Ancho Pork and Potato Tacos
These ancho pork and potato tacos are a cheater's way to have tacos on the table in just 45 minutes by relying on spice-rubbed pork chops and tender potatoes wrapped in corn tortillas.
Ingredients
- 1 1/2 teaspoons ancho chili powder
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 1 pound Yukon Gold or russet potatoes, unpeeled, cut in 1/2-inch (12-mm) pieces
- 1 pound boneless pork loin chops, trimmed and cut into 1/2-inch (12-mm) pieces
- 3 tablespoons extra-virgin olive oil
- 4 medium garlic cloves, thinly sliced
- 8 corn tortillas, warmed
To garnish (optional)
- Store-bought or homemade salsa
- Sour cream
- Sliced scallions
- Sliced radishes
- Pickled red onions
- Cotija cheese
- Lime wedges
- Cilantro
Instructions
- In a small bowl, mix the chili powder, cumin, and 1/2 teaspoon each salt and pepper.
- Place the potatoes in a large bowl and the pork in another large bowl. Sprinkle half the spice mixture over the potatoes and the remaining half over the pork.
- In a 12-inch (30-cm) nonstick or well-seasoned cast iron skillet over medium-high heat, warm the oil until shimmering. Reduce the heat to medium, add the potatoes, and then cover and cook, stirring occasionally, until well browned and almost tender, 10 to 15 minutes.
- Stir in the pork and garlic and then cover and cook, stirring occasionally, until the pork is lightly browned and cooked through, 6 to 10 minutes. It may be necessary to reduce the heat to medium-low to keep the garlic from browning.
- Season the pork and potatoes with salt and pepper and divvy them up among the tortillas along with any desired garnishes.
Nutrition
Serving: 1portion | Calories: 960kcal | Carbohydrates: 91g | Protein: 60g | Fat: 40g | Saturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 195mg | Fiber: 10g | Sugar: 3g