Chopped pecans, toasted with a coating of ancho chile, impart a nutty accent to the already wonderful combination of pork and guacamole. This recipe is even better with “twice-cooked pork,” so remember it when you have leftover pork chops or roast.

1/4 cup olive oil
11/2 pounds boneless pork loin, thinly sliced (if possible, have butcher slice meat 1/8-inch thick)
salt to taste
1 tablespoon butter
1 cup chopped pecans
1/4 cup stemmed, seeded, finely chopped ancho chiles (2 average anchos)
8 flour tortillas, warmed
2 cups Nuevo Guacamole (recipe)

In a medium skillet heat the oil over high heat. Meanwhile, season the pork with salt. When the oil is hot, add the pork in batches and fry, turning once, for 5 to 7 minutes on each side or until very crisp. On a cutting board slice the pork into thin strips and set aside, keeping warm.

In a small skillet melt the butter over low heat. Add the pecans and ancho chiles and cook for 3 to 5 minutes or until the butter begins to turn reddish brown. Season with salt and transfer to a serving bowl.

To prepare the tacos, lay the tortillas flat and divide the pork, chilied pecans, and guacamole equally among them. Roll, or fold in half, and serve. Makes 8 tacos.

Recipes from Nuevo Tex-Mex: Festive New Recipes From Just North of the Border by David Garrido and Robb Walsh. Published by Chronicle Books, 1998, $19.95.