Carne de tocino, a Latin American seasoned pork cut, is a versatile ingredient that brings rich, savory flavor to many dishes. It is typically a thin, marinated pork steak, perfect for quick cooking and absorbing bold spices. This article explores five delicious ways to use carne de tocino, from classic skillet dinners to hearty tacos and soups.
Ingredients
- 1 lb (450 g) carne de tocino (thin pork steaks)
- 2 tbsp (30 ml) olive oil, divided
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) garlic powder
- 1/2 tsp (2.5 g) onion powder
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1.25 g) black pepper
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1/4 cup (60 ml) chicken broth
- 1 tbsp (15 ml) lime juice
- 8 small corn or flour tortillas (for tacos)
- Optional toppings: chopped cilantro, diced onion, salsa, avocado
Instructions
- Pat the carne de tocino dry with paper towels. In a small bowl, mix cumin, paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture evenly over both sides of the pork.
- Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat. Add the pork steaks in a single layer (work in batches if needed). Cook for 3–4 minutes per side, until browned and cooked through. The USDA FSIS safe minimum internal temperature for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest. Transfer to a plate and tent with foil.
- Reduce heat to medium. Add the remaining 1 tbsp (15 ml) olive oil to the skillet. Add onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Pour in the chicken broth and lime juice, scraping up any browned bits from the bottom of the skillet. Simmer for 2–3 minutes until slightly reduced.
- Slice the rested pork into thin strips. Return to the skillet with the vegetables and toss to coat in the sauce. Serve immediately with tortillas and your favorite toppings.
Tips
- Don’t overcook: Carne de tocino is thin and cooks quickly. Overcooking makes it tough and dry. Use a meat thermometer to check for 145°F (63°C) and remove from heat promptly.
- Marinate for more flavor: If you have time, marinate the pork in the spice mixture plus 2 tbsp (30 ml) of lime juice and 1 tbsp (15 ml) of oil for 30 minutes to 2 hours in the refrigerator. This adds tang and depth.
- Substitute if needed: If you can’t find carne de tocino, use thin-cut pork chops or pork cutlets. They have a similar texture and cook in about the same time.
- Control the heat: This recipe is mild. For a spicier version, add 1/2 tsp (2.5 g) of chili powder or a minced jalapeño with the garlic.
Serving Suggestions
Serve the seasoned pork and vegetables in warm tortillas as tacos, with rice and beans on the side. It also works well over a bed of cilantro-lime rice, or as a filling for burritos or quesadillas. A simple cabbage slaw adds a nice crunch.
Variations
- Carne de Tocino al Pastor Style: Add 2 tbsp (30 g) of achiote paste and 1 tbsp (15 ml) of pineapple juice to the marinade, and serve with grilled pineapple.
- Carne de Tocino with Chimichurri: Skip the cooked vegetables and serve the sliced pork topped with a fresh chimichurri sauce made from parsley, garlic, olive oil, and vinegar.
- Carne de Tocino Soup: Cut the pork into small pieces and simmer in a tomato-based broth with potatoes, carrots, and corn for a hearty stew.
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. To reheat, place in a skillet over medium heat with a splash of broth or water, and cook until heated through to 165°F (74°C). You can also microwave in 30-second intervals, stirring in between. Freeze cooked pork and vegetables in a freezer-safe bag for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What is carne de tocino exactly? Carne de tocino is a thinly sliced, marinated pork steak popular in Latin American cuisine. The marinade often includes citrus, garlic, and spices, giving it a tangy, savory flavor. It is sometimes called “pork steak� or “bistec de cerdo.�
Can I grill carne de tocino? Yes, grilling works wonderfully. Preheat your grill to medium-high, oil the grates, and cook the pork for 2–3 minutes per side, until it reaches 145°F (63°C). Let it rest for 3 minutes before slicing.
Is carne de tocino the same as bacon? No, despite the name “tocino� (which means bacon in Spanish), carne de tocino is not bacon. It is a fresh pork cut, not cured or smoked. Bacon is made from pork belly and is cured, while carne de tocino is a leaner steak.
Can I use carne de tocino in stir-fries? Absolutely. Slice it into thin strips and stir-fry with vegetables and your favorite sauce. Because it’s thin, it cooks quickly and absorbs flavors well.
How do I know when it’s done? Use a food thermometer inserted into the thickest part of the pork. It should read 145°F (63°C). After removing from heat, let it rest for 3 minutes; the temperature will rise slightly.
Can I make it ahead of time? You can marinate the pork up to 24 hours in advance. Cook just before serving for the best texture. Leftovers can be kept refrigerated for 3–4 days.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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