Name: Spicy Pork Tacos with Roasted squash
Ingredients: 2 zucchini or yellow squash, sliced into ¼ to ½-inch rounds; 1 red onion, half sliced and half diced; 3 tablespoons apple cider vinegar; Salt and pepper, as needed; 1 teaspoon sugar; Olive oil, as needed for cooking; 1 pound ground pork; 1 poblano pepper, seeded and diced; 4 ounces tomato paste; 3 garlic cloves, minced or grated; 2 teaspoons cumin; 3 teaspoons chili powder; 2 Roma tomatoes, diced; Handful of cilantro, roughly chopped; 3/4 cup sour cream; ½ teaspoon chipotle powder (or to taste); 12 small tortillas, warmed (see note)

Spicy Pork Tacos with Roasted squash

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Author: Lauren McDuffie
Yield: Serves 4

Ingredients

Units Scale

2 zucchini or yellow squash, sliced into 1/4 to 1/2-inch rounds
1 red onion, half sliced and half diced
3 tablespoons apple cider vinegar
Salt and pepper, as needed
1 teaspoon sugar
Olive oil, as needed for cooking
1 pound ground pork
1 poblano pepper, seeded and diced
4 ounces tomato paste
3 garlic cloves, minced or grated
2 teaspoons cumin
3 teaspoons chili powder
2 Roma tomatoes, diced
Handful of cilantro, roughly chopped
3/4 cup sour cream
1/2 teaspoon chipotle powder (or to taste)
12 small tortillas, warmed (see note)

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Instructions

Preheat the oven to 400 degrees F. Adjust the rack to the top position.
Place the sliced half of the onion in a small bowl along with the vinegar, ¼ cup water, ½ teaspoon salt and the sugar. Stir and allow the onions to pickle in the liquid, stirring occasionally if needed.
Meanwhile, arrange the squash on a large baking sheet, and drizzle with enough olive oil to coat. Season with salt and pepper. Roast until tender and golden brown; about 15 to 20 minutes, depending on doneness preference (no need to flip).
Add a little oil (a tablespoon should do it) to a large skillet set over med-high heat. When it’s hot, spread the pork out in the pan, season well with salt and pepper and brown it deeply on one side without moving. When the first side is brown, you can start to break it up more and flip it to brown all over. Takes about 5 minutes or so, total. Transfer the browned pork to a plate and set aside; don’t wipe out the pan.
To the pan, add the diced onion and the poblano and cook for a few minutes until tender. Add the tomato paste, cumin, and chili powder and cook for an additional couple of minutes to caramelize everything. Add the garlic and cook one minute more.
Add ½ cup water and the pork and stir to combine. Taste and season as needed.
In a small bowl, combine the sour cream, chipotle powder (use less if you want to start less spicy) and a good drizzle of the onion pickling liquid, until the cream is easily drizzled.
To assemble a taco, put some of the pork mixture into a tortilla, along with some squash slices. Top with some pickled onions, tomato, cilantro and a drizzle of chipotle cream. Enjoy!

Notes

NOTE: to warm tortillas, if you have a gas stovetop, you can lay the tortillas one at a time right on top of a burner for about 10 seconds, with the flame/heat on medium. This will lightly char and warm them really well. You can also put them on a plate, wrap in a kitchen towel or paper towel and microwave them until warmed through. You can also wrap them and keep them in a warm oven as well.

Find it online: https://mykitchenlittle.com/2021/05/06/pork-tacos-with-squash/