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Elevate your tacos with tender chunks of lightly crisped, caramelized pork subtly accented with oregano and citrus.
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It is deliciious and not very difficult to make! I will be making these again soon!
We loved it! There are no good Mexican restaurants in our town. Now we can make this when we have a craving!
I have made this twice and it is truly unbelievable.
Delicious, especially if you make the tortillas from scratch which is a relatively easy process. My mom and grandmother used to make tortillas by hand, somehow managing (after YEARS) of practice to start with a ball and end up with perfect length and thickness … ah! This non nimble fingered cook did just fine with a tortilla press. I agree, the manteca is completely unnecessary. I opted to fry the pulled pork, quickly, in vegetable oil, in my cast iron skillet. Also, I found the braising liquid to be too, too, fatty and this was even after reducing. This is a wonderful recipe.
HI amiguita, we have a tortillas-from-scratch recipe, if you’re curious: http://www.americastestkitchenfeed.com/do-it-yourself/2012/10/how-to-make-corn-tortillas/
I will try this for an upcoming party. Can I brown it and serve it the next day, warmed up?