Tacos can be boring. OR they can have PHENOMENAL COSMIC POWERS, like these (name the Disney reference!). We love recipes where you can experiment with upgraded toppings, and these tacos are like the haut monde (or, high society) of the taco family. The pork itself is the best we’ve had, and the toppings are such a refreshingly different change from the norm: trade in your shredded cheese for queso fresco, which enhances the other flavors in your taco rather than overpowers, your tomato salsa for sweet mango (we are all aware of the heavenly marriage of pork and fruit, yes?), and your onions for the unique bite of the radish. You’re going to love this fresh, weekend meal.
Here’s what vitamins on a plate look like:
And here they are in a bowl:
Tips (unsponsored): Chiles confuse us. This recipe calls for ancho chiles (dried poblanos) and pasilla chiles (dried chilacas). Out of sheer frustration mid-grocery store trip (dried and fresh chiles are often mislabeled), we started out just using 2 anaheims and 3 poblanos (both fresh chiles). The result was awesome so we’ve just stuck with that. The third chile called for are chipotles in adobo sauce, which are easy to find in the isle with the other canned chiles. We have picked up our pork (two of them) from Walmart, labeled “pork sirloin roasts.”
Have your kids help you dump ingredients in the slow-cooker or dutch oven. Let them choose their own toppings as well so they feel in charge of their own plates. As you prepare and enjoy these with your family, teach them about some of the health benefits of the ingredients they are using:
- Red onions help your heart stay strong by keeping your blood vessels healthy.
- The beta-carotene in mangos can help prevent diabetes.
- Radishes can help clean out your digestive system and get rid of viruses.
Let’s learn a few things about Mexico and it’s people:
- Many kids in Mexico can either go to school in the morning hours or in the afternoon.
- Many families all live in one house together, including grandparents, uncles, aunts and cousins.
- A common savory sauce called mole can have a super long ingredients list, including chocolate.
Adapted slightly from: Slow-Cooker Pork Tacos
- For the tacos:
- 3 whole ancho chiles (or 2 fresh anaheim peppers)
- 3 whole pasilla chiles (or 3 fresh poblano peppers)
- 4 cloves garlic, unpeeled
- 2 to 3 chipotles in adobo sauce
- ½ medium white onion, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon cider vinegar
- Kosher salt
- 2 teaspoons dried oregano, preferably Mexican
- 3¾ cups low-sodium chicken STOCK
- 4 pounds boneless pork shoulder (untrimmed. OR pork sirloin roast), cut into chunks
- Freshly ground pepper
- 2 bay leaves
- 1 cinnamon stick
- Corn tortillas, warmed, for serving
- Assorted taco toppings, such as avocado, queso fresco, radishes, mango salsa
- For the Mango Salsa:
- 1 mango, diced
- 1 jalapeno, seeded and minced
- 1 small red onion, diced
- Juice of 1 lime
- 2 T. chopped cilantro
- 1 tsp. salt
- 2 T. extra virgin olive oil
- Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until pliable, about 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
- Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened. about 5 minutes.
- Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
- Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.
- To make the Mango Salsa: Mix all ingredients together in a bowl.
