BRAISED PORK TACOS
Provided by Rachael Ray : Food Network
Time 4h45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 325 degrees F. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes.
- Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve.
- Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.
- Simmer the braising liquid over medium heat until reduced by half. Add the chipotle and adobo sauce and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.
- While the pork is cooking, prepare the pickled red onions: in a small saucepot, bring the white wine vinegar, sugar, teaspoon of salt, remaining chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.
- To serve, put the chipotle pulled pork on a platter and garnish with pickled onions and pickled jalapeno slices. Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.
BRAISED PORK TACOS
Provided by Tyler Florence
Categories main-dish
Time 2h30m
Yield about 24 tacos
Number Of Ingredients 29
Steps:
- Put the chiles into a small bowl and cover with hot water; set aside. In a large heavy bottomed pan with a tight fitting lid, heat 3 tablespoons olive oil. Generously season the pork with salt and pepper. Brown the meat well on both sides, about 5 minutes per side; remove the meat and set aside. Add the onion, pepper, garlic, cumin, thyme, and bay leaf; fry until softened, about 5 minutes, scraping up the browned bits in the pan. Stem and seed the soaked chiles reserving the soaking liquid; hand tear them into the pot. Return the meat to the pan along with any accumulated juices. Top the meat with the tomatoes. Pour in the chili soaking liquid, straining out any seeds, until it almost covers the meat; add water if you need more liquid. Squeeze the orange and lime juices into the pot and add the rinds. Bring the liquid to a boil, reduce the heat, cover, and simmer for about 1 1/2 hours, or until the pork is very tender. Remove the meat to a platter and cover to keep warm. Strain the braising liquid and reserve.
- Shred the pork. Add some of the reserved braising liquid if the meat is dry. Take a tortilla and place about 2 tablespoons of the mixture on top. Garnish with the avocado, radishes, and Salsa Verde; fold the sides up and serve.
- Put the masa harina in a bowl and mix in the salt. Add about 1 cup warm water and mix with your hands; add more water as needed until the dough comes together. Knead for a few minutes to smooth the dough out. The dough should be firm and springy and should not stick to your hands. Test by forming a small disk, if it cracks around the edges you need more water.
- Place a piece of heavy plastic (like from a garbage bag) onto a tortilla press. Form a 1 1/2-inch ball of dough and place it in the center of the press. Top with another piece of plastic, close the press, and push the lever down to form the tortilla. (Alternately, the dough balls can be rolled between plastic sheets with a rolling pin.) Open the press and remove the top layer of plastic. Carefully peel the tortilla off the bottom plastic and place it onto a hot, ungreased cast iron skillet; cook for about 1 to 2 minutes per side. Remove the tortilla and place it on a clean tea towel; keep it covered to keep it soft and pliable. Continue until you have used up all the dough.
- Yield: 20 (6-inch) tortillas
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Add the cooked vegetables to a blender with the cilantro leaves and lime juice. Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree. Taste and adjust seasoning with more cilantro, lime juice, or salt.
- Yield: 2 cups
CHILE-BRAISED PORK SHOULDER TACOS
Recipe by the Bon Appétit Test Kitchen. May 2011 Bon Appetit. Serve this succulent spiced pork at the table with a pair of tongs (perfect for pulling off small hunks to stuff into tortillas), or shred it in the kitchen and place on a platter. Read More http://www.bonappetit.com/recipes/2011/05/chile-braised-pork-shoulder-tacos#ixzz1cBSqQieM
Provided by Queen Dana
Categories Pork
Time 4h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place chiles in a medium bowl. Add enough boiling water to cover, and set a small plate or bowl on chiles to keep submerged. Let soak until softened, about 30 minutes. Drain chiles, reserving 1 cup soaking liquid.
- Preheat oven to 350°. Place chiles, sugar, lime juice, and ¼ cup reserved soaking liquid in a blender. Purée chile mixture, adding more soaking liquid as needed to form a smooth paste. Season pork shoulder generously with salt and spread paste over pork. DO AHEAD Can be rubbed 1-2 days ahead. Cover and chill. Let come to room temperature before continuing.
- Heat oil in a large heavy pot over medium heat. Add onion, garlic, bay leaves, oregano, coriander, cumin, and allspice. Cook, stirring often, until onion is soft, about 8 minutes. Add beer; bring to a boil. Add pork to pot; cover and transfer to oven.
- Braise pork, basting occasionally with pan juices, until very tender, about 2 ½ hours. DO AHEAD Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
- Transfer pork to a large platter. Let cool slightly. Pour pan juice mixture over pork; cover and keep warm. (Alternatively, shred the pork with 2 forks and pour pan juice mixture over pork.).
- Meanwhile, working in batches, cook tortillas in a large heavy skillet over low heat until toasted, about 1 minute per side. Transfer to a large sheet of foil; wrap to keep warm.
