Spanish Garlic Tacos

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My Spanish garlic tacos may not be traditional, but the tender pork skirt steak, Manchego cheese and garlic oil make these freakin' delicious.

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner, Lunch, Main Course

Cuisine: American, Spanish

Servings: people

Author: Derek Wolf

Ingredients

Pork:

16 oz Campo Grande Iberico Pork Skirt Steak
2.5 tbsp Cowboy Butter Rub or until lightly covered
Neutral Oil as needed

Tacos:

2 cups Shredded Manchego Cheese
Chopped Parsley garnish
Diced White Onions garnish
Flour or Corn Tortillas

Spanish Garlic Sauce:

1.5 cups Olive Oil
2.5 tbsp Minced Garlic
2 tbsp Chopped Parsley
1 tbsp Sherry Wine Vinegar
1 tbsp Chili Flakes
1 tsp Kosher Salt

Instructions

Spanish Garlic:

Heat up a skillet with olive oil over medium-high heat and bring to 225-250F.
Add in the minced garlic to cook for 1-2 minutes till lightly toasted then pull off heat and let cool.
Add the rest of the ingredients, mix together and set to the side.

Pork and Tacos:

Slather your pork skirt with oil and season with my cowboy butter rub or your favorite pork rub. Set in the fridge until ready to cook.
Preheat a grill to medium-high heat (about 375F).
Add your pork to the grill to cook until 145F internal. Pull off once done and let rest for 5 minutes before slicing up into bite sized cubes.
Add a cast iron skillet to the grill. Add a tortilla to the skillet and cook one side then flip and top with a handful of shredded manchego cheese. Add the cubed pork, parsley, onion and garlic sauce to the tortilla, then fold it over to crisp up. Cook until the cheese is melted and the tortilla is crispy.
Pull off, serve and enjoy!

Video

Notes

What's Pork Skirt Steak?

Great question! I didn't really know this cut even existed until I visited Spain. Which isn't surprising, given the other name this cut is known for: the "secreto Ibérico." Pork skirt steak, which has similar properties to beef skirt steak, comes from Spain's prized Ibérico black pigs. Butchers cut it from a “secret” spot between the shoulder, ribs and fatback. Because it's not a heavily used muscle, you get a well-marbled steak with loads of juicy flavor and tenderness.

Nutrition