I made pork loin one Sunday for dinner with the intentions of utilizing the leftovers through out the week in various dishes. In our home leftover meat is reincarnated in three ways: tacos or enchiladas, salad, soup, stir fry, and occasionally on pizza. These taste just like the tacos served at our favorite Mexican cantina. You can use the same recipe with beans for a vegetarian version.
1-2 teaspoons olive oil
1 medium red onion, diced
About 4 cups leftover diced pork (or use fresh if you have no leftovers, just increase the cooking time)
1 tsp cumin
1 tsp garlic powder
1 tsp paprika
1 tsp chili powder
salt & pepper to taste
vegetable oil for frying
cilantro, lime, & shredded cheese to garnish (optional)
Heat the olive oil in a skillet, and saute the onions until translucent. Add the diced pork and sprinkle with the seasonings; stir well to coat. Cook for 6-8 minutes on medium heat until thoroughly warmed.
In a separate pan, heat enough vegetable oil to cover the bottom of the pan on medium-high heat. Fry the corn tortillas 1 minute on each side. Drain on paper towels.
Serve with pico de gallo.
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