Type what you have

Ingredients

• ✓ ground cumin
• beef round steak
• chili powder
• garlic powder
• onion powder
• salt
• vegetable oil
• onion
• bell pepper
• cooking spray
• corn tortilla
• monterey jack cheese

Instructions

1. 1 Season steak with cumin, chili powder, garlic powder, onion powder, and salt. Set aside and allow to marinate for about 30 minutes.
2. 2 Heat 1 tablespoon of oil in a pan over medium-high heat. Saute onion and bell pepper in the hot oil until they are soft, 5 to 7 minutes. Transfer vegetables to a plate.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spray a large baking sheet with cooking spray.
4. 4 Heat another tablespoon of oil in the same pan over medium-high heat. Saute the steak until no longer pink, 5 to 7 minutes.
5. 5 Place 6 tortillas on the prepared baking sheet and add a handful of Monterey Jack cheese to each.
6. 6 Bake in the preheated oven until the cheese melts, 2 to 3 minutes. Remove from the oven and add veggies and meat to each tortilla. Roll up and turn seam side-down. Brush with remaining vegetable oil. Return to the oven and bake until tortillas crisp up, 8 to 10 minutes. Repeat with remaining tortillas.

By sinork

Ingredients

• ✓ ground cumin
• olive oil
• chicken breast
• garlic granule
• chili powder
• oregano
• tomato
• onion
• green bell pepper
• red bell pepper
• green chile
• seasoned salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Drizzle 2 tablespoons olive oil over the bottom of a 10x14 glass dish. Add chicken strips.
3. 3 Combine remaining 2 tablespoons olive oil, garlic granules, chili powder, oregano, and cumin in a small bowl. Rub mixture over the chicken. Add tomatoes, onion, green bell pepper, red bell pepper, and green chiles. Mix thoroughly. Sprinkle with seasoned salt.
4. 4 Bake in the preheated oven, uncovered, until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Nancy Ball

Ingredients

• ✓ ground cumin
• tomato sauce
• white distilled vinegar
• garlic
• ancho chile powder
• oregano leaf
• sugar
• olive oil
• chicken breast
• adobo with pepper
• corn tortilla
• onion
• lime
• cilantro
• hot sauce

Instructions

1. 1 In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
2. 2 Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
3. 3 Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
4. 4 Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

By Goya

Ingredients

• ✓ ground cumin
• beef broth
• red chile pepper
• tomato
• garlic
• poblano pepper
• jalapeno pepper
• anaheim chile pepper
• carrot
• green bell pepper
• celery
• onion
• olive oil
• black pepper
• salt
• chili powder
• tri tip roast

Instructions

1. 1 Trim excess fat and tissue from roast; cut into 4 or 5 large chunks. Combine 1 tablespoon chili powder, 1 tablespoon ground cumin, 2 teaspoons salt, and ½ teaspoon black pepper in a small bowl; rub into meat, and let stand at room temperature for 15 minutes.
2. 2 Heat 3 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear meat on all sides; transfer to a plate and set aside. Add remaining olive oil to the skillet. Reduce heat to medium. Add onions, celery, bell pepper, carrot, Anaheim peppers, jalapeños, poblano, and garlic; cook, stirring frequently, to release flavors, about 5 minutes.
3. 3 Add Roma tomatoes to the skillet; season with remaining 2 tablespoons chili powder, remaining 2 tablespoons cumin, remaining 1 teaspoon salt, dried chile pepper, and remaining ¼ teaspoon black pepper. Bring to a simmer; cook for 5 minutes.
4. 4 Return meat to the skillet; stir in beef broth. Bring to a boil, then reduce heat to low; simmer until meat is very tender, 3 to 3 ½ hours. Taste and adjust seasonings as desired. Transfer meat to a plate, shred using 2 forks, and return to the skillet. Reheat before serving if necessary.

By Joyce A

Ingredients

• ✓ ground cumin
• white corn tortilla
• paprika
• cilantro
• vegan sour cream
• lime
• chili powder
• black bean
• black pepper
• salt
• pumpkin seed
• black pepper
• paprika
• salt
• cayenne pepper
• olive oil
• sweet potato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cut sweet potatoes into 25 to 40 smaller French fry-shaped pieces.
3. 3 Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
4. 4 Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
5. 5 Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
6. 6 Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
7. 7 Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
8. 8 Warm tortillas in pairs in the microwave, 15 to 20 seconds.
9. 9 Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.

