Shredded Pork Tacos with Jalapeño-Cilantro Sauce
Shredded Pork Tacos with Jalapeño-Cilantro Sauce is a main course that serves 6. Watching your figure? This gluten free recipe has 501 calories, 42g of protein, and 28g of fat per serving. For $2.57 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 166 people have made this recipe and would make it again. A mixture of pork shoulder, juice of lime, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a budget friendly recipe for fans of Mexican food. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by My Colombian Recipes. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is excellent. Similar recipes are Pork Tacos with Cilantro-Avocado Cream Sauce, Shredded Beef Tacos with Avocado, Onion and Cilantro, and Shredded Pork Tacos.
Servings: 6
Ingredients:
1 cup sliced cabbage
1/4 teaspoon chile powder
Corn tortillas
1 cup crema fresca or creme fraiche
1 cup fresh cilantro
Fresh cilantro
7 garlic cloves
1/2 cup green pepper, chopped
1/4 teaspoon ground cumin
1 teaspoon ground cumin
1 jalapeño pepper
Juice of 1 lime
2 tablespoon mayonnaise
1 onion, chopped
4 pounds of pork shoulder
1/2 cup queso fresco
1/2 cup red bell pepper, chopped
1 red onion thinly sliced
Salt and pepper
3 scallion, chopped
3 cups water
Equipment:
blender
slow cooker
bowl
Cooking instruction summary:
Pure the onions, garlic, red bell pepper, ground cumin, chile powder in a blender until smooth.Put the pork in the slow cooker. Add the onion mixture, then cover and cook on high for 6 to 7 hours. The meat should be fork-tender and falling apart.Remove the meat and place in a large bowl to cool. When the meat is cool enough, shred it with your fingers.Make the salsa and assemble the tacos:In a blender, mix the jalapeo, cilantro, crema fresca, mayonnaise, cumin, salt, pepper and the lime juice.Divide the pork and cabbage evenly among the tortillas. Drizzle with the jalapeo sauce and top with the sliced red onion.Garnish with the cilantro and queso fresco and serve immediately.
Step by step:
1. Pure the onions, garlic, red bell pepper, ground cumin, chile powder in a blender until smooth.
2. Put the pork in the slow cooker.
3. Add the onion mixture, then cover and cook on high for 6 to 7 hours. The meat should be fork-tender and falling apart.
4. Remove the meat and place in a large bowl to cool. When the meat is cool enough, shred it with your fingers.Make the salsa and assemble the tacos:In a blender, mix the jalapeo, cilantro, crema fresca, mayonnaise, cumin, salt, pepper and the lime juice.Divide the pork and cabbage evenly among the tortillas.
5. Drizzle with the jalapeo sauce and top with the sliced red onion.
6. Garnish with the cilantro and queso fresco and serve immediately.
Nutrition Information:
covered percent of daily need
