These pork street tacos are a breeze to put together, packed with flavor, and a fresh variation on traditional tacos. Homemade tortillas seal the deal!
One of my favorite ways to prepare food for my family is to make a large meat dish early in the week and then use the leftovers from that for meals all week long. Andy hated leftovers when we first got married but this way, they can hardly be classified as leftovers and you will save so much time and money! A few weeks ago, I cooked a pork roast and got some awesome meals out of it. My favorite meal I created were these amazing street tacos.
Street tacos use a fresh tortilla {as opposed to fried} and the toppings are usually simple and fresh as well. These are one of my all-time favorite things to order at restaurants, so I wanted to try and recreate some of the fresh flavors at home.
One of the reasons these pork street tacos are so easy is that they use one of my favorite short-cut ingredients, salsa verde. I love salsa verde! One day I will successfully grow tomatillos and make my own. But for now, store bought is great.
Although making your own tortillas can seem time-consuming, it is totally easy! Try it, I love homemade tortillas with these pork street tacos and I think you will too. If you’re in the mood for fried tacos, check out how to make your own fried tacos and our favorite filling recipes, easy beef tacos from scratch {with zucchini} and chicken taco filling!
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Pork Street Tacos
Ingredients
For the Taco Filling
- 1 tablespoons butter
- 1/2 medium onion diced
- 2 garlic cloves minced
- 7 oz salsa verde 1 small can
- 2 cups chopped or shredded pork cooked (you could also use chicken or turkey)
- 10 small corn tortillas or homemade tortillas recipe follows
- Toppings of your choice
For the Tortillas
- 2 cups all purpose flour
- 1/4 cup shortening
- 1 teaspoon salt
- 1 cup water don't add it all at once
Instructions
For the Pork Filling
- Melt butter over medium heat in a sauté pan.
- Cook onions until translucent and starting to brown, about 5 minutes.
- Cook garlic until fragrant, about 30 seconds.
- Add salsa verde and pork. Simmer until flavors are melded, about 15 minutes.
- Spoon onto tortillas and top with your favorite toppings.
- Some traditional street taco toppings are raw onion, cilantro, radish, sour cream and some Monterey Jack cheese.
For the Tortillas
- Combine flour, salt and shortening with a pastry cutter.
- Add water gradually until soft dough forms.
- Roll out on a floured surface until very thin.
- Cook in a non-stick or cast iron skillet on medium high heat for a couple minutes on each side, until dark golden brown spots appear.
- To keep pliable, put warm tortillas in a container, foil or baggie with the lid on or closed.
Sammi Windley says
These street tacos are so delicious!