So you wanna talk about tacos, huh? Everyone’s got their “authentic” street taco this, or their gourmet fusion taco that. Fancy sauces, weird ingredients I can’t even find at my local store. Me? I stick to what works, what’s real. And lately, that’s been my go-to: chuleta tacos. Yeah, pork chop tacos. Simple. Good.
Why I Stick to the Simple Stuff
Look, I’ve been around the block. Tried all sorts of complicated recipes. I remember this one time, years ago, I tried to make some fancy duck confit tacos for a dinner party. Spent two days on it. Two! The kitchen looked like a bomb hit it. And the tacos? Edible. Just about. My dog seemed to like the scraps more than my guests. That’s when I really started to appreciate the basics. You don’t need a culinary degree to make something delicious. Sometimes, less is truly more, you know?
It’s like everything else these days. Overcomplicated. Everyone trying to reinvent the wheel when a good old-fashioned wheel does the job just fine. Give me straightforward food any day.
My Way of Making Chuleta Tacos
Alright, so here’s how I do it. No secrets, no fuss.
First, the chuletas. I head down to my local butcher. I don’t get those super thick, fancy-cut pork chops. Nah. Just some decent, medium-cut ones. Bone-in, boneless, whatever looks fresh. Sometimes they’re on sale, even better. You don’t need to break the bank.
Then, the seasoning. This is where people go nuts. Ten different spices, marinades that gotta sit overnight. Forget all that. I keep it basic:
- Salt
- Black pepper
- A good sprinkle of garlic powder
- Maybe a dash of cumin if I’m feeling wild
- And a squeeze of fresh lime juice right before they hit the pan.
That’s it. Rub it in, let it sit for maybe 15-20 minutes while I prep other stuff. No need for an all-day affair.
Cooking them is easy. I usually just use a hot cast-iron skillet. Get it smoking hot with a little oil. Lay those chuletas in. Get a good sear on both sides. That’s where the flavor is. Don’t overcrowd the pan! Cook in batches if you have to. And for the love of all that’s holy, don’t overcook them. Nothing worse than a dry, tough pork chop. I learned that lesson the hard way, believe me. Ended up with something like pork jerky once. Chewy. Awful. The kids wouldn’t touch it. We had cereal for dinner. Humiliating.
While the pork is cooking and then resting (always let your meat rest!), I get the fixings ready. Simple stuff:
- Chopped white onion
- Fresh cilantro, roughly chopped
- Lime wedges, for squeezing
- My favorite hot sauce or a good salsa verde
And tortillas. Corn tortillas, warmed up on a dry pan or even directly over the gas flame for a second if you’re careful. That little bit of char? Perfect.
Once the chuletas have rested for a few minutes, I dice ’em up into small, taco-sized pieces. Then it’s assembly time. A warm tortilla, a scoop of that juicy, flavorful pork, a sprinkle of onion and cilantro, a dash of salsa, and a squeeze of lime. Done.
That’s All There Is To It
See? No magic. No fancy techniques. Just good, honest ingredients put together in a simple way. These chuleta tacos, they’re not trying to be something they’re not. They’re just delicious. And sometimes, that’s all you need. People forget that. They’re always chasing the next big thing, the complicated thing. Me? I’ll be over here, enjoying my tacos. And probably making a bit of a mess, but that’s part of the fun, right?
