Mojo pork tacos

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Posted: Friday, August 30, 2019 6:00 am

This weekend we’ll celebrate Labor Day as a tribute to American workers. According to, Labor Day “originated during one of American labor history’s most dismal chapters” – the late 1800s – when “the average American worked 12-hour days and seven-day weeks in order to eke out a basic living.”

That actually sounds remarkably similar to owning a newspaper in 2019.

I know, cue the tiny violin, but we typically work on the paper every Labor Day just because we’ll regret it later in the week if we don’t.

We even come in on Labor Day when it coincides with the hubby’s birthday, which is next week as well. (He’ll be 45. That rounds up to 50.)

But Labor Day is also a farewell to summer and one of the year’s biggest grilling days, so we’ll be doing some cooking in spite of a busy work weekend.

This recipe is one of the hubby’s new favorite meals, even though I first made it for him a few years after we got married. He initially thought it was OK, but not fantastic, so I lost track of the recipe card over the years.

But I recently rediscovered it and made some updates to the original recipe, using pork tenderloin instead of pork chops, and topping the tacos with homemade pico de gallo instead of jarred salsa.

Maybe it was the changes I’d made, or maybe my taste buds have matured, but these tacos were so much better than I remembered. The dish is sort of a cross between a taco and a quesadilla – two of my favorite things to begin with – and the hubby says it’s definitely restaurant quality.

We had these for supper recently and the next night I got home from work to find the hubby pulling Tupperware containers from the fridge.

“You’ve got to show me the assembly on these,” he said. “I’m not usually this excited to eat leftovers!”

These are great leftovers to have on hand – especially after a busy day of labor on Labor Day.

For the recipe, see the Banner's online or print edition.

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