WHO: EmilyC has been charming us with recipes since the beginning -- this one is no different.
WHAT: A speedy taco that is much more than a vehicle for avocado and sour cream.
HOW: Brown the meat, toast your spices, pile everything in a tortilla. Wash down with a margarita.
WHY WE LOVE IT: The care that went into flavoring these tacos is what makes them wonderful. A serious, toasted spice blend gives them another dimension, and the lime and pineapple juices another still. Then everything gets tempered in a cloak of creamy coconut milk. We love tortillas, but we could eat this straight out the pan.
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Ingredient mosaic, optional but recommended.
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Like most good things do, this starts with some oil in a pan.
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In go the onion and garlic.
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When they look like this, it's time for the spices.
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Push the onions to one side so the spices can get nice and toasty.
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After about one minute, stir everything together.
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Pork, you're up.
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Here's the contest's namesake. Add the coconut milk now.
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And then the black beans.
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And because we're getting a little tropical here, pineapple juice follows suit.
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So does the lime. If you don't have a reamer, use a fork or your hand.
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This is what it looks like when everything is mingling, happily.