Tacos De Vindaloo De Porco Eurasiano (eurasian Pork Vindaloo Tacos)

Tacos de Vindaloo de Porco Eurasiano, or Eurasian Pork Vindaloo Tacos, are a delicious fusion of Eurasian and Mexican flavors. This recipe combines the spicy and tangy flavors of vindaloo with the convenience and portability of tacos, making it a perfect dish for a flavorful and satisfying meal.

Tacos De Vindaloo De Porco Eurasiano (eurasian Pork Vindaloo Tacos)

Ingredients

  • 1 lb pork shoulder, cut into small cubes
  • 3 tbsp vindaloo paste
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 cup tomato puree
  • 1/4 cup white vinegar
  • Salt to taste
  • 8 small flour tortillas
  • Chopped fresh cilantro, for garnish

Instructions

  1. In a large bowl, marinate the pork with vindaloo paste and let it sit for 30 minutes.
  2. Heat some oil in a pan over medium heat, then add the chopped onion and garlic. Cook until the onion is soft and translucent.
  3. Add the marinated pork to the pan and cook until it is browned on all sides.
  4. Stir in the cumin, coriander, and turmeric powders, then add the tomato puree and white vinegar. Season with salt and simmer for 45 minutes, or until the pork is tender.
  5. Warm the flour tortillas in a dry skillet or microwave.
  6. Fill each tortilla with the pork vindaloo mixture and garnish with chopped cilantro.
  7. Serve the Tacos de Vindaloo de Porco Eurasiano hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
15g

Supplies

Large bowl Pan Spatula Skillet

Tools

Knife Cutting board Measuring spoons Measuring cup

Serving suggestions

Serving suggestions: Serve with a side of Mexican rice and a refreshing cucumber salad.

Tips & tricks

Tips: Adjust the amount of vindaloo paste according to your spice preference. You can also add a squeeze of lime for an extra burst of flavor.

Cost

$15