- Serve pork with tortillas, radishes, both salsas, pickled onions, and chopped cilantro, encouraging guests to fill and garnish tacos as desired.
Nutrition Facts : Calories 269.3, Fat 16.1, SaturatedFat 4.6, Cholesterol 40.3, Sodium 52.6, Carbohydrate 17.7, Fiber 3.4, Sugar 4.2, Protein 11.9
CHIPOTLE-BRAISED PORK TACOS
Steps:
- Heat the olive oil in a medium Dutch oven over medium-high heat. Add the onion, season with some salt and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cilantro stems and cook, stirring once or twice, until softened, about 3 minutes. Stir in the tomato paste, chipotle and adobo sauce.
- Season the pork with some salt, add it to the Dutch oven and cook, stirring once or twice, until golden brown on all sides, about 5 minutes. Stir in the beer, scraping any browned bits from the bottom of the pan. Stir in the chicken stock and lime zest and juice and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the pork is fork-tender, about 30 minutes.
- Meanwhile, using your hands, shape the masa into 6 even balls. Cut some wax paper into a few squares slightly larger than the tortilla press. Spray 2 pieces with some nonstick spray. Sandwich a ball of masa between the pieces of wax paper, sprayed sides against the dough, and press to flatten. Remove the tortilla and set aside. Repeat with the remaining dough, using new pieces of wax paper if necessary.
- Heat a cast-iron griddle or pan over medium-high heat and cook the tortillas until golden brown, about 30 seconds per side. Keep warm while you finish the pork.
- Taste the pork and adjust the seasoning as needed. Fold some pork in each tortilla and top with the queso fresco, some cilantro and a squeeze of lime.
SIZZLING PORK TACOS
Heavily spiced strips of pork shoulder fried crisp in a pan. Warm corn tortillas. Tomatillo salsa and hot sauce. Pair the tacos with a pot of garlicky black beans, an avocado salad and mangoes for dessert, and you've got an incredible dinner for about an hour's work. Go to.
Provided by David Tanis
Categories easy, lunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
- Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
- Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
- To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 287 milligrams, Sugar 0 grams
More about "chile braised pork shoulder tacos recipes"
BRAISED PORK TACOS | RICARDO
From ricardocuisine.com
5/5 (18)Category Main DishesServings 6Total Time 3 hrs 25 mins
- In a bowl, combine all the ingredients. Season with salt and pepper. Let stand for about 10 minutes. Drain.
CHILE BRAISED PORK SHOULDER RECIPE - TODAY
From today.com
BEST BRAISED PORK TACOS RECIPE - HOW TO MAKE CARNITAS …
From food52.com
HATCH GREEN CHILE PULLED PORK - GARLIC & ZEST
From garlicandzest.com
RED CHILI PORK RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CRISPY PORK TACOS WITH RED CHILE SALSA RECIPE - MARIA …
From foodandwine.com
COOKING IN THE PUBLIX KITCHEN | HONEY-CHILE GLAZED PORK SHOULDER …
From news4jax.com
APPLE CIDER BRAISED PORK SHOULDER - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
TACOS DE ADOBADA (PORK ADOBADA TACOS) | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
CHILE VERDE – BRAISED PORK WITH TOMATILLO POBLANO SAUCE
From glebekitchen.com
CHILE-BRAISED PORK SHOULDER TACOS | RECIPE | BRAISED PORK SHOULDER ...
From pinterest.ca
REAL GOOD FISH | RECIPE | | CHILE-BRAISED PORK SHOULDER TACOS
From realgoodfish.com
SOFT TACOS - BRENDA GANTT
From cookingwithbrendagantt.net
CARNE ADOVADA (NEW MEXICO-STYLE PORK WITH RED CHILES) RECIPE
From seriouseats.com
CHILE-BRAISED PORK SHOULDER TACOS RECIPE | SAY MMM
From saymmm.com
CHILE-BRAISED PORK SHOULDER TACOS – TASTE MY WORLD
From tastemyworld.com
10 DELICIOUS PORK SHOULDER SLOW COOKER RECIPES TO SPICE UP YOUR …
From cookindocs.com
TACOS AL PASTOR - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BRAISED PORK SHOULDER TACOS RECIPE BY COCINA
From wearecocina.com
CHILE-BRAISED PORK TACOS | OREGONIAN RECIPES - OREGONLIVE.COM
From recipes.oregonlive.com
CHASHU PORK RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHILE-BRAISED PORK SHOULDER TACOS - BIGOVEN.COM
From bigoven.com
WHAT DOES THE SPANISH WORD CARNITAS MEAN? - SELECTED RECIPES
From selectedrecipe.com
THE 30 BEST MEXICAN PORK RECIPES - GYPSYPLATE
From gypsyplate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love