Indulge in a tantalizing culinary journey with these Red Chile Pork Tacos with Caramelized Onions, a symphony of flavors that will transport your taste buds to Mexican heaven. Prepared with an array of enticing recipes, this delectable dish is a harmonious blend of savory, spicy, and sweet sensations.
The star of the show is the Red Chile Pork, slow-cooked to tender perfection in a rich and flavorful chile sauce. Every bite is a burst of succulent pork enveloped in a tangy, slightly spicy sauce that lingers on the palate. Complementing the pork are the Caramelized Onions, a sweet and savory delight that adds depth and complexity to each taco.
To assemble these tantalizing tacos, soft and pliable tortillas are filled with the tender Red Chile Pork, topped with the caramelized onions, and garnished with a vibrant array of fresh cilantro, diced white onions, and a squeeze of zesty lime. The combination of textures and flavors in every bite is simply irresistible.
This recipe also features a delectable Guacamole recipe, perfect for adding an extra layer of creamy richness to your tacos. Made with ripe avocados, fresh lime juice, cilantro, and a touch of spice, this guacamole is the perfect complement to the savory pork and caramelized onions.
And to elevate your taco experience even further, there's a recipe for a refreshing Pico de Gallo salsa, a vibrant blend of chopped tomatoes, onions, cilantro, and jalapenos. Its bright acidity cuts through the richness of the pork and adds a delightful freshness to each bite.
With its diverse range of flavors and textures, this Red Chile Pork Tacos with Caramelized Onions is a culinary masterpiece that will leave you craving more. So, gather your ingredients, fire up your kitchen, and embark on this delicious adventure!
PORK RED-CHILE TAMALES
We can think of plenty of reasons to gather with family this time of year, but the best one might be simply having the extra sets of hands for tamale-making. Tamales have long been associated with the holidays - they're often part of the Mexican celebration of Las Posadas, commemorating Mary and Joseph's search for shelter before Jesus's birth - but the tradition of eating them has become more than just a religious practice. Tamales are a way to reconnect with family and Latinx heritage, and this starts with the big job of making them. Tamales can be labor intensive, so why not get the whole family involved and host a tamalada? If enough people are making and filling the masa and wrapping the bundles, you can crank out dozens of tamales at a time. Try a few batches this year using this recipe from Pauline Pimienta, co-owner of The Tamale Store in Phoenix. Her family's red-chile tamales are so beloved, customers start placing their holiday orders in August! - Nora Horvath, for Food Network Magazine.
Provided by Food Network
Categories main-dish
Time 5h40m
Yield 26 tamales
Number Of Ingredients 15
Steps:
- Make the pork: Combine the pork with the garlic, 1 tablespoon salt and 3 quarts cold water in a large pot or dutch oven. Bring to a boil, partially cover, then reduce the heat to maintain a simmer. Cook until the pork is tender, 2 1/2 to 3 hours, turning the pork halfway through and adding more water as needed to keep the pork submerged. Remove the pork to a plate, reserving the broth. Let the pork cool slightly, then shred.
- Make the salsa: Bring a large saucepan of water to a boil. Add the chiles and simmer until soft, about 10 minutes. Drain, reserving the saucepan; transfer the softened chiles to a blender along with the granulated garlic, oregano, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Add 1 1/2 cups of the pork broth and puree until smooth.
- Wipe out the reserved saucepan. Heat the canola oil in the pan over medium heat. Add all but 3/4 cup salsa to the pan and cook, stirring, until it thickens and darkens, about 5 minutes. Stir in the shredded pork and 1 cup pork broth. Simmer gently, stirring occasionally, until thickened, about 45 minutes. Season with salt.
- Make the masa: Mix the masa harina, baking powder and 1 teaspoon salt in a large bowl. Using clean hands, gradually mix in 3 1/2 cups warm pork broth, the reserved 3/4 cup salsa and the melted lard until smooth and fully combined; the mixture should be fluffy, almost like frosting. Season with salt.
- Assemble the tamales: Place a softened corn husk on a work surface. Spread 1/4 cup masa across the wider end of the corn husk. Add 2 tablespoons pork mixture in a line down the center. Fold in the sides of the husk to encase the filling, then fold in the narrower end so the goodness doesn't come out. Repeat with the remaining husks, dough and filling.
- Cook the tamales: Fill a tamale steamer or large pot with a steamer insert with 2 inches of water and bring to a simmer over medium heat. Stand the tamales up in the steamer basket with the open end up. Steam, covered, until the tamales are softly set, about 1 1/2 hours, checking halfway through and adding more water if needed. Remove the tamales and let cool 10 to 15 minutes to firm up. Serve with salsa, cheese and sour cream.
PORK TENDERLOIN TACOS WITH PINEAPPLE AND QUICK-PICKLED RED ONIONS
Steps:
- In a container with a tight-fitting lid, combine the onion with the vinegar, ice, and a generous pinch of salt. Close the container and shake to dissolve the salt. Refrigerate while you prepare the pork.
- In a small bowl, whisk the chile powder with the paprika, cumin, garlic powder, coriander, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Set the spice mixture aside.
- Using a sharp knife, butterfly the pork tenderloin: Slice almost in half lengthwise, stopping about 1/2 inch from cutting through; open like a book on a work surface. Using your palm or a meat mallet, pound the tenderloin to an even thickness. Drizzle the pork with olive oil and season with the spice mixture.
- Heat a large cast-iron skillet, grill pan or griddle over medium-high heat. Add the 2 tablespoons olive oil and then the pork. Cook, flipping once, until charred on the outside and the internal temperature reaches 140 degrees F, 6 to 8 minutes total. Transfer to a carving board and let rest for 5 minutes.
- Meanwhile, warm the tortillas over an open flame or in the microwave; wrap in a clean kitchen towel to keep warm. Carve the pork against the grain and transfer to a platter. Serve the pork in the tortillas with sour cream, cilantro leaves, diced pineapple, hot sauce, and the pickled red onions.
GRILLED CHIPOTLE PORK TACOS WITH RED SLAW
The heat from the chipotle enlivens both lean pork and lean slaw. Bright, but hearty and filling, this quick main dish is great for the grill.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the pork: Combine the cilantro, lime juice, oil, chile powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat.
- For the red slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside.
- Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
- Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Divide the pork and a little slaw among the tortillas. Top each tortilla with a teaspoon of sour cream and serve with lime wedges.
Tips:
- Use fresh, high-quality ingredients. This will make all the difference in the flavor of your tacos.
- Don't be afraid to experiment with different chilies. There are many different types of chilies available, so you can find one that fits your taste preferences.
- Caramelize the onions slowly and patiently. This will help them develop a deep, rich flavor.
- Use a good quality corn tortilla. Corn tortillas are the traditional choice for tacos, and they provide a great base for all the other flavors.
- Serve the tacos immediately. This will ensure that they are at their best.
Conclusion:
Red chile pork tacos with caramelized onions are a delicious and easy-to-make meal that is perfect for any occasion. The combination of the spicy chili sauce, tender pork, and sweet caramelized onions is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give these tacos a try. You won't be disappointed!
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