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Pork and Pinto Bean Tacos
Created by: Howcan Team
Ingredients
- 1 lb pork tenderloin, cut into small pieces
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 8 small flour tortillas
- Toppings: shredded lettuce, diced tomatoes, shredded cheese, salsa, sour cream
Instructions
- In a large skillet, heat 1 tbsp of olive oil over medium-high heat.
- Add the diced onion and minced garlic, and cook until softened, about 3 minutes.
- Add the pork pieces to the skillet and cook until browned and cooked through, about 5-7 minutes.
- Stir in the cumin, chili powder, paprika, salt, and black pepper, and cook for an additional 2 minutes to allow the flavors to meld.
- Add the drained and rinsed pinto beans to the skillet, and cook for another 3-4 minutes until heated through.
- Warm the flour tortillas in a separate skillet or in the microwave according to package instructions.
- To assemble the tacos, spoon the pork and pinto bean mixture onto each tortilla, and top with shredded lettuce, diced tomatoes, shredded cheese, salsa, and sour cream as desired.
- Serve immediately and enjoy!
Pork and Pinto Bean Tacos have a rich history rooted in the culinary traditions of Mexico. This beloved dish features tender, flavorful pork combined with hearty pinto beans, all nestled in a warm tortilla. Renowned chefs like Rick Bayless and Diana Kennedy have popularized this dish, infusing it with their own unique twists. In regions like Oaxaca and Yucatan, you can find variations of this dish that highlight local spices and cooking techniques. The key to perfecting this dish lies in the slow-cooked pork and well-seasoned pinto beans, creating a harmonious blend of savory flavors. For an authentic experience, seek out a reputable Mexican restaurant known for their exceptional pork and pinto bean tacos.
35 min
4
450 calories
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