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  • Tacos

    2 votes
    Tacos
    Prep: 2 hours Cook: 11 hours Servings: 1
    by Jason Freund
    8 recipes
    >
    This recipe includes a chile verde sauce, slow cooked pork, and fried corn tortillas. I typically prepare this one on the weekend so I'm ready for tacos the rest of the week. Makes 6 small tacos (one serving for me)

    Ingredients

    • Meat:
    • Pork shoulder (prefer picnic cut with bone)
    • Spices for meat (I use ground cumin and chili powder)
    • Taco Ingredients:
    • Six 6" corn tortillas
    • 1c Vegetable oil
    • 4 leaves green leaf lettuce, chopped
    • 1/2c Shredded Mexican cheese mix (jack + cheddar). I prefer Lucerne brand in the large bags at Safeway.
    • 2 medium diced tomatoes
    • 4T chopped pickled jalepenos from a jar
    • 1/4c chopped red onion
    • 1T chopped cilantro
    • Chili Verde sauce:
    • 1 habenero chili, seeded, and chopped
    • Small bunch of cilantro, minus stems
    • 6 cloves peeled garlic
    • 8 tomatillos, peeled
    • extra virgin olive oil
    • 1 red onion chopped

    Directions

    1. Prepare meat way ahead:
    2. - Preheat oven to 175 F
    3. - Place meat and 1c water in dutch oven
    4. - Cook for 8-11 hours
    5. - Let cool 20 minutes, then pick off the meat and shred it
    6. Prepare Chile Verde sauce ahead:
    7. - Preheat oven to 350
    8. - Combine ingredients in a big mixing bowl and shake to coat the olive oil everywhere. Salt to taste
    9. - Spread out ingredients on foil lined baking sheet
    10. - Bake on 350 for approx 40 min
    11. - Transfer to blender and puree for a minute
    12. Tortillas:
    13. - Set aside a paper towel covered plate to park fried tortillas
    14. - Add 1c oil to sauce pan and preheat to medium high
    15. - Using tongs and a spatula carefully fry the tortillas. I mostly use the spatula to prevent tearing. This takes a little practice, but basically, I fry one side for 5 seconds, use my spatula to crease and bend the tortilla in half, then use the tongs + spatula to carefully flip, then fry another 10 seconds or so.
    16. When re-using the meat from the refrigerator, I put the cold chunks of pork in a covered sauce pan on low temperature. After 5 minutes it's as good as new, and you can mix in your spices to taste.
    17. Plate:
    18. I stack ingredients in the following order: meat, cheese, jalepenos, onions, tomato, chili sauce, lettuce, cilantro, then hot sauce
    19. Recommended pairing: beer.

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