Tacos are a tasty dish that most everyone loves! If you know someone who doesn’t you might question your relationship with them. They are easy to make and delicious to eat!
1 lb pork, ground
2 Tablespoons garlic, minced
2 Tablespoons parsley, dried
2 Tablespoons cumin, ground
1 Tablespoon Chili Powder
1 teaspoon salt
cheddar or monterrey jack cheese, shredded
Brown your ground pork in a nonstick pan over medium heat breaking up the chunks for a better texture. Add garlic pretty early in the cooking process, but allow the pork to express a little fat first so it doesn’t hit a hot, dry pan and burn. When you pork is almost finished, add all dry seasonings stirring to incorporate evenly. As soon as you see the last bit of pink leave the pork, remove it from the heat and cover it.
Crunchy taco shells can be prepared in several ways. I like to make them on the stove top rather than in the oven, because they taste freshest to me. It’s easy to do, but you do have to keep your attention on them or they will burn. Over medium heat, add enough oil to coat the pan where you will be cooking. if you put too much oil, corn tortillas will quickly become tortilla chips. The goal is just to keep them from sticking and crisp them up enough to fold them into shells. Lightly toast up both sides of the tortilla and prepare to fill them as soon as you transfer them to a plate. Use tongs and hold one edge while you fill half of the tortilla with meat, and fold it over to make a shell shape. It will crisp into shape quickly, so you also need to be quick! Repeat until you have used all the meat.
Complete the tacos with toppings like diced onions, shredded cheese, a squeeze of lime, sour cream, and hot sauce. Eat immediately for the freshest experience!
Authentic Mexican tacos usually consist of pulled pork, diced onion, cilantro, and lime on a warm corn tortilla. I made no attempt at being authentic because I wanted it to be a quicker preparation. You can substitute another kind of meat into this recipe easily. If you are going to use cilantro, I suggest that you omit the parsley.