This delicious ground pork tacos Mexican recipe is a game changer for taco night. What makes this recipe special is chili Ancho which is not hot and adds this deep, smoky flavor that's just mind-blowing. It's all about those rich, earthy Mexican vibes without the burn. Also, potatoes will help stretch this meal making it family friendly. It's a flavour trip to Mexico you will enjoy!
SAVE THIS RECIPE!
Enter your email below and we'll send this recipe to your inbox. Plus, get new recipes from me as soon as posted.
Jump to:
Why You'll Love This Recipe
- Authentic Taste: Chili ancho adds a unique, smoky taste, offering a deep dive into Mexican flavours without overwhelming heat.
- Satisfying Texture: The combination of tender pork and potatoes creates a satisfying mouthfeel.
- Versatile and Customizable: Easily adaptable to suit various tastes and occasions using different toppings like salsa, avocado, red pickled onions, cotija cheese, etc.
- Economical: Ground pork is cost-effective compared to other meats. Also, adding in potatoes extends the volume of the filling ensuring everyone gets a satisfying portion.
Recipe Ingredients
Ingredients Notes
Chili Ancho: This dried pepper offers a smoky, earthy flavor without much heat. This chili is one of the main type of dry chilis for authentic Mexican cuisine. Chili ancho can last for up to 1-2 years if stored correctly, but I am pretty sure once you try it, you'll want to use it in other preparations 🙂
Ground Pork: Ground pork blends well with spices. Leaner or fattier versions can be used depending on personal preference.
Potatoes: Adding potatoes not only stretches the meal but also contributes texture. Choose varieties that hold up well during cooking, like Yukon Golds or white potatoes.
Step-by-step Cooking Instructions
This is a summarized version of the cooking instructions with pictures. For more detailed step-by-step instructions and potential pitfalls to avoid for success at making this recipe, please refer to the Recipe Card below.
Step 1. To a pot, add in the pork, one garlic clove, ¼ onion, bay leaves and 1 teaspoon of salt. Cover with water. Cook for 25 minutes until the pork is cooked through.
Step 2. In a separate small pot, bring water to a boil.
Step 3. In a small pan over low to medium heat, briefly toast the chili ancho for about 40 seconds per side.
Step 4. Place the toasted chili ancho in the hot water, cover with a lid, and let it soak for 10 minutes until softened.
Step 5. Once softened, blend the chili ancho with the cloves, chopped ¼ onion, allspice, remaining 2 garlic cloves, and water.
Step 6. To a pan or skillet at medium to high heat, add in the vegetable oil. Incorporate the potatoes and cook for 6-7 minutes.
Step 7. Pour in the chili mixture, season with salt, reduce heat to low, cover, and cook for an additional 5 minutes.
Step 8. Add in the cooked ground pork. Break it into smaller pieces with a fork.
Step 9. Stir to combine. Cook for an additional 3 minutes.
Step 10. Warm up tortillas. Fill each tortilla with the ground pork mixture. Squeeze a bit of lime juice and top with your favourite toppings.
Serving Suggestions
- Refried Beans: Creamy and rich, they're a classic side that rounds out the meal with their comforting texture and taste.
- Rice. It's a versatile side that complements the rich flavors of the tacos, providing a neutral base that can absorb the dish's juices and spices. Plus, it's an easy and affordable option that can help stretch the meal further.
Storage and Re-heating
Any leftovers should be cooled to room temperature as quickly as possible (within 2 hours). Then, store the ground pork mixture in an airtight container and refrigerate it. It should last for up to 3-4 days.
For re-heating, you can do so in a pan on the stove over medium heat, stirring occasionally until it's thoroughly warmed. If you prefer using a microwave, place the preparation in a microwave-safe container, cover it loosely, and heat on high for 1-2 minutes.
Freezing
I do not recommend to freeze this taco recipe because the potatoes will turn mushy after thawing. In any case, if you omit the potatoes, then you can freeze in a sealed, freezer-safe container or bag, and it should be good for up to 2 months. Thaw overnight in the refrigerator if frozen.
What can I put on top of these ground pork tacos?
- Red Pickled Onions: Their bright acidity and crunch offer a refreshing contrast to the rich, smoky flavors of the pork and chili ancho.
- Cilantro: Adds freshness that cuts through the richness of the pork, brightening each bite.
- Sour Cream or Mexican Crema: Provides a cool, tangy creaminess that complements the smoky flavors and can help balance the spice levels in the tacos. Although, as I mentioned previously, chili ancho offers a smoky, earthy flavor without much heat.
Substitutions
- Ground beef. You can substitute ground pork for ground beef in the same amount. Ground beef typically has a more robust, slightly richer taste compared to the milder flavor profile of pork. This could result in a heartier taco filling.
