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Spicy Tasso Meat
Created by: Howcan Team
Ingredients
- 1 pound of pork shoulder, cut into 1-inch cubes
- 1/4 cup of paprika
- 2 tablespoons of cayenne pepper
- 2 tablespoons of garlic powder
- 1 tablespoon of onion powder
- 1 tablespoon of black pepper
- 1 tablespoon of salt
- 1 teaspoon of cumin
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1/4 cup of vegetable oil
Instructions
- In a large bowl, combine 1/4 cup of paprika, 2 tablespoons of cayenne pepper, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of black pepper, 1 tablespoon of salt, 1 teaspoon of cumin, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano.
- Add the cubed pork shoulder to the spice mixture and toss to coat evenly.
- Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat.
- Add the seasoned pork to the skillet and cook, stirring occasionally, until the meat is browned and cooked through, about 10-12 minutes.
- Remove the tasso meat from the skillet and let it rest for 5 minutes before serving.
- Serve the spicy tasso meat with your favorite side dishes and enjoy!
Tasso meat, a spicy and flavorful Cajun specialty, has a rich history rooted in the culinary traditions of Louisiana. This highly seasoned and smoked pork shoulder originated in the Cajun and Creole communities, where it was used to add depth and heat to a variety of dishes, from gumbo to jambalaya. Renowned chefs like Paul Prudhomme and Emeril Lagasse have elevated tasso to gourmet status, showcasing its bold flavors and versatility. Today, the best tasso can be found in authentic Cajun and Creole restaurants in Louisiana, where the perfect balance of spices and smoking technique is crucial. For an alternative method, some chefs use turkey or wild game to create their own unique spin on this beloved dish.
60 min
4
400 calories
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