Beef and Pork Tacos

It’s fair to say that one of the most well-known and top-rated street food in Mexican cuisine is tacos! These delicious beef and pork tacos are just one of the limitless combinations you can think of.

I like to mix up beef and pork in the mixture to give it an additional dimension similar to when you mix beef, pork and veal for meatballs. If you only have beef handy, it will work as well.

For this beef and pork tacos recipe, we have a combination of soft flour tortillas and hard shell corn tacos. The recipes for the condiments to use with these tacos are available here: Pickled red onion, Guacamole, Mexican Cabbage Slaw and grated cheddar cheese.

If you want to eat some guacamole with tortilla chips as an appetizer before digging into the tacos, just double the recipe!

Although raw onions work too, the nice tang and sweeter taste of pickled onions is well worth the extra effort! You can preserve your batch in the refrigerator for a couple weeks and use it on nachos, with hamburgers and much more.

A nice Mexican cabbage slaw adds a crunchy and fresh element to your taco. You can also serve this as a side or appetizer.

Beef and Pork Tacos

Serves: 6 Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes Total Time: 35 Minutes 35 Minutes

Nutrition facts: 510 calories 21.8 g fat

Rating: 4.0/5

( 5 voted )

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Ingredients

Meat mixture

• 1 lb ground beef
• 1 lb ground pork
• 2 tbsp cumin
• 1 tbsp smoked paprika
• 1 tbsp oregano
• 1 1/2 tbsp chili powder
• 1 tsp garlic powder
•  tsp onion powder
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 cup of chicken stock
• 12 soft or hard shell tacos

Condiments

• Grated cheddar cheese
• 1 tbsp guacamole
• 1 tbsp pickled red onion
• 2 tbsp Mexican cabbage slaw

Instructions

1. Follow the instructions to make the Mexican cabbage slaw recipe.
2. Take a large skillet and add the olive oil. Heat to a medium heat and add the beef and pork.
3. Cook until it starts to brown and add the cumin, paprika, oregano, chili powder, garlic and onion. Mix together until combined.
4. Add the chicken stock and turn the heat to low. Let it simmer for 5 minutes until the meat is cooked through.
5. Season with salt and pepper to taste.
6. To serve, add a layer of guacamole at the bottom of the taco followed by the meat mixture, cheddar cheese, cabbage slaw and pickled red onions.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.