Quick Pulled Pork Chica Dillas Recipes

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MEXICAN PULLED PORK (TINGA PUEBLANA)



Mexican Pulled Pork (Tinga Pueblana) image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 16

3 medium or 2 large russet potatoes to equal about a pound, peeled and diced
1 (2 to 3-pound) pork loin
1/2 yellow onion, whole, plus 1 onion, chopped
2 garlic cloves, smashed
2 bay leaves
12 ounces raw chorizo, casing removed and crumbled
1 (28-ounce) can diced tomatoes
2 canned chipotle chiles in adobo, finely chopped (seeded and ribbed for less heat)
2 tablespoons apple cider vinegar
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
Salt
16 corn or flour tortillas
Lime wedges
1 avocado, halved, pitted, peeled and sliced
1 cup fresh cilantro leaves

Steps:

  • Place the potatoes in a large pot of cold water. Add the salt, bring to a boil and cook until tender, 20 minutes. Drain the potatoes and set aside.
  • Place the pork in a large pot of cold water. Add the onion half, the garlic, and the bay leaves. Bring to a boil then reduce the heat to low. Simmer gently until the pork is cooked through and is no longer pink in the center, about 45 minutes. Remove the pork from the water and set it aside until it is cool enough to handle (discard the cooking liquid). Using your fingers or 2 forks, shred the meat into small pieces and set aside.
  • In a large skillet over medium-high heat, saute crumbled chorizo until completely cooked through, 8 to 10 minutes, stirring often. Using a slotted spoon, transfer the chorizo to a paper towel lined plate. Add the chopped onions to the chorizo skillet and cook until soft, about 3 to 5 minutes, stirring occasionally. Add the shredded pork, the tomatoes, and the chipotle chiles. Cook until the tomatoes break down and release their juices, about 5 minutes. Return the potatoes and cooked chorizo to the pan. Stir in the vinegar, thyme, marjoram and salt, to taste. Continue to cook over medium heat until some of the liquid has evaporated, about 5 minutes.
  • While the pork cooks, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 15 seconds. Flip the tortilla over and continue to warm until the tortilla is pliable and heated through, another 10 to 20 seconds. Place warm tortillas in a tortilla warmer or on a plate, cover with a kitchen towel, and set aside; repeat with the remaining tortillas (or warm the tortillas in the microwave: stack them on a plate and cover with a damp cloth; microwave for 30 seconds and keep them covered until you're ready to serve).
  • Place the pulled pork in a serving bowl or bring to the table in the cooking pot. Arrange the limes, avocado, and cilantro on a platter. Pass warm tortillas so each diner can fill a tortilla with some of the meat and accompaniments. Squeeze lime juice over each serving.

QUICK PULLED PORK CHICA-DILLAS



Quick Pulled Pork Chica-dillas image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h20m

Yield 20 tortillas

Number Of Ingredients 18

2 to 3-pound pork tenderloin, cut in 1 1/2-inch slices, quartered
1 (12-ounce) bottle beer
2 tablespoons papaya nectar or juice
1/4 cup Worcestershire sauce
1/4 cup ketchup
1 cup regular barbecue sauce
2 chipotle peppers in adobo, seeded and chopped
2 teaspoons Delicioso Adobo, recipe follows
20 flour tortillas
2 cups grated queso fresco or farmer's cheese
3 avocados, thinly sliced
Cilantro leaves
1 teaspoon parsley flakes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin powder
1 teaspoon achiote powder from annatto seed
1 teaspoon lemon pepper

Steps:

  • Mix all ingredients (except tortillas, cheese, avocados, and cilantro) together in a large, heavy saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low, cover and simmer for 30 to 45 minutes, stirring occasionally. Shred the pork, using 2 forks, or mashing with a potato masher. Put shredded pork back into sauce and mix ingredients. Cover up and cook on low for another 10 to 15 minutes.
  • In a large skillet over medium heat, cook a tortilla about 2 minutes on each side. Spoon some pork onto the tortilla and top with 4 to 5 avocado pieces and cilantro. Heat up another tortilla until toasted and add cheese. Cook until cheese is melted. Place the second tortilla cheese side down on top of the pork and avocado. Cut into 4 slices and repeat process. Garnish with cilantro and serve.
  • Add all ingredients and mix together.

SISIG CRUNCH-A-DILLA



Sisig Crunch-A-Dilla image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 11

2 cups shredded Monterey Jack cheese
One 10- to 12-inch flour tortilla
1/2 pound your choice cooked and chopped meat
2 tablespoons sour cream or Mexican crema
2 tablespoons guacamole
One 5-inch corn tostada
1 1/2 cups shredded iceberg lettuce
1/2 cup shredded purple cabbage
2 tablespoons pico de gallo or salsa
1/2 cup pickled jalapenos
1 cup nacho cheese sauce

Steps:

  • Preheat a flattop, griddle or large nonstick pan over medium heat. Sprinkle a 5-inch circle of Monterey Jack cheese in the center of the flour tortilla. Add the meat.
  • Spread Mexican crema and guacamole on the top of a corn tostada.
  • Place the tostada on top of the meat, then add the lettuce, shredded cabbage, pico de gallo and a little more Monterey Jack cheese.
  • To fold the crunchwrap, start at the bottom of the flour tortilla and fold the edge up and over the center. Continue to work your way around, folding the tortilla up and over the center fillings, until completely enclosed. Grill the crunchwrap folded-side down, on the flattop or pan. Place a grill press on top and grill each side until brown, about 3 minutes.
  • Cut in half and serve with pickled jalapenos and nacho cheese for dipping.

