Pork tacos are fun food. They are a casual meal for a crowd, easy to put together, and sure to make everyone feel good. There are countless interpretations of tacos, from the tortilla to the fillings. They have no season, therefore can be made with anything available that works for you. I’ve been making this pork recipe for dozens of years now, and have forgotten where it originated from. Regardless, like most recipes, it is meant to be inspirational by nature, but interpreted by the cook with his own style. I have managed to hit upon the best combination of tortilla, filling and garnishes that work for me. Try some variations that add crunch, softness, heat or coolness that work together for you.

I start with either handmade tortillas, using masa harina, water and a press, or if I’m having a crowd, I will either pick up fresh ones from Por Que No? or the handmade corn tortillas from Trader Joe’s. All good choices.  I like corn for their flavor and texture. The trick to cooking them for a group is to pan fry them in a bit of oil, and when they puff up, remove them to a cazuela, or other earthenware vessel, and wrap in a moist warm towel. I keep the cazuela on the warming shelf of my stove while I continue to cook them.

The pork filling recipe can be made ahead, and kept refrigerated for days. The recipe uses boneless pork rib meat as that is a perfect cut for slow braising to impart tenderness and full flavor. I make the sauce, cook it for a while and then puree it. The meat gets browned, added to the sauce and cooked slowly for a few hours. This filling can be used for tamales, tacos, enchiladas, quesadillas or for any other ideas you may have.

My favorite fillings for these tacos are shredded red cabbage, avacados, shredded white vintage extra sharp cheddar, tomatillo salsa (Rick Bayless’s Frontera brand or homemade) and cilantro. Now thats a taco. Nothin’ better.

Chile Pork for Tacos

Soften the dried chiles in a cup or two of boiling water, weighted down. When softer, remove the stem and  seeds and chop them. Set aside. Heat a large sauce pot (preferably ovenproof) over medium high heat and then add the oil. When the oil is hot, put in the onion and cook until it starts to brown. Add the cumin seeds and oregano and stir. Turn the heat down to medium, and let cook a minute before adding the garlic, chipotles and tomatoes. Stir another minute or two, then add the stock. Bring to a slow simmer, then cover and cook slowly for about an hour. Turn off the heat, and remove the pot from the stove. Puree in the pot with an immersion blender until smooth.

Turn the oven on to 325°. Season the pork with salt and pepper. Heat a large saute pan over medium, then add a couple tablespoons of oil. Let the oil get hot, then add your pork, and let cook on each side a few minutes until all sides are brown. You may need to work in batches, as you don’t want to overcrowd your pan- the meat will not brown properly. When the meat is browned on all sides, place it in an ovenproof pot with the sauce and cook covered in the oven for a few hours or until tender.

This entry was posted on Monday, February 28th, 2011 at 5:01 pm and is filed under Pork Tacos. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.