Taco Tuesday and The Return of Meals in Heels

Did ya miss me?

Mmm...pork

Porky Tacos

1 lb pork short ribs (or a similar cut, I like the bone-in)

2 tbsp cornstarch

1/2 tsp kosher salt

1 tsp chipotle chile powder

1 tsp cinnamon

1 tsp turmeric

1 tsp cumin

1 tsp garlic powder

1 tbsp brown sugar

1 orange

1 lime

3 scallions

A few dashes of your favorite hot sauce

Preheat oven to 375 degrees.

In a bowl, combine cornstarch, salt, chipotle, cinnamon, turmeric, cumin, garlic powder, and brown sugar and toss your porky pieces in the mixture. There should be a bit of seasoning left over after you've dusted the pork--squeeze the juice of 1/2 of the orange and 1/2 of the lime in to the bowl to make a slurry-ish sauce.

Heat a tablespoon or so of oil in a cast iron skillet (or equally heavy-bottomed, oven-safe pan) and begin searing the pork pieces. While they're searing, cut other half of orange in to quarters and give the scallions a rough chop. Once you've got a nice sear on all sides, pour your orange/lime/spice sauce over them and toss the orange quarters and scallions in the pan. Throw that pan in your oven and cook for about 35 min at 375, turning the meat a few times. After 35 minutes, crank the heat up to 425 degrees, and allow the pork to get crispy-crunchy (yes, that's the technical term). When they're cooked through, remove the bones and give the meat a bit of a chop. 

Serve on warmed soft corn tortillas, maybe topped with a bit of diced red onion, cilantro (if you're in to that), a lime wedge, and who knows--maybe a bit of cotija cheese.