Name: Vindaloo Pork Tacos
Yield: Serves 8 (makes about 16 tacos)
Cuisine: Indian
Ingredients: Cayenne to taste; 1½ teaspoons salt; 1 teaspoon brown sugar; 1 (3-inch) stick of cinnamon; 1 tablespoon ground coriander; 1 large white onion, finely chopped; 1 teaspoon turmeric; 2 tablespoons of the oil used to fry the onions from marinade; 1 teaspoon black peppercorns; 2 teaspoons whole cumin seeds; 1½ teaspoons brown mustard seeds; 5 tablespoons white wine vinegar; 1 cup vegetable oil; 12 garlic cloves, peeled (see Taco Tips); 8 (6-inch) homemade flour tortillas, or corn tortillas, or store-bought tortillas, warmed; Salt to taste; 2 tablespoons finely chopped fresh ginger; 2½ pounds pork shoulder, trimmed and cut into 1-inch cubes; 1 teaspoon fenugreek seeds; 15 green cardamom pods; ½ cup Cilantro Lime Crema, or plain Greek yogurt; 1 large white onion, thinly sliced; ½ cup chopped cilantro; 4 to 6 dried red chiles de arbol, stems discarded

Preparation info

Serves
8
(makes about 16 tacos)

Difficulty
Easy

Appears in

Tacos A-Z

By Ivy Manning

Published 2023

About

A dish born of the Portuguese invasion and occupation of the southwestern Indian state of Goa, the name vindaloo is a mash-up of vin and d’ahlo, wine and garlic, and that’s what this dish delivers. Goanese cooks have made the dish their own since then, braising meat with vinegar, garlic, and plenty of chilies and spices thrown in for good measure.

This recipe is adapted from my dear friend Leena Ezekiel, an incredible chef and founder of Thali Supper Club, a pop-up wit