Happy Cinco de Mayo! For the occasion, I decided to celebrate Mexican food by making pork tacos with homemade tortilla. Even though it wasn’t my first time making tortillas on my own, it was my first time making them with Masa flour. Usually I make my tortillas with all-purpose flour, but this time I decided to try to make the classic corn tortillas. The taste wasn’t quite the same as the ones with all-purpose flour; however I can’t say I didn’t enjoy it. I think the next time I will probably try to make a recipe with both masa flour and all-purpose flour just to see if there is a difference.
As for the pork, since Margarita is one of my favorite drinks (cough –Rita being one diminutive for Margarita – cough), I wanted the pork to remind me of that taste. Hence the reason why I used Tequila and lime as basis for the marinade to which I added jalapenos, cumin and chili flakes because I love spicy food. And I topped my tacos with a simple and refreshing green apple and red cabbage salad.
Tortillas : Prep: 15-30 min Cook: 15 min 8 Servings
Tequila and Lime Pork: Prep: 60 min Cook: 20-25 min 8 Servings
2 cups of Masa flour (corn flour)
1 and ½ cups of Hot water
½ teaspoon of salt
Tequila and lime Pork
700 g Pork loin rib, boneless
¼ cup of Tequila
¼ cup of Lime juice, or juice of 2 limes
2 cloves of Garlic
1 teaspoon of cumin, ground
1 teaspoon of chilli flakes
1 Green apple
½ Red cabbage
2 Red onion
¼ cup of Wine vinegar
1. a) Starting with the tortillas; Mix masa flour and salt. Pour water and combine. Knead the dough with the hands until it becomes smooth and no longer sticky. (If the dough crumbles, add water. However if the dough is too sticky, add more masa flour)
b) Let the dough rest for 30 minutes in order to improve the texture of the tortillas.
c) Roll the dough into small balls. Then press each ball with the press tortilla.
d) Heat a skillet or griddle over medium heat, cook the tortillas for 1-2 minutes on each side.
2. a) Tequila and lime Pork; in a mixing bowl, mix Tequila and lime juice then add cumin. Cut thin slices of one jalapeno pepper and reserve. Place pork in a Ziploc bag, add salt and pepper before adding crushed garlic cloves and the jalapeno slices. Pour the tequila-lime mixture in the bag, add chilli flakes. Seal the bag before shaking it or massaging it in order to coat meat with the marinade. Let pork marinate in the fridge for 2-4 hours.
b) Preheat the oven at 375° F.
c) Remove the pork from the bag and tap with paper towel to remove the excess liquid.
d) Heat oil in a skillet over medium heat, brown the pork evenly on each side. Then pour in the rest of the marinade before putting the pork in the oven. Cook for 20-25 minutes.
c) While the pork is cooking, with a mandolin, cut thin slices of green apple and red cabbage.
d) In a saucepan, bring to a boil 2 teaspoons of sugar, 1 cup of water and wine vinegar. Then add red onions sliced finely. After 2 minutes, remove the onion from the saucepan with a skimmer.
e) Mixed the red cabbage with the red onion slices. Add your favorite dressing and toss until everything is perfectly coated.
f) After letting the pork rest for 4 minutes after removing it from the oven, cut slices or shred pork into pieces.
Garnish each taco with shredded pork, coleslaw and apple slices, topped with cilantro and slices of fresh jalapenos. And serve.
Before pressing your tortilla make sure to prepare your tortilla press in order to not allow the dough to stick to it. Therefore, cut a Ziploc bag open along the sides, open the press then lay the opened bag on top.
As for the marinate time, I usually like to my meat marinade overnight for optimal result.