Mexican · Dinner
Pork in Red Chili Sauce Tacos
Braised pork shoulder simmered in a guajillo and ancho chile sauce with garlic, cumin and Mexican oregano until tender and shreddable, tucked into warm corn tortillas. Finished with diced white onion and cilantro, this taco balances smoky dried-chile heat against the richness of slow-cooked pork.
$4
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.8gProtein
30.1gFat
38.6gCarbs
4.2gSugar
7.9gFiber
1380mgSodium
144mgChol
9.8gSat Fat
1120mgPotassium
140mgCalcium
5.4mgIron
1.1mcgVitamin B12
8.5mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1 to 2 minutes per side until fragrant and pliable, then soak in hot water for 15 minutes until softened.
2
Sear
Heat vegetable oil in a heavy pot over medium-high heat and brown the pork chunks on all sides for 5 minutes until deeply golden.
3
Braise
Pour the blended chile sauce with garlic, onion, cumin, oregano and stock over the pork, add bay leaf and salt, cover and simmer over low heat for 75 to 90 minutes until the pork shreds easily.
4
Rest
Remove the pot from heat and let the pork rest in the sauce for 10 minutes.
5
Plate
Warm the corn tortillas on a dry skillet over medium heat for 20 to 30 seconds per side until pliable, then divide the shredded pork among tortillas, top with diced onion and cilantro, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder, cut into 2-inch chunks
- 44 dried guajillo chiles, stemmed and seeded
- 22 dried ancho chile, stemmed and seeded
- 4 cloves4 cloves garlic
- 11 white onion, plus extra for topping
- 1 tsp1 tsp cumin, ground
- 1/2 tsp1/2 tsp Mexican oregano
- 22 bay leaf
- 1 1/2 cup360ml chicken stock
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp salt
- 66 corn tortillas (about 2.1 oz/60g)
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
