Sunday, March 16, 2014

Rolled Tacos (Taco Shop Style)

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Rolled tacos with guacamole are a quick cheap staple of taco shops in San Diego. A tight rolled corn tortilla with a small amount of shredded beef. A surprisingly small amount of beef actually. The star of the show is the crunchy tortilla, melted cheese, and guacamole. This is my version. Slightly fancier with shredded pork. Thin corn tortillas from the grocery store work fine.  We use a pork recipe we found in our favorite cookbook, Mexico: the Beautiful. They call it "Chilorio". It's awesome and adds a wonderful flavor to these rolled tacos.

Rolled Tacos Recipe

Ingredients

chilorio
corn tortillas
guacamole
shredded Mexican cheese
queso fresco (optional)
hot sauce

chilorio recipe

Ingredients

3 lbs. pork butt
2 tsp salt
3 dried Ancho Chiles, stem, seeds and membranes removed
2 jalapeƱos, stems removed
1 tsp oregano
1/2 tsp cumin
1/2 cup fresh parsley, roughly chopped
6 cloves of garlic

Chilorio Preparation

Cut pork into 1 inch pieces and place in a medium pot with 1/2 cup of water and the salt. Bring to a boil, then lower the heat, cover, and cook for 45 minutes stirring occasionally.
Add the ancho chiles and 1 cup water to a small saucepan. Bring to a boil, then lower the heat, cover, and cook for 15 minutes. Add the ancho chiles with the cooking liquid to a food processor along with the jalapeƱos, oregano, cumin, parsley and garlic. Puree and set aside. After the pork has cooked for 45 minutes, uncover and raise the heat to medium. Cook uncovered until most of the liquid has cooked off and the pork is cooking in it's own fats. Approximately, 30 minutes more. Add the chile puree to the pork. Cover and cook on low for 1 hour. Stir occasionally. Once the pork is tender, break apart using a fork or the back of a spoon. Cook an additional 15 minutes. Add a small amount of water if the pork is too dry.

Rolled taco preparation

Heat a skillet on medium low heat. Cook a tortilla on both sides until it can be rolled without breaking apart or splitting. About 1 minute. Add about 1 Tbsp of chilorio in a row along one end of the tortilla. Pull the edge of the tortilla over the row of meat and tuck it tightly under the meat. Continue rolling tightly. Angle a toothpick through to secure. Fry on medium high heat for 3-5 minutes until golden and crispy. Remove from the oil to a paper towel. While the rolled taco are still hot, remove the toothpick and cover with the shredded cheese. Generously cover with guacamole, queso fresco, and mexican hot sauce.



3 comments:

  1. I love that chilorio recipe! We still make it all the time. Mmmm ancho chiles. That and the carnitas recipe you gave us... we just call it Johnitas for short because its so much better than any other one we've tried.

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    1. Weird, Google made me sign in but didn't post my name. This is Tina!

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  2. That's got a nice ring to it. I like that. Johnitas.

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