OPEN FACED TACOS RECIPES

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CRAVE-WORTHY GROUND PORK TACOS - INSPIRED TASTE



Crave-Worthy Ground Pork Tacos - Inspired Taste image

Thanks to ground pork, these easy pork tacos come together fast. We highly recommend making your own taco seasoning with chili powder, cumin, smoked paprika, coriander and cayenne pepper. If you’re using store-bought taco mix, watch out for adding additional salt. Often the store-bought packages already have salt added so you might not need to add any additional salt.

Provided by Adam and Joanne Gallagher

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield Makes 8 (6-inch) tacos

Number Of Ingredients 12

1 teaspoon olive oil
1 pound ground pork or bulk ground sausage
1 to 2 tablespoons taco seasoning, see our homemade taco seasoning
1/4 cup broth or more as needed (can substitute water)
Salt to taste 8 (6-inch) tortillas
Shredded cabbage, see notes
1 large avocado, pitted and mashed
2 tablespoons sour cream, see notes
Pickled onions, see our pickled onions recipe
Pico de gallo, see our pico de gallo recipe
Tomatillo salsa, see our roasted tomatillo salsa recipe
Lime, quartered

Steps:

  • Heat a wide skillet over medium heat then add the oil. When the oil is hot, press the pork down into the pan, spreading it out as thin as you can so that it browns evenly on one side, about 5 minutes.
  • When it begins to brown on one side, use a wooden spoon to break the pork up into small crumbles. Continue to cook until browned on all sides, about 3 minutes.
  • Toss 1 tablespoon of the taco seasoning with the pork. Taste a small crumble to see if it needs more seasoning and adjust from there — when using our homemade taco seasoning mix, we use 2 tablespoons.
  • Stir in the water and let it come to a simmer. The mixture will thicken and coat the pork. Season with a pinch or two of salt (if you are using packaged seasoning, it may already have salt added).
  • Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through. Fill each warmed tortilla with pork and your favorite toppings. We particularly love these with mashed avocado spread onto the bottom of each tortilla then topped with pork, cabbage, pickled onions and sour cream.

Nutrition Facts : ServingSize 1 taco, Calories 264, ProteinContent 16 g, CarbohydrateContent 14 g, FiberContent 3 g, SugarContent 1 g, FatContent 16 g, SaturatedFatContent 5 g, CholesterolContent 55 mg, SodiumContent 385 mg

SLOW-COOKER BRISKET SANDWICHES RECIPE | FOOD NET…



Slow-Cooker Brisket Sandwiches Recipe | Food Net… image

Provided by Food Network Kitchen

Total Time 8 hours 30 minutes

Prep Time 30 minutes

Cook Time 8 hours 0 minutes

Yield 4 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
Kosher salt and freshly ground pepper
4 cloves garlic, smashed and peeled
1 12-ounce bottle stout beer
4 stalks celery, cut into large pieces
2/3 cup packed dark brown sugar
1/2 cup tomato paste
1/2 cup red wine vinegar
1/3 cup dijon mustard
1/3 cup soy sauce
2 bay leaves
1 teaspoon paprika
2 brioche or other rolls, split open and toasted
Coleslaw, for serving

Steps:

  • Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.
  • Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.
  • Serve on brioche halves with coleslaw; drizzle with the cooking liquid.

Nutrition Facts : Calories 474, FatContent 16 grams, SaturatedFatContent 7 grams, CholesterolContent 128 milligrams, SodiumContent 265 milligrams, CarbohydrateContent 18 grams, ProteinContent 61 grams

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