2 medium mixing bowls
1. Season pork generously with kosher salt, black pepper, garlic salt, and comino. Place in refrigerator and let rest for 1 hour.
2. Peel and pit three large avacados, and mash with a fork or my favorite, a potato masher. Set aside
3. Dice remaing vegetables, including seeded jalapenos for the pico de gallo and place in a mixing bowl. When it comes to Pico size really doesn't matter, If you prefer a larger size dice feel free. Me personaly, I try to stay more traditional mexican, so my dice are smaller. What does matter, is you must have the correct amount of color. The color between red, white and green must be even to the eye. The green is the hardest because you have two different products that are green.
4. Chop Cilantro very fine, almost like a mince, leaves only no stems, and add to the bowl.
5. Mix pico thouroghly and check that the color ratio is balanced, if not, add whatever ingredient that will balance out the ratio between white, red , and green. Believe or not this will throw off the flavor.
6. Squeeze one lime and add to the mixture and salt to taste. You should taste the onion and tomato first, followed by the heat of jalapeno and finished off with a salty, lime cilantro finale, for those of you that have developed their palots.
7. After proper flavor proflie is reached mix in three heaping spoon fulls of the Pico into the bowl containig the mashed avacado. Vegetables only, none of the juice that settles at the bottom of the bowl contining the Pico.
8. Squeeze in one lime to the bowl contianig the mashed avacado, and mix thoroughly with the added pico and salt and pepper to taste. I like to add a little garlic salt also for added flavor.
9. Place both Pico and Guacamole in the refrigerator, and allow to chill for at least and hour, to marry flavors.
10. Remove pork from refrigerator and slice into 1 inch long strips. Do not cut strips to thin, or they will dry out terribly during the cooking process.
11. Heat oil in a sautee pan over medium high heat. Meat should sizzle when placed in pan. Sautee pork until golden brown and crispy on the outside but not burnt.
12. In another pan, heat over medium heat, and place 1 tortilla at a time, and cook on both sides, just until the tortilla starts to rise like a sopapilla and remove. I do make homade tortillas and have a recipe but it does take practice. HEB has an excellent Homestyle Tortilla
that I love to use. If not homade tortillas can be picked up at any bakery in Texas it seems.
13. Buil your taco, placing pork in first, and then guacamole, garnished with the pico de gallo and enjoy.
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|Serving Size: 1 Serving (702g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 449 (81%)|
|Amt Per Serving||% DV|
|Total Fat 49.9g||67 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 34.6g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 0mg||0 %|
|Sodium 2984.1mg||103 %|
|Potassium 1531.5mg||40 %|
|Total Carbohydrate 32.3g||10 %|
|Dietary Fiber 16.6g||66 %|
|Sugars, other 15.8g|
|Protein 7.1g||10 %|
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Calories per serving: 555
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