Pork and Cabbage Tacos
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 dozen corn tortillas
1/2 pound cooked pork carnitas, shredded
1 cup shredded purple cabbage
1/2 cup thinly sliced onion
1 jalapeno pepper, thinly sliced on the diagonal, optional
12 toothpicks
Peanut oil or other oil suitable for pan-frying
Garnishes:
cilantro
limes
salsa
guacamole
crema (Mexican sour cream)
Instructions:
Have all ingredients prepped and ready to go.
In a large dry cast-iron pan, or over a burner, if you are daring, heat a tortilla just until hot and pliable. Lay on cutting board and lay in a portion of the shredded meat. You do not want too much. Top with a strip or two of cabbage, onion and jalapeno slices.
Roll the tortilla up and secure with toothpick. Set aside under a damp kitchen towel.
Repeat until all tortillas are used up. If you get into a groove, you can have one tortilla heating up while you are filling another. Be very careful that you do not catch them on fire if you are using the flame method. That could be disastrous.
Heat an inch of oil in large pan, I use a 12-inch cast-iron pan.
From passion4eating.com
Once oil is hot, carefully, with tongs, lower a few tacos into the oil. If you have a splatter screen, this is the time to use it! Do not over crowd the pan, I find that 4-5 can cook in the same batch. Once the bottom is golden, turn, do this until it is crisp all the way around. The whole cooking time should be about 5 minutes. Remove from the pan to drain on a paper grocery bag or paper towels.
Once the tacos have cooled enough to touch, be sure to remove the toothpicks before serving to your guests, for obvious reasons. Serve with a big bowl of salsa, guacamole and an icy margarita.