PORK TACOS

A Taco is a traditional Mexican dish. It composed of a wheat or corn tortilla folded or rolled around filling. It can be made with a variety of fillings including beef, pork, chicken, seafood, cheese or vegetable.

Taco usually accompanied by garnished such as salsa, guacamole or avocado, cilantro, minced meat, tomatoes, onions, lettuce, cheese, beans & rice. Most of the times Taco is eaten without utensils.

Flour Tortilla  base Tacos usually were grilled or steam before serve to make it softer.

This time I made Pork Shredded Tacos

PORK TACOS

PORK TACOS
© 2014 Liza W. Widjaja

 

Ingredients:

3 whole Ancho Chiles

3 whole Passila chilles

4 cloves garlic unpeeled

2 to 3 chipotles in adobo sauce

1/2 medium onion roughly chopped

3 tablespoon extra virgin olive oil

2 tablespoon honey

1 cup cider vinegar

kosher salt

2 tablespoon dried Mexican oregano

2 3/4 cups low sodium chicken broth

4 pounds boneless pork shoulder

Freshly ground pepper

4 bay leaves

1 cinnamon stick

1 bottle Negro Modelo or dark beer

2 cups orange juices

2 lime juiced

PORK TACOS

PORK TACOS
© 2014 Liza W. Widjaja

Direction:

Season the pork generously with salt & pepper & let sit at room temperature for about 30 minute.

Put the ancho & pasilla chilies & garlic in a bowl add 2 or 3 tablespoons water .

Microwave on high until soft & pliable 2 to 3 minutes .

Seed the chilies, peel the garlic. Transfer the chillies & garlic to the blender.

Add the cipotles, onion, 2 tablespoons olive oil, honey, vinegar, I tablespoon salt & oregano to the blender, puree until smooth.

Heat a large Dutch oven or heavy bottomed pot over high heat with 2 tablespoons vegetable oil & turn of the pan.

Put the pork in the pot & evenly brown the meat all over.

It will take about 10 to 15 minutes.

Remove the pork to a plate & reserve.

Turn the heat down to medium high & add the extra virgin olive oil to the pot.

Add the chilies sauce & fry stiring until thick & fragrant about 8 minutes.

Deglaze the pot with the beer, scrapping up the bits stuck to the bottom of the pot.

Stir in the chicken broth & orange juice.

Add the reserve pork to the pot, ( the liquid should come out 2/3 the way up the meat) & bring to a simmer.

Cover & put the pot in the oven.

Turning the meat half way through cooking until the meat is tender about 2 1/2 -3 hours.

Remove the meat from the pot to a cutting board & tent with foil to keep it warm.

When cool enough to handle put the meat apart with 2 forks.

Simmer the braising liquid over medium heat until reduce by half.

Add the cipotle & adobo sauce & the lime juice add about the 2/3 of the shredded meat & stir.

Cool the remaining shredded meat & chill for another use.

Stiring until thick & fragrant about 8 minutes.

Pour in the broth & reduce until slightly thickened.

  To serve put the chipottle pulled pork on a planter , serve with warm corn or flour tortilla & garnish with shredded cabbage, crumble queso Fresco or Monterey Jack cheese, guacamole, salsa, onion, bell pepper and lime rice.

PORK TACOS

PORK TACOS
© 2014 Liza W. Widjaja

PORK TACOS

PORK TACOS
© 2014 Liza W. Widjaja

BELL PEPPER & ONION

BELL PEPPER & ONIO

LIME RICE

LIME RICE
© 2014 Liza W. Widjaja

GUACOMOLE

GUACOMOLE
© 2014 Liza W. Widjaja

PORK TACOS

PORK TACOS
© 2014 Liza W. Widjaja

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s