INGREDIENTS
- Tenderloin
- Taco’s
- Avocado
- Lime
- Radish
- Sour cream
- Onion
- Sugar
- Taco spices
- Red onion
- Beef stock
- Chili flakes
- Cilantro
- Olive oil
- Salt & pepper
RECIPE
- Heat up a pan with some olive oil. Sear the pork tenderloin on al sides, cut it in two and set aside
- Bring water to a boil and add the red onion in big pieces, a beef stock cube and the pork tenderloin. Let this cook for at least 30 min
- Preheat the oven to 180°C (to heat up the taco shells later)
- Rinse the radishes, cut them into small pieces and add the juice of 1 lime, sugar and some salt. Let this sit for at least 15 min. Add more sugar or lime to taste
- In a bowl add the avocado, juice of 1/2 lime, chili flakes, salt, pepper and about two tablespoons of sour cream. Mix this until you have the right consistency. Taste and add some more sour cream, lime,... if needed
- Once the meat is cooked. Take it out of the water. Save about 1-2 cups of this stock along with the onions
- Pull the meat apart with two forks (or with your hands if you can handle the heat)
- With a mixer, blend the pieces of onion, cups of stock and the whole pack of taco spices
- Put the taco shells in the oven for 5 min
- In a hot pan mix the blended spices with the pulled pork. Taste and add some more salt and pepper if needed
- Assemble the taco’s and top it of with some spring onion and cilantro