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Taco Bowls Recipe

Name: Sporks Taco Bowls Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs pork shoulder (boneless), trimmed and cut into 2-inch pieces; 1 whole orange, juiced (reserve rind); 1 whole lime, juiced; 4 whole garlic cloves, crushed; 2 tsp ground cumin; 1 tsp dried oregano; 1.5 tsp salt; 0.5 tsp black pepper; 2 whole bay leaves; 2 tbs vegetable oil; 1.5 cups water or low-sodium chicken stock; 1.5 lbs boneless skinless chicken thighs (or breasts); 1 whole chipotle peppers in adobo, chopped; 14.5 oz fire-roasted canned tomatoes; 1 whole white onion, coarsely chopped; 3 whole garlic cloves; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp salt; 1 tbs vegetable oil; 0.5 whole lime, juiced; 6 whole sweet radishes, thinly sliced (or mix of radish + cucumber); 1 cups red cabbage, thinly shredded; 0.5 cups fresh cilantro, chopped; 0.5 whole lime, juiced; 0.25 tsp salt; 1 tsp olive oil; 1 cups long-grain white rice; 1.5 cups water; 0.25 tsp salt

Inspired by Spork

Time2h 30m

Serves4

carnitas, chicken tinga, veggie or sweet radish, with chips and rice

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Ingredients

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Carnitas

2 lbs pork shoulder (boneless), trimmed and cut into 2-inch pieces

1 whole orange, juiced (reserve rind)

1 whole lime, juiced

4 whole garlic cloves, crushed

2 tsp Ground cumin

1 tsp Dried oregano

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

2 whole bay leaves

2 tbs Tuscany sunflower oil

1 1/2 cups water or low-sodium chicken stock

Chicken Tinga

1 1/2 lbs boneless skinless chicken thighs (or breasts)

1 whole chipotle peppers in adobo, chopped

14 1/2 oz fire-roasted canned tomatoes

1 whole white onion, coarsely chopped

3 whole Garlic cloves

1 tsp Dried oregano

1 tsp Ground cumin

1 tsp Celtic sea salt

1 tbs Tuscany sunflower oil

1/2 whole lime, juiced

Veggie / Sweet Radish Topping

6 whole sweet radishes, thinly sliced (or mix of radish + cucumber)

1 cups red cabbage, thinly shredded

1/2 cups Fresh cilantro, chopped

1/2 whole lime, juiced

1/4 tsp Celtic sea salt

1 tsp olive oil

Rice

1 cups Long-grain white rice

1 1/2 cups water

1/4 tsp Celtic sea salt

1 tsp butter or oil

1/2 tsp lime zest (optional)

1 tbs chopped cilantro (optional)

Chips & Extras

4 cups tortilla chips

1 cups shredded cheddar or Mexican blend cheese

1/2 cups sour cream or Mexican crema

3/4 cups pico de gallo or salsa

2 tbs pickled jalapeños (optional)

Garnishes

2 whole Lime wedges

1/4 cups extra cilantro leaves

2 whole sliced green onions

Method

Carnitas

Season and braise

Pat pork dry and season with 1 tsp salt, 1/2 tsp pepper, 2 tsp cumin and 1 tsp oregano. In a large ovenproof pot or Dutch oven, heat 2 tbs vegetable oil over medium-high heat. Brown pork pieces in batches, 4–5 minutes per side, until a deep golden crust forms. Remove browned pork and set aside.

Deglaze and braise

Add crushed garlic to the pot and sauté 30 seconds. Return pork to the pot along with orange juice and reserved orange rind, lime juice, bay leaves and 1.5 cups water or stock. Bring to a simmer, cover, and transfer to a 300°F (150°C) oven for 2 to 2.5 hours, or simmer gently on the stovetop until pork is fork-tender and easily shreds.

Shred and crisp

Remove pork from braising liquid and shred with two forks. Reserve 1/2 cup of braising liquid. Heat a large skillet over medium-high heat, add a drizzle of oil, then add shredded pork and 1/4 cup reserved liquid. Cook, pressing into an even layer and letting edges brown, stirring occasionally, until edges are crisp, 6–8 minutes. Adjust seasoning to taste.

Chicken Tinga

Cook the chicken

Place chicken thighs in a medium saucepan, cover with water (about 1 inch), add a pinch of salt, bring to a simmer and cook until just cooked through, 12–15 minutes. Remove chicken and shred with forks; reserve 1/4 cup cooking liquid.

Blend the sauce

In a blender, combine chopped chipotle in adobo, fire-roasted tomatoes, chopped onion, garlic, 1 tsp oregano, 1 tsp cumin, 1 tsp salt and 1/4 cup reserved cooking liquid. Puree until smooth.

Simmer the tinga

Heat 1 tbs oil in a skillet over medium heat. Pour in the pureed sauce and simmer 4–6 minutes until it thickens slightly and the raw tomato smell cooks off. Add shredded chicken and lime juice, stir to coat, and simmer 3–5 minutes so flavors marry. Taste and adjust salt or chipotle level as needed.

Veggie / Sweet Radish Topping

Thinly slice radishes and shred cabbage. Toss radishes, cabbage and chopped cilantro with 1/2 lime juice, 1 tsp olive oil and 1/4 tsp salt. Let sit at room temperature for 10–15 minutes to soften slightly and meld flavors.

Rice

Rinse rice under cold water until water runs clear. In a small saucepan, combine rinsed rice, 1.5 cups water, 1/4 tsp salt and 1 tsp butter or oil. Bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and stir in lime zest and 1 tbs chopped cilantro if using.

Chips & Extras

Warm tortilla chips in a 300°F (150°C) oven for 5 minutes if desired. Arrange cheese, sour cream, pico de gallo and pickled jalapeños in small bowls for assembly.

Assembly & Serving

Divide rice among 4 bowls (about 1/2 cup cooked rice per serving). Offer carnitas, chicken tinga and the radish-cabbage mix as separate scoops so diners can choose. Add a handful (about 1 cup) of tortilla chips to each bowl or on the side. Top with shredded cheese, a spoonful of pico de gallo, a drizzle of sour cream or crema and extra cilantro and green onions. Serve with lime wedges.

Storage: Refrigerate leftover meats in airtight containers up to 3–4 days. Rice keeps 2–3 days. Reheat meats in a skillet with a splash of reserved braising or cooking liquid to keep moist.