Braised Pork Tacos

Braised Pork Tacos

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  • Preparation 25 min
  • Cooking 3 h
  • Servings 6
  • Sans noix
  • Sans gluten
  • Sans oeufs

Categories

Ingredients

  • Braised Pork

    • 1 boneless pork shoulder roast, about 2 1/2 lbs (1.2 kg)
    • 1 can 10 oz (284 ml) beef consommé
    • 1 can 14 oz (398 ml) crushed tomatoes
    • 1/4 cup (60 ml) lime juice
    • 1/4 cup (60 ml) orange juice
    • 1/4 cup (60 ml) fresh cilantro, chopped
    • 8 cloves garlic, chopped
    • 1 tablespoon (15 ml) ground chipotle pepper (see note)
    • 1 tablespoon (15 ml) chili powder
    • 1/2 teaspoon (2.5 ml) allspice
    • Salt and pepper

  • Fresh Tomato Salsa (Pico de Gallo)

    • 2 large tomatoes, diced
    • 1/4 cup (60 ml) chopped onion
    • 2 tablespoons (30 ml) lime juice
    • 2 tablespoons (30 ml) chopped fresh cilantro

  • Tacos

    • 12 taco shells
    • 2 cups (500 ml) shredded iceberg lettuce
    • Sour cream, to taste
    • Crumbled Queso fresco or feta cheese, to taste

Preparation

  • Braised Pork

  • Fresh Tomato Salsa (Pico de Gallo)

  • Tacos

Note from Ricardo

If you cannot find ground chipotle pepper, you can replace it with the same amount of chipotle Tabasco sauce.

Queso fresco cheese has a grainy texture reminiscent of feta. However, it is much less salty.

Do not confuse Tex-Mex tacos with Mexican tacos. The American version, mostly served in crispy tacos, are sweeter and topped with more ingredients.

Personal Note