Taco Fiesta Recipe

Season and sear

Pat pork pieces dry and season with 1 1/2 tsp kosher salt, 1 tsp black pepper, cumin, chili powder, and smoked paprika. Heat 2 tbs olive oil in a heavy Dutch oven or large skillet over medium-high heat. Working in batches if needed, brown pork on all sides until deeply caramelized, about 6–8 minutes per batch. Transfer seared pork to a plate.

Sauté aromatics

Reduce heat to medium. Add chopped onion and sauté in the same pot, scraping browned bits, until softened and translucent, about 5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Braise

Return pork to the pot. Pour in 1 cup broth and 1 cup orange juice, add 2 tbs lime juice and 1 bay leaf. Bring to a simmer, then reduce heat to low, cover, and braise gently until pork is tender and pulls apart easily, 1.5–2 hours. Alternatively, cook in a 300°F (150°C) oven covered for the same time.

Shred and reduce

Remove pork and shred with two forks. Skim and discard bay leaf. Pour braising liquid into a saucepan and simmer over medium-high heat until reduced by about half and slightly thickened, about 8–10 minutes. Return shredded pork to the reduced sauce and toss to coat. Taste and adjust seasoning with remaining 1/2 tsp kosher salt and additional lime juice if desired.

While pork cooks, combine 1 cup apple cider vinegar, 1 cup water, 1 tbs sugar, and 1 tsp kosher salt in a small saucepan. Heat just until sugar and salt dissolve, then remove from heat. Place thinly sliced red onion in a jar or bowl and pour hot brine over onions. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1–2 hours) until pleasantly tangy. Keep refrigerated until assembly.

In a bowl combine 3 cups shredded cabbage, 1 cup chopped cilantro, 2 tbs lime juice, 1 tbs mayonnaise, 2 tbs sour cream, 1 tsp salt, and 1/2 tsp black pepper. Toss until evenly coated. Adjust lime and salt to taste. Refrigerate until ready to serve; toss again before assembling tacos.

Place husked tomatillos and jalapeño on a rimmed baking sheet and broil or roast at high heat (or char in a dry skillet) until softened and charred in spots, about 6–8 minutes, turning once. Transfer to a blender, add 1 garlic clove, 1/2 cup cilantro, 1 tbs lime juice, and 1 tsp kosher salt. Blend to a slightly chunky consistency. Taste and adjust salt or lime. Chill if desired.

Warm tortillas: heat a dry skillet over medium-high heat and warm each corn tortilla 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.

Build tacos: Place 2–3 tbs shredded pork in the center of each warmed tortilla. Top with a small handful of cilantro-lime slaw, a few pickled red onion slices, a drizzle or spoonful of salsa verde, and sprinkle with crumbled queso fresco. Garnish with extra cilantro leaves and serve with lime wedges.

Serve: Arrange tacos on a platter and serve immediately so tortillas remain warm and fillings retain texture. Leftover pork keeps 3–4 days refrigerated; reheat gently with a splash of broth.