Best 4 Guajillo Spiked Pork And Potato Tacos Recipes

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Are you craving a tantalizing and flavorful culinary adventure? Look no further than our guide to creating unforgettable "Guajillo Spiked Pork and Potato Tacos." These tacos burst with a harmonious blend of bold and earthy flavors, featuring tender pork infused with the richness of guajillo chiles, perfectly complemented by the rustic charm of roasted potatoes. Imagine biting into a crispy tortilla filled with succulent pork, crispy potatoes, and a medley of fresh, zesty ingredients. Get ready to embark on a taste sensation like no other as we guide you through the simple steps of making these delectable tacos that will captivate your taste buds and leave you craving more.

Let's cook with our recipes!

GUAJILLO-SPIKED PORK-AND-POTATO TACOS



Guajillo-Spiked Pork-And-Potato Tacos image

Mexican comfort food good enough to serve guests. You can even make it the day before and reheat it right before serving adding a little water if needed. This has a mild taco filling - if you like your tacos with some heat, use some New Mexico chiles in place of some of the Guajillos. Adapted from Mexico: One Plate At A Time, by Rick Bayless

Provided by cookiedog

Categories     Stew

Time 2h

Yield 12-16 tacos, 4 serving(s)

Number Of Ingredients 11

8 -10 medium dried guajillo chilies, about 2 oz., stemmed, seeded and torn into flat pieces
water
4 -6 ripe plum tomatoes, about 12 oz., roughly chopped
3 large garlic cloves, roughly chopped
1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons rich-tasting pork fat
1 -1 1/2 lb lean boneless pork butt, shoulder cut into 1/2-inch cubes
3 cups water
1 teaspoon salt, plus more, to taste
4 medium boiling potatoes, such as red skinned, about 1 lb. total, cut into 1/2-inch cubes
3 tablespoons chopped fresh cilantro
12 -16 corn tortillas, warmed

Steps:

  • To make the chili sauce, in a dry heavy fry pan over medium heat, toast the chilies a few pieces at a time, pressing them flat against the hot surface with a metal spatula, until they are aromatic, about 10 seconds per side. (If the heat is right, you'll hear a slight crackle when you press them down, but you shouldn't see more than the slightest wisp of smoke; the inside surface of the chili should look noticeably lighter.) Transfer to a bowl and add hot tap water to cover. Place a small plate on the top to keep the chilies submerged and let stand for 20 minutes.
  • Using tongs, transfer the chilies to a food processor or blender. Add the water, tomatoes and garlic and process to form a smooth puree. Set aside.
  • To make the filling, in a 4-quart saucepan over medium-high heat, warm the oil. When the oil is hot, add the pork in a single layer (in batches, if necessary) and cook, turning, until richly browned all over, about 10 minutes. As the pork is browned, transfer it to a plate. When all of the pork is browned, return it to the saucepan.
  • Push the chili-tomato puree through a medium-mesh sieve directly into the pan and cook, stirring frequently, until the saucy mixture is as thick as tomato paste, 6 to 8 minutes. Stir in the water and the 1 teaspoons salt, cover partially and bring to a simmer. Reduce the heat to medium-low and simmer, stirring frequently, for 20 minutes.
  • Add the potatoes, cover partially and cook, stirring frequently, until the potatoes and meat are tender but not falling apart and the sauce has thickened to the consistency of canned tomato sauce, 20 to 30 minutes more. If the sauce is too thin, continue cooking, uncovered, until thickened. Taste and adjust the seasonings with salt.
  • Scoop the hot pork-and-potato mixture into a serving bowl and sprinkle with the cilantro. Serve with the warm tortillas alongside.

SPICY PORK WITH GUAJILLO SALSA (PUERCO ENCHILADO)



Spicy Pork with Guajillo Salsa (Puerco Enchilado) image

Provided by Marcela Valladolid

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons canola or vegetable oil
1 russet potato, peeled and cut into 1-inch cubes
1 1/2 pounds pork butt, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1 cup beef broth
1 cup Guajillo Salsa, recipe follows
Corn tortillas, for serving
24 guajillo chiles, stemmed, seeded and deveined
4 cloves garlic, peeled
1/2 medium white onion, peeled
1 vine ripened tomato, boiled 30 seconds, peeled and seeded
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 bay leaf

Steps:

  • Heat the oil in a large, heavy stainless steel saute pan (do not use nonstick) over medium-high heat. Add the potatoes and saute until golden in color, about 5 minutes. Transfer the potatoes to a bowl and reserve. Add the pork to the same pan. Sprinkle with salt and pepper. Sear the pork until browned, about 3 minutes per side. Return the potatoes to the pan, along with the beef broth and Guajillo Salsa. Stir to combine. Bring to a simmer and cover. Simmer on medium-low heat for at least 15 minutes until the pork is cooked through. Turn off the heat and serve immediately with warm tortillas.
  • In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper.
  • In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan. Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired.
  • Reserve for enchiladas and pork.

GUAJILLO SPICED PORK AND POTATOES (PUERCO Y PAPAS AL GUAJILLO)



Guajillo Spiced Pork and Potatoes (Puerco Y Papas Al Guajillo) image

Spicy meat and potatoes! What more can a guy ask? Except the ease with which this is made - Crock-pot! Just put the ingredients in, set the dial and forget it until done. And the aromas! I have to leave the house when i am cokking this because the aromas will make me want to open the lid and sample!

