We’ve been thinking about doing some European/Mexican fusion dishes for a little while, and we’re making them reality this week! For the first iteration, we are building tacos with traditional German flavours. For this, we’re relying on ground pork and sauerkraut to do the heavy lifting. That said, shredded carrots (also pictured below) would also be a good topping.
We are using our own homemade sauerkraut from leftover red cabbage we had from Red Cabbage Moo Shu. Since this was our first (hopefully of many) attempt at homemade sauerkraut, we’re not quite ready to post a recipe, as we’re still firmly in the learning phase (fermentation can be a tricky beast). If you’re planning to make your own, I’d have to suggest finding a recipe elsewhere from someone who’s got a lot more expertise than I do…or going to the grocery store and purchasing some.
Time: 30 Minutes
- Ground Pork
- Whole grain dijon mustard
- Ground caraway seed
- Garlic Powder
- Sauerkraut and/or Shredded Carrots (tossed in a little black pepper and salt)
- Tortilla shells (wheat or corn…your call)
- Dice your onion.
- Heat a heavy bottomed (Cast Iron) pan, and melt a little butter in it (or heat some oil)
- When the butter/oil is hot, add your onion and ground pork, and sautee.
- When the pork is about half-way done, add in your caraway, garlic powder, paprika, mustard, and any other flavours you’re fixing to add.
- While your meat continues to cook, toss your taco shells in the microwave or oven to warm them.
- When the fat that rendered from your pork is pretty much gone from the pan, your meat is done.
- Place your warm taco shells on your plate, and top them with your pork, your saukraut, and/or your shredded carrots!
- Devour, and enjoy!