DRUNKEN PORK TACOS
Cubed pork loin drowned in beer and tequila makes for a heady, succulent, flavorfully rich filling to this deliciously simple recipe for Taco Tuesday. How you serve it is entirely up to you. I prefer warm corn tortillas over flour and keep my garnish simple--some sliced radish, chopped scallion (any type of onion, really), salty-crumbly queso fresco and a few sprigs of cilantro.
PREP/COOK TIME: About One hour
Makes 6 – 8 Tacos
INGREDIENTS
1 ½ Lbs – Boneless Pork Loin Country-Style Ribs or Chops, Cut into 1” Cubes
1 ½ Tbs – Goya® Adobo All-Purpose Seasoning with Pepper
1 Tsp – Course Ground Black Pepper
1 Tbs – Extra Virgin Olive Oil
One 24 Oz Can – Pacífico Beer
2 Tbs – Patrón Reposado (Feel free to use whatever tequila you have on hand)
2 Tbs – Fresh Lime Juice
THE NITTY GRITTY
In a medium bowl, season pork with Adobo and black pepper; combine evenly and set aside for 10 minutes. In a 10” non-stick pan, warm oil over medium-high heat. Add pork and brown pieces till golden (about 2 – 3 minutes). Add entire can of beer—completely immersing the pork—followed by tequila and lime juice. Increase heat and simmer on high, uncovered, for about 30 – 40 minutes, stirring occasionally, until liquid reduces, forming a glaze and coating the pork. During reduction, warm 6” corn or flour tortillas, chop cilantro, radishes, scallions and crumble cheese…and whatever else you damn well please!!
You can also double or triple the recipe. I recommend a heavy bottom pot for even distribution of heat when simmering. Also, brown pork in batches. Very important.
OCTOBER 23, 2018
