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Pork and Black Bean Tacos

We learned something new today which we are thrilled about — not to say it’s life-changing, but we will be using this newfound knowledge often in future. We discovered that caramelizing a lime (which is easy-peasy-lime-squeezy) is a stroke of genius: this simple step makes all the difference in these delicious savory tacos and would be a wonderful addition to so many Mexican or Asian inspired dishes.

Pork and Black Bean Tacos

2 limes, halved
1 1/2 tbs. olive oil
1 pork tenderloin or 3 pork chops, seasoned with salt and pepper
1 tsp. cumin seeds
1 tsp. ground cumin
2 small red onions, finely chopped
2 garlic cloves, crushed
handful cilantro leaves, chopped
14 oz. tin black beans, rinsed and drained
1 avocado
4 corn tortillas

Heat a skillet over medium heat. Brush the limes with a little of the olive oil, then put them cut-side down on the skillet. Leave to caramelize for a few minutes, then set aside. Add the remaining oil to the skillet then add the pork and cook for 5-7 minutes per side, depending on thickness. Set aside and cover with foil.

Add the cumin seeds and ground cumin to the pan and allow to sizzle for a few seconds. Add half the onions and all of the garlic. Season and cook for 5-6 minutes until softened. Add most of the cilantro and black beans with a splash of water. Cook until thickened, stirring occasionally, 6-8 minutes. Squeeze in the juice from one caramelized lime half.

Slice the avocado and squeeze on the juice of one caramelized lime half. Warm the tortillas and cut the pork into thick slices. Top the tortillas with beans, pork, remaining onions, and avocado. Serve with the remaining caramelized limes and a sprinkle of cilantro the remaining cilantro.



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