By Ryan and Marissa Clements

Ingredients

• ✓ ground cumin
• cilantro
• onion
• corn tortilla
• salt
• garlic
• onion
• chile de arbol pepper
• tomato
• textured vegetable protein
• onion
• vegetable oil
• water
• clove
• garlic
• lime
• guajillo chile pepper

Instructions

1. 1 Place guajillo peppers in a saucepan, cover with water, and boil until softened, about 10 minutes. Drain.
2. 2 Combine lime juice, 2 cloves garlic, cumin, and cloves in a small saucepan over medium heat; bring to a boil. Remove from heat and cool for 5 minutes. Pour into a blender, add guajillo peppers, and blend until smooth. Add 1 to 2 tablespoons of the water if the sauce is too thick.
3. 3 Heat oil in a large saucepan over medium heat and cook onion slices until soft and translucent, about 5 minutes. Stir in vegetable protein; cook and stir for 2 minutes. Pour in guajillo sauce and remaining water; season with salt. Bring to a boil; reduce heat to medium-low cook, covered, until flavors combine, about 10 minutes.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Combine tomatoes and chile de arbol peppers in a baking dish.
5. 5 Roast tomatoes and peppers until charred, 5 to 10 minutes. Cool tomatoes slightly. Peel.
6. 6 Combine peeled tomatoes, peppers, 1 slice onion, 1 clove garlic, and salt in a blender; blend until smooth. Pour salsa into a small bowl.
7. 7 Warm corn tortillas in a skillet. Divide vegetable protein mixture amongst tortillas and top with salsa, chopped onion, and cilantro.

By Jared

Ingredients

• ✓ ground cumin
• sour cream
• avocado
• mexican cheese blend
• tomato
• green bell pepper
• black bean
• rice
• crushed red pepper
• salt
• garlic
• chili powder
• water
• chicken breast
• onion
• vegetable oil
• butter

Instructions

1. 1 Preheat the oven to 385 degrees F (200 degrees C).
2. 2 Heat butter and oil in a frying pan over medium-high heat. Saute onion in the hot pan until soft, about 5 minutes. Add chicken; cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Reduce heat to medium, and add water and chili powder. Stir in garlic, salt, cumin, and red pepper; let cook for 5 minutes. Add rice and black beans.
3. 3 Transfer chicken mixture to a bowl. Pour most of the crushed tomatoes into a large baking pan so it is 1 inch deep. Stuff the chicken mixture into the bell pepper halves until slightly overfilled and place open-side up in the tomatoes. Pour remaining crushed tomatoes over the peppers so they are just covered. Sprinkle with Mexican cheese, and cover the pan.
4. 4 Bake in the preheated oven until peppers are soft, about 50 minutes. Serve hot with avocado and sour cream to garnish.

By Vonjaguar

Ingredients

• ✓ ground cumin
• ground turkey
• green bell pepper
• black bean
• tomato
• corn
• chili powder
• red pepper flakes
• cinnamon

Instructions

1. 1 Place turkey and bell pepper in a large saucepan over medium heat, and cook until turkey is evenly brown, 8 to 10 minutes.
2. 2 Mix in beans, tomatoes, and corn. Season with cumin, chili powder, red pepper flakes, and cinnamon. Bring to a boil, reduce heat to low, and simmer 30 minutes. Add water if you want a more liquid chili.

By Rachel

Ingredients

• ✓ ground cumin
• onion
• sour cream
• monterey jack cheese
• pinto bean
• sazon goya
• beef bouillon
• tomato
• cilantro
• chili powder
• adobo with pepper
• ground beef
• garlic
• jalapeno pepper
• green bell pepper
• onion
• olive oil

Instructions

1. 1 Heat oil in medium, heavy-bottomed pot over medium-high heat. Add onions, peppers and garlic; cook until vegetables are soft, stirring occasionally, about 8 minutes. Season meat with Adobo. Add meat to the pot, breaking into small pieces with a wooden spoon. Cook until browned, stirring occasionally, about 8 minutes. Stir in chili powder, cilantro and cumin, cook until fragrant, about 1 minute more.
2. 2 Add 1 cup water, chopped tomatoes (with liquid), beef bouillon and Sazon to pot. Bring tomato mixture to a boil. Lower heat to medium-low and simmer, uncovered, until mixture thickens and flavors come together, stirring occasionally, about 1 hour. Stir in beans. Cook until heated through, about 15 minutes more.
3. 3 Divide chili among serving bowls. Garnish with cheese, sour cream and onions, if desired.

