Recipe in collaboration with Esther Samson
Prep Time: 25-30 minutes
Yield: 2-3 servings
Tacos are a great option for a quick meal, but why not elevate them with a touch of originality? Our Smashed Pork Tacos are the ideal choice for a tasty and colourful dinner. With fresh ingredients and Maison Orphée products, this recipe will bring an explosion of flavours to your table in no time.
Ready in less than 30 minutes, these tacos are perfect for weeknight dinners or a quick lunch.
INGRÉDIENTS
- 340 g ground pork
- 1 garlic clove, finely chopped
- 2 green onions, finely chopped
- 15 ml (1 tbsp) Maison Orphée toasted sesame oil
- 6 small wheat tortillas
- 1 carrot, cut into small sticks
- 60 ml (1/4 cup) Maison Orphée red wine vinegar
- 60 ml (1/4 cup) water
- 15 ml (1 tbsp) sugar
- 2 Lebanese cucumbers, sliced
- A few fresh mint leaves
- A few fresh cilantro leaves
- 60 ml (1/4 cup) Maison Orphée Garden Passion vinaigrette-marinade, for garnish
PREPARATION
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In a bowl, mix the carrots with the red wine vinegar, water, and sugar. Let marinate while you prepare the other ingredients.
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In another bowl, mix the ground pork, garlic, green onions, and toasted sesame oil. Season with salt and pepper to taste.
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Form 6 patties with the pork mixture, then flatten them evenly onto the tortillas in a thin layer.
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In a skillet over medium-high heat, add a drizzle of oil. Place the tortillas, meat side down, in the skillet. Cook for 3-4 minutes until the meat is well browned. Flip the tortillas and cook for another 2 minutes.
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Top each tortilla with pickled carrots, cucumbers, garden passion sauce, and a few mint and cilantro leaves.
Tips
- For an extra crunch and flavour, add a handful of roasted cashews or crushed peanuts on top of the tacos, a perfect pairing with the other ingredients.
- Wheat tortillas are ideal for this recipe because they are more flexible and less brittle than corn tortillas. They allow you to create a very thin and crispy layer of meat without tearing, providing better cooking stability.
- Use just enough meat to get a very thin patty. Too much meat will make the cooking uneven.
- Be careful not to burn the back of the tortillas. Once flipped, cook them just long enough for the cheese to melt and the tortillas to become crispy without getting too dark.