Farmers Market Street Tacos by Munchies

June 30th @ The Farm 

Chef Chuck Thomas joined us and cooked these delicious street tacos for us all to sample!  Market goers got to shop for these items and make them for their families!  

This recipe makes about 25 small street tacos.  Perfect when hosting friends and/or family this summer! 

Ingredients:

• 1/2 qt. thin sliced rainbow carrots

• 1 bulb minced garlic

• 1/2 red onion minced 

• 1/2 qt small diced Heirloom tomato

• 1/2 qt thin sliced radish

• 1 qt chopped baby spring mix

• 1/2 lb crumbled cojita enchilado

• 2.5 lbs pork chops - diced medium for fast cook time

• Spices:  Salt, Pepper, Red pepper flakes, Cumin Seed, Coriander
  

Directions:

Pickle diced carrots and thin sliced radish in 1 C boiling water and 1/2 cup mango lemon lime shrub with 1/2 T coriander, 1/2 T cumin seed, 1/2 T red chili flakes, and 1 T salt.  Set aside for 30 mins minimum.

Cook pork with blackening season on high heat until just done, about 5 mins stirring frequently.  Add minced garlic and onion in last few minutes as not to burn it.  Remove from heat, add 1/2 Qt. Heirloom tomatoes, stir until tomato softens.  Season to taste with salt and pepper.

Serve as a street taco in a small corn tortilla topped with chopped baby spring mix, pickled carrots and radish, and crumbled cojita. Finish with micro green peas and Pak Choi cabbage.  Drizzle creme fraiche and a lime wedge if available to enhance the flavor.

Enjoy!