Friday, December 3, 2010

Adobados Pork Tacos

Adobados Pork Tacos

These spicy pork tacos are delicious. They have a very distinct flavor that you are sure to enjoy. I had a pork roast that was a little over 4 lbs. When I slow cooked it and shredded it, I experimented with only half of the meat. I didn't want to waste a whole pork roast if the recipe I created didn't taste too good.
Well.....the recipe came out so fantastic that I ended up making the same thing with the last half of the pork a few days later! This recipe is great, and even better the next day when the flavors have time to mature.

2 lbs pork roast slow cooked and shredded
1 cup roughly diced purple onion
4-5 large cloves of garlic minced (approx 2 TB)
8 oz canned tomato sauce
1 7oz can Chiles Chipotles Adobados chopped up finely.(Use peppers AND all of the sauce - I used Goya Brand)
1 full tsp Cumin
1-2 TB olive oil
1 TB apple cider vinegar
1/4-1 cup juice left over from cooking pork, or water, or broth. (OPTIONAL)
Sour cream
Flour Tortillas
Heat saucepan to med/high with olive oil in it.
Once pan is heated, add onion and stir occasionally for about 3 min or until the onion is just becoming sauteed.

Add the minced garlic to the onion for about 30seconds. Stir

After 30 seconds is up, turn burner to low and add tomato sauce, chiles chipotles, cumin, and vinegar. Stir.

Once the mixture is slowly brought back up to a simmer, add the 2 lbs of cooked, shredded pork.

Stir gently until mixed together.

If you think you may want your mixture a little juicier, add a tiny bit of the optional liquid ingredient at a time until it is your desired juiciness.

(At this point if it is to be used later, let cool and then store in fridge until ready to use.)

Turn burner to lowest possible and put a lid on it.

Let simmer gently/keep warm for about 15-20 minutes.
Scoop Adobados Pork Mixture onto heated tortilla.
Top with Cheese, Avocado, Lettuce and Sour cream
Wrap and Enjoy

1 comment:

  1. Kae, I'm going to try this tomorrow for Daner. :)