October 4 is national taco day and to celebrate, I thought I would share a family recipe for pork tacos.
Tacos are one of my all-time favorite foods — I don’t know that I’ve ever been introduced to a taco that I didn’t like.
As long as there isn’t any guacamole. Don’t judge, it’s a texture thing.
It was my husband who introduced me to a pork street taco that very nearly provides all five basic tastes humans are able to perceive in a single bite of food.
It is important to note that this recipe takes time. If you can’t let the meat marinate overnight, it can drastically affect the taste of the meal.
These tacos serve up sweetness, saltiness, savoriness and sourness, a flavor profile that is largely due to the spices used to create the marinade for these tacos.
To begin, combine all of the following ingredients in a large bowl:
- 5 pounds of diced pork butt
- two can of ancho chilies in adobo sauce
- 2 small diced yellow onion
- 2 and ½ cups of chicken stock low sodium
- 2 teaspoon Mexican oregano
- ½ cup White vinegar
- 6 whole cloves of garlic
- 5 teaspoons of salt
- 4 teaspoons of sugar
- 2 teaspoons Annatto seasoning
- 2 teaspoons Cumin
- 2 small cans of pineapple pieces (optional)
For added flavor, the recipe includes either 1 cup of orange juice or ½ a cup of tequila (but not both).
Cover the container and let the meat sit in the refrigerator overnight.
This meat can be fried either in a skillet or flat top or baked in an oven.
For best results, cook in a very hot skillet with a small amount of oil.
Serve on small corn tortillas with diced yellow onion, cilantro and sliced lime.