Dinner: Pork Carne Asada Tacos

This recipe includes superfoods such as:

Romaine Lettuce

Ingredients

◦1 lb. Cooked Pork Shoulder
◦1 tbsp. Olive Oil
◦1/2 tsp. Chipotle Powder
◦1/2 tsp. Salt
◦1/4 tsp. Onion Powder
◦1/4 tsp. Garlic Powder
◦1/4 tsp. Pepper
◦1/4 tsp. Oregano
◦3/4 medium Yellow Pepper
◦1 medium Jalapeno Pepper
◦1 tbsp. Olive Oil
◦6 thin Flax Tortillas
◦1 cup Romaine Lettuce, shredded

Instructions

1. Make your flax tortillas by following the recipe on the website. I like to do this recipe, but make a few extra. First, I flatten them with a tortilla press, leave them out to get rid of some moisture, and then roll them by hand with a rolling pin.
2. Chop or pull apart 16 oz. pork shoulder that you want to use. I generally try to use the tougher meat in this – sometimes the fat hasn’t rendered completely so it will in the pan – giving a delicious crisp.
3. Mix together your spices and 1 tbsp. olive oil.
4. In a plastic bag, add pork and spice mixture, and mix together well. Roll the bag tight and leave in room temperature for 30-45 minutes.
5. Prep your vegetables by chopping them into bite size chunks.
6. In a pan, heat 1 tbsp. olive oil to medium-high heat and once hot, add vegetables. Saute until soft but still some bite. Set aside on another plate when done.
7. Turn pan to high heat and saute pork and spice mixture until well browned and crispy on the outside. This should only take a few minutes.
8. Get ready to serve! Assemble the tacos with lettuce, pork, and vegetables. Feel free to top with a little sour cream. Enjoy!

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