By Goya

Ingredients

• ✓ ground cumin
• carrot
• onion
• leek
• celery
• pork knuckle
• vegetable shortening
• black peppercorn
• salt
• beer

Instructions

1. 1 Place the carrot, onion, leek, celery, and pork knuckles into a large stockpot. Throw in the peppercorns, and season with salt to taste. Add enough water to the pot to cover the vegetables. Cover, and cook over medium heat for 2 to 3 hours, or until everything is tender. Remove the knuckles from the water, and drain. Reserve vegetables and cooking liquid.
2. 2 Preheat the oven to 425 degrees F ( 220 degrees C). Melt the shortening in an enamel coated cast iron baking dish or pan. Place the drained pork knuckles, cooked vegetables, and about 2 cups of the cooking liquid into the pan.
3. 3 Bake for 30 minutes in the preheated oven. During the last 10 minutes, sprinkle with beer in which a good amount of salt has been dissolved. Dust lightly with cumin to increase flavor. Serve with potato or white bread dumplings, or sauerkraut salad. In Bavaria, the cooking liquid and juices are strained, and served as an accompanying sauce.

By MATTI422

Ingredients

• ✓ ground cumin
• barbecue sauce
• apple cider
• baby back pork rib
• cayenne pepper
• allspice
• nutmeg
• thyme
• rosemary
• black pepper
• ancho chile powder
• paprika
• onion powder
• garlic powder
• chile powder
• sea salt
• brown sugar
• sugar

Instructions

1. 1 Mix white sugar, brown sugar, sea salt, chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, rosemary, thyme, cumin, nutmeg, allspice, and cayenne pepper together in a bowl to make the rib rub.
2. 2 Coat ribs evenly with rub. Cover with plastic wrap and let marinate in the refrigerator, 8 hours to overnight.
3. 3 Preheat smoker to 300 degrees F (150 degrees C) per manufacturer's instructions. Place ribs on smoker meat-side up. Smoke until browned, about 1 1/2 hour. Remove from smoker.
4. 4 Pour apple cider into an aluminum roasting pan. Position ribs in the pan, standing on end if needed. Cover with aluminum foil. Return to the smoker. Continue smoking ribs until tender, about 2 hours more.
5. 5 Transfer ribs to a grill. Brush barbeque sauce on top. Grill until dark brown, about 10 minutes per side.

By ccryder81

Ingredients

• ✓ ground cumin
• ground beef
• ground lamb
• onion
• garlic
• bread
• savory
• allspice
• coriander
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
2. 2 In large bowl, combine ground beef, ground lamb, onion, garlic, and bread crumbs. Season with savory, allspice, coriander, salt, pepper, and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8-inch to 1/4-inch thick).
3. 3 Grill patties for 5 to 7 minutes on each side, or until cooked through.

By Allrecipes Member

Ingredients

• ✓ ground cumin
• lime
• radish
• corn tortilla
• tilapia
• vegetable oil
• black pepper
• salt
• panko bread crumb
• egg
• all-purpose flour
• salt
• ketchup
• lemon juice
• garlic
• mayonnaise
• lime
• cilantro
• green onion
• green apple
• carrot
• red cabbage

Instructions

1. 1 Combine cabbage, carrot, apple, green onions, cilantro, and lime juice for slaw in a bowl. Combine mayonnaise, garlic, lemon juice, ketchup, and salt for sauce in a separate bowl.
2. 2 Place flour in a shallow bowl. Place beaten egg in a second bowl. Combine panko, cumin, salt, and pepper in a third bowl.
3. 3 Heat oil in a deep saucepan over medium heat.
4. 4 While oil is heating, clean and dry tilapia and cut into 2-inch pieces. Dredge in flour, then egg, then panko mixture.
5. 5 Lower fish carefully into the hot oil. Fry until golden brown on both sides, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
6. 6 Fill tortillas with fish. Top with slaw, mayonnaise sauce, and radishes. Serve with lime wedges.

