{"id":6321,"date":"2025-04-24T17:44:46","date_gmt":"2025-04-24T17:44:46","guid":{"rendered":"http:\/\/isticharati.ma\/?p=6321"},"modified":"2025-04-24T17:45:08","modified_gmt":"2025-04-24T17:45:08","slug":"crispy-pork-tacos","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6321","title":{"rendered":"Crispy Pork Tacos with Pineapple and Chorizo"},"content":{"rendered":"

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\n

\ud83d\udd25 Sweet, Spicy, and Crunchy<\/p>\n

\ud83d\uded2 Ingredients (Serves 4)<\/strong><\/h1>\n

For the Crispy Pork and Chorizo:<\/strong><\/p>\n

1 lb pork shoulder, cut into 1-inch cubes<\/p>\n

1\/2 lb Mexican chorizo, casing removed<\/p>\n

2 tbsp vegetable oil<\/p>\n

1 tsp chili powder<\/p>\n

1 tsp garlic powder<\/p>\n

1 tsp cumin<\/p>\n

1\/2 tsp smoked paprika<\/p>\n

Salt & black pepper, to taste<\/p>\n

For the Toppings:<\/strong><\/p>\n

1 cup fresh pineapple, diced<\/p>\n

1 cup cherry tomatoes, diced<\/p>\n

1\/2 cup red onion, finely diced<\/p>\n

1\/4 cup fresh cilantro, chopped<\/p>\n

1 cup shredded Mexican cheese blend (or cheddar)<\/p>\n

For the Creamy Sauce:<\/strong><\/p>\n

1\/4 cup mayonnaise<\/p>\n

1\/4 cup sour cream<\/p>\n

Juice of 1 lime<\/p>\n

1 clove garlic, minced<\/p>\n

1\/2 tsp chili powder<\/p>\n

Salt, to taste<\/p>\n

For the Tacos:<\/strong><\/p>\n

8 small flour or corn tortillas<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n<\/div>\n

\"\"<\/div>\n

\ud83d\udd2a Prep the Ingredients<\/strong><\/h1>\n

Cook the Pork and Chorizo:<\/strong><\/p>\n

Pat the pork cubes dry. In a bowl, toss with 1 tbsp vegetable oil, chili powder, garlic powder, cumin, smoked paprika, salt, and pepper.<\/p>\n

Heat a large skillet over medium-high heat with 1 tbsp vegetable oil. Add the pork and cook for 8\u201310 minutes, stirring occasionally, until crispy and golden.<\/p>\n

In the same skillet, add the chorizo and cook for 5\u20136 minutes, breaking it up with a spoon, until fully cooked and slightly crispy. Mix the pork back in and set aside.<\/p>\n

Make the Creamy Sauce:<\/strong><\/p>\n

In a small bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, and salt. Set aside.<\/p>\n

Prep the Toppings:<\/strong><\/p>\n

Dice the pineapple, tomatoes, and red onion. Mix them together with a pinch of salt and set aside.<\/p>\n

\ud83d\udd25 Assemble the Tacos:<\/strong><\/p>\n

Heat a skillet or griddle over medium heat. Warm the tortillas for 30 seconds per side.<\/p>\n

Place a small amount of shredded cheese on each tortilla, then top with the pork-chorizo mixture, pineapple-tomato mixture, and a drizzle of creamy sauce.<\/p>\n

Sprinkle with fresh cilantro.<\/p>\n

\ud83c\udf74 Serve It Like This:<\/strong><\/p>\n

Arrange the tacos on a cutting board or platter.<\/p>\n

Serve with extra creamy sauce on the side and lime wedges for squeezing.<\/p>\n

Pair with Mexican street corn or a refreshing agua fresca \ud83c\udf3d\ud83e\udd64<\/p>\n

\ud83d\udd25 Pro Tips:<\/strong><\/p>\n

For extra flavor, grill the pineapple chunks lightly before dicing.<\/p>\n

Add a pinch of cayenne to the creamy sauce for a spicier kick.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\ud83d\udd25 Sweet, Spicy, and Crunchy \ud83d\uded2 Ingredients (Serves 4) For the Crispy Pork and Chorizo: 1 lb pork shoulder, cut into 1-inch cubes 1\/2 lb Mexican chorizo, casing removed 2 tbsp vegetable oil 1 tsp chili powder 1 tsp garlic powder 1 tsp cumin 1\/2 tsp smoked paprika Salt & black pepper, to taste For […]<\/p>\n","protected":false},"author":1,"featured_media":6323,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6321","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6321","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6321"}],"version-history":[{"count":3,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6321\/revisions"}],"predecessor-version":[{"id":6327,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6321\/revisions\/6327"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6323"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6321"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}