My friend Sandra made these tacos at a Cinco de Mayo party along with her famous margaritas. My job was to bring the Pico de Gallo (page 23), lots of freshly made masa (dough) for the Corn Tortillas (page 32), and my Grain-Free Tortillas (page XX). The recipe is one of the simplest ones and yet, the pork is absolutely delicious.
YIELD: 6 TO 8 SERVINGS
- 2 cups (470 ml) chicken broth
- 1 cup (235 ml) tequila
- 1/4 cup (60 ml) lime juice (about 2 limes)
- 3 garlic cloves, grated
- 3 tablespoons (22 g) Arriba! Seasoning (Page 38)
- 1 (3-pound/1 1/2 kg) boneless pork shoulder roast
- 8 corn tortillas, store-bought or homemade (page 32), warmed
- 1 jalapeño, seeded and diced
- 1/2 red onion, finely chopped
- Easy Guacamole (page 19)
- 4 ounces (115 g) crumbled queso fresco
- 1/4 cup (4 g) chopped fresh cilantro
- 1 lime, cut into wedges
In a slow cooker, combine the chicken broth, tequila, lime juice, garlic, and seasoning. Add the pork shoulder and turn to cover it with the mixture. Cover and cook on high for 5 to 6 hours, until you can easily separate the pork with a fork. Transfer the pork to a cutting board, shred the meat with two forks, and return it to the slow cooker.
To assemble the tacos, place some pork on each tortilla and top with jalapeño, onion, guacamole, queso fresco, and cilantro. Serve with lime wedges.
This is the ultimate taco seasoning, my holy grail of all-purpose seasonings. I have shared it in two previous cookbooks and I’m thrilled to share it again with you here. When in doubt, sprinkle it over everything.
YIELD: ABOUT 1/2 CUP (60 G)
- 3 tablespoons (23 g) chili powder
- 2 tablespoons (14 g) ground cumin
- 1 tablespoon (7 g) paprika
- 11/2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
In a small bowl, whisk together all the seasonings. Store in an airtight container at room temperature for up to 6 months.
Tacos aren’t complete without corn tortillas, right? This classic three-ingredient recipe can be made in a single bowl. Refrigerate any extra dough balls (wrapped in plastic) for up to 3 days. It’s one recipe that never disappoints.
YIELD: 12 TORTILLAS
- 2 cups (252 g) fine corn flour (masa harina)
- 1/2 teaspoon sea salt
- 11/2 cups (353 ml) hot water
In a large bowl, whisk together the masa harina and salt.
Pour the hot water into the bowl and mix the dough with a wooden spoon or your hands (be very careful) to form a big ball. The dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry, add more water by the tablespoon until the dough is the right consistency. It should feel similar to kids’ play dough.
Cover the bowl with a tea towel or plastic wrap and allow it to rest for about an hour.
Heat a griddle or cast-iron skillet over medium-high heat. While the griddle is heating, use your hands to form 12 equal-size dough balls.
Place a dough ball between two pieces of parchment paper. If you are using a tortilla press, simply press down to flatten. If you are using a rolling pin, roll the dough into a thin, 6-inch (15 cm) tortilla. Repeat with the remaining dough balls.
Place 4 to 6 tortillas onto the hot griddle and cook for 30 seconds, then flip and cook for another 30 seconds, or until the tortilla looks cooked and the edges are slightly browned. Transfer the tortilla to a tortilla warmer or wrap it in a tea towel to keep warm; it will soften as it sits. Repeat the process with the remaining tortillas and serve warm.
Wrap leftover tortillas in plastic wrap, a zip bag, or an air-tight container and store in the refrigerator for up to 1 week. Reheat in a toaster oven or on a griddle. They are delicious with a little butter, a sprinkle of ground cinnamon, and a touch of sugar or honey.
You’ll find masa harina (finely ground cornmeal) near the Mexican ingredients at your grocery store.
Don’t have everything you need to make Homemade Guacamole? No problem! This recipe comes together in seconds—no chopping required.
YIELD: 4 TO 6 SERVINGS
- 3 ripe avocados, halved and pitted
- 1/2 cup (130 g) Pico de Gallo (page XX) or store-bought fresh salsa
Scoop the flesh of the avocados into a large bowl and use a fork to roughly mash it, making sure you leave a few chunks behind. Mix in the pico de gallo and serve. Cover and refrigerate leftovers. Prior to serving, mix guacamole around to freshen up color.
PICO DE GALLO
This homemade chunky fresh salsa is the perfect companion to any taco. Or salad, or fried eggs, or seafood … okay, it’s perfect on almost everything!
YIELD: 6 SERVINGS
- 5 Roma tomatoes, seeded and finely diced
- 1/2 large red onion, finely diced
- 1/2 jalapeño, seeded and finely chopped
- 1/2 cup (8 g) chopped fresh cilantro (stems and leaves)
- 3 garlic cloves, minced
- 1/2 lime, juiced
- 1/2 teaspoon salt
In a large bowl, combine the tomatoes, onion, jalapeño, cilantro, and garlic. Add the lime juice and salt and stir to combine. Serve right away or refrigerate until ready to use.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
The Taco Tuesday Cookbook © 2018 Quarto Publishing Group USA Inc. Text © 2018 Laura Fuentes. Photography © 2018 Quarto Publishing Group USA Inc. First Published in 2018 by Fair Winds Press, an imprint of The Quarto Group, 100 Cummings Center, Suite 265-D, Beverly, MA 01915, USA.