Tarascan Tacos Recipe

In a medium bowl combine masa harina and salt. Gradually add warm water, mixing with your hand or a spoon until a soft, cohesive dough forms that doesn’t stick excessively to your fingers (about 1–2 minutes). If dough is dry, add water 1 tsp at a time; if sticky, add 1 tsp masa.

Divide dough into 12 equal balls (about 1.5 oz / 43 g each). Keep covered with a damp towel while you work to prevent drying.

Heat a heavy skillet over medium-high heat and add 1 cup of neutral oil to a depth of about 1/4 inch (enough for shallow frying). Heat oil to 350°F (175°C) or until a small fleck of masa sizzles immediately.

Using a tortilla press or between two pieces of plastic (cut-open freezer bag), press each ball into an 5–6 inch thin round. If edges crack, dampen with a little water and press again.

Carefully slide one tortilla into the hot oil. Fry 20–30 seconds per side until the surface is blistered and lightly golden and the tortilla holds together but is still pliable. Use tongs to flip. Remove and drain on paper towels. Repeat with remaining tortillas, keeping them warm covered in a low oven (200°F/95°C) if desired.

Toast the dried ancho and guajillo chiles in a dry skillet over medium heat for 30–45 seconds per side until fragrant, being careful not to burn them.

Place toasted chiles in a bowl and cover with 1 cup of boiling water. Soak 15 minutes until softened, then drain, reserving 1/4 cup of soaking liquid. Remove stems and seeds and transfer chiles to a blender or food processor.

Add the chopped tomato, 1/4 cup of the reserved chile soaking liquid, garlic, cumin and oregano to the blender. Puree until smooth. Taste and add a tablespoon of water if needed to reach a saucy consistency.

Season pork cubes with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbs vegetable oil in a Dutch oven or heavy pot over medium-high heat. Brown pork in batches (about 5 minutes per batch) until nicely caramelized; remove and set aside.

In the same pot, add the chopped onion and sweat over medium heat until translucent and starting to brown, about 5–6 minutes. Add minced garlic and cook 30 seconds until fragrant.

Pour the chile-tomato puree into the pot, scraping up browned bits. Cook 2–3 minutes to deepen the sauce.

Return the browned pork to the pot. Add chicken broth and bay leaf. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer gently for 1 to 1¼ hours, or until pork is fork-tender and the sauce has reduced and concentrated. Stir occasionally and add a splash of water if it looks too dry.

Once tender, remove bay leaf. Stir in lime juice and adjust seasoning with salt and pepper to taste. If you prefer a slightly chunkier filling, break larger pieces with a fork; for shredded texture, shred pork with two forks in the sauce.

While pork simmers, prepare toppings: thinly slice white onion and radishes; roughly chop cilantro; crumble queso fresco; cut limes into wedges.

If desired, quick-pickle the sliced onions by tossing them with 1 tbs lime juice and a pinch of salt and letting sit 10–15 minutes to soften flavor (this step is optional but echoes traditional bright flavors).

To make a simple tomatillo salsa: place tomatillos and jalapeño in a small saucepan and cover with water. Bring to a simmer and cook 5–7 minutes until tomatillos are softened. Drain and transfer to a blender with cilantro and 1/2 tsp salt. Puree until smooth. Taste and adjust heat with more jalapeño or salt if needed.

To assemble Tarascan tacos: warm a fried masa shell briefly in a skillet or oven if needed. Spoon 2–3 tbs of the stewed pork filling onto each tortilla.

Top with a little of the thinly sliced (or quick-pickled) onion, a few radish slices, a sprinkle of chopped cilantro, and crumbled queso fresco. Add a dollop of tomatillo salsa if using and finish with a squeeze of fresh lime.

Serve immediately while shells are warm and slightly crisp. Leftover filling keeps refrigerated up to 3 days and tastes great reheated and served as tacos or with rice.