| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 20g | 5g | 20g |
| sugars | fibre | protein | salt |
| 3g | 4g | 21g | 1.1g |
Pork and Loroco Tacos has a special place in my heart for its harmonious blend of unique flavors and nostalgic undertones. Growing up in Texas, tacos were an integral part of our culinary landscape, but these stand out for their distinct use of loroco flowers. This traditional ingredient from Central America adds a fresh, almost floral complexity that elevates the already sumptuous pork shoulder.
Roots in Tradition, Ready for Modern Tastes
When creating Pork and Loroco Tacos, the goal was to respect traditional flavors while adding a contemporary flair. The hearty, diced pork shoulder brings an indulgent richness, balanced by the light, aromatic loroco flowers that keep the dish from feeling too heavy. I always enjoy how the cumin and smoked paprika provide a depth of earthy, smoky notes, making each bite a new adventure in flavor.
Pairing and Similar Dishes
These tacos pair wonderfully with a side of Mexican street corn or even a refreshing quinoa salad for a vibrant meal. If you are a fan of Tex-Mex cuisine, you might also enjoy these alongside chicken enchiladas or beef fajitas. This recipe is so versatile that it complements almost any Mexican or Tex-Mex side dish.
Health Benefits and Nutritional Highlights
Aside from their delightful taste, these tacos offer various nutritional benefits. The loroco flowers are rich in antioxidants and vitamins, particularly Vitamin C, aiding in immune support. The fresh cilantro and lime contribute additional vitamins and a bright freshness, while the avocado provides healthy fats that are good for the heart. By using vegetable oil instead of lard or butter, this recipe keeps saturated fats at bay, making it a more health-conscious choice without sacrificing flavor.
For all of these reasons, Pork and Loroco Tacos are a go-to in my kitchen. I love how they bring together a fusion of traditional and modern elements, creating a dish that is both nostalgic and innovative. I hope you enjoy making and eating these tacos as much as I do!
What You’ll Need
- 1.5 lbs pork shoulder, diced
- 1 cup loroco flowers, chopped
- 12 small corn tortillas
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lime, cut into wedges
- 1/2 cup fresh cilantro, chopped
- 1 cup crumbled queso fresco
- 1 avocado, sliced
- Hot sauce (optional)
Method
Step One
In a large skillet, heat the vegetable oil over medium-high heat. Add the diced pork shoulder and cook until browned on all sides, about 5-7 minutes.
Step Two
Add the chopped onion, minced garlic, and diced bell pepper to the skillet. Cook until the vegetables are softened, about 5 minutes.
Step Three
Stir in the loroco flowers, ground cumin, smoked paprika, salt, and black pepper. Cook for an additional 3-4 minutes until everything is well combined and heated through.
Step Four
Warm the corn tortillas in a dry skillet or directly over a gas flame until they are pliable.
Step Five
Assemble the tacos by placing a portion of the pork and loroco mixture into each tortilla.
Step Six
Top the tacos with crumbled queso fresco, slices of avocado, and chopped cilantro. Serve with lime wedges and hot sauce on the side (if using).
