I’ve been jonesing for taco’s all week. This weekend, I satisfied my cravings in a big way.
Braised Pork Tacos
Recipe courtesy of Tyler Florence
- 2 ancho chiles
- 2 dried chipotle chiles
- 3 tablespoons extra-virgin olive oil
- 1 (3 to 5 pound) bone-in pork shoulder
- Salt and pepper
- 2 onions, chopped
- 1 red bell pepper, seeded and chopped
- 4 cloves garlic, chopped
- 1 tablespoon ground cumin
- 4 sprigs thyme
- 1 bay leaf
- 1 (28-ounce) can whole tomatoes, drained and hand crushed
- 1 orange, halved
- 1 lime, halved
- Corn tortillas, recipe follows
- Avocado, sliced thin, for garnish
- Radishes, sliced thin, for garnish
- Tomatillo Salsa Verde, for garnish, recipe follows
Put the chiles into a small bowl and cover with hot water; set aside. I forgot to buy these dried chiles, so I had to skip this step
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.
Recipe Courtesy of Bobby Flay
- 1 pound white flaky fish, such as mahi mahi or orata
- 1/4 cup canola oil
- 1 lime, juiced
- 1 tablespoons ancho chili powder
- 1 jalapeno, coarsely chopped
- 1/4 cup chopped fresh cilantro leaves
- 8 flour tortillas
- Shredded white cabbage
- Hot sauce
- Crema or sour cream
- Thinly sliced red onion
- Thinly sliced green onion
- Chopped cilantro leaves
- Pureed Tomato Salsa, recipe follows
Preheat grill to medium-high heat. Place fish in a medium size dish.
Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish.
Let marinate for 15 to 20 minutes.
Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.