Best Tacos?!
Best Tacos?
I want to judge ( for myself) to see who has the best recipe for tacos
Answers:
Grilled White Corn Taco with Bbq Pork Loin, Roasted Red Potatoes and Corn
BBQ Pork:
2 pork loins, about 1 1/2 pounds each
Salt and pepper
2 cups of your favorite BBQ sauce
3 cups chicken stock
12 (6-inch) white corn tortillas
3/4 cup finely grated white cheddar cheese
3/4 cup finely grated Monterey Jack cheese
4 red bliss potatoes, cut into 1/4-inch small pieces
1 Cup Roasted Corn Kernals (buy frozen)
1/2 red onion, finely sliced
1/4 cup chopped cilantro
Canola oil
Preheat oven to 325 degrees F. Season the pork with salt and pepper and brush with 1 cup of the bbq sauce, place in a medium saucepan. Pour the stock over and bring to a simmer on top of the stove. Cover and place in the oven to braise for 1 hour, or until cooked through. Remove from the cooking liquid. Bring the cooking liquid to a boil on top of the stove and reduce by half. Preheat a grill pan until almost smoking. Add the pork, brush with the reserved bbq sauce and grill for 2 to 3 minutes on each side or until a crust forms. Remove, let rest and slice on the bias into 1/4-inch slices. Lay the tortillas on a flat surface. Place 1 tablespoon of cheese over 1 side of each tortilla. Place a few slices of onion over the cheese, then 3 small pieces of potatoes and a teaspoon or so of roasted corn. Add the sliced pork to the cooking liquid to moisten then place 3 to 4 slices of pork on top of the cheese, place a little more of the cheese on top of the pork, then some of the cilantro. Fold the tortilla over and press down slightly. Brush the tops of the tortillas with some of the oil and place on a lightly oiled baking sheet. Bake in a 350 degree oven until the tortillas are lightly golden brown and the cheese has melted, 10-13 minutes.
Tortilla with cheese, meat or vegetable.
I'm not much of a cook so I go for the ready made kits. I tend to go for the Taco Bell version which always seems to taste better than going to the restaurant!
Del Taco & Taco bell