The pork variant of the taco filling recipe from a bit ago.
- 3T or so olive oil
- 4 yellow onions, minced
- 10 cloves garlic, minced
- 1.5 pounds pork (maybe somewhat less after boning and trimming)
- 1t fresh-ground black pepper
- 3T flour
- 1T paprika
- 2T cumin seeds (or so)
- 1T ground ancho pepper
- 1T ground guajillo pepper
- 1/2cup accidental zinfandel vinegar (well, past-drinking zinfandel)
- 3T oregano
- 2 cups water
- small corn tortillas
- 1tsp salt
- 3T olive oil
Cut pork into small cubes (say 3/4″). Mix the pepper and flour, and dredge the pork in this.
Heat 3T oil in a good skillet, and brown the pork in it.
Meanwhile, heat 3T oil in a pot big enough for the whole mess, and sauté the onions, garlic, and seasonings in this.
Add the pork when it’s done, and the wine, and about half the water (to cover). Bring to a boil, and turn down to simmer.
Cook about an hour, adjusting water as seems fitting.
Flavor is still a little dark, and texture is a little pasty. Maybe leave out the flour entirely? Or at least use less, and add it as a thickener later?
This one didn’t have any salsa; didn’t seem to help or hurt.
Maybe some lime juice?
Water level and texture was better this time. Note that I used proportionally less water, not just absolutely less.