Slow Cooker Mexican Pork Tacos Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 whole dried ancho chiles
3 whole dried pasilla chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce (for mild just add one)
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican
3 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed, for serving
Assorted taco toppings, for garnish
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Directions: |
Directions:Put the ancho and pasilla chiles and the garlic in a bowl; Pour boiling water over to cover and wait a few minutes to soften. Drain. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over medium high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 5 minutes. Pour in the broth and reduce until slightly thickened.
Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.
Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings |
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Number Of
Servings: |
Number Of
Servings:about 8 |
Personal
Notes: |
Personal
Notes: This is for serious taco lovers.....absolutely delicious! Toppings that are good are: thin sliced cabbage, radishes, queso blanco (white Mexican cheese), limes, cilantro, avocado, and salsa.
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