- Use ground pork and ground beef, half and half. This is actually my preferred combination for these tacos. The reason is because you get the heartiness of the ground beef as well as the subtler taste of the ground pork achieving the perfect balance that works well with the smoky and earthy notes of chili ancho.
- Use other dry chilis. For a similar smoky flavor profile as chili ancho, you can substitute it with chili guajillo, which is also mild in heat but offers a brighter taste. If chili guajillo is not available, chili pasilla is another excellent alternative, providing a slightly more intense flavor with notes of chocolate and raisin.
Your questions answered
Yes, as mentioned previously, you can substitute ground pork for ground beef in the same amount. Ground beef typically has a more robust, slightly richer taste compared to the milder flavor profile of pork. This could result in a heartier taco filling.
Guajillo or pasilla chilis make good substitutes for chili ancho, offering a similar smoky flavor with mild heat. If those are unavailable, a mild ground paprika mixed with a touch of smoked ground paprika can work.
Yes, you can cook the ground pork mixture ahead of time and store it in the refrigerator for 3-4 days. Reheat it on the stove or microwave before serving. It's best to add fresh toppings like avocado slices right before serving for the best texture and flavor.
Ready to make this recipe?
Of course! please leave a comment below and let me know how it went. I'm always happy to read your comments.
Ground Pork Tacos Mexican Recipe
Ingredients
- 1 pound ground pork Keep it as a whole piece. Do not break it into pieces.
- 3 garlic cloves
- ¼ onion, plus additional ¼ onion, chopped
- 2 bay leaves
- 1 teaspoon salt, plus more for seasoning
- 1 chili ancho, stemmed and seeded Clean with a damp paper towel before using.
- 2 cloves
- 3 allspice
- ¾ cup water You can use the ground pork cooking water.
- 2 tablespoons vegetable oil
- 1 medium sized potato Peeled and diced into ½ IN dices
For serving
- Tortillas
- lime juice
- salsa
- avocado slices
SAVE THIS RECIPE!
Enter your email below and we'll send this recipe to your inbox. Plus, get new recipes from me as soon as posted.
Instructions
- To a pot, add in the pork, one garlic clove, ¼ onion, bay leaves and 1 teaspoon of salt. Cover with water. Cook for 25 minutes at medium heat until the pork is cooked through. Remove any scum that forms on top.
- In a separate small pot, bring water to a boil. Turn off the heat and set aside.
- In a small pan over low to medium heat, briefly toast the chili ancho for about 40 seconds per side until it brightens in color. Be cautious not to burn it.
- Place the toasted chili ancho in the hot water, cover with a lid, and let it soak for 10 minutes until softened.
- Once softened, blend the chili ancho with the cloves, chopped ¼ onion, allspice, remaining 2 garlic cloves, and water. Set aside.
- To a pan or skillet at medium to high heat, add in the vegetable oil. Incorporate the potatoes. Cook for 6-7 minutes until the potatoes turn golden brown.
- Pour in the chili mixture, season with salt, reduce heat to low, cover, and cook for an additional 5 minutes until potatoes are tender but still slightly firm.
- Once the ground pork is cooked, add it to the skillet with potatoes. Break it into smaller pieces with a fork and mix well. Cook for an additional 3 minutes. Adjust seasoning with salt if needed.
- Warm up tortillas. Fill each tortilla with the ground pork mixture. Squeeze a bit of lime juice and top with avocado slices and salsa.
Notes
- Strain the broth from cooking the ground pork and save it for soups, rice, or stews. It can be refrigerated for up to 4 days or frozen for up to 2 months.
- Chile ancho is not spicy. It lends a smoky, earthy taste to the recipe that everyone will love, including kids.
- Overcooking the Pork: If the pork is cooked for too long, it may become tough and dry. To avoid this, ensure you cook it just until it's no longer pink. You can insert the tip of a knife into the meat to check for doneness.
- Burnt Chili Ancho: The chili ancho can easily burn if toasted for too long or at too high a heat. To prevent this, keep a close eye on it while toasting.
- Potatoes Not Cooking Through: If the potatoes aren't cooked properly, they may be too firm or crunchy. To ensure they cook evenly, dice them into small, uniform pieces and cook them until they're golden brown and tender, as mentioned in step 6.
- Seasoning: Seasoning is crucial in any dish. Taste the mixture as you go along and adjust the seasoning accordingly. Remember that salt enhances the flavors, so don't be afraid to add a little more if needed, but be mindful not to overdo it.
- Tortilla Temperature: Cold or stiff tortillas can make assembling the tacos more difficult and less enjoyable. Warm them up just before serving to make them more pliable and flavorful.
Comments
No Comments