Our friend Catherine is an excellent cook. She always has been and often cooks gluten free. I saw these tacos of hers and knew immediately that I wanted to make them for Cinco de Mayo and asked if I could share her recipe of hers.
So here we have our very first guest post… Thank you so much, Cath!!!
Tacos are my very favorite thing. Or maybe nachos…it is a close race. I think they are both the perfect treat, and we do many versions. This is one of my favorite ones because you make the filling of the tacos in the crockpot, so that makes this easy recipe even easier. Who wouldn’t want to come home to a house filled with the smell of tacos after a long day?
There is also a way to do this in a hot skillet on the stove, but I prefer the crockpot for days when I have been working.
I do take the time to grill the corn. Grilling the corn is actually quicker and easier than it sounds and adds depth to the tacos.
1 Boston butt/pork shoulder
A good dusting of cumin
A capful of hot Mexican chili powder, or regular chili powder
1 can of chilies in adobo sauce (in the ethnic foods aisle at most grocery stores)
3 table spoons/cloves of minced garlic
3 tablespoon/small handful of minced cilantro
Pineapple chopper into cubes
1 teaspoon olive oil
First, sear the pork on all sides in a hot skillet with the olive oil. Once it has a nice crust on all sides, put in the crockpot. Add in the chilies in adobo sauce (whole can), garlic, cumin, chili powder, and cilantro. If you are doing this in the a.m. before work, set on low. If doing later in the day, set on high. About 30 min before you are ready to serve, add in diced up pineapple. The pork will be very tender, and you can shred it easily.
For the corn:
Dash of chili powder
Toss fresh cobs of corn in the olive oil, salt, & pepper to coat the corn in a small amount of olive oil. Grill over direct heat, turning frequently, for 5-10 min until the corn has good color & caramelization. Once done, cut corn off the cob.
For assembling the tacos (all optional, and all easy to sub):
Diced red onion
Corn (or flour) tortillas (I prefer corn + they are gluten free)
Crumbled goat cheese, feta or a crumbled Mexican cheese (cotija, etc.)
Guacamole (I cheat & buy it from whole foods since theirs is awesome)
Heat the tortillas (gas range, microwave, or oven), then put guacamole on each tortilla. Spoon the pork/pineapple on to the taco, add the corn and any of the other toppings. Squeeze a lime wedge over the top & enjoy!
*This recipe makes a LOT of taco filling, so you can freeze portions to pull out later, or these are great for a crowd. A great option for any Cinco De Mayo Fete*
**Cilantro lime rice is an easy side to add with these. Tastes great, and is very quick & easy!*