| Level: | Easy |
| Total: | 2 hr |
| Prep: | 20 min |
| Cook: | 1 hr 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons vegetable oil
- 4 cloves garlic
- 1 small white onion, roughly chopped
- Salt
- 8 dried guajillo chile peppers, seeded
- 1 small Roma tomato, quartered
- 1 bay leaf
- For the tacos:
- 3 tablespoons vegetable oil
- 1 russet potato, peeled and cut into 1-inch cubes
- 1 1/2 pounds boneless pork butt, cut into 1-inch cubes
- Freshly ground pepper
- 1 1/2 cups beef broth
- Corn tortillas, warmed, for serving
- Fresh cilantro and diced white onion and radishes, for topping
Instructions
- Make the salsa: Heat the vegetable oil in a heavy saucepan over medium-high heat. Add the garlic, onion and 1/2 teaspoon salt and cook, stirring, until the onion is translucent, about 4 minutes. Add the chiles, tomato, 2 cups water and the bay leaf. Bring to a boil, then reduce the heat to medium; simmer until the chiles are soft and tender, about 20 minutes. Remove from the heat and let cool slightly.
- Remove the bay leaf, then transfer the vegetables and about 1 cup cooking liquid to a blender and puree until smooth, adding more cooking liquid if necessary. Strain through a fine-mesh sieve back into the pan; cook until slightly reduced, about 10 minutes. Set aside.
- Make the tacos: Heat the vegetable oil in a large heavy saute pan (do not use a nonstick pan) over medium-high heat. Add the potato and saute until golden, 8 to 10 minutes; transfer to a bowl. Add the pork to the pan, season with pepper and sear until browned, about 3 minutes per side. Add the broth and bring to a simmer. Add 1 cup of the prepared salsa and return the potato to the pan; cover and simmer until the pork is fork-tender, 50 minutes to 1 hour. Serve in tortillas; top with more salsa, cilantro, onion and radishes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 377 |
| Total Fat | 26 g |
| Saturated Fat | 6 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 23 g |
| Cholesterol | 70 mg |
| Sodium | 594 mg |