Slow-cooker pork tacos and homemade corn tortillas

Wow. Tonight Mom and Dad made the whole house smell like rich and savory pork! I watched as they scarfed down tender pork tacos topped with fresh, colorful toppings wrapped in homemade corn tortillas. I had to be good and not beg, but it was especially hard tonight to control myself...


Luckily, they just went to bed, and they didn't clean up very well... I got to taste everything! I dug around and found the recipe and decided I have to share it with you!

Cook Time: 3 hr 30 min (Enjoy your house smelling so good!)
Serves: 3

1 whole ancho chile
1 whole pasilla chile
2 cloves garlic, unpeeled
1 chipotle in adobo sauce (comes in a can)
1/4 medium white onion, roughly chopped
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon cider vinegar
kosher salt and pepper
1 teaspoon dried oregano, preferably Mexican
1 cup chicken broth
1 pound boneless pork, trimmed and cut into chunks.
1 bay leaf
1/2 cinnamon stick

(I overheard them say they would add some fresh-squeezed orange juice to the meat next time, maybe a 1/4 cup.)

Put the ancho and pasilla chiles and the garlic into bowl with a 1/4 cup of water. Microwave for 1-3 minutes, depending on wattage. The chiles should be soft and pliable. Stem and seed the chiles and peel the garlic.

Add chiles and garlic to a food processor, along with the chipotles, honey, olive oil, cider vinegar, onions and oregano. Blend until you have a paste. Heat a tablespoon of olive oil in a skillet and add the paste. Cook until thick and fragrant, about 5 min. Add the chicken broth and reduce until thick, about 2-3 min. If you want: turn off heat and add orange juice. Mom and Dad didn't do that this time.

Salt and pepper the pork and put into slow-cooker. Add the cinnamon stick and the bay leaf. Pour the sauce over the meat, cover and cook on high. Set your timer for 3 hours. If the meat is not tender to the touch of a fork, it needs more time. When the meat is done, shred it using two forks.




They ate the meat with lots of toppings: avocados, cotija cheese, homemade pico de gallo (tomatoes, lime juice, red onions, jalapeños, garlic, cilantro, salt), sour cream, mango and lime juice. You can of course put whatever you want on it (I would put fresh catnip on mine).

Note: If you want homemade tortillas, the easiest way is to go to your local Mexican products store and buy a bag of premade corn masa mix for torillas. I'll tell you exactly how to do this in the next post after I find out.

I gotta go try this recipe out for myself before they wake up!

-The Kitchen Cat