Provided by Witch Doctor

Categories     Pork

Time 7h

Yield 6 serving(s)

Number Of Ingredients 10

6 medium red skin boiling potatoes, each cut into 6 wedges (1 1/2 pounds)
1 1/2-2 lbs boneless pork shoulder, cut into 1 inch cubes
8 medium dried guajillo chilies, stemmed, seeded and torn into flat pieces (2 ounces)
1 (15 ounce) can diced tomatoes with juice
4 garlic cloves, peeled and halved
2 teaspoons dried oregano
2 tablespoons Worcestershire sauce
salt
1/2 cup loosely packed coarsely chopped cilantro, for garnish
1/2 cup chopped white onion, for garnish

Steps:

  • Spread the potatoes over the bottom of a slow cooker and top with the pork.
  • Set a medium (8 inch) skillet over medium heat. When it is hot, toast the chili pieces a few at a time, pressing them against the hot surface with a spatula until they are aromatic and lightened in color underneath - about 10 seconds per side. (If you see more than a whiff of smoke, they are burning). Transfer the toasted chilis to a blender jar.
  • Add the tomatoes with their juice, garlic, oregano, Worcestershire sauce, a generous 1 ½ tsp salt and 1 ½ cups water. Blend until as smooth as possible. Strain the mixture through a medium mesh strainer directly into the slow cooker, over the meat and potatoes. Stir to mix thoroughly.
  • Set the lid in place and slow cook on high for 6 hours.
  • Gently stir the stew - the sauce may look slightly broken, but it will come together with gentle stirring. If the sauce seems too thick, stir in a little water. Taste, and add more salt, if needed.
  • Serve in bowls, sprinkled with the cilantro and onion. A stack of warm corn tortillas is the perfect accompaniment.
  • Variations:.
  • Pork and Potatoes al Guajillo as a Soft Taco Filling:.
  • Cook the dish as directed above, but cube the potatoes rather than leaving them in larger wedges. Coarsely shred the pork with two forks. Leave the sauce quite thick. Serve with a dozen warm tortillas for everyone to make soft tacos.

Nutrition Facts : Calories 437.6, Fat 23.2, SaturatedFat 8, Cholesterol 80.6, Sodium 293.4, Carbohydrate 35.2, Fiber 3.9, Sugar 5, Protein 22.4

HOME-STYLE TACOS AL PASTOR (CHILE AND PINEAPPLE PORK TACOS)



Home-style Tacos al Pastor (Chile and Pineapple Pork Tacos) image

Tacos al Pastor are a favorite in Mexico and Mexican restaurants throughout the world for good reason: The mixture of smoky, spicy chiles, sweet pineapples and fresh onions and cilantro is taco perfection. Traditionally, Tacos al Pastor are made by marinating pork in chile sauce, layering the meat on a vertical rotisserie, adorning with a pineapple and roasting slowly for hours--a process that's almost impossible to replicate at home. So we've taken the delicious, authentic flavors that make these tacos so special, and adapted the recipe for your home kitchen, so you can enjoy it whenever a craving strikes!

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 3h

Yield 6

Number Of Ingredients 14

5 Goya Guajillo Chiles
5 Goya Pasilla Chiles or Goya Ancho Chiles
1 chipotle pepper from a can of Goya Chipotle Chile in Adobo Sauce
1 medium white onion, halved
1 (20 ounce) can Goya Pineapple Chunks
¼ cup Goya White Vinegar
2 tablespoons Goya Minced Garlic
1 teaspoon Goya Cumin
Goya Adobo with Pepper, to taste
1 (2 1/2 pound) boneless, skinless pork butt, cut into 1/2-inch cubes
2 tablespoons Goya Vegetable Oil
1 (10 ounce) package Goya Corn Tortillas, warmed
2 tablespoons finely chopped fresh cilantro
1 lime, cut into wedges

Steps:

  • Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately.
  • Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste loses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.
  • Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate.
  • Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro. Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.

Tips:

  • Choose the right cut of pork: Pork shoulder or pork butt is a good choice for this recipe because it is a flavorful and affordable cut of meat that will become tender when cooked slowly.
  • Don't be afraid to use guajillo chiles: Guajillo chiles are a type of dried chili pepper that has a smoky, fruity flavor. They are essential for giving this recipe its unique flavor.
  • Toast the guajillo chiles before using them: Toasting the guajillo chiles will help to bring out their flavor. You can toast them in a dry skillet over medium heat for a few minutes, or you can place them on a baking sheet and toast them in the oven at 350 degrees Fahrenheit for 10-12 minutes.
  • Use a slow cooker to cook the pork: A slow cooker is the best way to cook the pork for this recipe because it will allow the meat to cook slowly and evenly. Cook the pork on low for 8-10 hours, or on high for 4-6 hours.
  • Shred the pork before serving: Once the pork is cooked, shred it with two forks. This will make it easier to eat in tacos.

Conclusion:

These guajillo spiked pork and potato tacos are a delicious and easy-to-make meal that is perfect for any occasion. The pork is tender and flavorful, the potatoes are crispy and golden brown, and the guajillo chile sauce adds a smoky, fruity flavor that is simply irresistible. Serve these tacos with your favorite toppings, such as salsa, guacamole, sour cream, and cheese.

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