Also, stay tuned for T&C XVI to see what Southern Grace recipe I decide to make!
shredded pork tacos
SERVES 8 · PREP TIME: 30 MINUTES · TOTAL TIME: 3 HOURS 45 MINUTES
1 large onion, chopped
6 garlic cloves, minced
½ teaspoon dried thyme
¼ teaspoon dried oregano
2 bay leaves
coarse salt and ground pepper
3 tablespoons tomato paste
1 boneless pork shoulder (3 pounds), cut in half lengthwise
1 can (28 ounces) whole tomatoes in juice
1 large chipotle chile in adobo sauce (from a small can), minced (about 4 teaspoons)
16 toasted corn tortillas (6-inch) (see note)
1 cup crumbled queso fresco, feta or goat cheese
1 cup fresh cilantro leaves (optional)
Crunchy Slaw with Radishes
1 In a large (5-quart) heavy pot, heat oil over medium. Add onion, garlic, thyme, oregano, and bay leaves; season with salt and pepper. Cook until onion has softened, about 5 minutes. Stir in tomato paste. Add pork, tomatoes (breaking them up) and their juice, chipotle, and 1 cup water. Bring to a boil. Reduce heat; cover and simmer until meat is very tender, 2 to 2 ½ hours. Discard bay leaves.
2 Using tongs, transfer meat to a large bowl; shred with two forks, discarding any large pieces of fat or gristle. Return meat to pan, and simmer until sauce is thick, 30 to 45 minutes more. Season, if necessary, with salt and pepper. Proceed to next step, or cover and refrigerate, up to 1 day.
3 Spoon pork and sauce into toasted tortillas, using 2 tortillas for each serving; top with queso fresco and cilantro. Top or serve with Crunchy Slaw with Radishes, if desired.
NOTE: TOASTING TORTILLAS
Holding them with tongs, place tortillas directly on the grates of a gas burner, flipping frequently until beginning to brown and warm. Or warm them, one at a time, in a dry skillet over medium heat, 30 seconds. *(I just use my fingers instead of tongs, it’s easier for me, and we have a gas stove so that’s what I use).
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