Everyday Inspirations


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tres chiles pork tacos
Anyone that knows me knows how much I love Mexican food. I wanted to make something new and special for Cinco de Mayo and I was totally inspired by this recipe from The Food Network--Slow Cooker Pork Tacos. You may look at this and say, "hmm, that looks pretty good, but it's a cartload of ingredients. I'll just consider making it."  Let me stress something to you--if you like Mexican food at ALL you must make this recipe. Tender, sweet pork with the perfect blend of peppers and spice. Dios mio. My husband, who grew up with a culinary expert of a mother, called it "exquisite" and wouldn't shut up about how good they were (except when his mouth was full of course). Now that is saying something. How often do you hear exquisite used to describe tacos? I changed a couple things from the original recipe, so I will include my {inspired} version below.

{tres chiles pork tacos}

Inspired by Slow Cooker Pork Tacos from The Food Network
2 whole ancho chiles
2 whole pasilla chiles
4 cloves garlic
3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
2 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider or red wine vinegar
Kosher salt
2 teaspoons dried or fresh oregano
3 cups beef broth
3.5 pounds boneless pork shoulder, cut into chunks
Fresh ground pepper
ground bay leaves
Corn or flour tortillas
Assorted taco toppings, for garnish

Put the ancho and pasilla chiles and garlic in a bowl and microwave 2 to 3 minutes or until soft and pliable. Remove the stems and seeds, peel the garlic and place in a blender. Add the chipotles, onion, olive oil, honey, vinegar, 1 tablespoon salt and oregano and blend until smooth. Heat the broth over the stove until boiling then add in sauce from the blender and bay leaves. Reduce until slightly thickened.

Put the pork in a dutch oven or roasting pan and season with salt and pepper, then pour in the sauce. Cover with foil and cook for 1 hour 45 minutes at 350 degrees. Remove foil and cook uncovered for 30 more minutes.

Shred the pork and serve with the tortillas and with toppings. I especially recommend chopped green onions and cilantro.

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