Comments on: CHILE-BRAISED PORK TACOS

By: Tacos de Barbacoa | Food.People.Want

Tacos de Barbacoa | Food.People.Want — Thu, 13 May 2010 03:10:51 +0000

[...] avocado-tomatillo salsa for another great accompaniment or whip up a batch of cochinita pibil or chile-braised pork and throw a taco [...]

By: CINCO DE MAYO RECIPES | Food.People.Want

CINCO DE MAYO RECIPES | Food.People.Want — Wed, 05 May 2010 00:56:32 +0000

[...] Chile-Braised Pork Tacos [...]

By: TAQUITOS | Food.People.Want

TAQUITOS | Food.People.Want — Thu, 29 Apr 2010 05:05:01 +0000

[...] the hot oil. I’ve gone with barbacoa beef here, but you could just as easily use leftover chile-braised pork, or pulled chicken as [...]

By: Shanon

Shanon — Tue, 09 Mar 2010 16:13:22 +0000

hi again! i made these chile-braised pork tacos a few nights ago. they were soooo good. i liked them even better, when i had them for lunch the next day.

http://foodforscot.blogspot.com/2010/03/chile-braised-pork-tacos-with.html

thanks for the great recipe!

By: Guacamole | Food.People.Want

Guacamole | Food.People.Want — Mon, 25 Jan 2010 07:49:30 +0000

[...] beautifully balanced guac that is as good as a dip with chips as it is a condiment on burritos, tacos and [...]

By: s.k.lam

s.k.lam — Tue, 29 Dec 2009 10:43:57 +0000

@Dira
Dear Dira
Hola!Any person can tell me what is the pork prices in Chiles.
1.Pork tenderloin
2.Pork baby rib
3.Pork spare rib
4.Pork S.t Louis rib
5.Pork riblet
6.Pork Leg(lean)
7.Pork Lean shoulder
8.Pork Chop slice
9.Pork Boneless loin
10.Pork front hock

By: Billie-Jean (BJ)

Billie-Jean (BJ) — Mon, 28 Dec 2009 18:10:36 +0000

This looks so yummy. I am bookmarking it and trying it out this week!!

By: Kathleen

Kathleen — Wed, 23 Dec 2009 05:13:27 +0000

Love tacos beyond reason! Can’t wait to try these!

By: Mike

Mike — Tue, 22 Dec 2009 10:17:38 +0000

Robert – Couldn’t agree with you more about the roasted green chile and tomatillo salsa — a great pair indeed. Funny you should mention the part about toasting the dried chiles prior to making the paste. In his cookbook, Rick Bayless directs the reader to use untoasted chiles for this preparation as this is how he was taught. He also mentions that the long, slow cooking of the dish makes it nearly impossible to tell the difference between toasted and untoasted chiles. In this instance it might not be necessary, but it certainly can’t hurt. Please let me know how they turn out.

By: Robert

Robert — Tue, 22 Dec 2009 08:20:29 +0000

Excellent recipe. I do something similar but toast the dried chiles prior to making the paste. Will try your take soon. In my opinion the best topping for one of these tacos is a roasted green chile and tomatillo salsa.