Tex-Mex Barbecue Pork Tacos
Although you will find tacos on both sides of the Rio Grande River these Tex-Mex tacos feature barbecue sauce a distantly northern side of the river thing. There is no secret that in Texas and most of the south they love barbecue so I wanted a dish that would bring that lovely barbecue flavor to a taco but also have a bit more heat than normal barbecue pork would have.
Now I don’t use pulled pork in this. I wanted something a bit quicker to make as most of the recipes I have for pulled pork are long and slow (big on taste) but short on time for a busy mom. So I decided to use a real good cut of meat and utilize center cut pork loin chops cut into nice thin strips so they are almost like stir-fry pork and a quick sear and they are done and I am serving five hungry guys on short notice. Now normally I am a fan of just put something in the crockpot that mooring but I wanted a simple rescue meal for a mom that forgot or had little time in the mooring to put together a crockpot meal and needs to serve something hot and quick. You might want to tone these down a bit for the kids but the hubby will love the spice as well as you hopefully.
So in like twenty minutes or less you can go from fridge or shopping bag to dinner table and barely build up a sweat in the process. If you do want to do something to go with this try my crockpot refried beans recipe it will be a perfect accompaniment to this dish and if you really want to fill them up serve a bit of Mexican rice with it and wow filling! Want a little more how about fresh fruit salsas to go with it and now you have a weekend feast going. I love this style of cuisine it is so easy to make a few simple dishes into a full blown out meal in little to no time and look there is so much good stuff in it too.
Forget the border and go across the river a few times and you can have all sorts of things to go with this dish. Want to keep it north of the border how about adding some coleslaw with it that always goes with barbecued pork well or maybe even your favorite potato salad or even a chef salad or Cobb salad would be nice or to keep with the theme how about a southwestern BBQ chopped salad with some nice chipotle ranch dressing there are so many different ways you can go with this recipe and still have a quick meal of it.
- 4 center cut pork loin chops, cut into thin strips
- 12 flour tortillas
- 4 Roma tomatoes seed and diced
- 1 sweet onion, diced
- Shredded lettuce as needed
- Favorite guacamole
- 1 teaspoon chipotle chili powder
- ¼ cup barbecue sauce
- 1 tablespoon minced garlic
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
- 8 ounces Mexican blend cheese, shredded, (optional)
- Olive oil for cooking
- 1 lemon, quartered to garnish
- Start by cutting your pork into long thin strips
- In a skillet heat up some olive oil and when real hot sear the pork in the pan until browned all over.
- Add the chili powder, garlic, cayenne pepper, barbecue sauce and add salt and pepper to taste and blend well until pork is fully covered in sauce.
- Remove from heat and start to assemble your tacos
- On a diner plate place one of the flour tortillas these can be placed in a 375 degree F. oven for a few minutes if you like.
- Sprinkle some of the Mexican cheese down the middle of the tortilla if using, then some tomatoes, a bit of the barbecued pork and top with raw diced onion.
- Add a few small spoonfuls of the guacamole and then a bit of shredded lettuce and fold in half and serve with a slice of the lemon to garnish and make the next taco.
It is no secret that in Texas they love their barbecue and they love heat in their food. This is one of the key differences between Authentic Mexican cuisine and Tex-Mex cuisine is the amount of heat in the base dish. In fact many dishes exist on both sides of the border and sometimes the only differentiating thing between them is how much base heat is in the finial dish. An example is fajitas are often thought of as a Tex-Mex item but they have the same dish in northern Mexico it is called Arrachera. They are basically one in the same but no Texan will ever admit it.
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