Tasty twist on a taco

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This recipe was inspired by one of the many cooking shows I enjoy,  I’ve taken inspiration from the original concoction,  but given it my own spin.  I love Mexican food, beans, rice, spicy, corn, salsa, guacamole, all so very yummy to me, especially taco’s, my very favourite.  My youngest son once ate eight beef taco’s in a row when he was about ten or eleven,  I don’t know if  he set  a record but we were certainly very impressed  and maybe a little concerned there wouldn’t be enough for everyone else at the time, lol!   He has since become a vegetarian so your beef taco’s are safe, at least from him.  These are a little different and much more tasty in my opinion, I hope you will give them a  try, I don’t think you will be disappointed

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Pork and Bean Tacos – serves 4

Meat Mixture

2 tbsp. olive oil

Pork tenderloin, 3/4 lb or so, cut into a 1/4 inch dice

1 heaped tsp. of  fennel seeds.

1 heaped tsp. of smoked mild paprika

1/2 tsp. ground cumin

salt and pepper

Beans

2 tbsp. olive oil

1 can of black beans with liquid

1 ear of fresh corn

3 spring onions

1 large jalapeno pepper

1 tsp of cumin seeds

2 cloves of garlic minced

salt and pepper

Fresh Topping

1 medium tomato, diced

1 large or 2 small avocado diced

1 hand full of fresh cilantro leaves

juice of  1 or 2 fresh limes (if your limes aren’t giving up much juice use 2)

salt and pepper

olive oil

Garnish

1/2 cup sour cream marbled with 2 tbsp. hot sauce

8 or ten hard corn taco shells, warmed for 5 minutes in a 350 F oven.

In a frying pan on med. high heat, heat 2 tbsp. of  olive oil, add the fennel seeds , diced tenderloin, smoked paprika, ground cumin and salt and pepper, cook stirring often so the pork doesn’t stick to the pan,  until a deep colour and well done.  Meanwhile in another frying pan on med. heat, heat 2 tbsp of  olive oil, add spring onions, corn, jalapeno pepper, cumin seeds, salt and pepper and cook for about 5 minutes, add garlic and cook for another minute, don’t let the garlic burn, add black beans with the liquid from the tin, reduce the heat a little and continue to cook for about 10 minutes until most of the liquid had evaporated.

In a  bowl mix together chopped tomatoes, diced avocados, cilantro, lime juice, salt and pepper and then drizzle with a little olive oil.

In a small bowl add sour cream and stir in hot sauce

Assembly:

I like to start with the bean mixture in the bottom of the taco shell, it kind of holds everything else in place, (at least to some degree), then pork , then the mix of fresh ingredients and top it off with a dollop of the sour cream/hot sauce mixture.  This is just so flavourful your taste buds will be doing a little dance!  Enjoy!

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