Pork Chili Tacos
About two years ago I learned how to make these tasty treats and today I will be sharing them with you. Aren't you excited?!
- 3 cups flour
- 1/2 tsp salt
- 1 Tbl Baking Powder
- 3 Tbl Crisco
- 1 1/4 cup hot water
- Mix together dry ingredients
- Add Crisco and mix until will dispersed
- Stir in the hot water gently. Once lightly mixed put out onto the counter and finish kneading in all the loose flour.
- Let rest for about 15 to 20 minutes (this makes them easier to press out)
- Pinch out or cut into small balls, you should get about 12 to 15 balls of dough.
- I use a tortilla press similar to this one. This allows me to press and bake them all in one. Growing up we did roll them out with a rolling pin and cook them on a cast iron skillet similar to this one so either can be done, but the press is so much easier and faster.
- I keep them warm by wrapping them up in a clean light hand towel.
PORK CHILI (the filling)
- You start with the package of pork stew meat. I like to cut it up so there are bite size pieces of pork in your taco. Brown the pork with a little bit of olive oil, salt, pepper, and garlic powder.
- When the pork is cooked through I add a 16 oz jar of El Pinto Mild Salso and simmer until you are done cooking the tortillas. By this time it will have kind of reduced the liquid so you don't have lots of liquid in your taco.
For this particular set of tacos I used El Pinto's green chili sauce. I usually use the red and tonight I was reminded as to why! The green is way hotter than the red and I do not like to be assaulted by my food.
I also like to put sour cream on my taco. A few fresh tomatoes when in season thrown on top and some good lettuce on occasion.