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
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.
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Rb gamer
[email protected]I can't wait to try these tacos! They look so delicious.
Asandiswe Mantengu
[email protected]These tacos are perfect for a quick and easy weeknight meal. They're also great for parties and potlucks.
Tenia Degorechaf
[email protected]I'm not a big fan of spicy food, but these tacos were just the right amount of heat for me.
siam anika
[email protected]These tacos are a bit spicy, but they're so flavorful that you won't be able to stop eating them.
Tech Unboxing
[email protected]I love the fact that these tacos are made with healthy ingredients. They're a great way to get your daily dose of fruits and vegetables.
comedy star
[email protected]These tacos are a great way to use up leftover pork. They're also a great meal for a crowd.
Mihnea Michel Merlan
[email protected]I'm a huge fan of Mexican food and these tacos are some of the best I've ever had.
Paras Budha
[email protected]I've made these tacos several times and they're always a hit. They're easy to make and so delicious.
Basetsana Fohlisa
[email protected]These tacos are amazing! I love the smoky flavor of the guajillo sauce.
Just Prince
[email protected]I'm not sure what I did wrong, but my tacos were a complete disaster. The pork was burnt and the potatoes were mushy.
Perry Pacely
[email protected]I followed the recipe exactly, but my tacos didn't turn out as good as I expected. The pork was tough and the potatoes were undercooked.
Salieg Marquad
[email protected]The tacos were good, but I found the pork to be a little dry.
Adnan Ali Khan
[email protected]These tacos are so flavorful and delicious. I love the combination of the pork, potatoes, and guajillo sauce.
Sharjeel sajjad
[email protected]I'm not a big fan of pork, but these tacos were amazing. The guajillo sauce was the perfect complement to the pork and potatoes.
Md asanul
[email protected]The recipe was easy to follow and the tacos turned out great. I will definitely be making them again.
monte
[email protected]I made these tacos for a party and they were a huge success. Everyone loved them!
Hammadiqbalmiqbal Hammadiqbalmiqbal
[email protected]These tacos were a hit with my family! The pork was tender and flavorful, and the potatoes were perfectly crispy. The guajillo sauce added a nice kick of heat.