Pork tacos

Pan fried to regular corn tortillas. They fry in the time it takes to press the next tortilla, flip and cook the other side for the time it takes to carefully remove the flattened tortilla from the plastic. It takes a bit of technique, flip back and forth between plastic halves before flipping onto your hand to replace the tortilla that is finishing frying. Just seconds. 

Shallow fried to crispiness. The tortillas are shaped in the pan frying one side first while holding the other. I found smashing with a large spoon while holding with tongs keeps the ballooning tortilla from closing. 

Two boneless pork loins that would have been fine by themselves, diced finely and fried with onions and jalapeño chile pepper.

Tamale sauce made from dry roasted red pepper and that's it. Except I did add a tiny amount of vinegar and sugar to provoke a faint sweet/sour gasp but that's it. Except for salt and a little ground black pepper but that's it. Except water. No tomato, and you think there would be, but no, the red comes from chiles alone and the flavor is so deep and so rich it's incredible. 

Nothing exotic at all. You see those bags of red chile peppers and wonder what in the heck to do with them. This is one of the things done with them. When the whole red chiles are dried and not roasted then you can plant the seeds and they'll grow. One bag of chile pods and you can harvest thousands of seeds. The seeds are sold online 10 to 15 seeds a pack for a few dollars or more depending on the type of chile and the merchant. If the pods are roasted then they will be more flavorful but the seeds inside them will be killed.

Bueno. Tienen un sabor maravilloso con su cerdo abundante y verduras brillantes y queso. Me gustan mucho y yo les recomiendo con entusiasmo.