By Erin Schwane

Ingredients

• ✓ ground cumin
• cabbage
• garlic
• chili powder
• salt
• mayonnaise
• lemon juice
• sriracha sauce
• carrot
• onion
• cilantro

Instructions

1. 1 Finely chop cabbage, then cut into short strips; place in a bowl. Add garlic, chili powder, salt, and cumin; stir to combine. Stir in mayonnaise, lemon juice, and Sriracha.
2. 2 Add carrot, onion, and cilantro; stir to combine. Taste; add more lemon juice if desired. Refrigerate to blend flavors before serving, 1 hour.

By firegirl

Ingredients

• ✓ ground cumin
• picante sauce
• black-eyed pea
• white hominy
• onion
• cilantro
• green onion
• green chile pepper
• garlic powder
• salt
• black pepper

Instructions

1. 1 Combine picante sauce, black-eyed peas, hominy, white onion, cilantro, green onion, chile peppers, cumin, garlic powder, salt, and pepper in a large mixing bowl. Mix until well combined. Cover and chill for 24 hours.

By Dreidel

Ingredients

• ✓ ground cumin
• chile powder
• garlic powder
• white sugar
• salt
• black pepper
• pork tenderloin
• olive oil
• jalapeno pepper
• cream cheese
• bacon
• kitchen twine

Instructions

1. 1 Mix chile powder, garlic powder, sugar, salt, and pepper together in a bowl. Cut a pocket lengthwise down the middle of the pork tenderloin. Apply the spice mixture all over the tenderloin.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a roasting pan.
3. 3 Heat olive oil in a skillet over medium heat. Cook jalapenos, flipping occasionally, until tender, 7 to 10 minutes. Sprinkle with cumin. Let cool until easily handled; chop.
4. 4 Spread cream cheese inside the pork tenderloin. Add chopped jalapenos. Wrap bacon slices around the tenderloin in a spiral. Secure with kitchen twine. Make sure to tie up tightly to close the pocket.
5. 5 Transfer the tenderloin to the skillet. Cook over medium heat, rotating continuously, until golden, about 30 seconds on each side. Place the tenderloin in the prepared roasting pan.
6. 6 Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C), 30 to 35 minutes. Remove from the oven, cover with foil, and let rest for 10 minutes. Remove kitchen twine and slice, topping with any of the stuffing that may have overflowed in the pan.

By Elizabeth

Ingredients

• ✓ ground cumin
• sugar
• salt
• garlic powder
• butter
• all-purpose flour
• olive oil
• onion
• green onion
• chicken breast
• soy-based liquid seasoning
• salt
• black pepper
• butter chicken cooking sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 6 cups of a muffin tin.
2. 2 Stir sugar, salt, cumin, and garlic powder into the melted butter in a bowl. Add flour slowly, mixing until moist but not sticky; you should be able to manipulate it with your hands.
3. 3 Separate tart dough into 6 sections; roll each into a ball and flatten into a round in your hand. Press into the prepared muffin cups.
4. 4 Bake in the preheated oven until lightly browned, about 10 minutes.
5. 5 While crusts are baking, heat oil over medium-high heat in a skillet. Saute onion and white sections of green onions in the hot oil until just starting to brown, 5 to 7 minutes. Add chicken, soy-based liquid seasoning, salt, and pepper; saute for 1 to 2 minutes. Add butter chicken sauce and cook until warmed through, 1 to 2 minutes.
6. 6 Spoon butter chicken mixture into the baked tart shells.
7. 7 Bake in the preheated oven until lightly browned, about 5 minutes. Remove tarts from tin using a butter knife and tongs. Sprinkle green sections of green onions on top.

By Shadowood

Ingredients

• ✓ ground cumin
• butter
• leek
• salt
• red bell pepper
• garlic
• chipotle pepper in adobo
• thyme
• white pepper
• vegetable broth
• potato
• milk
• heavy cream

Instructions

1. 1 Melt butter in a large pot over medium-low heat. Add leeks and salt; cook, stirring often, until very soft, about 20 minutes. Stir in red bell pepper and garlic; cook and stir for 2 minutes. Add chipotle pepper, cumin, thyme, and white pepper; cook and stir for 2 minutes.
2. 2 Stir vegetable broth and potatoes into the pot. Bring to a boil; reduce heat to low and cover. Simmer soup, stirring occasionally, until potatoes are tender, about 30 minutes. Stir in milk and cream. Remove from heat and let cool slightly, 10 to 15 minutes.
3. 3 Puree soup with an immersion blender to desired smoothness. Simmer until heated through, about 5 minutes.

