Dinner
Ecuadorian Yellow Chili Pork Tacos
Aji Amarillo Pork Tacos
Pork shoulder braised low and slow in Ecuadorian aji amarillo paste with cumin and oregano until fork-tender, then piled into charred corn tortillas with fresh red onion, cilantro, and bright lime juice.
$6
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
826Calories
51gProtein
47gFat
43gCarbs
5gSugar
6gFiber
1082mgSodium
144mgChol
15gSat Fat
520mgPotassium
42mgCalcium
2.1mgIron
0.8mcgVitamin B12
18mgVitamin C
egg-free
gluten-free
protein-rich
high-fiber
fusion-kitchen
gluten-free
dairy-free
Instructions
1
Prep
Cut pork into small chunks and season with salt. Dice onion. Mince garlic. Slice red onion. Halve limes.
2
Sear
Brown pork in neutral oil over high heat 5 minutes until chunks color deeply and crust on all sides.
3
Braise
Add aji amarillo paste, onion, garlic, cumin, oregano, and stock over low heat 35 minutes until pork turns meltingly fork-tender.
4
Reduce
Cook sauce over medium heat 5 minutes until it clings thick and glossy to tender pork chunks.
5
Char
Warm corn tortillas in a dry pan over high heat 1 minute per side until lightly charred and pliable.
6
Plate
Pile aji pork into warm tortillas, top with red onion and cilantro, squeeze lime over each.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g15 oz pork shoulder
- 2 tbsp2 tbsp neutral oil
- 140g2.5 oz / 1 small onion
- 88 garlic cloves
- 6 tbsp6 tbsp aji amarillo paste
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp dried oregano
- 300ml2/3 cup chicken stock
- 1212 corn tortillas
- 11 small red onion
- 3 tsp3 tsp kosher salt
- 44 fresh limes
- 24gsmall handful cilantro
