Indy Style Recipes

Firefighter Tim’s oven roasted shredded pork street tacos, cast-iron roasted salsa recipes

If you missed Taco Tuesday, don’t worry, you’ll want to have it today after you see Firefighter Tim’s recipes for oven roasted shredded pork street tacos and a cast iron roasted salsa.

Taco Ingredients:

  • Pork tacos
  • Ingredients
  • 1 pork tenderloin
  • 1/2 can rotel tomatoes
  • 1/2 a sweet onion
  • Adobo seasoning to taste
  • Salt and pepper to taste
  • Chipotle powder taste
  • Pour of Mexican beer
  • 1 lime squeezed
  • Carne asada Seasoning to taste
  • Pinch Hungarian paprika
  • Pour liquid smoke
  • Corn tortillas
  • Shredded cheese
  • Shredded lettuce or cabbage
  • Black beans
  • Salsa

Directions:

Dice and sauté onions. Sear tenderloin with onion on all sides.  Deglaze pan with lime juice, beer and liquid smoke.  Place in over at 235 degrees for 5-7 hours.  Shred and place on corn tortillas with desired toppings

Salsa Ingredients:

  • 3 large ripe tomatoes
  • 1 sweet onion
  • 1/2 a red onion
  • 2 tomatillos
  • 3 cloves of garlic
  • 1/2 of a lime, squeezed
  • 1 jalapeño, seeded
  • 1 Anaheim pepper
  • 1 Bell pepper of your choice
  • A bunch of cilantro
  • Pinch of cumin
  • Salt to taste

Directions:

Oil a cast iron skillet and get it hot. Place all veggies and tomatoes in skillet. Sear them on all sides. Place skillet in oven on high broil for 5 minutes. After 5 minutes, remove all veggies and leave tomatoes. Place other veggies in blender and let tomatoes broil for another 5 minutes. Remove tomatoes and place in blender. Add cilantro to blender. Blend.  Squeeze 1/2 lime and salt to taste. Pulse blend to desired taste. Enjoy!

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