Meat Lite: Pinto and Pork Tacos
You can never have too many main course recipes, so give Meat Lite: Pinto and Pork Tacos a try. One portion of this dish contains around 39g of protein, 13g of fat, and a total of 387 calories. This recipe serves 8. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up lime wedges, cumin, pinto beans, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Preheat the oven to 250°F. Season the pork pieces with the salt, cumin, cayenne, and pepper.
Heat the oil in a large Dutch oven over medium-high heat and brown the pork pieces, about 3 minutes a side.
Remove the browned pork; set aside.
Add the pinto beans and water to the Dutch oven; bring to a boil. Boil beans vigorously for about a minute, then kill the heat and add the pork pieces back to the pan. Put a lid on the Dutch oven; transfer it to the oven. Braise until the pork and beans are both very tender, about 2 1/2 hours.
Let cool before removing and shredding the pork and straining out the beans. The liquid can be discarded or frozen for a future soup base.
Depending on your pork, you will have about 28 ounces (about 7 cups) pulled pork. You will have about 3 cups of cooked beans; stash 2 cups of beans in a container and freeze. Store 6 cups of the pork in 2-cup containers and freeze, reserving 1 cup of pork and 1 cup of beans for the tacos.
Combine the pork and pinto beans for your taco filling, and serve with warmed tortillas, lime wedges, chopped red onion, cilantro leaves, minced jalapeño, guacamole, and anything else you like on your tacos.