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Recipes  |
Mexican Pork Tacos/ Mexican Pork Carnitas
1 tablespoon olive oil 1 large chopped onion 6 cloves garlic, minced 1/2 teaspoon dried Thyme Leaf 1/4 teaspoon dried Mexican Oregano 2 Bay Leafs Sea Salt to taste Cracked Black Pepper to taste 3 tablespoons tomato paste 1 3-pound boneless pork shoulder, cut in half lengthwise 1 28 oz can diced tomatoes in juice 1 large chipotle Chile in adobo sauce (from a small can), minced 16 – 6 inch toasted corn tortillas 1 cup crumbled goat cheese 1 cup fresh cilantro leaves Directions: 1. In a 5-quart heavy pot heat oil over medium 2. Add onion, garlic, thyme, oregano, bay leaves, salt and pepper 3. Cook until onion has softened 4. Stir in tomato paste 5. Add pork, tomatoes and their juice, chipotle, and 1 cup water 6. Bring to a boil 7. Reduce heat cover and simmer, 3 hours or until meat is very tender 8. Discard bay leaves and move meat to a large bowl 9. Using two forks shred meat discarding any large pieces of fat 10. Return meat to pan simmer until sauce is thick, 30 minutes or more 11. Spoon pork and sauce into toasted tortillas 12. Top with goat cheese and cilantro Serves: 8 (2 tacos each) Nutritional Information (per serving): Protein 36 grams Fiber 5 grams Carbs 30 grams Fat 37 grams Calories 595 |
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