We are continuing our Disney family movie night with: Coco! It was the perfect movie as we approach the spooky season.
What goes better with a movie all about Día de los Muertos than street tacos? We’ve made these a lot as they are one of our family’s favorite dishes. They can be made with any kind of meat: chicken, pork, beef, chorizo…literally whatever you’d like.
We typically make them with chorizo and marinated pork. Chorizo is easy to cook I just cook it as instructed. There is tons of flavor all on its own so I don’t add anything to it. The marinaded pork is an entirely different story. It can be made several different ways and they are all amazing. My personal favorite is to slow cook it. I love the way the house smells as it’s cooking all day but it’s definitely not a quick process. Here is one of my family’s favorite recipes.
Marinated Pork
Aka Puerto Rican pernil
- Pork shoulder
- Olive oil to coat pan
- Sofrito
- Tomato sauce
- 1 head of garlic
- Cilantro
- 1 Onion
- Low sodium beef broth
- Cumin
- 1 packet of sazón
- Adobo
- Garlic powder
- Onion powder
- Salt and pepper to taste
- (Optional) For extra heat add jalapeño to the broth
Turn on your slow cooker to high heat. Coat the pan with olive oil. Place pork in the center of the dish. Add beef broth (enough to cover just over half of the beef). I like to use a little extra beef broth because I use it to coat the tortillas at the end.
Peel and then mince the head of garlic and add it to the broth. Add about 4-6 tablespoons of sofrito depending on the size of the pork. Add about 3-4 tablespoons of tomato sauce. Chop your cilantro and onion and add that to your broth as well as your remaining dry seasonings.
Cover and let cook for about 4 hours. After 4 hours uncover and turn with a fork. The fork should go in easily and you should be able to shred the bottom side with your fork. If it’s still tough cover for another hour. Once you’re able to shred the entire pork with a fork leave the shredded meat in the broth and cover. Turn heat to low and cook for 1 more hour.
Street Tacos
- Meat of your choice
- Street taco sized tortillas
- Butter
- Chopped cilantro
- Diced onions
- Pico de gallo
- (Optional) pickled red onions
- (Optional) jalapeño
- Lime wedges
Bring your pan to a low to medium heat. You don’t want to make your tortillas too hot. Just enough to give them a crisp. Use the butter to coat the pan.
Scoop the marinaded pork out and leave the broth in the slow cooker. Add pork to a strainer and push on it to make sure you get as much moisture out as possible. Dip your tortillas in the broth and begin toasting them. Once they are lightly browned flip them over until light brown on the other side, then remove from pan to cool. Be sure to add a small bit of butter between each new tortilla, otherwise the broth will burn and tortilla with stick to the pan.
While the remaining tortillas are cooking you can start preparing your tacos. Place a bit of pork (or whatever meat you’ve chosen) and then top with pico de gallo, chopped cilantro, chopped onions, and any other desired toppings. Garnish with lime wedges and serve immediately. Enjoy!
If you are storing for later it’s better to leave the pork in the broth separately from the other ingredients.
