Who doesn’t love tacos? My Pasilla Pork Tacos are simple to make but are packed with delicious authentic Mexican flavours.
Who doesn’t love tacos!
My love of Mexican food is no secret, neither is my love of pork. So I had to come up with a tasty recipe that combines them both. Tacos are such a fun dish that can be eaten as a starter, main meal or served as part of a buffet. I also love how everyone can make them their own. You can lay out the ingredients as a little taco station and let people build their own.
I like to serve these with my Mexican Sweetcorn Salad and a scattering of spring onions.
Simplifying Mexican recipes
Authentic Mexican recipes are fantastic. But sometimes they aren’t the quickest and easiest. A lot of authentic recipes involve soaking dried chillies and then pureeing them along with other ingredients. This isn’t always what people have time to do, especially for a weeknight dinner.
For these Pasilla Pork Tacos, I wanted to make it as easy as possible. You can get the pork marinating and get on with other things before coming back to cook the pork and assemble the tacos. Alternatively if you are making these for a gathering at the weekend, the last thing you need is a complicated recipe that is going to stress you out.
Why use Pasilla Chilli?
Pasilla chillies are really great for this recipe because the flavour goes particularly well with red meat, oregano and garlic. Pasilla chilli powder isn’t as readily available as other chilli powders have become. You can buy it from Mexican stores online as well as Amazon. If you really didn’t want to buy pasilla chilli powder, you could whatever chilli powder you do have. I would recommend using pasilla chilli powder if you can. You can also use it in other recipes of mine such as Mexican Eggs and Chile Con Carne.
I love oregano in general, but Mexican oregano is especially tasty as it has a citrus note to it. Again, you can use normal oregano for this recipe and you probably wouldn’t notice too much of a difference.
Corn tortillas make a difference
You really do need to use corn tortillas in my opinion. They add a delicious subtle corn flavour to the dish which goes so well with the pork. Corn tortillas are now readily available in most large supermarkets – and not even just in the Mexican foods section! Only a few years ago I remember the only place you could get these being in the Mexican section of the ethnic food aisle. They were only made by one brand and came in one size. Now you can find them with the rest of the tortilla wraps in the bread aisle and come in a variety of sizes!
For these tacos I would recommend the medium or small sized tortillas because if you get much bigger than that you may as well call these a fajita! Always use the soft corn tortillas and not those crisp shells which are Tex Mex and not Mexican.
Pasilla Pork Tacos
Who doesn't love tacos? My Pasilla Pork Tacos are simple to make but are packed with delicious authentic Mexican flavours.
- 700 g pork shoulder steaks
- ½ tbsp pasilla chilli powder
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp Mexican oregano
- 2 tsp apple cider vinegar
- 2 tsp sunflower oil
- 1 tsp water
- 10 corn tortillas
Mix together the chile powder, garlic powder, salt, oregano, apple cider vinegar, 1 tsp oil and water to form a paste
Coat the pork in the spice paste and leave to marinate for at 1 – 3 hours
Heat the other tsp of sunflower oil in a large frying pan over a medium high heat. Cook the pork for 10-15 minutes on each side until browned and crisp in places and cooked through
Remove the pork from the pan and slice thinly
Serve in corn tacos with my Mexican Sweetcorn Salad and spring onions
Nutritional information is given as a guide only and my vary.