Mondays often mean leftovers in my house, so I turn to tacos.
Tacos are quick and easy to make and anything goes. Use leftover cooked beef, chicken or turkey and even vegetables.
This recipe uses leftover pork and calls for a topping of Pico de Gallo — a relish of sorts made with finely chopped fresh onions, cilantro, fruits (mango), bell peppers or hot peppers. Don’t feel like making the Pico de Gallo? Top the tacos with any favorite chunky salsa. But I do highly recommend making the Pico de Gallo.
The Pico de Gallo recipe below is a basic one you can build on with different ingredients and seasonings. This recipe also uses cabbage in place of shredded lettuce. The cabbage is different because it has a hearty crunch. You can opt to heat the tortillas (corn or flour) in the microwave or fry them.
Round out the meal with serving of leftover rice or use quick-cooking box rice.
Pork tacos with Pico de Gallo
Pico de Gallo
- 2 teaspoons canola oil
- 1/2 cup white onion, finely chopped
- 2 plum tomatoes, cored, diced
- 1 clove garlic, peeled, minced
- 1 small jalapeño pepper, seeded and minced
- 1 tablespoon lime juice plus lime wedges for garnish
- 2 teaspoons white vinegar
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon sugar
- Salt and black pepper to taste
Pork
- 2 teaspoons canola oil
- 21/2 cups cooked leftover pork loin roast or chicken, shredded or cubed, plain or lightly seasoned
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 teaspoon Ancho chili powder (or favorite chili powder to taste)
- 8 corn or flour tortillas, heated (see below)
- 1 cup shredded cabbage
These tacos are even tastier served with the Pico de Gallo. You can also top them with chopped cilantro, diced avocado and your favorite Mexican-style cheese.
To make the Pico de Gallo: In a bowl, mix together all the ingredients (canola oil through sugar). Season with salt and pepper and set aside.
To make the pork: In a medium skillet, heat the canola oil over medium heat. Season the shredded leftover pork (or chicken) lightly with salt, pepper and chili powder.
Add pork to the skillet, sauté it to heat through.
Divide the pork among the tortillas and serve topped with shredded cabbage and Pico de Gallo. Garnish with lime wedges.
To heat tortillas, wrap them in slightly damp paper towels and place on a microwave-safe plate. Cover with plastic wrap. Microwave on high for 30 to 45 seconds. You can also fry the corn tortillas in oil: Heat 11/2 cups of oil in a heavy skillet to 350 degrees. When hot, add corn tortilla and fry about 15 seconds per side. Using tongs, fold the tortilla in half — it should still be pliable — pressing it to the bottom of the skillet, and fry 25 to 30 seconds. Turn over and repeat on other side.
Serves: 4. Preparation time: 30 minutes. Total time: 45 minutes.
— Susan Selasky, Detroit Free Press
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