How To make Grilled Pork Tacos & Papaya Salsa
-MARY WILSON BWVB02B
PAPAYA SALSA:
1 Papaya; peeled, seeded, cut
- in 1/2 inch cubes 1 sm Red chili; seeded and fine
- chopped 1/2 c Red onion; chopped
1/2 c Red bell pepper; chopped
1/2 c Fresh mint leaves; chopped
2 tb Lime juice
PORK MIXTURE:
1/4 lb Pork boneless center loin
- roast; cut in 2x1/4 inch - strips 1/2 c Fresh papaya; chopped
1/2 c Fresh pineapple; chopped
10 Flour tortillas (6 or 7" in
- diameter); warmed 1 1/2 c Monterey Jack cheese;
- shredded (6 oz) 2 tb Margarine or butter; melted
Cook pork in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until no longer pink; drain. Stir in papaya and pineapple. Heat, stirring occasionally, until hot. Heat oven to 425~F. Spoon about 1/4 cup of the pork mixture onto half of each tortilla; top with about 2 tbsp. of the cheese. Fold tortillas over filling. Arrange five of the filled tortillas in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch; brush with melted margarine. Bake uncovered about 10 minutes or until light golden brown. Repeat with remaining tacos. Serve with Papaya Salsa. Makes 5 servings. Salsa: Mix all ingredients. Cover and refrigerate about 30 minutes or until chilled. Makes 3 cups salsa. -----
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GOLDEN MEAT JACUZZI ???? Carnitas Tacos + Loaded Quesadillas!! Best Street Food in Los Angeles!!
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LOS ANGELES: Welcome to LA, home of some of the best Mexican street food in the world! Today I’m hanging out with my friend Mexi Papa, and he’s taking us to a few of his favorite spots, including an amazing spot for carnitas, deep fried chicken necks, and a place that serves one of the best and freshest quesadillas I’ve ever had in my life. Get ready for amazing Mexican street food in Los Angeles!
Carnitas el Momo ( - First we headed to Carnitas el Momo, one of the best places for carnitas in LA. They boil the pork in huge bathtub sized copper pots, just like in Mexico. Their carnitas are moist and so flavorful. Along with all the different parts of the pig, the highlight at Carnitas el Momo is the burnt ends - all the drippings from the bottom of the pan that accumulate the most flavor.
Santa Rita Jalisco Taco Truck ( - Next up on this Mexican street food tour in LA, we headed to Santa Rita Jalisco Taco Truck which is legendary for their deep fried chicken necks. They are deep fried for 20 minutes until the entire chicken neck is crispy all the way through. What really makes them is the fresh salsa!
Tacos Los Poblanos #1 Estilo Tijuana ( - Finally to end this food tour, we headed to Tacos Los Poblanos #1 Estilo Tijuana, a Mexican food stall that sets up outdoors and serves everything fresh - from the tortillas to the meats to the salsas. Along with a huge selection of things you can order, one of the highlights for me was a huge fresh quesadilla, loaded with both carne asada and chorizo, guacamole and salsa.
And that wraps up another amazing day of Mexican street food in Los Angeles!
Mexi Papa
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PICO DE GALLO | The BEST Bowl of Salsa You Will Eat All Year Long (Authentic Mexican Recipe)
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This bowl of Pico de Gallo is so dang good it’ll have you crowing like a rooster ????????️
Back in the day I used to make the pico for our family barbecues. My grandma used to tell me it was the best recipe she ever had. So good in fact, that there would have to be TWO whole bowls because I would eat an entire on myself ????
In this video I’m gonna share the authentic, restaurants style and homemade recipe we use for our favorite snack and condiment – PICO DE GALLO!
My personal pro tip here is to use SERRANOS instead of jalapeños to take the heat up a few notches. And the best part of this recipe is you can adjust all the ingredients to you personal preferences.
You can add more tomato, less onion, double the chile or omit the cilantro – whatever you and your friends and family like, it can be done easily in this delicious recipe.
Ingredients
9 Roma Tomatos
1/2 White Onion
3 Whole Serranos (or Jalapeños for less heat)
1 Head of Cilantro (chopped)
1 Large Lime
2 tsp Sea Salt
And your favorite bag of chips
Take the heat up even more using my SALSA VERDE recipe:
Now let’s get to making PICO DE GALLO!
Carnitas de Pork Belly | La Capital
El pork belly o falda, es el área del cerdo de donde se obtiene el bacon o tocino. Esta vez lo quise cocinar en dutch oven con grasa de cerdo/manteca, estilo carnitas. La carne resulta con mucho sabor, suave y jugosa.
Servido en 3 formas: Puré de papa, bowl de arroz y tacos de carnitas.
Muchas gracias a Grand Western Steaks
por este riquísimos Pork belly: grandwesternsteaks.com
15% de descuento usando el código: LACAPITAL
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*Yo le puse:
-Sal
-Ajo
-Tomillo seco
-Cerveza
-Jugo de Naranja
-Papa
-Crema
-Mantequilla
-Sal y Pimienta
-Cebolla en polvo
-Chile habanero
-Tomatillo
-Aguacate
-Cilantro
-Cebolla
-Ajo
-Sal y Pimienta
Equipo:
Ahumador 1:
Ahumador 2:
Mi asador:
Mi tabla:
Mi estufa:
Cuchillo 1:
Cuchillo 2:
Cuchillo 3:
Cuchillo 4:
Mi cámara:
Guantes negros:
Iniciador de fuego/carbón:
The toughest meat is tender in 10 minutes! Meat that melts in your mouth.
INGREDIENTS:
350 grams of beef
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons soy sauce
1 egg
1 tablespoon cornstarch
Oil
Water
.
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