3 Generations Tacos Recipe
soft corn tortillas (1) shredded beef () chicken (1) adovada pork pico de gallo poblano dressing
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Ingredients
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Tortillas
Shredded Beef
Chicken
Adovada Pork
Pico de Gallo
Poblano Dressing
Method
Preparation of Shredded Beef
- 1
Cook the Beef
In a slow cooker, add the beef chuck roast, beef broth, chopped onion, minced garlic, cumin, chili powder, salt, and black pepper. Cook on low for 8 hours or until the beef is tender and shreds easily.
- 2
Shred the Beef
Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the cooker to soak up the juices.
Preparation of Chicken
- 3
- 4
Cook the Chicken
Heat a skillet over medium heat. Cook the marinated chicken thighs for 6-8 minutes on each side until fully cooked. Remove from heat and shred or slice.
Preparation of Adovada Pork
- 5
Marinate the Pork
In a bowl, mix red chili powder, oregano, apple cider vinegar, minced garlic, salt, and black pepper. Add the pork shoulder and coat well. Let it sit for at least 1 hour or overnight in the refrigerator.
- 6
Cook the Pork
In a slow cooker, add the marinated pork shoulder. Cook on low for 8 hours or until the pork is tender and shreds easily. Shred the pork using two forks and return it to the cooker to absorb the juices.
Preparation of Pico de Gallo
- 7
- 8
Mix the Pico de Gallo
Add lime juice and salt to the chopped ingredients. Mix well and let it sit for at least 15 minutes before serving.
Preparation of Poblano Dressing
- 9
Roast the Poblano Peppers
Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 20-25 minutes until the skin is blistered. Remove from oven and let cool.
- 10
Prepare the Dressing
Once cooled, remove the skin and seeds from the poblano peppers. Blend them in a food processor with sour cream, lime juice, minced garlic, and salt until smooth.
Taco Assembly
- 11
Warm the Tortillas
In a dry skillet, warm each corn tortilla for about 30 seconds on each side until pliable.
- 12
Assemble the Tacos
Fill each tortilla with a serving of shredded beef, cooked chicken, and adovada pork. Top with pico de gallo and drizzle with poblano dressing.
