How quickly taco night rolls around! I swear, I could eat tacos and salsa every single night of my life and never, ever tire of either of them. I do think that the pork taco is my favorite, though. I made a slow roasted pork butt a while back and froze quite a bit in individual servings for just such an occassion. Sometimes it seems like kind of a hassle to package up leftovers into single serving portions and freeze them for later, but it is really worth it! All I had to do was remove a container of the pork from the freezer and pop it in the microwave for a minute or two to thaw. If you want to know how I prepared the pork roast from the beginning, just do a quick search through some of my previous postings about 6-8 weeks ago you will find it.
To prepare the salsa, I quartered my very favorite Sammie tomato from Charlie' Sweet Corn produce stand and tossed it into a food processor with some onion, garlic, fresh cilantro, a chipotle pepper, a small mango, lime juice and salt and pepper. I pulsed it until it reached the consistency I was looking for and, I'm telling you, if you like salsa, this is so delicious and goof proof.
To assemble the taco, I heated the shredded pork in a skillet over medium heat with a little oil. I added some chili poweders, garlic powder, Mexican oregano, cumin, coriander, salt and pepper and about 1/4 cup of water. I simmered it until it was heat through. The flour tortillas were heated directly over my gas stovetop flame until heated and little charred and then topped with the pork, sliced onion, mango chipotle salsa, monterey/cheddar cheese, lime and a dollop of sour cream and sprinkle of chopped fresh cilantro were the finishing touches.
This looks delicious, Amy. I love to put fruit in my meat dishes.
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