Puerco Enchilado Tacos
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
41
Spice
54
Sweetness
44
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Vegetable Oil4 cloves
Garlic1 small
White Onion (roughly chopped)1
Salt1 small
Roma Tomato (quartered)1
Bay Leaf1.5 cups
Beef BrothDirections:
1
Make the salsa: Heat the vegetable oil in a heavy saucepan over medium-high heat
2
Add the garlic, onion and 1/2 teaspoon salt and cook, stirring, until the onion is translucent, about 4 minutes
3
Add the chiles, tomato, 2 cups water and the bay leaf
4
Bring to a boil, then reduce the heat to medium; simmer until the chiles are soft and tender, about 20 minutes
5
Remove from the heat and let cool slightly
6
Remove the bay leaf, then transfer the vegetables and about 1 cup cooking liquid to a blender and puree until smooth, adding more cooking liquid if necessary
7
Strain through a fine-mesh sieve back into the pan; cook until slightly reduced, about 10 minutes
8
Set aside
9
Make the tacos: Heat the vegetable oil in a large heavy saute pan (do not use a nonstick pan) over medium-high heat
10
Add the potato and saute until golden, 8 to 10 minutes; transfer to a bowl
11
Add the pork to the pan, season with pepper and sear until browned, about 3 minutes per side
12
Add the broth and bring to a simmer
13
Add 1 cup of the prepared salsa and return the potato to the pan; cover and simmer until the pork is fork-tender, 50 minutes to 1 hour
14
Serve in tortillas; top with more salsa, cilantro, onion and radishes
15
Photograph by Dave Lauridsen