Tacocity Podcast: Guisados

Guisados – 2100 East Cesar E Chavez Avenue, Los Angeles, CA 90033

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PORK GREEN CHILE TACOS

INGREDIENTS

  • 1-2 lbs Pork Butt
  • 8-12 oz Hatch Green Chiles
  • 2-3 med Red Potatoes
  • 2 carrots
  • 1/2 red onion, sliced
  • Salt & Pepper, to taste
  • 1 tbsp Tajín seasoning
  • 3-4 cloves of Garlic, chopped
  • 2 tbsp Oregano
  • Corn torillas
  • 1 large can Pinto Beans (whole)
  • crema (or sour cream)
  • water or stock

DIRECTIONS

  1. Fill a large pot with water and place on the stove on high heat and place the pork butt inside. You want enough water that the pork is covered. Add oregano, salt, pepper and Tajín seasoning. If you can’t find Tajín in your store, substitute with chili powder. Add the chopped garlic and onion to the broth. Once the broth is boiling, add 2/3 of your green chiles to the pot, the rest will be used later. Turn the heat down to simmer, and cook for 2-3 hours, checking every 30 minutes. Add more water or broth if necessary, so that the meat is covered.
  2. Once your pork is done, it should be falling apart in the broth. Use a fork to see if it shreds easily. Shred all the pork and cover the pot. Turn your oven on to 425F, and get out your comal, or tortilla pan. Place it on a the stove at med high heat to warm up.
  3. Grab a small pan and heat up the pinto beans. They should only take a few minutes to warm up, so keep an eye on them so they don’t burn.
  4. Take the potatoes and carrots, and use your cheese shredder to shred both onto a non-stick baking pan, or a baking pan covered in foil. Spread them out over the pan evenly, season with salt and pepper, and slide the pan into the oven and set a timer 10 minutes. They’ll probably need a little longer than this,  you’ll want to check them every 2-3 minutes after that until they’re crispy. Make sure they don’t burn – they’ll cook very quickly. You want them crispy.
  5. While those are cooking, grab the crema/sour cream, and scoop it into your food processor/blender with the remainder of the green chiles, and pulse until mixed (maybe 10 seconds). Scoop out into a serving bowl.
  6. Once the potatoes and carrots are done, remove the pan from the oven and allow it to cool for a few minutes. Use a spatula to loosen the carrot/potato crisps from the baking sheet.
  7. You tortilla pan should be hot, so warm your tortillas – about 30 seconds on each side. You can leave them on a bit longer if you prefer them to have a little crunch. Add a tablespoon of pinto beans to the tortilla, then the pork (make sure to grab some green chile from the pot!), the carrot/potato crisps, and top with the crema mix. Dig in!