Smoky Coffee Pork Tacos

A caffeine fix wrapped in a meat coma you’re thinking? No, but really, coffee adds a dark smoky depth to the pork, complimenting the warming sweet cinnamon spice notes of the Mexican Chilli Orange.

// Get ready to cook:

Method:

1. Place diced pork in a food bag; using the rolling pin, give the pork a good bash to tenderise. Heat the pot to medium-high heat. Add 1 Tbsp oil and pork. Leave pork to cook for 1 min without moving to develop a brown crust then stir fry for another 1-2 mins to brown all over.

2. Add Mexican Chilli Orange; stir fry for 30 secs to release fragrance. Add orange juice and coffee; mix well. Reduce heat and simmer for 20 mins covered. Uncover, stir and cook uncovered for another 20 mins until you get a thick glossy sauce that’s not too wet for the tacos.

3. 10 mins before the pork is done, heat the frying pan to medium-high heat. Add 1 tsp oil and pineapple; stir fry for 1-2mins to brown. Set aside.

4. Shred the carrot, chop the coriander and roughly crush the peanuts. Warm 4 tortillas on a pan.

5. To assemble, top each tortilla with the coffee pork mixture, carrot, pineapple, coriander and peanuts. Eat immediately.

Shop List:

4 Tbsp (60g) Mexican Chilli Orange

400g Diced Pork

150ml Orange Juice

2 tsp Instant Coffee

1 Pack Mini Tortillas

120g Fresh Pineapple Pieces

½ Carrot

Handful Fresh Coriander

30g Roasted Peanuts

FOODIE TIPS

Love Me Tender

For an even more tender pork sensation, simply add a few pieces of extra pineapple into the food bag with the pork. Then bash the pork and pineapple pieces together and mix well. Leave for 30 mins and use as above. Pineapple contains enzymes that break down meat protein but don’t leave it to marinate for too long as you don’t want to meat to go overly soft!

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Mexican Chilli Orange

Mexican Chilli Orange

OUR INSPIRATION

Mexican Chilli Orange embodies the flavours of the southeast Mexican state of Yucatán and it’s most famous dish Cochinita Pibil. Pork rubbed in a warming citrus spice paste, wrapped in banana leaf and baked in a hand-dug roasting pit for several hours till the meat is smoky and tender. Served on a corn tortilla, it is Mexican market food at its best!

About this dish:

Serves:

2

ACTIVE Time:

10 mins

Total Time:

50 mins

Chilli:

1 Mild

Cooking Equipment Needed: 1 Frying Pan, 1 Pot with Lid, Rolling Pin (or meat mallet)

Make It Your Own: For those not seeking a caffeine thrill, decaf coffee will do nicely too. Also swap the pineapple for chunks of fresh mango for a different tropical fruity sweetness.

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