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| Spicy Pork Tacos |
Ingredients:
4 lbs pork shoulder, boneless and
with fat, cut into large chunks
3 Ancho chilies, whole
3 Pasilla chilies, whole
2 garlic cloves, whole and unpeeled
2 to 3 tablespoons of water
2 to 3 chipotles in adobo sauce
1/2 white onion, chopped
3 tbsp olive oil, extra virgin
2 tbsp honey
1 tbsp cider vinegar
1 tbsp Salt Black pepper to taste
2 tsp oregano
3 3/4 cups chicken broth, low sodium
2 bay leaves
1 cinnamon stick Corn tortillas, warmed Taco toppings, any kind you like for garnish
Directions:
1. In a small microwavable bowl, place the Ancho, Pasilla chilies and the garlic with 2 to 3 tablespoons of water.
2. Microwave for two minutes until the chilies are soft.
3. Remove the chilies and garlic from the water.
4. Trim, deseed the chilies and peel the garlic.
5. Next, transfer the chilies and garlic to a blender.
6. Along with the chilies, add chipotles, onion, honey, 2 tbsp olive oil, vinegar, 1 tbsp of salt and oregano into the blender. Blend well.
7. Heat a saucepan on medium to high heat with the remaining 1 tbsp of olive oil.
8. Once the oil heats add in the contents of the blender, stirring continuously for about 8 minutes until the heat brings out all the flavors and aromas.
9. Once the sauce is cooked, add in the broth, bring it to a boil and then let it simmer for a few minutes, for the broth to thicken.
10. Turn off the heat and transfer the contents of the saucepan into a slow cooker.
11. Add the bay leaf and cinnamon stick.
12. Cover and cook on high for 5 hours until the meat is soft and tender.
13. Once cooked, turn off the heat and shred the meat using a fork.
14. Season with salt and ground black pepper to taste.
15. Serve hot on top of warmed tortillas with any other topping you like.
4 lbs pork shoulder, boneless and
with fat, cut into large chunks
3 Ancho chilies, whole
3 Pasilla chilies, whole
2 garlic cloves, whole and unpeeled
2 to 3 tablespoons of water
2 to 3 chipotles in adobo sauce
1/2 white onion, chopped
3 tbsp olive oil, extra virgin
2 tbsp honey
1 tbsp cider vinegar
1 tbsp Salt Black pepper to taste
2 tsp oregano
3 3/4 cups chicken broth, low sodium
2 bay leaves
1 cinnamon stick Corn tortillas, warmed Taco toppings, any kind you like for garnish
Directions:
1. In a small microwavable bowl, place the Ancho, Pasilla chilies and the garlic with 2 to 3 tablespoons of water.
2. Microwave for two minutes until the chilies are soft.
3. Remove the chilies and garlic from the water.
4. Trim, deseed the chilies and peel the garlic.
5. Next, transfer the chilies and garlic to a blender.
6. Along with the chilies, add chipotles, onion, honey, 2 tbsp olive oil, vinegar, 1 tbsp of salt and oregano into the blender. Blend well.
7. Heat a saucepan on medium to high heat with the remaining 1 tbsp of olive oil.
8. Once the oil heats add in the contents of the blender, stirring continuously for about 8 minutes until the heat brings out all the flavors and aromas.
9. Once the sauce is cooked, add in the broth, bring it to a boil and then let it simmer for a few minutes, for the broth to thicken.
10. Turn off the heat and transfer the contents of the saucepan into a slow cooker.
11. Add the bay leaf and cinnamon stick.
12. Cover and cook on high for 5 hours until the meat is soft and tender.
13. Once cooked, turn off the heat and shred the meat using a fork.
14. Season with salt and ground black pepper to taste.
15. Serve hot on top of warmed tortillas with any other topping you like.
Cooking Tip:
For best results ensure that you cook the pork for no longer than 5 hours.
For best results ensure that you cook the pork for no longer than 5 hours.
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