Shredded Pork Tacos With Jalapeno Cilantro Sauce |
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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 6 |
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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. Ingredients:
4 lbs pork shoulder |
3 cups water |
1 onion, chopped |
7 garlic cloves |
3 scallions, chopped |
1/2 cup red bell pepper, chopped |
1/2 cup green pepper, chopped |
1 teaspoon ground cumin |
1/4 teaspoon chili powder |
salt and pepper |
1 cup creme fraiche (or crema fresca) |
2 tablespoons mayonnaise |
1 jalapeno pepper |
1 cup cilantro, fresh |
1 lime, juice of |
1/4 teaspoon ground cumin |
salt and pepper |
corn tortilla |
1 cup cabbage, sliced |
1/2 cup queso fresco |
1 red onion, sliced thinly |
cilantro, fresh |
Directions:
1. Purée the onions, garlic, red bell pepper, ground cumin, chile powder in a blender until smooth.
2. 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.
3. Remove the meat and place in a large bowl to cool. When the meat is cool enough, shred it with your fingers.
4. Make the salsa and assemble the tacos.
5. In a blender, mix the jalapeño, cilantro, crema fresca, mayonnaise, cumin, salt, pepper and the lime juice.
6. Divide the pork and cabbage evenly among the tortillas. Drizzle with the jalapeño sauce and top with the sliced red onion.
7. Garnish with the cilantro and queso fresco and serve immediately.
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