Shredded Pork Tacos With Jalapeno Cilantro Sauce

"Posting this recipe for safekeeping. The recipe is from Erica - My Colombian Recipe (blogger). I recently ordered yucca frita with a jalapeno cilantro sauce at a local Cuban restaurant. The sauce was amazing and since the restaurant did not want to offer up the recipe, I figured I would try to hunt for a better or like recipe. I am thinking that Erica's recipe is pretty close - hopefully I will get to making it later this year. Full recipe sounds tasty too. If you try it before me, please share your thoughts here and on Erica's website - http://www.mycolombianrecipes.com/ - Per Erika, this is a Mexican recipe, not a Colombian recipe."
 
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Ready In:
7hrs 15mins
Ingredients:
22
Serves:
6
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ingredients

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directions

  • Purée the onions, garlic, red bell pepper, ground cumin, chile powder in a blender until smooth.
  • Put the pork in the slow cooker. Add the onion mixture, then cover and cook on high for 6 to 7 hours. The meat should be fork-tender and falling apart.
  • Remove the meat and place in a large bowl to cool. When the meat is cool enough, shred it with your fingers.
  • Make the salsa and assemble the tacos.
  • In a blender, mix the jalapeño, cilantro, crema fresca, mayonnaise, cumin, salt, pepper and the lime juice.
  • Divide the pork and cabbage evenly among the tortillas. Drizzle with the jalapeño sauce and top with the sliced red onion.
  • Garnish with the cilantro and queso fresco and serve immediately.

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