Tacos de Picadillo Oaxaqueno – Smoky Shredded Pork Tacos

 These tacos were delicious!!  I will warn you thou there is no cheese, lettuce, or sour cream. After all we are making authentic Mexican here.  Instead He uses raisins and slivered almonds, which I was really surprised by, but really provided different flavors and textures. The raisins provided sweetness, which mellowed the heat and the almonds provided the crunch…result, perfection.

This recipe makes four cups of filling, enough for 16-18 tacos. Perfect for two with left-over’s the next day for lunch or serves four leaving everyone full.

Ingredients for Quick-Cooked Tomato-Chipotle Sauce

Chipotle Chiles- 3 (in adobo)

Tomatoes- 8 (plum)

Lard- 1 tbsp (sub olive or vegetable oil if you like)

Salt- ½ tsp

Garlic- 3 cloves (unpeeled)

Method to the Madness

1)      Roast the garlic on a skillet, turning occasionally for 15 minutes until soft. Roast the tomatoes on a baking sheet 4 inches below a broiler set on high for 6 minutes and flip, roast for another 6 minutes. Cool, and then peel, saving all the juices.

2)      In a food processor, pulse the tomatoes, chiles and garlic, until smooth. Heat the lard in a sauce pan over medium-high heat. Add the puree and stir for 5 minutes. Taste and season with salt if necessary. Set aside.

Ingredients for the Pork

Garlic- 2 cloves

Lard- 1 ½ tbsp

Pork shoulder- 1 ½ pounds (trimmed, cut into 2 inch cubes)

White Onion- 1 large (small dice)

Cinnamon- ½ tsp (Mexican canela)

Black pepper- ¼ tsp (fresh ground)

Cloves- 1/8 tsp (fresh ground)

Raisins- ½ cup

Almonds- ½ cup (slivered)

Corn Tortillas- 16 to 18

Picante Sauce- to taste

Method

1)      In a medium sauce pan, cover the meat with salted water. Peel and chop the garlic and half of the onion add them to the pot. Bring to a gentle boil, skim of any grayish foam, partially cover and simmer over medium for 1 ½ hours. Let cool in the broth, then shred.

2)      In a large skillet heat the lard over medium-high. When hot, add the pork and remaining onion. Fry stirring regularly for 12-14 minutes scraping the brown bits as you go. The mix will become golden and crispy.

3)      Sprinkle in the seasonings and raisins, stir then add the tomato-chipotle sauce. Reduce heat to medium and simmer for 5 minutes. Until nearly all the liquid has evaporated.

4)      Pre-heat the oven to 350. Toast the almonds for 6-8 minutes, until golden and fragrant. Stir them into the pork mixture.

5)      Set up a steamer (you made need to warm in two batches, or set up two steamers); add ½ inch of water and bring to a boil. Wrap the tortillas in a heavy kitchen towel; lay them in the steamer, and cover. Boil for one minute; turn off the heat and let stand covered for fifteen minutes. Don’t open the steamer to check.

6)      Dinner time. You have the choice of preparing the tacos in the kitchen and serving or bring everything to the table and let everyone help themselves!!!

7)      ENJOY!!!

Recipe courtesy of Rick Bayless’s Mexican kitchen

http://www.rickbayless.com/cookbooks/mexicankitchen.html