Cumin-Crusted Pork Soft Tacos
Cumin-Crusted Pork Soft Tacos might be just the main course you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 320 calories, 21g of protein, and 9g of fat. This recipe serves 15. Only A mixture of cumin seeds, onion, lime juice, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
To prepare pork, combine first 5 ingredients. Rub cumin mixture over pork.
Heat oil in a large cast-iron skillet over medium-high heat.
Add pork; cook 4 minutes or until browned on all sides.
Bake at 425 for 12 minutes or until a thermometer registers 15
Remove pork from oven; let stand 5 minutes.
Cut pork across grain into thin slices.
To prepare salsa, combine corn and next 7 ingredients (through beans).
Combine sour cream and chipotle in a blender; process until smooth.
Wrap tortillas, 3 at a time, in a damp paper towel. Microwave at high 20 seconds. Spoon about 1 ounce pork onto each tortilla. Top each tortilla with about 2 tablespoons salsa and about 2 teaspoons sour cream mixture. Fold in half.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.
![Dragonette Cellars Sta. Rita Hills Pinot Noir]()
Dragonette Cellars Sta. Rita Hills Pinot Noir
2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.