Tuesday, June 7, 2011

perfect for a hot summer day: shredded pork tacos

This meal will feed a crowd, so if you're having a neighborhood get-together, pull out the crock pot and this recipe and prepare to impress them with delicious tropical flavors.

I have made these shredded pork tacos several ways.  When I lived in North Dakota, I couldn't find the specialty ingredients that I needed, so I found a jarred chipotle simmering sauce to use instead and added extras like the honey, oregano and garlic to spice things up some more.  Here in Montana, I had trouble finding the ancho chiles, so I made the recipe without them once.  It was still really good.  The pasilla chiles and chipotle peppers in adobo sauce provide enough flavor even without the ancho chiles.  Later I found ancho chiles on the bulk spice rack at my local natural foods store, so I bought three, put them in the microwave with a little water at the bottom and cooked them till they were tender.  I was then able to open them up and remove the seeds.  They were delicious that way too.

The recipe on Food Network's website doesn't say what toppings to add to your tacos, but the original magazine that I found the recipe in did.  They suggest using: chunks of mango, chunks of avocado, lime wedges, cilantro, jicama, red cabbage, and queso fresco.  I suggest using the cheaper and still delicious feta cheese instead of queso fresco. 

Here's one more tip: Chipotles in adobo sauce come in a small can, but you'll have lots of leftovers since you only need a couple peppers for the recipe.  Try using sandwich bags to freeze the remaining peppers in small batches of two or three.  You'll save money next time you make the recipe and you can always throw them into other recipes too.  Less waste!

1 comment:

  1. Oh my goodness, that sounds so good right now. Fresh corn salsa could also be delicious with this.


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