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Pulled pork tacos with poblano peppers, Monterey Jack cheese, mango relish, cotija cheese, and cilantro with crema and beans.
Yield: 4 Servings
Pulled Pork Birria
2 teaspoons canola oil
8 ounces raw boneless pork butt
½ teaspoon Kosher salt
½ teaspoon ground black pepper
½ cup diced yellow onions
1 teaspoon finely chopped fresh garlic
¾ cup diced fresh tomato
½ poblano pepper, seeds removed and diced
1 ¼ ounce dried guajillo chile pepper, chopped
¾ cup low sodium chicken stock
½ teaspoon dried thyme leaves
½ teaspoon dried oregano
1/8 teaspoon ground cinnamon
1/8 teaspoon dried marjoram
½ teaspoon ground cumin
½ teaspoon chipotle chili powder
Borracho Beans
½ cup dried pinto beans
Water for soaking beans and cooking
1 teaspoon canola oil
3 Tablespoons diced onion
1 ½ teaspoons finely chopped jalapeno peppers
1 ½ cups water
1 ¼ cups diced tomatoes
1/3 cup beer
½ teaspoon Kosher salt
1 Tablespoon chopped fresh cilantro
Mango Relish
1 Tablespoon and 1 teaspoon red wine vinegar
1 ½ teaspoons packed light brown sugar
1 ½ teaspoons fresh lime juice
¾ teaspoon peeled and finely chopped fresh ginger root
One pinch of ground black pepper
½ cup diced fresh mango
3 Tablespoons raisins
1 Tablespoon finely chopped green onions
Chipotle Lime Crema
3 Tablespoons low-fat mayonnaise
3 Tablespoons fat-free sour cream
2 ½ teaspoons fresh lime juice
¼ teaspoon finely chopped chipotle peppers in adobo sauce
2 teaspoons chopped fresh cilantro
1/8 teaspoon Kosher salt
Poblano Pork Tacos
8 corn tortillas
8 (1/2-ounce) slices Monterey jack cheese
¼ cup crumbled cotija cheese
8 sprigs of fresh cilantro
Eggs, Gluten, Milk, Mustard, Soy, Wheat
Nutritional InformationTo Prepare Pulled Pork Birria:
Trim all fat and silver skin off pork and cut into 2-inch pieces. Heat a stockpot over medium-high heat and add oil. Add pork, salt, and pepper. Stir and saute for 4 minutes. Add onions, garlic, plum tomatoes, and poblano peppers. Saute and cook another 4 minutes. Add chicken stock and dried guajillo chiles. Stir and reduce heat to low. Simmer for 3 hours, skimming the fat off during the cooking process. Cook until pork is tender and shreds. Drain most of the liquid, keeping about two cups in the pot. Using tongs, pull shredded pork. Add thyme, oregano, cinnamon, marjoram, cumin, and chili powder. Stir until well combined. Serve hot.
To Prepare Borracho Beans:
NOTE: Use gloves to seed peppers. Pepper juice can burn eyes. Wash hands thoroughly with soap and water after seeding peppers. Pick, rinse and drain the beans. Place the beans in a bowl. Add water to soak thoroughly. Cover and place in the refrigerator to soak overnight. NOTE: There should be about 1-inch of water above the beans. Choose a bowl that is large enough as the beans will expand. Heat oil. Add onions and peppers. Saute for 3 to 5 minutes or until onions are translucent. Add beans and 1 ½ cups of water, and bring to a boil. Cover, and simmer for 1 to 1 1/2 hours or until beans are tender. Stir in tomatoes, beer, and salt. Simmer for 15 minutes. Remove from heat. Stir in cilantro. Serve hot.
To Prepare Mango Relish:
Combine the vinegar, brown sugar, lime juice, ginger, and pepper in a saucepan. Bring to a boil. Add remaining ingredients and toss to coat. Cool and place in the refrigerator until ready to use.
To Prepare Chipotle Lime Crema:
In a mixing bowl, combine all ingredients until well-blended. Cover, and place in the refrigerator until ready to use.
To Plate Poblano Pork Tacos:
When ready to serve, heat 2 tortillas in a saute pan until pliable. Place 1 slice of Monterey Jack cheese on each tortilla and allow to melt and crisp the bottom of the tortilla. For each taco, assemble the following ingredients in order, centered on top of melted cheese:
– 1/4 cup pulled pork
– 1 Tablespoon mango relish
– 1/2 Tablespoon crumbled cotija cheese
Place 2 tacos on a serving plate and drizzle 2 Tablespoon crema. Top each taco with a spring of cilantro. Enjoy immediately with ½ cup borracho beans on the side.
