PORK TACOS | PORK RECIPES | JAMIE OLIVER RECIPES
Proper Mexican pork tacos are all about the perfect combo of juiciness, zing, crunch and creaminess.
Total Time 15 minutes
Yield 4
Number Of Ingredients 20
Steps:
- Ingredients out • Large frying pan, medium-high heat • Medium frying pan, medium heat START COOKING Cut the pork into 1cm dice and tip into the large frying pan with the fennel seeds, paprika, a pinch of sea salt and black pepper, and stir regularly. Put 1 tablespoon of olive oil and the cumin seeds into the medium frying pan. Trim, slice and add the spring onions, squash in the unpeeled garlic through a garlic crusher, then stir in the beans and their juices, and simmer. Finely slice the chilli, lettuce and most of the top leafy half of the coriander, then halve, destone, peel and chop the avocado, along with the tomato. Toss and pile all this on a platter, coarsely grating or matchsticking the apple on top. Ripple a little chilli sauce through the yoghurt in a small bowl. Stir, mush and season the beans to taste. Drizzle the salad with a little soy sauce, 1 tablespoon of extra virgin olive oil and the lime juice, then toss together. Drain the fat from the pork pan, then serve everything straight away, with a pile of taco shells and all the other elements, sprinkled with the remaining coriander leaves.
Nutrition Facts : Calories 582 calories, FatContent 28.6 g fat, SaturatedFatContent 7.2 g saturated fat, ProteinContent 42 g protein, CarbohydrateContent 36.5 g carbohydrate, SugarContent 7.5 g sugar, SodiumContent 1.1 g salt, FiberContent 5.9 g fibre
INSTANT POT BLACK BEANS RECIPE: HOW TO MAKE IT
Instant Pot black beans are the key to a lot of my family's meals, whether for a weekend breakfast or for taco salads and burritos throughout the week. For years, I've tried to find a homemade recipe as creamy and tasty as Mexican restaurant beans. This is that recipe. —Helen Nelander, Boulder Creek, California
Provided by Taste of Home
Categories Side Dishes
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 20 servings.
Number Of Ingredients 7
Steps:
- Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add 2 teaspoons salt and 7 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Allow pressure to naturally release for 20 minutes and then quick-release any remaining pressure., Drain beans; discard liquid. Return beans to pressure cooker. Add remaining salt and water, lard, cumin and garlic powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure; do not drain., If desired, mash or puree beans in broth and sprinkle with queso fresco and cilantro.
Nutrition Facts : Calories 203 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 475mg sodium, CarbohydrateContent 29g carbohydrate (1g sugars, FiberContent 7g fiber), ProteinContent 10g protein.
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