Monday, May 23, 2011

Tired Tacos? Try Tingas! Braised Pork Tingas or Tacos

Here is a simple recipe for braised pork that is a great alternative to humdrum taco meat.  I love this recipe for several reasons.  It's easy, cheap, and tasty.  I can get several meals from one roast and it actually tastes better the next day.  Braising pork fills the house with wonderful smells and doesn't require you to turn on the oven. 

We enjoy eating the meat on toasted corn tortillas or on good flour tortillas. 

Here is what you will need:
  • 3 pound boneless pork roast
  • onion
  • garlic or garlic powder
  • pepper
  • carrots
  • celery
  • water
  • 1 large can tomato sauce
  • 3 or more hot peppers-  we have used jalapeno, habanero, serrano, etc. 
  • 2 tablespoons brown sugar
First, you need to slice your pork roast into chunks.  I usually cut slabs about 1 inch thick.  

Second, you need to sear the meat in your pan.  Add a little olive oil and brown your pork chunks.  Season them with pepper, onions, salt, and garlic. 

When they are browned on all sides, add enough water to cover the meat.  Throw in a few carrots and celery ribs, cover, and bring to a boil.  Simmer for several hours until the meat is tender and the liquid has reduced.


Remove the carrots and celery from your meat.  Reserve and drain the liquid from the meat.
I let the broth sit a few minutes and  spoon out the grease that has separated. You will need this broth to make the sauce.
Shred the pork with a fork or a potato masher.  It should be very easy to pull the meat apart.  In the same pan, brown the braised meat.  You want it to be a little crispy before we add the sauce.

I mix a can of tomato sauce, 2 cups liquid, 2 tablespoons crushed garlic, and 3 or 4 chopped hot peppers from the garden.  I use whatever I have.  This time I used frozen habanero peppers I had in the deep freeze.  You can add more or less-  it depends on how much heat you enjoy.  I throw in a small amount of brown sugar to take some of the edge off .
Simmer for an hour or more, until the sauce is reduced.  I let the meat sit for about 15 minutes before serving.

My family enjoys this with warm corn tortillas or crisped tortillas.  We also use flour tortillas.  Tonight, I used what was in the house.  We topped them with traditional taco toppings.  Lettuce, cheese, salsa, olives, sour cream, and more. 

 

1 comment:

Michelle said...

This looks great!!