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Tacos Recipe

Name: Loco Mexicanos Tacos Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 lbs pork shoulder, cut into 1-inch cubes; 1 tbs olive oil; 0.75 cups onion, finely chopped; 3 cloves garlic, minced; 1 cups chicken or beef broth; 2 tbs tomato paste; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp chili powder; 1.5 tsp salt; 0.5 tsp black pepper; 1 tbs fresh lime juice; 1 medium red onion, thinly sliced; 0.5 cups apple cider vinegar; 0.5 cups water; 1 tsp sugar; 0.5 tsp salt; 12 pieces corn tortillas; 0.5 cups cilantro, chopped; 2 pieces fresh lime wedges; 0.5 cups crumbled queso fresco or feta; 0.5 cups sour cream or Mexican crema; 0.25 tsp salt (for tortillas)

Inspired by Loco Mexicano

Time1h 30m

Serves6

Make Tacos Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork Filling

1 1/2 lbs pork shoulder, cut into 1-inch cubes

1 tbs olive oil

3/4 cups Onion, finely chopped

3 cloves Garlic, minced

1 cups chicken or beef broth

2 tbs tomato paste

2 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Dried oregano

1 tsp Chili powder

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs Fresh lime juice

Quick Pickled Onion

1 medium Red onion, thinly sliced

1/2 cups Apple cider vinegar

1/2 cups water

1 tsp sugar

1/2 tsp Celtic sea salt

Toppings & Tortillas

12 pieces corn tortillas

1/2 cups cilantro, chopped

2 pieces fresh lime wedges

1/2 cups crumbled queso fresco or feta

1/2 cups sour cream or Mexican crema

1/4 tsp salt (for tortillas)

Method

Pork Filling

Prepare pork

Pat pork cubes dry with paper towels and season with 1 tsp salt and 1/4 tsp black pepper.

Heat a large heavy skillet or Dutch oven over medium-high heat and add 1 tbs olive oil. When shimmering, add pork in a single layer (work in batches if necessary) and brown on all sides, about 6–8 minutes. Transfer browned pork to a plate.

Reduce heat to medium. Add the chopped onion to the same pan and cook until softened and translucent, 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add ground cumin, smoked paprika, dried oregano, chili powder, remaining 1/2 tsp salt and remaining 1/4 tsp black pepper; stir to coat the onions and toast the spices 30 seconds.

Return the browned pork to the pan. Pour in 1 cup broth and scrape up any browned bits from the bottom. Bring to a simmer, then reduce heat to low, cover, and simmer gently until pork is tender, 45–55 minutes (or transfer to a 300°F/150°C oven for 1–1.5 hours).

When pork is very tender, remove lid and increase heat to medium-high. Cook uncovered 6–8 minutes to reduce and thicken the sauce slightly. Stir in 1 tbs fresh lime juice. Taste and adjust seasoning with salt if needed. Shred or chop pork into bite-sized pieces with two forks.

Quick Pickled Onion

Combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt in a heatproof bowl or jar and stir until sugar and salt dissolve.

Add the thinly sliced red onion, press down so onion is submerged. Let sit at room temperature for at least 20 minutes. For best flavor, refrigerate for 1 hour. Drain or spoon some brine over tacos when serving.

Toppings & Tortillas

Warm the corn tortillas: stack tortillas and wrap in a clean kitchen towel. Microwave 30–45 seconds or heat individually on a dry skillet over medium heat 30–45 seconds per side until pliable and lightly charred. Lightly brush or sprinkle with 1/4 tsp salt if desired.

Assemble tacos: place 1–2 tbs of shredded pork on each tortilla. Top with quick pickled onions, a sprinkle of chopped cilantro, 1–2 tbs crumbled queso fresco, and a drizzle or dollop of sour cream/crema. Serve with lime wedges.

Serve immediately while pork is warm and tortillas are pliable.