Serves 4
Preparation time: 15 minutes
Cooking time : 15 minutes
Ingredients
- 670 g braised pork shoulder (vacuum-packed), shredded
- 45 ml (3 tablespoons) oil
- 1 red onion, thinly sliced
- 1 bell bell pepper, cut into strips
- 60 ml (4 tbsp.) Mexican or Tex-Mex spices
- 8 corn tortillas
- 125 ml (1/2 cup) grated cheese (cheddar or queso fresco)
- 1 avocado, sliced
- 1 tomato, diced
- 125 ml (1/2 cup) fresh cilantro, chopped
- 1 lime, quartered
- Guacamole (on the side)
- Salt and pepper to taste
Preparation
- Heat oil in a large skillet over medium heat. Add onion and bell pepper, and sauté for about 5 minutes, until tender. Remove vegetables from skillet and set aside.
- Pour the contents of the vacuum-packed braised pork into the same pan. Heat over medium heat for about 5 minutes, stirring occasionally. Once heated through, use two forks to shred the meat directly in the pan.
- Add the sautéed vegetables to the shredded meat. Season with Mexican or Tex-Mex spices. Toss to distribute flavors evenly.
- Heat tortillas in a dry skillet or in the oven to soften.
- Top each tortilla with the pork and vegetable mixture, add grated cheese, avocado slices and diced tomato.
- Finish with a little guacamole, chopped coriander and a squeeze of lime juice.
- Season to taste with salt and pepper.
- Serve immediately.
