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The Eduardo Pork Tacos

Ingredients:

  • 3 lbs pork shoulder – cut into ¾ inch cubes
  • 1 Tbsp sweet paprika
  • 1 tsp poivron rouge
  • 1 Tbsp brown sugar
  • ½ tsp garlic powder
  • ½ tsp ground fenugreek seeds
  • ½ tsp ground cumin seeds
  • 2 tsp salt
  • 1 Tbsp Mexican oregano
  • 1 small onion, diced
  • 2 carrots, diced
  • 1 cup canned fire-roasted tomatoes
  • 1½ cups chicken stock
  • 1 dried amarillo pepper
  • 1 dried ancho pepper
  • 1 dried pasilla negro pepper
  • 3 dried bay leaves
  • Vegetable oil as needed
  • Salt & pepper as needed
  • Corn tortillas


    Garnish
  • Diced poblano peppers
  • Cilantro leaves
  • Pickled red onions


Procedures:

To pickle red onions, slice a red onion thinly. Place in a container and cover with red wine vinegar, 1 Tbsp salt, and a few grinds of pepper. Put in the fridge for at least an hour; overnight is better.

In mixing bowl combine all spices and then toss with pork. Bring stock to a boil in a small sauce pot. Add dried peppers to stock, turn off heat and cover. Let the peppers sit for about 30 minutes.

Place a large, heavy pot on medium-high heat and add enough oil to coat the bottom thinly. Test to see if pan is hot enough by adding a piece of pork. You should hear a sizzle. Add pork to pot. Depending on the size you may need to do 2-3 batches. Do not overload pot or the pork will not brown properly.

After adding the pork, resist the urge to move it around. This will also prevent browning. Let the pork cook for 5 minutes. If the pot starts to smoke too much, lower the heat to medium. Flip the pork and cook on the other side. Once the pork is browned, remove and set aside. Pour off most of the fat that has rendered in the pot. You need just enough to cover the bottom of the pan.

Turn heat up to medium-high. Add onions and carrots. Remove peppers from stock and add to the pot. Sauté everything for about a minute, add tomatoes and cook for another 30 seconds. Add in stock, bay leaves and pork.

Cook on simmer for about 30 minutes covered, and then partially covered for another 30 minutes. Stir occasionally and skim off the layer of fat on the top. The process may take longer then an hour, so look for the pork to absorb all the liquid and become very tender and dark in color. You want the final dish to be like a very thick stew. Season with salt and pepper. Serve in warmed corn tortillas and garnish.



Ed Kernan

 
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