It’s almost time for Cinco de Mayo celebrations again, so you might be looking for something new to serve for the occasion. This recipe for Tacos Con Puerco might just be the answer.
Most everyone loves tacos, but this recipe uses rotisserie-flavored pork loin instead the typical ground beef, offering a twist on the favorite. You may be pleasantly surprised by how tasty these tacos are.
If you prefer tamales, this recipe for Tamale Balls offers a new way to enjoy them, and they’re so quick and easy to make. They’re great served as appetizers, alongside your favorite salsa.
Need a sweet Mexican treat to round off your Cinco de Mayo meal? Just take flour tortillas, cut each one in six pieces like a pie, press the cut sides closed with your fingers and deep fry them in about 1 1/2 inches of hot oil. You’ll want to lightly brown them on one side, for just a few seconds, flip them over and brown the other side. Then, drain them on paper towels and while hot, sprinkle cinnamon and sugar over each one. Or, you can dust them with powdered sugar or even drizzle honey over them. They make a great, sweet, crunchy snack or dessert!
TACOS CON PUERCO
1 (1-pound) rotisserie-flavored pork loin
1 (8-ounce) can diced tomatoes, undrained
1/4 cup chopped onions
1 tablespoon chili powder
1/4 teaspoon garlic powder
Salt and pepper to taste
8-10 hard taco shells
2 cups shredded iceberg lettuce
2 fresh tomatoes, cut into wedges
1 medium-size avocado, sliced
Your choice of salsa
2 cups Mexican-style cheese, shredded
Cut pork loin into 1-inch chunks and put in food processor and process meat until it’s the consistency of ground beef.
In a heavy skillet, brown the pork; stir in undrained tomatoes, onion, chili powder and garlic powder. Bring to a boil; reduce heat and simmer, uncovered, until most of the liquid evaporates, about 15 minutes, stirring occasionally. Season to taste with salt and pepper.
Fill shells evenly with meat filling; top with lettuce, tomatoes, slices of avocado, a few teaspoons of salsa and sprinkle shredded cheese over top. Serve warm.
TAMALE BALLS
1 (15-ounce) can tamales, drained
1 pound lean ground beef
1/4 cup plain bread crumbs
1/8 teaspoon dried cilantro leaves
1 tablespoon liquid from canned tamales
Salsa of your choice
Mash tamales in a medium-size bowl. Saute ground beef until thoroughly cooked. Drain well. Combine mashed tamales, beef, bread crumbs, cilantro and tamale liquid.
Form into 1-1/2 inch balls and place on a lightly greased baking pan. Bake in a 350 degree for about 10 minutes. Serve with your favorite salsa. Makes about 18 balls.
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