QUICK PULLED PORK SANDWICHES



Quick Pulled Pork Sandwiches image

This tender and juicy pulled pork starts with a surprising choice: pork tenderloin. By simmering large pieces of pork tenderloin in a tangy sauce and then shredding it with two forks the result is tender pork tossed with lots of rich flavorful sauce. The final touch is a crunchy broccoli slaw with a mustardy dressing.

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

3 teaspoons vegetable oil
2 cloves garlic, chopped
1 small onion, chopped
Kosher salt and freshly ground black pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 1/2 cups low-sodium chicken broth
1/3 cup ketchup
2 tablespoons molasses
1/3 cup plus 1 tablespoon apple cider vinegar
1 pork tenderloin (about 1 pound), cut into 4 pieces
1 tablespoon whole-grain mustard
3 cups broccoli slaw (6 ounces)
6 whole-wheat hamburger rolls, split

Steps:

  • In a large Dutch oven, heat 2 teaspoons of the oil over medium heat. Add the garlic and onion and season with salt and pepper. Cook until softened and lightly browned, about 5 minutes. Add the chili powder, cumin, cinnamon and cayenne and cook until toasted, 1 minute more. Stir in the chicken broth, ketchup, molasses and 1/3 cup of the vinegar. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 minutes.
  • Meanwhile, in a medium bowl, whisk the mustard with the remaining 1 teaspoon oil and 1 tablespoon vinegar in a large bowl. Add the broccoli slaw and toss well. Season with salt and pepper and set aside.
  • Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat under the Dutch oven to medium high and cook the sauce until thickened, about 5 minutes.
  • Shred the pork with 2 forks into large chunks and return to the thickened sauce. Toss well to coat and simmer 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve on the buns with the slaw on the sandwiches or on the side.

QUICK PULLED PORK TOSTADAS



Quick Pulled Pork Tostadas image

Tailor these tostadas to your family's liking by adding refried beans, guacamole or a fruity salsa, like mango. And if you don't have tostada shells on hand, make some in a pinch using corn tortillas.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 cups (1 pint) refrigerated prepared pico de gallo
1 to 2 tablespoons minced chipotle peppers in adobo sauce (about half chipotle peppers and half adobo sauce), optional
1 to 2 tablespoons minced chipotle peppers in adobo sauce (about half chipotle peppers and half adobo sauce), optional
1/2 cup chicken broth
1 pork tenderloin (about 1 1/4 pounds), cut into 4 pieces
Kosher salt and freshly ground black pepper
8 tostada shells, warmed if desired
2 cups shredded romaine lettuce
1 cup shredded Monterey Jack cheese (about 4 ounces)
1/2 cup Mexican crema or sour cream
3 small radishes, thinly sliced
Lime wedges, for serving

Steps:

  • Heat the oil in a 10-inch skillet over medium heat and add the onions. Cook, stirring occasionally, until the onions begin to soften, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/2 cup of the pico de gallo and the chipotle in adobo, if using, and cook, stirring frequently, until the tomatoes begin to break down, about 4 minutes. Add the chicken broth and bring to a simmer.
  • Sprinkle the pork with 1 teaspoon salt and 1/2 teaspoon pepper. Add the pork to the skillet with the sauce and return to a simmer. Cover the skillet and simmer, flipping once, until the pork is just cooked through and tender, about 20 minutes. Remove the pork, cover loosely with aluminum foil and set aside for 5 minutes.
  • Meanwhile, bring the sauce in the skillet to a boil and cook over medium-low heat until slightly thickened, about 5 minutes. Shred the pork with 2 forks, add it back to the skillet and toss well to coat. Season with additional salt and pepper if needed.
  • Divide the shredded pork among the tostadas. Top with lettuce, cheese and the remaining pico de gallo. Drizzle with crema and top with radish slices. Serve with lime wedges.

PULLED PORK CHILAQUILES



Pulled Pork Chilaquiles image

No one expects a dish this delicious while camping. By preparing the pork at home, cooking over the fire is kept to a minimum. Store leftovers in the cooler, and then reheat and serve with a fried egg for a breakfast that will fuel your adventures all day.

Provided by Ashley Baron Rodriguez

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 4

Number Of Ingredients 7

2 tablespoons unsalted butter
1 yellow onion, thinly sliced
½ (16 ounce) jar tomatillo salsa
1 cup chicken stock
8 cups tortilla chips
2 ½ cups shredded aged Cheddar cheese (such as Beecher's Flagship)
2 cups citrus-braised pulled pork

Steps:

  • Set a cast iron Dutch oven over hot coals. Heat butter until melted. Add onion; cook, stirring often, until soft and deeply browned in parts, 5 to 7 minutes.
  • Pour salsa and chicken stock into the Dutch oven; bring to a boil. Layer in 1/2 of the chips, Cheddar cheese, and pulled pork. Repeat with the remaining chips, Cheddar cheese, and pulled pork (see Cook's Note for recipe link). Cover and cook until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 840.5 calories, Carbohydrate 51.7 g, Cholesterol 173.9 mg, Fat 48.1 g, Fiber 3.2 g, Protein 48.9 g, SaturatedFat 22.5 g, Sodium 1968.3 mg, Sugar 3.9 g

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