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″).Â 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 sautÃ© the onions, garlic, and seasonings in this.
Add the pork when it’s done, and the wine, and about half the water (to cover).Â 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.Â Maybe leave out the flour entirely?Â 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.