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Christopher Kimball, author of Milk Street: Cookish, shares a quick and easy recipe for pork and potato tacos—only six ingredients required! 

"Potatoes and pork seasoned with ancho chili powder and cumin make an easy, flavorful filling for tacos. Be sure to use a nonstick skillet, as the potatoes' starch makes them prone to sticking. If you like, offer a few of the garnishes suggested and allow diners to top their own tacos."—Chris 

Get the scoop on all the cool kitchen gadgets Chris showed off when he demo'd this on the show, and click here for more of our latest taco recipes. 

Adapted from Milk Street: Cookish by Christopher Kimball. Copyright © 2020 by Christopher Kimball. Used with permission by Voracious. All rights reserved.

Ingredients

  • 1½ teaspoons ancho chili powder
  • 1 teaspoon ground cumin
  • Kosher salt and ground black pepper
  • 1 pound Yukon Gold or russet potatoes
  • 1 pound boneless pork loin chops, trimmed and cut into ½-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 4 medium garlic cloves, thinly sliced
  • 8 corn tortillas, warmed
  • Chopped fresh cilantro, for garnish (optional)
  • Thinly sliced radishes, for garnish (optional)
  • Thinly sliced red onion, for garnish (optional)
  • Diced avocado, for garnish (optional)
  • Lime wedges, for garnish (optional)
  • Sour cream, for garnish (optional)

Yield

Serves: 4

Preparation

Wash and dry potatoes (Chris uses wet-it! Swedish Sponge Cloths to pat the potatoes dry); Cut into ½-inch pieces. 

Mix the chili powder, cumin and ½ teaspoon each salt and pepper. (Chris uses the Kuhn Rikon Performance Ratchet Grinder to grind whole spices.) 

In 2 separate bowls, toss half the spice mixture with the potatoes and the remaining half with the pork. 

In a 12-inch nonstick skillet, heat the oil until shimmering. Add the potatoes, then cover and cook, stirring occasionally, until well browned and tender. Stir in the pork and garlic, then cover and cook, stirring occasionally, until the pork is lightly browned and cooked through. Season with salt and pepper and serve with the tortillas (Chris uses Boska Reusable Toaster Bags to warm his up) and garnishes, if using.