Sizzling Pork Tacos

 

1 ½ pounds pork shoulder or blade steak cut into cubes

Kosher salt and fresh-ground pepper, to taste

3 garlic cloves, finely chopped

3 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

3 tablespoons vegetable oil

2 dozen small corn tortillas

 

Toppings

Radishes

Cilantro sprigs

Shredded cabbage

Sliced radish

Red onion, sliced into half moons

Guacamole

Salsa or Pico de Gallo

Queso Fresco or Cotija cheese

Fresh lime for squeezing

Fresh or pickled jalapeno

 

1. Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.

2. Heat the oil in a wide cast iron skillet (I use a wok) over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.

3. Heat the tortillas on an ungreased hot griddle or cast-iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a towel to steam, with another towel on top.

4. To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of salsa. Garnish with toppings.