Description
Rich and flavorful tacos made with slow-cooked pork shoulder, spices, and chilies, served with corn tortillas.
Ingredients
Scale
- 2 lbs pork shoulder
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 tsp cumin
- 1 tsp oregano
- 4 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Chopped onion and cilantro for serving
- Lime wedges for serving
Instructions
- Preparation: In a skillet, toast the dried chilies until fragrant, then soak them in warm water until soft.
- Mixing: Blend the softened chilies with onion, garlic, cumin, oregano, and a little beef broth until smooth.
- Cooking: Place the pork shoulder in the crock pot and season with salt and pepper. Pour the blended sauce over the meat and add the remaining beef broth. Cover and cook on low for 6-8 hours or until the pork is tender.
- Finishing: When the pork is done, shred it with two forks and serve it in corn tortillas topped with chopped onion, cilantro, and a squeeze of lime.
Notes
For a mild flavor, de-seed the chilies before toasting. Serve with rice and beans or enjoy on their own.
- Prep Time: 20 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg