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\ud83d\udd25 Sweet, Spicy, and Crunchy<\/p>\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 <\/p>\n<\/div>\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":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/div>\n\ud83d\udd2a Prep the Ingredients<\/strong><\/h1>\n