Recipe sponsored by Azuñia Tequila.
Soon we will start hearing about plans to celebrate Cinco de Mayo, at least here in the US it has somewhat become the official day to drink too many Margaritas and eat Mexican food (or something close to Mexican food). This year I want to invite you to celebrate in a more traditional and authentic way: with homemade food, full of flavor, a recipe that can be prepared in advance, and is perfect for sharing with friends and family. One of my personal favorites: Pork Tacos or Tacos de Puerco.
Another instant way to elevate your Cinco de Mayo celebration is serving a drink made with Azuñia Tequila. I bought the Reposado one (available at Spec’s in Houston) and it truly made for the best peach margarita I have ever had. Azuñia Tequila Reposado has a clear sweet agave bouquet and a very refreshing vanilla-minty finish taste. When mixed in a margarita it is smooth and floral, I love it. This is not your usual tequila, it really tastes different, with more layers of flavor and undertones, sophisticate and elegant.
Going back to the tacos, the authentic Mexican taco generally consists of one meat and at most diced onion, cilantro (and if in the mood, salsa). Depending on the meat a squeeze of lime is also appreciated, but placing guacamole or cheese in a taco is not commonplace. Of course, everyone is free to eat their tacos as you wish, but I invite you to try them this way, almost naked, to really appreciate the delicious cooking of the meat.
Learn to make this Authentic Pork Tacos.
If you are planning to celebrate “Cinco de Mayo” with a party, host a Taquiza, you can make this pork stew. And other friends or relatives can bring other classic dishes such as picadillo, shredded beef meat, Chilorio, and potato stew for vegetarians. Do not forget to have beans: refried or not. Corn and flour tortillas. And there you have it, a complete authentic Mexican buffet served. The line will move fast and everyone will enjoy these taco wonders.
For drinks, let’s go with the elegant Azuñia tequila cocktails, you can choose from their varieties: Blanco, Reposado, Añejo, and Black. Visit Azuñia Tequila website to see the variety of recipes and find the one you like. Azuñia is sponsoring a contest to choose their Food blogger of the year, and I’m happy to participate with this recipe.
I would appreciate it if you helped me by voting for my recipe between April 18th-29th. You will be entered for a chance to win a Grand Prize of 1 full suite of Azuñia tequila, a home bar tool set, and a home cocktail mixing book.
And certainly, I encourage you to celebrate the “Cinco de Mayo” in an authentic way.
Authentic Pork Tacos or Tacos de Puerco
- 3 pounds of boneless pork shoulder or butt
- the juice of 3 oranges
- 1 1/4 cup water
- 1 teaspoon salt
- 2 chipotle in adobo, plus 1 tablespoon adobo sauce
- 1/2 onion
- 4 cloves garlic
- 1/2 cup chopped parsley
- 1 teaspoon dried Mexican oregano
- 1/4 teaspoon cumin
- 1/4 teaspoon pepper
- 2/3 cup apple cider vinegar
- 1/2 cup water
- 16 flour or corn tortillas to serve
- chopped onion
- chopped cilantro
- Chop the pork into large pieces, place in a large pot. Add the orange juice, water, and salt.
- Cook over high heat until it boils. Reduce heat to medium so it keeps boiling, leave semi-covered. Cook for 1 hour and 45 minutes or until the liquid is reduced almost completely.
- Remove the meat with its juice to a baking pan, let cool.
- While the pork is cooking, prepare the sauce. In blender or food processor place the chipotle peppers, onion, parsley, garlic, cumin, oregano, pepper, vinegar, and water. Blend until a smooth.
- Separate the meat into strands with 2 forks or by hand, discard the fat.
- In the same pot where the pork cooked, heat over high heat 2 tablespoons of oil and add the sauce, cook for 10 minutes after the boil, to reduce. Add the shredded pork meat with their juices and cook 30 minutes over medium heat. It should boil and continue to thicken. Stir occasionally.
- Heat the tortillas on a griddle or skillet, leaving the tortilla lightly browned. Keep warm wrapped in a cloth so they do not get tough.
- Serve the pork on a warm tortilla, sprinkle with onion and cilantro. Eat.
- Add avocado if desired.