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Chupa Cabras Tacos Recipe

Name: Mexican Margaritas Bar & Grills Chupa Cabras Tacos Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 lbs pork shoulder, trimmed and cut into 1-inch cubes; 0.75 cups orange juice; 0.25 cups lime juice; 1 tbs white vinegar; 1 tbs chipotle peppers in adobo, minced; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 3 pcs garlic, minced (about 3 cloves); 2 tbs olive oil; 1.5 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 cup red onion, thinly sliced; 0.5 cups apple cider vinegar; 0.25 cups water; 1 tsp sugar; 0.5 tsp kosher salt; 2 cups green cabbage, very thinly sliced; 0.25 cups cilantro, chopped; 1 tbs lime juice (for slaw); 1 tsp olive oil (for slaw); 0.5 cups crema or sour cream; 1 tsp sour orange or additional orange juice (for crema); 1 tsp hot sauce (optional); 0.25 cups crumbled queso fresco or cotija; 0.25 cups fresh cilantro leaves; 4 pcs lime wedges; 12 pcs small corn tortillas (6-inch); 1 tbs vegetable oil (for warming tortillas)

Inspired by Mexican Margaritas Bar & Grill

Time2h 30m

Serves6

Make Chupa Cabras Tacos 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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Marinated Pork

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

3/4 cups Orange juice

1/4 cups ReaLime juice

1 tbs white vinegar

1 tbs chipotle peppers in adobo, minced

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp Smoked paprika

3 pcs garlic, minced (about 3 cloves)

2 tbs olive oil

1 1/2 tsp kosher salt

1/2 tsp Black pepper, freshly ground

Pickled Onions & Quick Slaw

1 cup Red onion, thinly sliced

1/2 cups Apple cider vinegar

1/4 cups water

1 tsp sugar

1/2 tsp kosher salt

2 cups green cabbage, very thinly sliced

1/4 cups cilantro, chopped

1 tbs lime juice (for slaw)

1 tsp olive oil (for slaw)

Sauce & Garnishes

1/2 cups crema or sour cream

1 tsp sour orange or additional orange juice (for crema)

1 tsp hot sauce (optional)

1/4 cups crumbled queso fresco or cotija

1/4 cups Fresh cilantro leaves

4 pcs Lime wedges

Tortillas & Finishing

12 pcs small corn tortillas (6-inch)

1 tbs vegetable oil (for warming tortillas)

Method

Marinated Pork

Prepare marinade

In a medium bowl whisk together orange juice, lime juice, white vinegar, minced chipotle, ground cumin, dried oregano, smoked paprika, minced garlic, olive oil, kosher salt, and black pepper until combined.

Marinate pork

Place the cubed pork shoulder in a resealable bag or shallow dish. Pour the marinade over the pork, massaging so all pieces are coated. Seal or cover and refrigerate for at least 2 hours, preferably 6–8 hours or overnight for best flavor.

Cook the pork

Remove pork from refrigerator 20 minutes before cooking. Preheat oven to 300°F (150°C) or heat a heavy skillet over medium-high heat for stovetop braise. For oven method: transfer pork and marinade to an ovenproof Dutch oven, cover tightly and braise in oven for 1.5–2 hours until very tender. For stovetop method: sear pork in batches in a hot oven-safe skillet with 1 tbs oil until browned on all sides, then add remaining marinade, reduce heat to low, cover and simmer for 1.5–2 hours until fork-tender. If excess liquid remains, uncover and simmer to reduce and concentrate flavors. Once tender, shred or chunk the pork with two forks and return to pan with cooking juices to keep moist.

Optional char

For a smoky finish, heat a grill pan or preheat a grill to high. Quickly sear the shredded or chunked pork 1–2 minutes per side until edges char slightly. This step adds texture and the 'Chupa Cabras' smoky bite.

Pickled Onions & Quick Slaw

Quick-pickle onions

While pork marinates, combine apple cider vinegar, water, sugar, and 0.5 tsp kosher salt in a small bowl and stir until sugar dissolves. Add the thinly sliced red onion, pressing so they are submerged. Let sit at room temperature for at least 20 minutes (or refrigerate up to 4 days). Drain before using.

Make slaw

In a medium bowl toss the thinly sliced green cabbage with chopped cilantro, lime juice (1 tbs), 1 tsp olive oil, and a pinch of salt to taste. Fold in a small portion of the drained pickled onions (reserve some for garnish). Allow slaw to rest 10 minutes so flavors meld.

Sauce & Garnishes

Make crema

In a small bowl combine crema or sour cream with 1 tsp orange juice (or sour orange if available) and optional hot sauce. Stir until smooth and season with a pinch of salt. Taste and adjust acidity or salt as needed.

Prepare garnishes

Crumble the queso fresco or cotija if needed. Roughly chop cilantro leaves and cut lime into wedges.

Tortillas & Assembly

Warm tortillas

Heat a large skillet over medium-high. Lightly brush each tortilla with a little vegetable oil or heat them dry, 20–30 seconds per side, until pliable and slightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.

Assemble tacos

Divide the shredded pork among the warm tortillas (about 2 oz pork per tortilla). Top each taco with a spoonful of quick slaw, a few pickled onion slices, a drizzle of crema, a sprinkle of crumbled queso, and a few cilantro leaves. Serve immediately with lime wedges on the side.

Serve

Encourage guests to squeeze fresh lime over tacos and add hot sauce if desired. Leftover meat keeps well refrigerated for up to 3 days and reheats gently on a skillet with a splash of orange juice to prevent drying.