Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / South/Central American Cooking / June's Topic~Latin America's Soft Tacos!
    Lost? Site Map

    June's Topic~Latin America's Soft Tacos!

    Dib's
    Mon May 30, 2011 12:23 pm
    Food.com Groupie
    [/quote]

    Latin America comprises many different locales as well as cultures, but they all share one powerful protein — pork. Pork seems to be everywhere in Latin American cuisine. Pulled, grilled, juicy, crackling and versatile, it's the rock star in countless cocinas.

    Covering a region including South and Central America, Mexico and the Caribbean, Latin America is regarded as one of the most ethnically diverse areas in the world. The rich, colorful cuisine reflects that.

    Soft tacos are my #1, hands down favorite meal on the planet. I love the flavor & texture of the warm corn tortillas, juicy meat and of course the condiments.
    Here's how I do it, let me know how you make yours!

    at least 12 corn tortillas-this will feed 2-3 people.
    1 small can chipotles in adobo
    4 cups STRONG, cold coffee
    1 tsp. New Mexico chili powder
    2-4 cloves fresh garlic, minced
    1 teaspoon salt
    3-4 pounds pork butt cut into 2 or 3 hunks

    veg oil

    1 cup onion, finely diced
    2 cups shredded cabbage (for garnish)
    2 cups shredded Queso Blanco-Mexican white cheese

    In a blender puree the chipotles, coffee, chili powder, garlic and salt. Place pork butt in a large, heavy duty zip-lock bag-pour contents of blender (reserving 1 cup) over pork, press out the air and seal. Set this in a bowl in the fridge and let sit for one to two days, turning when you think about it.

    Fire up the grill-we use charcoal. Give the pork a good sear on all sides, then let it slow cook for about 2 hours over medium to medium low heat until just done. Use reserved marinade to baste.
    When cooked remove to a foil covered pan-cover and let stand while your getting everything else together.

    Dice your onion, shred your cabbage and cheese-set aside.
    Chop-shred pork-set aside.

    Heat about 1/2 inch of oil in a heavy duty skillet-I use cast iron. Place a plate on the counter covered in 2 layers of paper towels. Using tongs place one corn tortilla in the hot oil-let cook for 10-15 seconds then flip. Cook for 10 seconds then remove to plate. Repeat. I do place another paper towel on top after 3 are done.

    To assemble hold a warm corn tortilla in your hand (take from the bottom), fill with meat, onions, cabbage and cheese. Repeat. Eat. Make more. Repeat...

    I will post the recipe this week. Do you have a favorite soft taco recipe you want to share?
    Dib's
    Wed Jul 20, 2011 6:56 pm
    Food.com Groupie
    It took years but now that my DH has given these a try-total flour tortilla guy in his past life-I find we are living on these-I wont complain icon_lol.gif
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites