Soft Tacos with Pork

Yield: 12 soft tacos

Prep: 30 mins
Cook: 22 mins

Ingredients

3 small tomatoes, cored
2 large garlic cloves, unpeeled
1 canned chipotle in adobo sauce
3 tablespoons olive oil, divided
3/4 pound boneless pork loin, diced
1 pound mushrooms, chopped
1 medium onion, chopped
2 1/2 pounds zucchini, diced
3/4 teaspoon salt
3/4 teaspoon Mexican oregano
1/2 teaspoon cumin seed, crushed
1/2 cup crumbled Queso Fresco or mild feta cheese
12 soft corn tortillas, warmed

Directions

1. Make roasted tomatoes: Heat broiler. Line a jelly-roll pan with foil. Broil tomatoes and garlic 6 to 8 minutes, turning once, until charred. Cool. Peel tomatoes and garlic; pulse in blender with chipotle until almost smooth.

2. Heat 1 tablespoon oil in 12-inch non-stick skillet over high heat. Add pork; cook 1-1/2 minutes, stirring once, until brown. Transfer to medium bowl. Add 1 tablespoon oil to skillet. Add mushrooms and onion and cook 8 minutes, stirring occasionally, until browned. Add zucchini, salt, oregano, and cumin; cook 3 to 4 minutes more, until zucchini is tender. Add to bowl.

3. Reduce heat to medium-high and heat remaining 1 tablespoon oil. Add roasted tomatoes; cook 2 minutes, just until thickened. Add pork mixture to tomatoes and cook 1 minute more, until heated through. Stir in cheese. Fill each tortilla with a generous 1/3 cup filling and roll up. Makes 12 soft tacos.