until tender. Add mushroom stems and continue to cook. Mix in arrowroot and then white wine, hot water, and meat concentrate. Bring to a boil. Add sliced mushrooms, lemon juice, parsley and cayenne pepper at last moment.