Tuesday, November 16, 2010

mexican nite: yucatan pork tacos

we have been keeping up with the meal planning around here, but trying to be less creative. turns out building a pantry and spice cabinet from scratch looks bad on the account...

even if he loves the food.

since we are full into the holiday season though-

i wanted to pull out a few recipes i have wanted to try and go for it.

yucatan pork tacos
{stolen from inerikaskitchen.com}

3 lbs pork shoulder or butt

2 medium onions, diced

juice of 4 big limes

1/2 cup orange juice

1 Tbsp chili powder

1 tsp ground cumin

1 Tbsp garlic salt

1 Tbsp dried oregano

2 ripe avocados

juice of 1 lemon

1 bunch cilantro

salt to taste

warm corn tortillas, for serving (allow 2-3 per person)
In a large slow cooker, put the pork, onions, lime and orange juice, chili powder, cumin, garlic salt and oregano. Cook on low for eight hours. Shred the meat with a fork, discarding any large pieces of fat. Keep the pork warm in the slow cooker until you're ready to serve.

Put the avocado flesh, lemon juice, cilantro (the whole bunch, including most of the stems), and 1/2 tsp salt in a blender or food processor. Process until creamy and smooth, about 1 minute. Taste and add more salt if necessary.

To serve, use a slotted spoon to put about 1/4 cup of shredded pork on each tortilla. Drizzle with the avocado dressing. The pork juices will run down your arm no matter what you do, so protect your clothing.
So, these reminded me a bit of something renee used to make that we copied...
on a roll... with avocado, mayo, and pork meat...
i need you to remember what those were so i can make them.

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