Devin got to choose what was for dinner the other night and he requested Cowboy Tacos, a spicy sweet pork taco that I haven’t made in a long time. I thought I’d share the easy recipe with you today.
I made enough for an army, um, because I kind of have one, but I am going to give you amounts that should be enough for a family of four. (If those four have normal sized appetites and don’t make it their mission to eat you out of house and home.)
You will need:
- 1 pound of ground pork
- 1 can of chili beans. (not chili, but chili beans)
- 1 envelope taco seasoning mix
- 1/2 cup of diced onion
- 1 cup of salsa
- 1/2 cup apricot preserves
- 1/2 a chipotle pepper in adobo sauce, chopped into a paste
- 1 Tbsp vegetable oil
- chopped tomato, green onion, avocado
- shredded cheddar cheese
- sour cream
- flour tortillas
When the onions are soft, add in the pork and the envelope of taco seasoning and mix well. When the pork is cooked, add in the chili beans. (Again, NOT a can of chili.)
Take the 1/2 of the chipotle pepper (or more, or less… depends on how spicy you like it) and chop until it’s like a paste. Incorporate it into the pork and bean mixture. Add in the apricot preserves and the salsa, mixing well. Cover and simmer over low heat for about 10 minutes.
Heat up the flour tortillas, add in the pork mixture and top with sour cream, cheese, tomato avocado and green onions. (Taco Tip: I like sour cream on mine and I spread it on the tortilla first and then add everything on top of it… that way I have a little sour cream in every bite. Yum.)
I served these up with a Mexican Caesar salad and a nice Pinot Noir.