Street Tacos Carnaval

Allergens

Gluten (in tortillas), Dairy, Soy (adobo sauce)

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 1 medium white onion, chopped
• 4 cloves garlic, minced
• 1 can (8 oz) tomato sauce
• 3 tablespoons chipotle pepper in adobo sauce
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 12 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup crumbled queso fresco
• 1/4 cup chopped cilantro
• 1 medium avocado, sliced
• Lime wedges, for serving

Instructions

1. In a large bowl, combine pork cubes, onion, garlic, tomato sauce, chipotle pepper in adobo sauce, cumin, oregano, smoked paprika, salt, and black pepper. Mix well to coat the pork evenly with the spices. Cover and marinate for at least 2 hours or up to overnight in the refrigerator.
2. Preheat a grill or grill pan to medium high heat. Thread the marinated pork onto wooden skewers, leaving space between each piece. Grill the skewers until cooked through and slightly charred, about 6 8 minutes per side, turning occasionally. Remove from the grill and let rest for a few minutes before cutting into bite sized pieces.
3. Warm the corn tortillas on the grill for about 20 seconds per side or in a dry skillet until softened and slightly charred. Keep them warm by wrapping in a clean kitchen towel.
4. To assemble the tacos, layer a generous amount of pork pieces onto each tortilla. Top with shredded Monterey Jack cheese, crumbled queso fresco, chopped cilantro, and avocado slices. Serve immediately with lime wedges on the side.

Chef’s Insight

Use wooden skewers that can be soaked beforehand to prevent burning during grilling.

Notes

The recipe calls for Monterey Jack cheese and queso fresco, which are both high in sodium. Adjust seasoning accordingly to taste.