Puerco Enchilado Tacos Recipes

MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY

Steps:

• Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
• Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
• Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
• To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
• Enjoy!

PULPO ENCEBOLLADO TACOS

Steps:

• Fill a large pot with water; add the octopuses, white onion halves and bay leaf. Bring to a boil, then reduce the heat to medium. Simmer until the octopuses are very tender, about 2 hours. Drain, discarding the onion and bay leaf. Let the octopuses cool; cut into small pieces.
• Melt the butter in a large nonstick skillet over medium-high heat. Add the red onion and cook, stirring, until fragrant, about 6 minutes. Add the garlic and chiles and cook, stirring, until tender, 3 more minutes. Add the octopuses and saute until lightly browned, about 5 minutes. Season with salt and pepper. Serve in tortillas; top with cilantro and diced white onion. Serve with lime wedges.

TACO BAKE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Cook ground beef and onions in a skillet over medium heat until beef is browned, 7 to 10 minutes; drain grease. Stir in water and taco seasoning; cook, stirring often, until thickened, about 2 minutes. Add refried beans, salsa, olives, and green chiles. Cook and stir over low heat until ingredients are warmed through, 3 to 4 minutes.
• Place half of the taco shells in the bottom of the baking dish. Pour in half of the ground beef mixture; sprinkle with half of the Cheddar cheese. Repeat with remaining taco shells, ground beef mixture, and Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbly, 20 to 25 minutes.

ASADO DE PUERCO (MEXICAN PORK STEW)

Steps:

• Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
• Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
• Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
• Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
• Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

MARINATED AND GRILLED PORK TACOS (PUERCO ADOBABO)

Steps:

• In a food processor combine the 1 c chopped pineapple, garlic cumin salt chiles and vinegar; process until smooth.
• Transfer to a bowl or ziploc, add pork turning to coat all the meat.
• Refrigerate for NO MORE THAN 2 hours. Gets mooshy if left longer than that.
• Preheat grill to hot.
• Discard marinade.
• Place half of the meat in a single layer on the grill and cook, without moving for about 5 minute.
• Transfer cooked meat to baking pan and repeat with remaining meat.
• While meat cooks, arrange pineapple slices around meat and cook on each side until fruit has nice grill marks and is slightly caramelized, 5-6 minute per side.
• Allow meat to rest at least 5 minute before slicing into thin slices against the grain.
• Chop grilled pineapple into small bits.
• Pour any juices from meat and pineapple over meat.
• Serve with listed condiments wrapped in warm tortillas.