Pork Tacos
I've been craving pork tacos for a while now, so I figured why not give it a try. For some odd reason, I never found any great pork tacos during my wife and I's most excellent Mexican wedding/honeymoon. Most pork tacos I had in Mexico were sadly very dry, so I turned to good ol' Rick Bayless for some recipes. I was a little shocked at the technique, but then I remembered our friend Marko/Elexia's wedding and how simple and delicious those pork tacos were. Pretty spot on, uber easy to make, and f'n delicious.
Ingredients
7 pound pork shoulder
1 Red Onion and 1 Sweet Onion diced (I had one of each in my fridge)
7 cloves garlic minced
Water
Tons of Salt
Corn Tortillas
Diced Tomatoes
Diced White Onion rinsed with water
Ciantro Leaves
1) Rinse and remove skin and most of the fat - save the skin for chicharon and fat for beans and/or rice. Debone and cut into 2-3 inch pieces. This took me about 30-45 minutes...me thinks me needs a proper boning knife and proper butchery instructions.
2) OK, so add the meat, bone, garlic, diced red and sweet onion to a pot. Barely cover with pot with a lot of salt like a big handful. Simmer. After 5 minutes, remove any grayish foam that floats to the top. Finish simmering for 2-3 hours.
4) To serve, add the meat, tomatoes, white onion, cilantro leaves, and your favorite hot sauce to a corn tortilla - you can double up. Very simple and extremely delicious. Buen Provecho!
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