Mexico and Central America - Pork Tacos {Dallas Gas Station Style

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Pork Tacos {Dallas Gas Station Style

Printed From: Foods of the World Forum
Category: Latin America
Forum Name: Mexico and Central America
Forum Discription: Mexico and Central America
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2654
Printed Date: 26 March 2026 at 19:44

Topic: Pork Tacos {Dallas Gas Station Style

Posted By: MTMan
Subject: Pork Tacos {Dallas Gas Station Style
Date Posted: 06 October 2012 at 22:52

This dish looks great and is right up my alley as to the type of foods that I enjoy, I'll make this next weekend

Copied from lacocinadeleslie.com

Thursday, September 1, 2011

Pork Tacos {Dallas Gas Station Style}

http://www.flickr.com/photos/mexicoleslie/6100726605/" rel="nofollow">

Tacos al Pastor

Happy September!!!

For those of you that may not know me, September is my absolute favorite month. And not just because it's my birth month. The month of September is also a pretty big deal here in Mexico because it's Mes Patrio (Patriotic month). In my small town we celebrate the entire month of September with a big county fair that we call Las Fiestas. The celebration is separated into two parts. The first half of the month we celebrate Las Fiestas Patrias in honor of Dia de la Independencia (Mexican Independence Day). The second half of September is dedicated to Las Fiestas Patronales, which is a big religious celebration in honor of our town's patron saint.

Here at La Cocina de Leslie we will also be celebrating! What better way to kick off this month long celebration than with a delicious recipe for saucy pork tacos...Dallas Gas Station Style.

The recipe for these tacos is from http://www.amazon.com/Homesick-Texan-Cookbook-Lisa-Fain/dp/1401324266?ie=UTF8&tag=recibylesl-20&link_code=btl&camp=213689&creative=392969" rel="nofollow - by Lisa Fain, who also has a http://homesicktexan.blogspot.com/" rel="nofollow - - Girlichef . (Click http://www.girlichef.com/2011/08/cookbook-spotlight-and-cook-off.html" rel="nofollow - http://www.lacocinadeleslie.com/2009/10/not-your-average-chili-con-carne.html" rel="nofollow - http://www.flickr.com/photos/mexicoleslie/6101269736/" rel="nofollow">

Pork Tacos - Dallas Gas Station Style
(adapted from http://www.amazon.com/Homesick-Texan-Cookbook-Lisa-Fain/dp/1401324266?ie=UTF8&tag=recibylesl-20&link_code=btl&camp=213689&creative=392969" rel="nofollow - by Lisa Fain)

Ingredients:

2 pounds pork shoulder (lomo de cerdo), cut in 1/2-inch pieces
4 cloves garlic
Cloves (clavos de olor) or ground cloves

Cumin seeds or ground cumin
4 dried Ancho Chilies
1 chipotle pepper in adobo sauce
1/2 cup orange juice (I used tangerine)
1/2 cup pineapple juice
1 tablespoon white vinegar or vinagre de jalapeño
1/2 teaspoon dried oregano
2 tablespoons lard (manteca) or vegetable oil
Corn Tortillas
Red Onion, finely chopped (for garnish)
Cilantro, finely chopped (for garnish)
Lime Wedges (for garnish)

Directions:
In a 3-quart saucepan, combine the pork shoulder with two of the garlic cloves, 2 or 3 cloves and a pinch of cumin seeds; season with salt. Fill the saucepan with just enough water to cover the meat. Cover and bring the meat to a boil over medium-high heat. Reduce heat to medium-low and let simmer about 90 minutes or until the pork meat is tender.

http://www.flickr.com/photos/mexicoleslie/6101245714/" rel="nofollow">

I suggest cutting the meat BEFORE cooking, but I was pressed for time.

While the meat is cooking, toast the ancho chilies in a small skillet or directly over an open flame for just a few seconds.

http://www.flickr.com/photos/mexicoleslie/6101248398/" rel="nofollow">

Cover the chilies in the skillet or a small saucepan with 2 cups of water and bring to a boil. Remove from heat and let the chilies soak for about 15 minutes.

http://www.flickr.com/photos/mexicoleslie/6101253750/" rel="nofollow">

Remove the seeds and stems from the chilies. (You can do this before rehydrating, but I think it's easier afterwards.) Puree the ancho chilies in a blender with the chipotle pepper, the remaining 2 cloves of garlic, a pinch of cumin seeds, the orange juice and pineapple juice, white vinager and ground oregano until smooth; set aside.

http://www.flickr.com/photos/mexicoleslie/6101256442/" rel="nofollow">

Once the meat has cooked, remove from heat and drain completely. Heat the 2 tablespoons of lard in a large skillet over medium-high heat. Add the pork meat and cook until lightly browned. Pour in the adobo/marinade sauce; season with salt.

http://www.flickr.com/photos/mexicoleslie/6100717405/" rel="nofollow">

Cover the skillet and reduce heat to low. Let simmer until most of the liquid has absorbed.

http://www.flickr.com/photos/mexicoleslie/6100720521/" rel="nofollow">

To serve, warm corn tortillas on a comal or griddle, until soft and pliable. Spoon a couple tablespoonfuls of the pork filling into the center of each tortilla. Top with chopped red onion, cilantro and freshly squeezed lime juice. Enjoy!!!

http://www.flickr.com/photos/mexicoleslie/6101276184/" rel="nofollow"> d with only a few add ons

Replies:

Posted By: Margi Cintrano
Date Posted: 07 October 2012 at 01:48

MT Man,

Wow ... what a gorgeous pictorial and contribution.

This is a definite on my list of to do Recipes. I am a big aficionada of great Mexican cuisine.

One more thing ... Why don´t you post this beautiful book in our FOW Library Section as it would be a great Christmas gift ?

Kind regards and thanx so much for the historical background and lovely recipe.

Ciao,

Hasta luego,

Margi

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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Posted By: Margi Cintrano
Date Posted: 07 October 2012 at 05:02

http://www.amazon.com" rel="nofollow - www.amazon.com

MT MAN,

This book by Lisa Fain and Hoser´s book are on my Christmas list.

Please do place this in the Library Section. It has some wonderful recipes ...

Have great Sunday and again, thanks for the contribution,

Margi.

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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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