TACOS DE CECINA RECIPES

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TACOS DE CECINA (POUNDED PORK TACOS) RECIPE - FOOD.COM



Tacos De Cecina (Pounded Pork Tacos) Recipe - Food.com image

Make and share this Tacos De Cecina (Pounded Pork Tacos) recipe from Food.com.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 12

2 guajillo chilies, stemmed and seeded (See Note)
2 (1 lb) pork tenderloin
1 tablespoon white vinegar
1 teaspoon dried Mexican oregano
2 tablespoons extra virgin olive oil, plus
more extra virgin olive oil, for coating the pan
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
16 corn tortillas
1 medium white onion, chopped
1/2 cup chopped cilantro
2 limes, cut in wedges,for serving

Steps:

  • Bring 1 cup of water to a boil, in a dry cast-iron skillet, toast the chilies over medium-low heat for 2 minutes, until fragrant; turn them and shake the pan so they don't scorch.
  • Put the toasted chilies in a bowl, cover with the boiling water, and let them soak until softened and reconstituted, about 15 minutes.
  • Using a sharp knife, make a deep slit down the length of the tenderloins and open them up so they lay flat.
  • With the smooth side of a mallet, pound the pork between two pieces of plastic to a 1/4-inch thickness.
  • Transfer to a platter.
  • In a blender, combine the toasted chilies, vinegar, oregano, 2 tablespoons of oil, salt, and pepper, and puree to form a paste.
  • Rub the paste on both sides of the pork.
  • Cover with plastic wrap and refrigerate overnight.
  • Preheat grill or ridged grill pan.
  • Brush grill grates with a little oil to prevent meat from sticking.
  • Scrape off excess chili paste from pork and grill for 2 minutes per side.
  • Remove to cutting board and let rest for 2 minutes.
  • Slice into 1/4-inch pieces.
  • Heat a large dry skillet over a medium flame.
  • Warm the tortillas for 30 seconds on each side, until toasty and pliable.
  • To make the tacos, stack 2 warm tortillas, lay about 4 ounces of pork down the center, and sprinkle with some onion and cilantro.
  • Drizzle 1 1/2 teaspoons of salsa on top of each taco and garnish with lime wedges.
  • Note: Guajillo chili is the dried form of the fresh mirasol chili.
  • Can be found at Latin markets.

Nutrition Facts : Calories 603.1, FatContent 21.9, SaturatedFatContent 5.6, CholesterolContent 149.7, SodiumContent 738.9, CarbohydrateContent 49.9, FiberContent 7.8, SugarContent 2.7, ProteinContent 52.7

TACOS DE CECINA (POUNDED PORK TACOS) RECIPE | COOKING CHANNEL



Tacos de Cecina (Pounded Pork Tacos) Recipe | Cooking Channel image

Provided by Cooking Channel

Total Time 8 hours 40 minutes

Cook Time 25 minutes

Yield 2 servings (2 per serving)

Number Of Ingredients 11

2 guajillo chiles, stemmed and seeded
1 pork tenderloin (about 1 1/4 pounds) 
2 tablespoons extra-virgin olive oil
1 tablespoon white vinegar 
1 teaspoon dried Mexican oregano 
Salt and freshly ground black pepper
Vegetable oil, for oiling grill 
4 corn tortillas 
1 medium white onion, chopped, for garnish 
1/2 cup torn fresh cilantro, for garnish 
2 limes, cut in wedges, for garnish 

Steps:

  • Bring 1 cup of water to a boil. In a dry cast-iron skillet, toast the chiles over medium-low heat until fragrant, turning them and shaking the pan so they don't scorch, about 2 minutes. Put the toasted chiles in a bowl, cover with the boiling water and let them soak until softened and reconstituted, about 15 minutes.
  • Using a sharp knife, make a deep slit down the length of the tenderloin and open it up so it lays flat. With the smooth side of a mallet, pound the pork between 2 pieces of plastic to a 1/4- to 1/8-inch thickness. Transfer to a baking dish.
  • In a blender, combine the guajillo chiles, olive oil, vinegar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons of the reconstituting liquid and puree to form a paste. Rub the paste on both sides of the pork. Cover with plastic wrap and refrigerate overnight.
  • Preheat an outdoor grill or a griddle pan over a medium-high flame. Drizzle the grill with a little vegetable oil to prevent the meat from sticking. Re-season the pork with a sprinkle of salt and pepper and grill for 2 minutes per side. Remove to a cutting board and let rest for 2 minutes to allow the juices to settle. Dice into 1/4-inch pieces.
  • Heat a large dry skillet over a medium flame. Warm the tortillas until toasty and pliable, about 30 seconds on each side.
  • To make the tacos, lay about 4 ounces of the pork down the center of 1 tortilla, sprinkle with chopped onions and cilantro and finish with a spritz of lime juice. Repeat with the remaining tortillas and pork.

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