“Grilled Chile Pork Tacos with Salsa Mexicano and Tomatillo Avocado Salsa”

Looks like summer is finally upon us and that means it’s grilling season. At least that’s what it means to me but I’m pretty sure I’m no alone in my thoughts. So today I thought I’d break out my recipe for my Grilled Chile Pork Tacos with Salsa Mexicano and Tomatillo Avocado Salsa. Are you saying tacos with two salsas? You betcha! And they are a must have with this recipe.

Grilled Chile Pork Tacos with Salsa Mexicano and Tomatillo Avocado Salsa

Pork shoulder is used because it’s tender and the most flavorful. Pork shoulder is well marbled which makes the meat melt in your mouth tender when cooked. Other pork cuts will be too dry for this recipe and not as flavorful. No one wants dry meat especially for tacos. The pork is marinated overnight in simple ingredients of ancho chile powder, toasted cumin seeds, garlic, lime juice, and Olive oil. Make sure to cut pork into thin strips but not to thin because they will cook too fast. So this is the beginning of a fabulous meal and takes no time to prepare. I suggest making the salsas the day before serving to save yourself time the next night. Now all you have to do is grill the meat, heat tortillas, chop garnishes, and serve.

Grilled Chile Pork Tacos with Salsa Mexicano and Tomatillo Avocado Salsa

Another ingredient which gives the pork so much flavor is toasting cumin seeds as this lends a smoky nuance to the pork. If you love the taste of cumin, you’ll like this even more. Just put cumin seeds in a warm skillet for 3 to 4 minutes. Remove from heat and use a mortar and pestle of spice grinder to coarsely grind but careful not to make powder. Also be careful not to burn the seeds as they will be bitter.

Grilled Chile Pork Tacos with Salsa Mexicano and Tomatillo Avocado Salsa

Grilling the meat is easy and only tacos minutes to prepare. Remove grilled meat to a platter and cover with foil to keep warm while you prepare tortillas. Dinner’s almost ready…yahoo!

Grilled Chile Pork Tacos with Salsa Mexicano and Tomatillo Avocado Salsa

The salsas are delicious. Salsa Mexicano as I call it is made with plum tomatoes, onion, Serrano chiles with seeds, fresh cilantro, lime juice, a hint of sugar, and salt to taste. When adding the sugar be careful not to make the salsa take like sugar. Sugar is used to cut the acid from the tomatoes. Mix all ingredients in one bowl and refrigerate until ready to serve.

Grilled Chile Pork Tacos with Salsa Mexicano and Tomatillo Avocado Salsa

Tomatillo Avocado Salsa is a creamy salsa made in a food processor or blender and pureed. So simple and fast and addictive. Tomatillos taste slightly sour and the avocado lends to the salsa’s creaminess.  I love this salsa with grilled chicken or fish. Both recipes make big batches so you’ll have leftovers for snacking later. Serrano chile is added for a little heat. Remove seeds if you do not like a lot of heat. Jalapeno peppers can be substituted for less heat. Don’t touch your face after chopping chiles.

Grilled Chile Pork Tacos with Salsa Mexicano and Tomatillo Avocado Salsa

I think you and your family will be surprised when this meal hits the dinner table. Kids and adults alike love tacos and it doesn’t have to be Taco Tuesday to serve them. Tacos are for any day of the week and in the summer I love easy to prepare meals. Left over pork can be used for a salad or a perfect filling for breakfast burritos. Like I said before, the salsas a great snack item or even for a potluck. Chopping the tomatoes are a drag but once you taste fresh salsa, the time-consuming part goes out the window and so worth the effort. Next time you fire up your grill, give this recipe a try and #chowdownlowdown with your pictures.

Grilled Chile Pork Tacos with Salsa Mexicano and Tomatillo Avocado Salsa

 

Grilled Chile Pork Tacos with Salsa Mexicano and Tomatillo Avocado Salsa

1 ½ pounds pork shoulder, cut into 1/2-inch wide strips

1 T. Olive oil

Juice of 1/2 lime

3 garlic cloves, finely minced

2 ½ t. Ancho chile powder

1 t. toasted cumin seeds, crushed

3 T. Canola oil

24 taco-size Corn Tortillas

Chopped onion, avocado slices, chopped cilantro

Salsa Mexicano, recipe follows

Tomatillo Avocado Salsa, recipe follows

 

Toast cumin seeds in a small skillet about 3 minutes over medium heat. Careful not to burn seeds. Place seeds in spice grinder or mortar and pestle and crush seeds until coarse but not powder.

Place pork in a large bowl and add in 1 T. Olive oil, lime juice, garlic, chile powder, and cumin. Mix until meat is thoroughly coated. Cover and refrigerate meat overnight.

Heat grill according to manufacturers instructions to 400 degrees. While grill is heating, remove pork from refrigerator and sprinkle with salt and pepper to taste.

Once grill is heated, place pork strips on grill and cook about 4 minutes on one side; flip and cook about 3 minutes. If you’re unsure about cooking time, insert an instant thermometer and register 160 degrees.

Remove meat to platter and cover to keep warm while warming tortillas.

Heat Canola oil in a large skillet, fry each tortilla until just beginning to brown but still pliable. Bend tortillas in half while still warm and place on paper towel-lined baking sheet to keep warm as you fry others.

To serve stack two tortillas together and fill with pork. Top each taco with Salsa Mexicano and Tomatillo Avocado Salsa and garnishes of your choice.

Grilled Chile Pork Tacos with Salsa Mexicano and Tomatillo Avocado Salsa

Salsa Mexicano

1/4 cup finely diced white or red onion

8 ripe Roma tomatoes, diced

2 finely diced Serrano chiles with seeds

2 T. chopped fresh cilantro

1 ¼ t. granulated sugar

1 ¼ t. sea salt

2 T. fresh lime juice

In a large mixing bowl, combine onion, tomatoes, chiles, cilantro, sugar, salt, and lime juice until well combined. Add more salt to taste if needed.

Chill salsa in refrigerator for at least 1 hour before serving to allow flavors to meld. I prefer the salsa to refrigerate for 24 hours.

Serve with Grilled Chile Pork Tacos. This is an all-purpose salsa and delicious served with tortilla chips.

 

Tomatillo Avocado Salsa

12 tomatillos, husked, rinsed, and roughly chopped

1 large avocado, peeled, pitted, and roughly chopped

1 Serrano chile with seeds

3/4 cup fresh cilantro leaves

2 ½ T. fresh lime juice

1 t. sea salt or more to taste

 

Place all ingredients in food processor or blender and puree.

Pour in owl and refrigerate for at least 30 minutes before serving.

Serve with Grilled Chile Pork Tacos. This salsa can be served with tortilla chips or grilled chicken.