Got a dinnertime dilemma to solve? Try tortillas.
Whether you use flour or corn tortillas, they’re an easy option for any kind of filling — especially if you have leftovers. The seasoning in this recipe comes complete with hints of smokiness and mild spiciness from the Ancho chili powder (look for it in the spice aisle of most grocery stores). The tortillas make it all super easy.
Use taco- or fajitas-size flour tortillas for a softer version. Reheat them in the microwave for a few seconds just before serving.
If you want to make your own crunchy corn tortilla shells without frying, get out your muffin pan.
Here’s a great crunchy taco hack: Preheat the oven to 350 degrees. Invert a muffin pan, so the cups are facing up. Brush corn tortillas lightly with canola oil. Fold them in half and place in between the individual muffin cups, which helps hold the shape. Place in the oven and bake 8 to 10 minutes or until shells are hard.
If you want to fry them, see the cook’s note below.
Here are a few extra tips:
• Prep the Pico de Gallo in advance, even the day before.
• Once the filling is done, assemble all the tacos. Or serve the filling in a bowl with the tortillas on a separate platter and have a do-it-yourself dinner, letting everyone fill their own tortilla and pile on the toppings.
Pork Tacos with Pico de Gallo
Serves: 4
Preparation time: 30 minutes
Total time: 45 minutes
These are tasty when served with just the Pico de Gallo. You can also top them with chopped cilantro, diced avocado and your favorite Mexican-style cheese.
For the pico de gallo:
2 tsp. canola oil
1/2 cup white onion, finely chopped
2 plum tomatoes, cored, diced
1 clove garlic, peeled, minced
1 small jalapeño pepper, seeded and minced
1 Tbsp. lime juice, plus lime wedges for garnish
2 tsp. white vinegar
1/2 cup cilantro, freshly chopped
1/2 tsp. sugar
Salt and black pepper to taste
For the pork:
2 tsp. canola oil
2 1/2 cups cooked, plain or lightly seasoned, pork loin roast or chicken, shredded or cubed
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1 tsp. Ancho chili powder or more to taste
8 corn or flour tortillas, heated (see below)
1 cup cabbage, shredded
To make the Pico de Gallo: In a bowl, mix together all the ingredients (canola oil through cilantro). Season with salt and pepper and set aside.
To make the pork: In a medium skillet, heat the canola oil over medium heat. Season the shredded leftover pork (or chicken) lightly with salt, pepper and chili powder.
Add pork to the skillet, sauté to heat through.
Divide the pork among the tortillas and serve topped with shredded cabbage for crunch and Pico de Gallo. Garnish with lime wedges.
Cook's note:To heat tortillas, wrap them in slightly damp paper towels and place on a microwave-safe plate. Cover with plastic wrap. Microwave on high for 30 to 45 seconds. You can also fry the corn tortillas in oil. Here's a method adapted from the September issue of Everyday Food: Heat 1 1/2 cups of oil in a heavy skillet to 350 degrees. When hot, add corn tortilla and fry about 15 seconds per side. Using tongs, fold the tortilla in half — it should still be pliable — pressing it to the bottom of the skillet, and fry 25 to 30 seconds. Turn over and repeat on other side.
From and tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis per 2 tacos.
278 calories (42 percent from fat), 13 g fat (3 g saturated fat), 22 g carbohydrates, 18 g protein, 354 mg sodium, 46 mg cholesterol, 4 g fiber.
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