Food & dining

sunday supper

Recipe for carnitas tacos

Sally Pasley Vargas for the Boston Globe

Serves 4

12(5-inch) corn tortillas
2tablespoons olive oil
1cooked pork tenderloin, cut into ¾-inch pieces
Salt and pepper, to taste
2cups pickled onions and cabbage, drained
2avocados, pitted and sliced
½bunch fresh cilantro, bottom stems removed
2limes, quartered

1. Line a plate with a napkin.

2. Place 1 tortilla directly on a medium gas flame for a few seconds, or until it starts to puff and is slightly charred at the edges. Using tongs, turn it and let it heat for a few seconds on the other side. Or heat the tortillas in a heavy, dry skillet over medium heat. Stack the tortillas on the cloth-lined plate; fold the napkin over them to keep warm. Continue until all the tortillas are heated.


3. In a large, nonstick skillet over medium-high heat, heat the oil. Cook the pork, stirring often, for 2 to 3 minutes, or until brown. Taste for seasoning and add salt and pepper, if you like.

4. On 1 tortilla, spread about 2 tablespoons pork. Top with 1 heaping tablespoon of pickled onions and cabbage, 1 to 2 slices of avocado, and a few cilantro leaves. Fold in half. Repeat with remaining tortillas and filling. Serve 3 tortillas per person, with limes. Sally Pasley Vargas

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