I love tacos , who doesn’t ? well i take that back , my son’s friend doesn’t like tacos LOL . My son on the other hands , love Mexican Food , he loves tacos , burritos , enchiladas. So i found this recipe on food network the other day and i thought about giving it a try . It has great reviews .. so why not . I made few changes along the way and it turned out delicious . Be aware though that the amount of the meat here is a lot , and if you have a small family of 3 like mine , this can be 2 days worth of meal , including having it for your lunch .
The ingredients seems a lot , but most of them you should be have it on hand anyway , the only thing that i don’t have was the peppers . But they’re easily found at the regular grocery store , there are 2 kinds of peppers that you need in this dish , although i can only find 1 type , so i replaced the other ones . And i also added little bit of ancho chili powder in the sauce .
Anyway .. make sure you have all the toppings ready before serving it , such as lettuce , cheese , the type of cheese i use was queso fresco , those white mild cheese that they usually serve in the mexican restaurant . And if you have guacamole that would be great too , i didn’t take the time to make guacamole , i just diced up some avocados , though i made pico de gallo and salsa .
4 chipotle chilies , ( dried poblano chilies )
3 anaheim chilies
6 garlic cloves
About 4-5 chipotles in adobo sauce ( it’s in a can , can be found in mexican aisle )
1/2 of yellow sweet onion , roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
2 teaspoons dried oregano
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
1. In a bowl or plate , microwave the chilies and unpeeled garlic , for about 3 minutes , add about 1 tbsp. of water . Microwave until the peppers become a little bit softer . Remove the seeds and stem , and peel the garlic . Throw them all in the food processor until they’re all become pasty or puree . Then add honey , 2 tbsp . olive oil , cider vinegar , 1/2 tbsp. of kosher salt , and the onion , oregano . Pulse until it becomes very smooth .
2. Heat 1 tbsp. of olive oil in a small pot , then add the sauce in , saute about 10 minutes , then add 3 1/2 cup of chicken broth , bring to boil , then simmer until it’s slightly thicken .
3. Meanwhile , cut up the pork shoulder into large chunks , then sprinkle with salt and pepper , add 2 bay leaves and 1 cinnamon sticks , and pour the sauce all over the pork , stir to combine . Cook on high for 5 hours in the slow cooker .(optional , or after 4 hours , transfer the pork and the sauce in a dutch oven , cook for another hour on low heat , the sauce will cook down and the meat will soak all the sauce )
4. Once it’s done , use fork to shred the pork , serve with corn tortillas and all the toppings .
Direction for Refried Beans :
2 cans of pinto beans
1/2 or large onion , chopped
2 garlic cloves , minced
2 tsp. of ancho chili powder
2 cups of chicken broth
chopped cilantro leaves
salt and pepper
1. Heat little olive oil on skillet , then cook the onion and garlic for 3 minutes . Add the chili powder , then cook another minutes .
2. Add drained and rinsed pinto beans , along with the chicken broth , salt and pepper . Let it cook for 10 minutes until the beans are very tender and the broth has been soaked by the beans .
3. If you like it chunky beans , you can always mash it with potato masher , if you like a smoother texture , then use immesion blender to smooth it out .