Taco Gringas
It all started when…
we sat down at a taco stand in Mexico City. Our new friend Diego told us to get 1 thing and 1 thing only; Taco Gringas. We watched the cook slice thin strips of slow cooked pork off a huge spit of port roasting over the fire. We couldn’t stop eating. We each put down 4 of these juicy, delicious tacos and were so full we fell asleep in the car on the ride home. Mexicans have a name for this: pork brain. Here’s the secret to an early bedtime:
3-4 lb pork shoulder
1 box beef or chicken broth
8 flour tortillas
1 tbsp cooking oil (we love avocado oil!)
1 cup pineapple (medium chip)
1 1/2 raw onion
1 large carrot (medium chop) 3 Stocks Celery (medium chop) 1/4 brie cheese round
1/2 tbsp parsley
1 tbsp salt
1 tbsp black pepper
1 tbsp cumin
1 tbsp paprika
1 tbsp mustard seed
Directions
1. Heat oil on a large sautee pan on medium-high heat
2. Rub pork shoulder with all spices listed above with an even coat
3. Once oil is hot sear the pork for 3-5 minutes on all sides until golden brown
4. Remove pork from pan and set aside
5. In a medium stock pot sautee 1 onion, carrots and celery on medium until onions are translucent (5-7 minutes)
6. Place pork shoulder in pot and add stock until 3/4 of the shoulder is submerged under stock. Cover that sucked up and reduce heat to low (slow simmer)
7. Cook time ranges depending on stove & shape of shoulder but usually takes between 4-6 hours to cook until pork is tender & juicy! I know-crazy long time, but let me tell ya, nothing is better than braised pork
8. Once you can pull the meat apart with only a fork, it’s done
9. Chop up 1/2 an onion, parsley and pineapple and put aside. Cut brie cheese into thin slices
10. Heat up tortillas on low heat on pan, with brie cheese on it to allow it to melt, then add pork and top with pineapple, raw onion and parsley.
11. Bada-bing bada-boom...the juiciest tacos ever! Enjoy :)