Diego’s Recipe
Make Diego’s Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Masa (Corn Tortillas)
Filling — Diego’s Braised Pork
Finishes & Toppings
Assembly / Cooking
Method
Masa (Corn Tortillas)
- 1
Make dough
In a medium bowl whisk masa harina with salt. Add warm water and 1 tablespoon vegetable oil. Mix with a fork until shaggy, then knead in bowl for 1–2 minutes until soft, pliable and not sticky. If dough cracks when pressed, add water 1 teaspoon at a time; if sticky, add a pinch of masa harina.
- 2
Portion and press
Divide dough into 10 equal pieces (about 40–45 g each) and roll into tight balls. Cover with a damp towel to keep moist. Line a tortilla press or heavy skillet with plastic (cut a zip-top bag or use parchment). Place a ball in center and press to about 5–6 inch diameter, rotating plastic to get an even thin circle.
- 3
Cook tortillas
Heat a cast-iron griddle or heavy skillet over medium-high until hot. Place a tortilla on the dry skillet; cook 30–45 seconds until edges lift and surface shows pale brown spots, flip and cook 30–40 seconds more. Transfer to a towel-lined dish and keep covered. Repeat for remaining tortillas. (Alternatively use store-bought tortillas warmed on griddle.)
Filling — Diego’s Braised Pork
- 4
Prepare pork
Season pork cubes evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
- 5
Brown pork
Heat 1 tablespoon vegetable oil in a heavy Dutch oven over medium-high heat. In batches if necessary, brown pork cubes on all sides until a deep golden crust develops, 4–6 minutes per batch. Transfer browned pork to a plate and set aside.
- 6
- 7
Build sauce
Return the chopped onion and garlic to pot. Stir in ancho chile powder, smoked paprika, cumin, and tomato paste; cook 1 minute until fragrant. Add chopped chipotle, chicken stock, orange juice, lime juice and bay leaf. Scrape up browned bits from bottom of pot with a wooden spoon.
- 8
Braise
Return browned pork and accumulated juices to pot. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently until pork is very tender, 1.5–2 hours. Check every 30 minutes and turn pieces so they braise evenly; add a splash of stock if liquid reduces too much.
- 9
Shred and reduce
When pork is fork-tender, remove from pot to a cutting board. Shred with two forks or chop coarsely. Meanwhile increase heat to medium-high and reduce the cooking liquid until slightly thickened, about 6–8 minutes. Return shredded pork to pot and stir to coat in sauce. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
Finishes & Toppings
- 10
Prepare toppings
If pickled red onions are not ready-made, quick-pickle thinly sliced red onion in 1/2 cup vinegar with 1 tsp sugar and 1/4 tsp salt for at least 20 minutes. Shred cheese, slice radishes thin, chop cilantro, and cut lime wedges.
- 11
Warm crema
Stir the Mexican crema or sour cream with a squeeze of lime (about 1 tsp) and a pinch of salt; thin with 1–2 teaspoons water if needed to drizzle.
Assembly / Cooking
- 12
Assemble tacos
Heat a skillet over medium and add 1 tablespoon neutral oil. Working in small batches, place a tortilla in the skillet and warm 15–20 seconds per side. Optionally add 1/2 teaspoon butter and place warmed tortilla on a plate. Spoon about 2–3 tablespoons of braised pork onto each tortilla, top with a small handful (about 1–2 tablespoons) of shredded cheese so it melts slightly from the warm meat, then add pickled red onions, sliced radishes, and a sprinkle of cilantro.
- 13
Finish and serve
Drizzle with crema and a little hot sauce or salsa verde if using. Serve immediately with lime wedges alongside for squeezing. Leftover pork keeps refrigerated in an airtight container up to 3 days; warm in a skillet with a splash of stock before serving.