Living in Texas has influenced my choices in quickly prepared meals. Tacos are the ubiquitous fast food in Texas and there as many ways to prepare them as there are fire ants in your backyard. Some like it hot, some as hot as an inferno. Others keep chilies out of the equation. Do you like avocado? Loads of diced vegetables? The selections of meats and different cuts within each type of meat are enough to send your tongue in a tizzy. Today I had some pork stew meat ready to be made into something delicious.
First, prepare the meat. I chose a smoky mild dried chili, called cascabels, as the flavour base for my chunks of pork.
- 1 1/2 lb pork (stew meat cuts)
- 1 can (15oz) diced tomatoes
- 1/2 yellow onion, diced
- 4-5 dry cascabel chilies
- 1 poblano pepper, diced
Place all above in crock pot on low for about 6 hours or until the meat is tender. You could do this on the stove if you like on a very low simmer. I hesitated to add more liquid than what came in the can of tomatoes, and I’m glad I did. This would have been much soupier and the pork may have been tough if it was left to boil in liquid. With minimal moisture, the fat rendered out of the pork to allow it to fall apart.
You can prepare the pork in advance, keep it in the fridge in a sealed container. The flavours will marry even more.
For the tacos, I made a fresh salsa (tomato, red onion, poblano pepper, pinch of salt) and warmed up the tortillas in a small fry pan. A few shreds of sharp cheddar cheese, I can’t have tacos without cheese, under shredded pork and topped with the salsa. If we had any good avocado, that would have made this even more delicious with its balance of creaminess against the tang of raw onion. Oh well, dinner is served!