Tacos Recipe

Prep and Brown

Pat pork cubes dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a heavy skillet or Dutch oven over medium-high heat. Working in a single layer, brown pork on all sides (about 6–8 minutes). Transfer browned pork to a plate.

Sauté Aromatics

Reduce heat to medium. Add the quartered onion and smashed garlic to the same pot. Cook, stirring occasionally, until softened and fragrant, about 3–4 minutes. Scrape up any browned bits from the bottom.

Combine Spices and Liquids

Stir in chipotle in adobo, smoked paprika, ground cumin, and dried oregano; cook for 30 seconds to bloom the spices. Return the browned pork to the pot. Add bay leaf, minced remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, lime juice, and 1 cup broth. Stir to combine.

Simmer

Bring mixture to a gentle simmer. Cover partially and reduce heat to low. Simmer until pork is very tender and easily shreds with a fork, about 45–60 minutes. Check every 15 minutes and add a splash of water or more broth if liquid reduces too much.

Shred and Reduce

Remove bay leaf. Transfer pork to a cutting board and shred with two forks. Return shredded pork to the pot and simmer uncovered over medium-low heat for 5–8 minutes to reduce and concentrate flavors and thicken the sauce. Taste and adjust salt, pepper, or lime juice as needed.

While pork simmers, prepare toppings. Finely dice the white onion and place in a small bowl. Chop the cilantro and slice radishes and jalapeño. Cut limes into wedges. If you like, mix sour cream with 1 tsp lime juice and a pinch of salt to make a quick crema.

Set toppings in separate bowls so guests can assemble tacos to taste: onion, cilantro, radishes, jalapeño, crema, and hot sauce.

Warm tortillas just before serving. Heat a dry skillet over medium-high heat. Working in batches, warm each tortilla 20–30 seconds per side until pliable and lightly charred in spots. Alternatively, brush lightly with oil and warm 20 seconds per side in a skillet. Stack warmed tortillas in a towel to keep warm.

Assemble tacos: place about 2–3 tbsp shredded pork on each tortilla, top with diced onion, cilantro, sliced radish, a drizzle of crema, a squeeze of lime, and optional jalapeño or hot sauce. Serve immediately.