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Recipe extracted from Tacos by Ricardo Amare del Castillo, published by New Holland Publishers. RRP $39.99 available from all good bookstores.
Pork and peanut tacos recipe
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Serves: 4
Ingredients
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What to do
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To cook the pork, add to a large pot and cover with the water ¾ of the pot.
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Add a pinch of salt, garlic and onion. Bring to the boil and reduce heat. Simmer for 1 hour.
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Strain the pork and place in a bowl reserving the broth.
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To make the peanut sauce place peanuts, tomatoes, sesame seeds, salt and pepper into a blender and grind to a paste. You may need to scrape the sides with a plastic spatula once or twice so that all the ingredients are combined well.
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Add the sauce and the pork to a frypan and cook for 15 minutes.
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Heat tortillas in the oven for 1–2 minutes. Alternatively, heat a frypan and add the tortillas, one at a time. Cook for 1–2 minutes each side. Keep warm while you heat the rest of the tortillas.
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Serve the pork with peanut sauce on the hot corn tortillas.
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