Sunday, July 17, 2011



We love tacos, enchiladas, mole, and just about any Mexican dish.  Larry has been trying for years to come up with a spicy pork recipe and is pretty satisfied with this one ... for the moment.  (He is always changing and experimenting ... he has a chili recipe he's been working on for over thirty five years and still isn't satisfied with!)  This recipe was originally done in a pressure cooker but since many people don't have pressure cookers (a shame, as the new ones are very safe, unlike Larry's grandmothers which decorated the walls of her kitchen with beans when it malfunctioned) he tweaked this for a slow cooker.  (Note:  If you want to try this in a pressure cooker, place all ingredients in the cooker, double the water and cook for 90 minutes on high.)

This makes a good deal of meat.  Ideal for a party OR ideal for a small number with lots leftover.  We will deal with how to save this AND how to have enchiladas ready to take out of the freezer, plop in the oven and be ready in 30 minutes ... which is what the picture is right below (recipe for the rice is in the next post):

4 pound pork shoulder roast
salt and pepper to taste
1 onion, sliced
12 ounces Mexican Beer  (We use Pacifico)
6 ounces Water
1 Green Pepper, seeded and chopped
1 Red Pepper, seeded and chopped
1 6 1/2 ounce can diced green chilies
1/2 teaspoon cumin seeds
3/4 teaspoon Mexican oregano (see note below)
1/2 teaspoon ground black pepper
2 cloves garlic, halved
1/4 teaspoon crushed red pepper flakes
1 teaspoon ground ancho chili pepper
1 teaspoon grond chipotle peppers

(Note:  Again, we want to refer people to Penzeys Spices.  There is a BIG difference between Mexican Oregano and Turkish Oregano.  Only the goddess of spices knows what you are getting in those little jars that are sold in the spice section of the grocery store.)

Add all ingredients to a large slow cooker.  Cook on high for six hours or until meat is very tender and is falling off of the bone.  Remove meat and allow to cool.  Place all of the remaining vegetables and liquid into a large bowl.  Allow to cool, cover and place in the refrigerator.  Cut meat into large chunks, place in a separate bowl, cover and place in the refrigerator.   We like to let everything rest for two days, but overnight will do just fine.  

Skim any fat off of the liquid and remove any big pieces of fat from the meat.  Place the meat in a large dutch oven and add about one half of the vegetable and liquid.  Cook over low heat, stirring often to avoid burning and using a fork begin to shred the meat.  Continue cooking until nearly dry and then add the remaining liquid and cook slowly until most of the liquid has evaporated and the meat is in small pieces.  

It is now ready for tacos, enchiladas and whatever other use you can think of.


Taco Meat
6" Corn Tortillas
Cooking spray
Lime sections
Toppings as desired

We like simple tacos at this point to show off the meat, but these can be dressed with any of the traditional taco toppings:  salsa, lettuce, tomato, cheese, jalapenos, etc.

For a delicious soft taco, place 6" corn tortillas on a cookie sheet.  Spray each side lightly with cooking oil and place in a 300° oven for 2 to 3 minutes until soft and pliable.  Spoon meat mixture on each tortilla and squeeze fresh lime juice on the meat (this is important, it brings out the spices) and top with a bit of cilantro, if desired.  Fold in half.  Serve with rice, beans and fresh fruit, especially pineapple.

Prepare tortilla shells as described above.  Place a little over one tablespoon of meat on the shell and roll the meat up in the tortilla.  Wrap in plastic wrap and place in freezer.  When frozen, put all of the enchiladas in a freezer proof bag or wrap in foil.  

When ready to use, preheat oven to 400°.  Place one or two unwrapped enchiladas in an individual serving dish like a gratin dish or something similar.  Put the frozen enchiladas in the oven for about 5 minutes until they start to turn a toast color on top.  Remove and reduce temperature to 350°  Add Mexican rice on one side and refried beans (we use canned Old El Paso) on the other side.  Pour 1/2 can Old El Paso Enchilada Sauce around the enchilada and sprinkle with shredded extra sharp cheddar cheese (not authentic, but oh so good).  Cover with foil that has been sprayed with cooking spray to avoid sticking.   Place in the oven for about thirty minutes.  Remove, place dish on plate and serve.  OH, BOY, OLE!

(We place any unused taco meat in easily usable portions and place in small freezer bags and toss in the freezer.)

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