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Pork and peanut tacos

A mouth-watering Mexican dish perfect for the whole family - by Home Beautiful
  • 14 Dec 2017
Pork and peanut tacos
TACOS by Ricardo Amare del Castillo
Serves 4
Proudly supported by

A delicious recipe from Ricardo Amare del Castillo's latest cookbook 'Tacos' – read our interview with the author here. 

Ingredients

600g pork mince

1L  water

Pinch of salt

4 garlic cloves, chopped

50g onion, chopped

165g peanuts, shelled and toasted

320 g roasted tomatoes 

15 g sesame seeds

Salt and pepper, to taste

4 corn tortillas

Method

  1. To cook the pork, add to a large pot and cover with the water ¾ of the pot.

  2. Add a pinch of salt, garlic and onion. Bring to the boil and reduce heat. Simmer for 1 hour.

  3. Strain the pork and place in a bowl reserving the broth.

  4. 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.

  5. Add the sauce and the pork to a frypan and cook for 15 minutes.

  6. 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.

  7. Serve the pork with peanut sauce on the hot corn tortillas.

  8. For more summery recipes head here or pick up a copy of TACOS by Ricardo Amare del Castillo. 

    Step @stepIndex

    Step 8   

    TACOS by Ricardo Amare del Castillo

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