Ancho-Spiced Pork and Potato Tacos

Name: Ancho-Spiced Pork and Potato Tacos
Cook time: 25 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 1½ teaspoons ancho chili powder; 1 teaspoon ground cumin; Kosher salt and ground black pepper; 1 pound Yukon Gold OR russet potatoes, not peeled, cut in ½-inch pieces; 3 tablespoons extra-virgin olive oil; 1 pound boneless pork loin chops, trimmed and cut into ½-inch pieces; 4 medium garlic cloves, thinly sliced; 8 corn tortillas, warmed; Optional garnish: Chopped fresh cilantro OR thinly sliced radishes OR thinly sliced red onion OR diced avocado OR lime wedges OR sour cream OR a combination

By Rose Hattabaugh

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25 minutes

4 Servings

Potatoes and pork seasoned with ancho chili powder and cumin make an easy, flavorful filling for tacos. Be sure to use a nonstick skillet, as the potatoes’ starch makes them prone to sticking. If you like, offer a few of the garnishes suggested and allow diners to top their own tacos.

4

Servings

25 minutes

1½ teaspoons ancho chili powder

1 teaspoon ground cumin

Kosher salt and ground black pepper

1 pound Yukon Gold OR russet potatoes, not peeled, cut in ½-inch pieces

3 tablespoons extra-virgin olive oil

1 pound boneless pork loin chops, trimmed and cut into ½-inch pieces

4 medium garlic cloves, thinly sliced

8 corn tortillas, warmed

Optional garnish: Chopped fresh cilantro OR thinly sliced radishes OR thinly sliced red onion OR diced avocado OR lime wedges OR sour cream OR a combination

Ingredients

1½

teaspoons ancho chili powder
1

teaspoon ground cumin
Kosher salt and ground black pepper
1

pound Yukon Gold OR russet potatoes, not peeled, cut in ½-inch pieces
3

tablespoons extra-virgin olive oil
1

pound boneless pork loin chops, trimmed and cut into ½-inch pieces
4

medium garlic cloves, thinly sliced
8

corn tortillas, warmed
Optional garnish: Chopped fresh cilantro OR thinly sliced radishes OR thinly sliced red onion OR diced avocado OR lime wedges OR sour cream OR a combination

Directions

01

Mix the chili powder, cumin and ½ teaspoon each salt and pepper. In 2 separate bowls, toss half the spice mixture with the potatoes and the remaining half with the pork. In a 12-inch nonstick skillet, heat the oil until shimmering. Add the potatoes, then cover and cook, stirring occasionally, until well browned and tender. Stir in the pork and garlic, then cover and cook, stirring occasionally, until the pork is lightly browned and cooked through. Season with salt and pepper and serve with tortillas.

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