Shredded-Pork Tacos
Prep Time: 30 minutes
Total Time: 3 hours 45 minutes
Yield: Serves 8
Ingredients
-
1 tablespoon olive oil
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1 large onion, chopped
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6 cloves garlic, minced
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1/2 teaspoon dried thyme
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1/4 teaspoon dried oregano
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2 bay leaves
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Coarse salt and ground pepper
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3 tablespoons tomato paste
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1 (3-pound) boneless pork shoulder, cut in half lengthwise
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1 can (28 ounces) whole tomatoes in juice
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1 large chipotle chile in adobo sauce (from a small can), minced (about 4 teaspoons)
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16 (6-inch) toasted corn tortillas
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1 cup crumbled queso fresco, feta, or goat cheese
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1 cup fresh cilantro leaves
Directions
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In a large (5-quart) heavy pot, heat oil over medium. Add onion,
garlic, thyme, oregano, and bay leaves; season with salt and pepper.
Cook until onion has softened, about 5 minutes. Stir in tomato paste.
Add pork, tomatoes (breaking them up) and their juice, chipotle, and 1
cup water. Bring to a boil. Reduce heat; cover and simmer until meat is
very tender, 2 to 2 1/2 hours. Discard bay leaves.
-
Using tongs, transfer meat to a large bowl; shred with two
forks, discarding any large pieces of fat or gristle. Return meat to
pan, and simmer until sauce is thick, 30 to 45 minutes more. Season, if
necessary, with salt and pepper. Proceed to next step, or cover and
refrigerate, up to 1 day.
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Spoon pork and sauce into toasted tortillas, using 2 tortillas
for each serving; top with queso fresco and cilantro. Serve with Crunchy
Slaw with Radishes , if desired.
Zucchini Boats
Bake: 25 min.
Prep: 35 min.
Yield: 4 Servings
Ingredients
- 2 medium zucchini (about 8 inches)
- 3/4 pound ground beef
- 1 small onion, chopped
- 1/2 cup large fresh mushrooms
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 2 tablespoons ketchup
- Salt and pepper to taste
Directions
- Trim the ends of zucchini. Cut in half lengthwise; scoop out pulp, leaving a 1/2-in. shell. Finely chop pulp.
- In a skillet, cook beef, zucchini pulp, onion,
mushrooms and peppers over medium heat until meat is no longer pink;
drain. Remove from the heat. add 1/2 cup cheese, ketchup, salt and
pepper; mix well. Spoon into the zucchini shells. Place in a greased
13-in. x 9-in. baking dish. Sprinkle with remaining cheese.
- Bake, uncovered, at 350° for 25-30 minutes or until zucchini is tender.
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