By Buffalo Winters

Ingredients

• ✓ ground cumin
• habanero pepper
• mango
• sweet onion
• vegetable oil
• garlic
• cilantro
• lime juice
• salt
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place habanero pepper, mango, and onion on a baking sheet. Drizzle with olive oil; toss to coat evenly.
3. 3 Roast on the middle rack of the preheated oven for 10 minutes. Turn on the oven's broiler and roast for 5 more minutes. Move baking pan to the oven's top shelf; broil until onion and mango begin to brown and habanero pepper blisters, about 3 more minutes. Remove and slightly cool.
4. 4 Wearing gloves, remove stem from habanero pepper and place pepper in a small food processor or blender; add mango, onion, garlic, cilantro, lime juice, and salt. Season with black pepper and cumin. Pulse until salsa is combined and slightly chunky. Refrigerate for 2 hours before serving for flavors to blend.

By Van Dana

Ingredients

• ✓ ground cumin
• tomato
• red onion
• cilantro
• jalapeno pepper
• lime
• garlic
• garlic powder
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place tomatoes, onion, cilantro, jalapeño pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper in a bowl.
3. 3 Stir well until combined.
4. 4 Enjoy!

By Rachel Love

Ingredients

• ✓ ground cumin
• ketchup
• curry powder
• sriracha sauce

Instructions

1. 1 Place ketchup in a medium mixing bowl. Add curry powder and mix until the it is incorporated and there are no dry lumps in the ketchup. Mix in Sriracha and cumin.

By Ckcook

Ingredients

• ✓ ground cumin
• chickpea
• olive oil
• garlic
• lemon
• tahini
• salt

Instructions

1. 1 Pour 1 can of chickpeas with its liquid into a Vitamix or other blender. Drain second can of chickpeas, reserving liquid. Set liquid aside and add chickpeas to the blender.
2. 2 Heat 1 tablespoon oil in a 6- to 8-inch saucepan over medium-high heat. Add garlic and sauté until just turning golden in color, about 1 minute. Immediately remove from heat and add sautéed garlic with pan oil to the blender.
3. 3 Use a citrus press to squeeze juice from lemon directly into the blender, avoiding getting seeds into mixture. Add remaining oil, tahini, salt, and cumin.
4. 4 Blend thoroughly on high speed for 1 to 2 minutes. Add in desired amount of reserved chickpea liquid slowly and continue blending until desired consistency is reached, 2 to 3 minutes. To serve, scoop hummus into a flat serving bowl and spread evenly around in a circular fashion.

By TroyC

Ingredients

• ✓ ground cumin
• white sugar
• paprika
• salt
• brown sugar
• garlic powder
• black pepper
• onion powder
• chili powder
• oregano
• cayenne pepper

Instructions

1. 1 Whisk white sugar, paprika, kosher salt, brown sugar, garlic powder, black pepper, onion powder, cumin, chili powder, oregano, and cayenne pepper together in a bowl.

By Big Poppa T

Ingredients

• ✓ ground cumin
• jalapeno pepper
• tomato salsa
• cabbage
• vegetable oil
• monterey jack cheese
• corn tortilla
• salt
• vegetable oil
• oregano
• cayenne pepper
• cinnamon
• chipotle pepper
• garlic
• white vinegar
• pineapple juice
• pork tenderloin
• water
• pasilla chile
• guajillo chili

Instructions

1. 1 Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften.
2. 2 Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips.
3. 3 Drain water from chiles and pour in pineapple juice and vinegar. Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Transfer chile mixture to a blender and blend to make a smooth marinade.
4. 4 Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight.
5. 5 Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
6. 6 Remove pork from bag and drain and discard marinade; transfer pork to a platter. Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil.
7. 7 Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C). Transfer pork to a fresh platter.
8. 8 Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices. Transfer each tortilla to a plate.
9. 9 Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat.

By John Mitzewich