Ingredients:
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons kosher salt
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 lb boneless pork shoulder blade steaks
1 red chile pepper
1/2 cup honey
1 bunch cilantro
2 limes
4 oz queso fresco
12 street taco flour tortillas
Steps:
1. Combine in small bowl: oil, vinegar, salt, cumin, and paprika until blended. Score pork steaks 1/4-inch deep, in crosshatch pattern. Rub seasoning paste all over pork (wash hands); set aside to marinate 30 minutes.
2. Meanwhile, finely chop red chile and place in small saucepot with honey; heat over medium-low. Steep 15 minutes to infuse flavor; remove pot from heat and set aside. Remove cilantro leaves from stems; wedge limes. Crumble cheese.
3. Preheat grill pan (or large cast iron skillet) on medium-high. Place pork on grill and cook 4–5 minutes on each side until 135°F. Brush honey mixture on both sides of pork and turn pork every 10 seconds until honey has caramelized and pork is 140°F. Remove pork from pan and let pork rest 5 minutes (temperature will rise 5°F–10°F during this time).
4. Warm tortillas. Chop pork into 1/2-inch pieces. Place 1/4 cup pork in each tortilla. Top with pickled red onions (if desired), cilantro, and cheese. Serve with lime wedges.
Mexican-Style Pickled Red Onions
1 large red onion
1 red chile pepper
3 limes 3 cups water
1 tablespoon kosher salt
1 tablespoon granulated sugar
1/4 cup red wine vinegar
1/8 teaspoon dried oregano
Steps:
1. Thinly slice onion and chile pepper; juice limes (6 tablespoons). Combine in medium saucepot: water, salt, and sugar until blended. Bring to boil over high and cook until sugar is dissolved. Remove pot from heat and add onions and peppers; steep 5 minutes.
2. Drain onion mixture and add onions and chile pepper to medium bowl. Stir in lime juice, vinegar, and oregano. Chill 2 hours (or overnight); serve