Tacos de cerdo

Ingredientes

• 1 1/2 lbs. pork tenderloin (cut into 1/4-inch cubes)
• 1 TBS EACH chili powder, ancho chili powder
• 1 1/4 teaspoon salt
• 1 tsp EACH garlic powder, ground cumin, brown sugar
• 1/2 tsp EACH dried oregano, smoked paprika, onion powder, ground coriander
• 1/4 teaspoon pepper
• 1/4-1/2 teaspoon cayenne pepper (optional for more heat)
• 2 tablespoons olive oil
• 3 tablespoons mild chopped green chiles ((half of a 4 oz. can))
• 1 tablespoon apple cider vinegar
• 1 tablespoon lime juice
• 1 avocado
• 1/2 cup sour cream or Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1 Recipe Corn Salsa
• 10 corn or flour tortillas, 6-inch ((I love La Tortilla Factory))
• lime juice
• hot sauce
• crumbled cotija

Preparación

1. 1

   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.

2. 2

   Corn Salsa: Prepare Corn Salsa anytime before making pork and store in the refrigerator.

3. 3

   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.

4. 4

   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.

5. 5

   To serve: Top tortillas with pork, Corn Salsa, Avocado Crema, freshly squeezed lime juice, hot sauce to taste and optional Cotija.