If you’re wondering why I’m posting another pork taco recipe, try to understand that this is the type of food that I crave. Comforting, flavorful food that fills the belly and is easy on the pocketbook. Anyone who’s read my blog knows by now that I love Mexican food, so instead of waxing poetic about the various influences that have colored my fondness for all fare south-of-the-border, let me explain what makes cooking dishes like this so appealing.
For me, a bowl of chile-braised pork sitting in my refrigerator represents a week’s worth of filling meals and tasty snacks to come. A 3-pound piece of pork shoulder will make somewhere close to twenty tacos. That’s ten servings coming from a piece of meat that costs somewhere around $11. 00 – $12.00 dollars. Not a bad deal if you ask me. Strapped for time on the weeknights? Make this recipe your “Sunday braise” and reap the benefits of succulent homemade pork for the entire week. It might take a bit of time and planning to prepare the chile paste, but if you do any kind of Mexican cooking at home, odds are you already have everything you need in your pantry.
If you’re adverse to heat, its important to know that the dried chiles in this recipe render a dish that is by no means spicy, but rather earthy and complex — subtly perfumed with spices like clove, allspice and oregano. Still, as delicious as this may be, even I can tire of tacos. Fortunately, this recipe makes for an outstanding all-purpose Mexican pork. It’s just as delicious in a burrito, rolled up with beans, sour cream, salsa and guac, or in a cheesy quesadilla. I’ve even had it alongside eggs or topped on tortilla chips like mini tostadas. Next time I’ll be throwing it in a soft roll and serving it as a torta.
