These simple yet delicious Iberico pork tacos make for the perfect taco dinner. Fast and easy to make, they were savory, crunchy and cheesy. The high end Iberico presa steak brought this dish to a whole other level. Made a simple pico de gallo, creamy chipotle sauce and cheesy double decker tortillas to complete this dish. This is a must try next Taco Tuesday.

Step 1: Prep the pork.

The star of this dish is the Iberico pork presa steak. The presa cut is located slightly below the pork tenderloin, in the shoulder area. It’s oval in shaped, well marbled and tender. It’s best cooked hot and fast, almost like a steak. When done correctly, it’s juicy, tender and packed full of flavor. If you choose to skip the Iberico pork, a great alternative is pork tenderloin.

To start, drizzle some olive oil on the presa steak and season all sides with taco seasoning. Set aside.

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Step 2: Homemade pico de gallo

Homemade pico de gallo is simple to make. No need to buy a pre-made store option.

Dice a red onion, a few roma tomatoes, add in chopped cilantro, minced garlic and freshly squeezed lime juice. Season with garlic salt and mix all the ingredients together.

Step 3: Homemade chipotle crema.

This simple chipotle crema adds freshness and creaminess to this dish.

In a blender add equal parts mexican crema or sour crema and mayo, freshly squeezed lime juice, a chipotle pepper in adobo sauce and a handful of cilantro.

Blend the ingredients together.

Step 4: Grill the Iberico pork tacos

Preheat the grill to high heat and set for dual zone grilling. Treat the pork like you would a steak.

Place it on the direct side first and grill for 2 minutes per side to get a nice sear on both sides. Next, move the pork to the indirect side and grill until internal temperature reaches 135 degrees.

Remove it from the grill and rest it for 10 minutes.

How to create dual zone heat on grills

Dual zone heats are created differently depending on the type of grill you have.

• Gas grill: Turn the burners on one half of the grill. For indirect heat, place food on the opposite end.
• Charcoal grill: position the heated charcoal to one half of the round bowl. For indirect heat, place the food on the opposite end.
• Komodo style grill: use a plate setter that will deflect direct heat from the food on the grates.

Step 4: Cheesy double decker tortillas

I’m pretty sure I just made up a name calling these stuffed tortillas cheesy double deckers. But wow! These were amazing with the Iberico pork taco recipe, but also delicious on their own.

The secret to these are the tortilla’s. I used Sonoran style tortillas by Caramelo. They are much thinner than traditional flour tortilla’s and cooked in pork fat. I always get comments that I used raw tortilla’s but that’s just how they look. They taste like nothing else you’ve had before. They are a favorite in my household.

On the indirect side, place a few flour tortilla’s, add a thin layer of chihuahua cheese and top it with another tortilla. Cook for 2 minutes and flip them over.

Step 5: Assemble the Iberico Pork Tacos.

Once the presa steak has rested, slice it into thin slices and it’s time to assemble the Iberio pork tacos.

Start with the double decker cheesy tortillas, add a few slices of the presa steak, a spoonful of the homemade pico de gallo, drizzle some of the creamy homemade chipotle crema and enjoy!

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Iberico Pork Tacos

These simple yet delicious Iberico pork tacos make for the perfect taco dinner. Fast and easy to make, they were savory, crunchy and cheesy.

Course Main Course

Cuisine Mexican

Keyword Iberico pork tacos, taco recipes, pork tacos, presa steak recipes, grilling recipes, grillin with dad recipes, grilling with dad recipes.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 2 People

Calories 1086kcal

Author Maciek Zurawski

Ingredients

Pork Ingredients

• 1 Iberico presa steak
• 2 tbsp Taco seasoning
• 1 tbsp Olive oil
• 8 Flour tortillas
• 1 cup Chihuahua cheese

Pico De Gallo Ingredients

• 3 Roma tomatoes
• 1 Lime
• 1 Red onion
• Handful of cilantro
• 1 tbsp Minced garlic
• 2 tsp Garlic salt

Chipotle Crema Ingredients

• 1/4 cup Mexican crema or sour cream
• 1/4 cup Mayo
• 1 Lime
• 1 Chipotle pepper in adobo sauce
• Handful of cilantro

Instructions

• Drizzle olive oil on the presa steak and season all sides with Dad's Taco seasoning. Set aside.
• For the pico de gallo, dice a red onion, the roma tomatoes, add in chopped cilantro, minced garlic and freshly squeezed lime juice. Season with garlic salt and mix all the ingredients together.
• For the chipotle crema, in a blender add equal parts mexican crema or sour crema and mayo, freshly squeezed lime juice, a chipotle pepper in adobo sauce and a handful of cilantro.
• Preheat the grill to high heat and set for dual zone grilling.
• Place the presa steak on the direct side first and grill for 2 minutes per side to get a nice sear on both sides. Next, move the pork to the indirect side and grill until internal temperature reaches 135 degrees.
• Remove it from the grill and rest it for 10 minutes.
• On the indirect side, place a 4 flour tortilla's, add a thin layer of chihuahua cheese and top it with another tortilla. Cook for 2 minutes and flip them over.
• Once the presa steak has rested, slice it into thin slices.
• Assemble the tacos by layering the sliced steak, pico and chipotle lime crema. Serve and enjoy!

Nutrition

Calories: 1086kcal | Carbohydrates: 84g | Protein: 38g | Fat: 69g | Saturated Fat: 26g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 4622mg | Potassium: 580mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1259IU | Vitamin C: 39mg | Calcium: 344mg | Iron: 6mg

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