How to Turn Leftover Pork Tacos into a San Antonio Fiesta

There’s nothing quite like a relaxed evening in San Antonio. Especially when it’s spent with two couples, four wine glasses, and one looming question: “What are we gonna eat?” That’s exactly where Hambone, Hillary, Mullethead, and Millie found themselves on a breezy Saturday night at Mullethead and Millie’s house. The cabernet was flowing, the conversation was heated (mostly about whose drought-stricken lawn was the worst), and stomachs were growling louder than a 1970s muscle car. Little did the friends realize their evening would peak while eating delicious leftover pork tacos.

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“Y’all, I’m hungry enough to eat a boot,” Hambone declared, cradling his wine like it was from the last bottle on Earth.

“Well,” Mullethead said with a twinkle in his eye, “we’ve got leftover pork roast from last night’s dinner. It’s either that or saltines and shame.”

And just like that, a lively debate erupted: what could they do with this pork? Carnitas? BBQ sandwiches? Pork fried rice? Hillary suggested a salad and was immediately booed.

It was Millie who saved the day. “We need Tex-Mex, it’s an itch I need to scratch. We’re in San Antonio, after all.”

The room nodded in agreement. The pork was destined for greatness—as a Tex-Mex pork carne guisada taco.

Tex-Mex Flavor Explosion: Pork Carne Guisada Tacos

If you’re looking for a way to beat food boredom and use up leftovers, you’ve hit the jackpot. This recipe transforms that humble leftover pork roast into a flavor-packed carne guisada tacos dish that tastes like it came from your favorite Tex-Mex joint.

Ingredients:

For the Pork Carne Guisada:

• 2-3 cups leftover pork roast, chopped
• 2 1/2 tablespoons vegetable oil
• 1 small onion, chopped
• 1 poblano pepper, chopped
• 1 jalapeño, seeded and chopped (or not seeded, if you like it spicy)
• 2 cloves garlic, minced
• 2 1/2 tablespoons flour (for thickening)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 1/2 cups chicken broth
• 1/2 cup canned diced tomatoes with green chiles (like Rotel), drained.
• Salt and pepper to taste

For Serving:

• Warm homemade flour tortillas (shoutout to Millie!)
• Shredded cheddar cheese
• Shredded lettuce
• Chopped tomatoes
• Avocado or fresh guacamole
• Hot sauce of choice

Tools That Make It Easy

Lodge Cast Iron Skillet – Perfect for creating deep, rich flavor. A Texas kitchen staple. [Find it on Amazon]

Fullstar Vegetable Chopper – Makes dicing onions, peppers, and garlic a breeze. Saves time and tears. [Find it on Amazon]

Rubbermaid Silicone Spatula – Sturdy and heat-resistant for stirring your guisada to perfection. Every kitchen should have at least two of these. [Find it on Amazon]

Taco Holders 4 Packs – Keeps your tacos upright and beautiful. Ideal for serving guests. A must-have for taco lovers. [Find it on Amazon]

Global 8″ Chef’s Knife – Seriously, I cannot cook without mine. It’s the workhorse of any serious kitchen, and once you experience the precision and effortless cutting power of a Global, you’ll wonder how you ever managed without it. Upgrade your cooking game today. You deserve this knife. [Get it on Amazon Here]

Instructions:

Step 1: Sizzle and Sauté

In a large skillet over medium heat, add the oil. When it’s hot, throw in your chopped onion, poblano, and jalapeño. Stir occasionally until everything softens—about 5 minutes.

Step 2: Bring the Flavor

Add garlic, cumin, paprika, oregano, and chili powder. Cook for 30 seconds to wake up those spices. Sprinkle in the flour and stir until the veggies are coated.

Step 3: Make It Saucy

Pour in the broth and tomatoes. Stir well and bring to a gentle simmer. Add chopped pork. Let it simmer for 15-20 minutes until thickened and the pork absorbs all that goodness.

Step 4: Season and Taste

Salt and pepper to taste. Feel free to add a splash of lime juice or a few dashes of hot sauce.

Meanwhile, at the Kitchen Counter…

Millie leaned on the kitchen bar with Hillary, wine glass in hand.

“Y’all look like a Food Network show if the contestants were drunk Texans,” Hillary teased.

Mullethead grinned. “We ain’t drunk, just well seasoned.”

Hambone flicked some chopped onions their way. “Y’all wanna help or just critique our masterpiece?”

“No thanks,” Millie said. “We’re doing the hard part: quality control. And wine.”

Assembly Line Fiesta

Warm those tortillas, scoop in some pork guisada, and add all the fixins. Don’t skimp on the guac unless you want angry looks from the crowd.

Hambone plated them with flair. “These tacos are sexier than a brisket at a wedding buffet.”

Everyone dug in. Silence followed. The kind of silence only good tacos can bring.

Pair It With…

Millie, always the classy one, suggested a beverage.

“Red wine’s fine, but this needs something festive. Like a tangy margarita. Or Topo Chico with lime for the angels among us.”

Give Thanks and Pass the Tacos

When you’ve got good friends, good pork leftovers, and a kitchen full of laughter, tacos make life taste just right. So next time you’re stuck with leftover pork, don’t settle. Make it a Tex-Mex celebration.

To all the folks out there looking for simple joy, remember: faith, family, and tacos are three of God’s greatest gifts.

Until we meet again…

Got leftover pork? Don’t let it sit in your fridge unloved. Turn it into Tex-Mex magic! Share this recipe with your fellow taco lovers. Subscribe and review us on Google, located below right. Enjoy more Southern-fried fun, food, and laughter from Mullethead and Hambone at Eathenet.com.