Chopped pecans toasted with a coating of
ancho chile give a nutty accent to the already wonderful combination
of crispy pork and guacamole.
Crispy Pork, Guacamole
and Chili-Pecan Tacos
1/4 cup olive oil
1 1/2 pounds boneless pork loin, thinly sliced
Salt
1 tablespoon unsalted butter
1 cup chopped pecans
1/4 cup finely chopped ancho chile
2 cups guacamole
8 flour tortillas, warmed
- In a medium-sized skillet, heat the olive
oil over high heat.
- Meanwhile, season the pork with salt.
When the oil is hot, add the pork in batches and sear on both
sides for 5 to 7 minutes, or until very crisp. Transfer the pork
to a cutting board, cut into narrow strips and keep warm.
- In a small skillet, melt the butter over
low heat. Add the pecans and ancho chile and cook 3 to 5 minutes,
or until the butter starts turning reddish brown. Season with
salt. Transfer to a serving bowl.
- Spoon 1/4 cup guacamole onto each tortilla,
divide the pork among the tortillas, and top each with some of
the chile laced pecans. Fold into a taco and serve.
Makes 8 servings.
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