Switch up your taco game with these simple but simply delicious Ground Pork Tacos.
Tacos. Traditional Mexican or Tex-Mex, I don’t care: bring ’em all on–I will never say no to a taco! One of my favorite Mexican restaurants serves an amazing Tacos al pastor, with that thinly sliced, marinated pork that is just a burst of flavor with every bite. But I don’t always have time to cook a pork shoulder, and sometimes I just crave a taco with ground meat–it’s a texture thing, I guess–and that’s when I turn to these Ground Pork Tacos.
You have some choices when buying ground pork. There’s the regular version, which has a 70/30 meat to fat ratio, and there’s the lean version, coming in at 90/10. Obviously, the regular is going to be richer because of the additional fat, but this recipe uses so many other great flavors that you won’t miss the fat if you choose lean. And if you are concerned about the way the pork is raised and its effect on the environment, try the Heritage-breed, which some people say is the most flavorful of them all.
One of the things I love most about this recipe is the way it uses the onions and tomatoes, normally taco toppers in their raw form. But in these Ground Pork Tacos, the onions are cooked with the browned taco meat and the diced canned tomatoes, creating a bold flavor and a soft, velvety texture that is just melt-in-your-mouth delicious.
These tacos are really simple to prepare, which makes them an easy dinner any day of the week (no, you don’t have to wait for Taco Tuesday!) There are just a few ingredients that come together in very little time yet this taco meat tastes like it’s been simmering all day. And you can enhance the flavors in these tacos without compromising their integrity. To see what I mean, whip up a batch of Chipotle Sauce and let its sweet, spicy, creamy goodness bring out the best in Ground Pork Tacos.
Why Canned Tomatoes
You know how when you use the packaged taco seasoning mix to flavor your taco meat, the instructions say to add water? Well, there’s a good reason for that (try not adding the water and you’ll see how the meat is kind of a crumbly mess).
So, yes, ground taco meat requires some liquid, not only to keep it moist but also to help it achieve the best consistency. In the case of these Ground Pork Tacos, we’re adding canned tomatoes, which are already cooked during the canning process; their liquid is actually the tomato juices that are released during this process. So we’re starting out with some deep tomato flavor here. And then letting it cook down with the browned taco meat and the chopped onions until most of the liquid evaporates concentrates the tomato flavor even more to create a rich sauce with a lot of depth and complexity.
Ingredients
- 1 lb ground pork
- 1 (8 ounce) can diced tomatoes
- 1/2 cup diced onion
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 8 flour tortillas or hard taco shells
- Shredded cheese (optional)
- Sour cream (optional)
How to Make Ground Pork Tacos
Step 1: In a large skillet, cook the ground pork over medium heat until browned.
Step 2: Stir in the diced tomatoes with their juice, diced onion, chili powder, and garlic powder.
Step 3: Bring the mixture to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes.
Step 4: Warm the tortillas or taco shells as directed on the package.
Step 5: Spoon the pork mixture into the tortillas or taco shells.
Step 6: Top with shredded cheese and a dollop of sour cream if desired, and serve immediately.
Top Tips For a Perfect Ground Pork Taco
- Let the ground pork get its browning on! The ultra savory taste of this taco meat comes from the deep brown color and the bit of crust that forms as the ground pork cooks.
- Be patient during Step 3. Once you’ve added the diced tomatoes in their liquid, the chopped raw onion, and the spices, all of those ingredients need time to marry and meld together with the meat. As the liquid cooks down and evaporates, all of those flavors infuse themselves into the taco meat. YUM.
- Take the time to warm your tortillas or taco shells: trust me, it makes a difference!
- Cheddar cheese is a no brainer on tacos, but don’t be afraid to experiment with other kinds of cheese. Monterey Jack or Pepper Jack, if you like a kick, are both delicious on these tacos. I’m also a fan of salty, tangy, Mexican cotija cheese on these tacos.
FAQs
The cooked ground pork taco meat can be stored in an airtight container in the refrigerator for up to 4 days, and in the freezer for up to 3 months (thaw the frozen taco meat in the fridge overnight before reheating).
Yes it does! The tomatoes and seasonings and the cooking process all work beautifully with ground beef or ground chicken or ground turkey…you can even do it with crumbled tofu, if you’re looking for a vegetarian or vegan version.
They definitely get a bit of a kick from the chile powder, but if you want a spicier taco filling, try adding 1/4 teaspoon of cayenne pepper while cooking the ground pork. Or you can add some minced fresh jalapenos. Or both!
Serving Suggestions
A typical taco dinner at my house usually includes some Refried Beans and some Rice, with chips and Salsa or Oven Baked Nachos. But you know me: sometimes I like to surprise everyone with sides they might not expect, and now I’m going to share them with you. These Ground Pork Tacos are unbelievably good with Black Bean Cakes with Corn Salsa, Mango-Avocado Salad, and this dreamy Creamy Corn Casserole.
But what about dessert? Glad you asked!! There are so many incredible Mexican desserts that provide the perfect ending to a taco dinner, like this delectable Mexican Chocolate Cake or this Chocolate Flan Cake. Not in the mood for chocolate? This Tres Leches Cake (with some Caramel Sauce drizzled over its whipped cream frosting) will solve your problem (and we have to admit that some people might find not being in the mood for chocolate a problem…).
Ground Pork Tacos
Ingredients
- 1 lb ground pork
- 1 8 ounce can diced tomatoes
- 1/2 cup diced onion
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 8 flour tortillas or hard taco shells
- Shredded cheese optional
- Sour cream optional
Instructions
- In a large skillet, cook the ground pork over medium heat until browned.
- Stir in the diced tomatoes with their juice, diced onion, chili powder, and garlic powder.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes.
- Warm the tortillas or taco shells as directed on the package.
- Spoon the pork mixture into the tortillas or taco shells.
- Top with shredded cheese and a dollop of sour cream if desired, and serve immediately.
