Mexican Food Recipes
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Crunchy Spicy Pork Tacos with Beans
Tacos are a popular dish both in Mexico, where they predated the arrival of the Spanish in the New World, as well as in the United States, especially in the southwest. In Mexico, tacos are traditionally made using soft corn tortillas which are warmed and then topped with a variety of fillings and generally then finished off with a pinch of chopped onion, chopped cilantro and a squeeze of lime along with some salsa.
However, there are a lot of variations on the taco, one of which is the deep fried, crunchy corn tortilla taco shell which is often seen in Mexican-style fast food chains in the US and elsewhere. This type of taco is believed to have originated in the southwestern US, but has become quite popular all over the country.
This pork and black bean taco recipe uses these premade taco shells, which makes this recipe even easier to prepare (once the pork shoulder is cooked, of course). Once you try these tacos though, you will agree that this is a recipe well worth spending some time in the kitchen for.
Pork and Black Bean Hard Shell Tacos
Ingredients -
2 pounds pork shoulder, trimmed, cooked, and cut into 1" pieces
1 yellow or white onion, diced
1 jalapeno pepper, diced (or more to taste)
1 tsp olive or vegetable oil for sautéing
1 tsp oregano
1 tsp cumin
Salt and black pepper, to taste
taco shells
1 (16 oz) can black beans, drained and rinsed
Pico de gallo
Shredded Monterey jack or sharp cheddar cheese (optional)
Lime wedges and diced onion, for serving
Preparation:
Bring the pork shoulder to a boil in lightly salted water along with half of the diced onion and jalapeno and reduce to a simmer, add half of the oregano and cumin and simmer for 3-4 hours or until the meat is thoroughly cooked and tender.
Cut the meat into 1" pieces and sauté along with the other half of the onion, jalapeno, and spices until browned. Add the black beans and cook until the beans are heated through.
Fill each of the taco shells with the pork and black bean mixture and top with a little shredded cheese, diced onion, and pico de gallo. Serve hot with lime wedges.
(Serves 4)
Photo Description:
Tacos are easy to love and generally speaking, easy to prepare as well. While this pork and black bean taco recipe will take a few hours to make, the taste is well worth it. If you have left over cooked pork handy, you can also use this meat for the recipe and save some time, but unless you are pressed for time, the slow-cooked meat makes for some truly incredible tacos. Try making this recipe for a Sunday dinner sometime and watch these tacos disappear before your very eyes - you may even want to double the recipe if you are having guests over.
