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Restaurants›Taco Libre North St. Augustine›Americano Taco Recipe

Americano Taco Recipe

Name: Taco Libre North St. Augustines Americano Taco Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs pork shoulder (boneless), cut into 2-inch cubes; 1 cups orange juice, freshly squeezed; 0.25 cups lime juice, freshly squeezed; 1 cups chicken or vegetable stock; 2 tbs olive oil; 4 each garlic cloves, smashed; 1 tsp ground cumin; 1 tsp dried oregano; 1 each bay leaf; 1.5 tsp kosher salt; 0.75 tsp black pepper, freshly ground; 0.25 cups espresso or strong brewed coffee, cooled; 0.5 cups sour cream; 0.25 cups mayonnaise; 1 tbs fresh lime juice; 1 tsp honey; 0.5 tsp chipotle in adobo, minced (optional for heat); 0.25 tsp kosher salt; 1 each red onion, thinly sliced; 0.5 cups apple cider vinegar; 0.5 cups water; 1 tsp sugar; 0.5 tsp kosher salt; 2 cups green cabbage, finely shredded; 0.25 cups cilantro leaves, chopped; 1 tbs fresh lime juice; 1 tsp olive oil; 0.25 tsp salt; 12 each small corn or flour tortillas (6-inch); 2 each fresh lime wedges

Inspired by Taco Libre North St. Augustine

Time3h

Serves6

Make Americano Taco Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork Carnitas

2 lbs pork shoulder (boneless), cut into 2-inch cubes

1 cups orange juice, freshly squeezed

1/4 cups lime juice, freshly squeezed

1 cups chicken or vegetable stock

2 tbs olive oil

4 each garlic cloves, smashed

1 tsp Ground cumin

1 tsp Dried oregano

1 each bay leaf

1 1/2 tsp kosher salt

3/4 tsp Black pepper, freshly ground

Americano Sauce (coffee-spiked crema)

1/4 cups espresso or strong brewed coffee, cooled

1/2 cups Sour cream

1/4 cups Mayonnaise

1 tbs Fresh lime juice

1 tsp Honey

1/2 tsp chipotle in adobo, minced (optional for heat)

1/4 tsp kosher salt

Pickled Red Onion & Quick Slaw

1 each Red onion, thinly sliced

1/2 cups Apple cider vinegar

1/2 cups water

1 tsp sugar

1/2 tsp kosher salt

2 cups green cabbage, finely shredded

1/4 cups cilantro leaves, chopped

1 tbs Fresh lime juice

1 tsp olive oil

1/4 tsp Celtic sea salt

Assembly & Tortillas

12 each small corn or flour tortillas (6-inch)

2 each fresh lime wedges

1/2 cups crumbled cotija or queso fresco

1 each avocado, sliced (optional)

Method

Pork Carnitas

Prepare and braise pork

Pat the pork shoulder cubes dry with paper towels and season with 1.5 tsp kosher salt and 0.75 tsp freshly ground black pepper. In a large Dutch oven or heavy pot, heat 2 tbs olive oil over medium-high heat until shimmering. Brown the pork in batches (about 4–6 minutes per batch) so pieces develop a deep golden crust; transfer browned pieces to a plate.

Lower heat to medium. Add the smashed garlic to the pot and sauté 30–45 seconds until fragrant (do not burn). Return all browned pork to the pot. Add 1 cup orange juice, 1/4 cup lime juice, 1 cup chicken or vegetable stock, 1 tsp ground cumin, 1 tsp dried oregano, and 1 bay leaf. Bring to a gentle simmer, then cover and transfer to a 300°F (150°C) oven, or reduce heat to low on the stovetop and simmer gently.

Cook until pork is very tender and shreds easily, about 2 to 2.5 hours. Check once halfway and turn pieces so they cook evenly. When tender, remove pork and discard bay leaf. Reserve braising liquid.

Shred the pork with two forks into bite-size pieces. Spread shredded pork on a rimmed baking sheet. Spoon about 1/3 cup of the braising liquid over the pork to keep it moist. For crisp edges (recommended): broil on high for 4–6 minutes, then toss and broil another 3–5 minutes, watching carefully so it crisps without burning. Alternatively, sauté shredded pork in a skillet over medium-high heat until edges crisp.

Americano Sauce (coffee-spiked crema)

In a small bowl, whisk together 1/4 cup cooled espresso or strong brewed coffee, 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon fresh lime juice, 1 teaspoon honey, and 1/2 teaspoon minced chipotle in adobo (if using). Taste and season with 1/4 tsp kosher salt. Adjust sweetness, acidity, or heat to preference. Chill until assembly.

Pickled Red Onion & Quick Slaw

Quick-pickle onions

Place the thinly sliced red onion in a heatproof bowl or jar. In a small saucepan, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 teaspoon sugar, and 1/2 teaspoon kosher salt. Warm just until sugar and salt dissolve, then pour the hot brine over the onions. Let cool to room temperature (about 15–20 minutes), then refrigerate if not using right away. The onions will be pleasantly tangy after 20 minutes and best after 1 hour.

Make quick slaw

In a bowl combine 2 cups finely shredded green cabbage, 1/4 cup chopped cilantro, 1 tablespoon fresh lime juice, 1 teaspoon olive oil, and 1/4 teaspoon salt. Toss to combine. Taste and adjust lime or salt. Keep chilled until assembly.

Assembly & Tortillas

Warm tortillas: stack tortillas and wrap in a damp clean kitchen towel. Microwave for 30–45 seconds until warm and pliable, or warm on a dry skillet over medium heat for 20–30 seconds per side until just toasted spots appear.

Assemble tacos: place about 2–3 tablespoons of shredded pork carnitas onto each warm tortilla. Top with 1–2 tablespoons of quick slaw, a few slices of pickled red onion, a spoonful (about 1 tablespoon) of the Americano sauce, a sprinkle (about 1 tablespoon) of crumbled cotija, and optional avocado slices. Finish with a squeeze of fresh lime over each taco.

Serve immediately while pork is warm and tortillas are soft. Pass extra Americano sauce, pickled onions, and lime wedges at the table.