Chintextle Tacos with Roasted Pork

Ingredients

• 2 pounds (900g) roasted pork, shredded 2 pounds (900g) roasted pork, shredded
• 4 tablespoons chintextle paste 4 tablespoons chintextle paste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 12 small corn tortillas 12 small corn tortillas
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Red onion, thinly sliced (for garnish) Red onion, thinly sliced (for garnish)
• Lime wedges (for garnish) Lime wedges (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 35g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the shredded roasted pork to the skillet and stir well to combine with the onion and garlic.
3. 3.
   Stir in the chintextle paste, ground cumin, dried oregano, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
4. 4.
   Warm the corn tortillas in a dry skillet or directly over a flame until pliable.
5. 5.
   Spoon the chintextle pork mixture onto each tortilla and garnish with fresh cilantro, sliced red onion, and a squeeze of lime.
6. 6.
   Serve the Chintextle Tacos immediately and enjoy the explosion of flavors.

Treat your ingredients with care...

• Chintextle paste — If you can't find chintextle paste, you can make your own by blending together dried pasilla and chipotle chilies, garlic, cumin, and oregano. Adjust the spice level according to your preference.

Tips & Tricks

• For an extra smoky flavor, you can grill the corn tortillas instead of warming them in a skillet.
• If you prefer a milder heat, reduce the amount of chintextle paste or remove the seeds from the dried chilies before making the paste.
• Serve the tacos with a side of Mexican rice and refried beans for a complete meal.
• Experiment with different garnishes such as sliced avocado, pickled jalapeños, or crumbled queso fresco.
• Leftover chintextle pork can be used as a filling for quesadillas or enchiladas.

Serving advice

Serve the Chintextle Tacos on a platter, allowing your guests to assemble their own tacos. Provide extra lime wedges and a variety of hot sauces for those who enjoy an extra kick of heat.

Presentation advice

Arrange the tacos on a colorful plate, garnishing them with a sprinkle of fresh cilantro and a vibrant lime wedge. The contrasting colors of the garnishes will make the dish visually appealing and appetizing.