Friday, January 14, 2011

Pork Fried Tacos

Another night I needed dinner in a hurry. I had already defrosted a bit of slow cooked Cuban pork. I chopped the meat and added it to a skillet with olive oil, chili peppers, marjoram, S&P and cooked over medium high heat until the meat crisped and the edges browned. I layered the meat along with some crumbled feta cheese and chopped red onion into flour tortillas and put the formed tacos back in the skillet (wiped out) to toast in a bit of hot oil. Double fried tacos. James loved them.

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