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Ancho-Spiced Pork and Potato Tacos

Ancho-Spiced Pork and Potato Tacos

Flavorful, juicy tacos hit the table in 25 minutes. "Definitely a keeper!" one reader writes.

By Rose HattabaughOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

Potatoes and pork seasoned with ancho chili powder and cumin make an easy, flavorful filling for tacos. Be sure to use a nonstick skillet, as the potatoes’ starch makes them prone to sticking. If you like, offer a few of the garnishes suggested and allow diners to top their own tacos.

Ingredients
  • 1½

    teaspoons ancho chili powder

  • 1

    teaspoon ground cumin

  • Kosher salt and ground black pepper

  • 1

    pound Yukon Gold OR russet potatoes, not peeled, cut in ½-inch pieces

  • 3

    tablespoons extra-virgin olive oil

  • 1

    pound boneless pork loin chops, trimmed and cut into ½-inch pieces

  • 4

    medium garlic cloves, thinly sliced

  • 8

    corn tortillas, warmed

  • Optional garnish: Chopped fresh cilantro OR thinly sliced radishes OR thinly sliced red onion OR diced avocado OR lime wedges OR sour cream OR a combination

Mix the chili powder, cumin and ½ teaspoon each salt and pepper. In 2 separate bowls, toss half the spice mixture with the potatoes and the remaining half with the pork. In a 12-inch nonstick skillet, heat the oil until shimmering. Add the potatoes, then cover and cook, stirring occasionally, until well browned and tender. Stir in the pork and garlic, then cover and cook, stirring occasionally, until the pork is lightly browned and cooked through. Season with salt and pepper and serve with tortillas.

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