Guajillo Spiked Pork And Potato Tacos Recipes

GUAJILLO PORK STEW

Steps:

• Place Guajillo peppers and garlic cloves into a saucepan and cover with water. Cook for about 15 minutes until peppers are soft.
• While the peppers are cooking, add the meat and bay leave into a the skillet and cover with 1/2 cup of water. Simmer in a low heat until meat is tender. About 20 minutes.
• Place peppers and garlic into the blender with 1 cup of the water where they were cooked, cumin and mexican oregano. Process until you have a smooth sauce.
• Pour sauce into the skillet with the meat and keep cooking in a low heat. Use a strainer to pour the sauce in case it isn't smooth enough.
• Season with salt and pepper and keep simmering for about 10 more minutes. After that time, any fat from the meat will float to the sauce surface like in the picture above to the right.

GUAJILLO SPICED PORK AND POTATOES (PUERCO Y PAPAS AL GUAJILLO)

Steps:

• Spread the potatoes over the bottom of a slow cooker and top with the pork.
• Set a medium (8 inch) skillet over medium heat. When it is hot, toast the chili pieces a few at a time, pressing them against the hot surface with a spatula until they are aromatic and lightened in color underneath - about 10 seconds per side. (If you see more than a whiff of smoke, they are burning). Transfer the toasted chilis to a blender jar.
• Add the tomatoes with their juice, garlic, oregano, Worcestershire sauce, a generous 1 ½ tsp salt and 1 ½ cups water. Blend until as smooth as possible. Strain the mixture through a medium mesh strainer directly into the slow cooker, over the meat and potatoes. Stir to mix thoroughly.
• Set the lid in place and slow cook on high for 6 hours.
• Gently stir the stew - the sauce may look slightly broken, but it will come together with gentle stirring. If the sauce seems too thick, stir in a little water. Taste, and add more salt, if needed.
• Serve in bowls, sprinkled with the cilantro and onion. A stack of warm corn tortillas is the perfect accompaniment.
• Variations:.
• Pork and Potatoes al Guajillo as a Soft Taco Filling:.
• Cook the dish as directed above, but cube the potatoes rather than leaving them in larger wedges. Coarsely shred the pork with two forks. Leave the sauce quite thick. Serve with a dozen warm tortillas for everyone to make soft tacos.

GUAJILLO-SPIKED PORK-AND-POTATO TACOS

Steps:

• To make the chili sauce, in a dry heavy fry pan over medium heat, toast the chilies a few pieces at a time, pressing them flat against the hot surface with a metal spatula, until they are aromatic, about 10 seconds per side. (If the heat is right, you'll hear a slight crackle when you press them down, but you shouldn't see more than the slightest wisp of smoke; the inside surface of the chili should look noticeably lighter.) Transfer to a bowl and add hot tap water to cover. Place a small plate on the top to keep the chilies submerged and let stand for 20 minutes.
• Using tongs, transfer the chilies to a food processor or blender. Add the water, tomatoes and garlic and process to form a smooth puree. Set aside.
• To make the filling, in a 4-quart saucepan over medium-high heat, warm the oil. When the oil is hot, add the pork in a single layer (in batches, if necessary) and cook, turning, until richly browned all over, about 10 minutes. As the pork is browned, transfer it to a plate. When all of the pork is browned, return it to the saucepan.
• Push the chili-tomato puree through a medium-mesh sieve directly into the pan and cook, stirring frequently, until the saucy mixture is as thick as tomato paste, 6 to 8 minutes. Stir in the water and the 1 teaspoons salt, cover partially and bring to a simmer. Reduce the heat to medium-low and simmer, stirring frequently, for 20 minutes.
• Add the potatoes, cover partially and cook, stirring frequently, until the potatoes and meat are tender but not falling apart and the sauce has thickened to the consistency of canned tomato sauce, 20 to 30 minutes more. If the sauce is too thin, continue cooking, uncovered, until thickened. Taste and adjust the seasonings with salt.
• Scoop the hot pork-and-potato mixture into a serving bowl and sprinkle with the cilantro. Serve with the warm tortillas alongside.

SHREDDED BEEF TACOS

Steps:

• Cook the meat with onion and 1 bay leaf in a large stock pot covered with water until meat is tender and can be shredded easily. About 1 ½ hour or 35 minutes in a pressure cooker.
• Place 1 cup of the Guajillo sauce, chopped tomato, garlic clove, bay leaves, cumin and oregano into the blender, process until you have a smooth sauce. Set aside.
• Once meat is tender, remove it from the pot and shred finely.
• Heat the oil in a skillet over a medium heat; add the guajillo sauce from the blender and the rest of the Herdez cooking sauce.
• Add the shredded meat and the cooked potatoes, season with salt. Keep cooking for about 15-18 minutes to allow the flavors to blend.
• Warm the tortillas and form the taquitos, placing some of the fillings in the center of each tortilla and fold or roll. Garnish with a side of lettuce, tomato slices and crumbled cheese.