Guajillo Spiked Pork and Potato Tacos
Elevate your taco game with these irresistible Guajillo Spiked Pork and Potato Tacos! This vibrant recipe combines tender, juicy pork shoulder and golden Yukon potatoes, simmered in a smoky, spicy guajillo chile sauce made from scratch. With a perfect balance of heat and depth, this dish is complemented by warm, toasty corn tortillas, a sprinkle of fresh cilantro, crunchy white onions, and a squeeze of lime for a zesty finish. Ideal for a flavorful weeknight dinner or a crowd-pleasing taco night, these tacos offer an authentic Mexican-inspired experience that pairs hearty comfort with bold, dynamic flavor. Ready in just over an hour, this recipe is a must-try for spice and taco lovers alike!
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Recipe Information
Ingredients
- 4 whole Dried guajillo chiles
- 2 cups Boiling water
- 1.5 pounds Boneless pork shoulder
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 3 cloves Garlic cloves, minced
- 3 medium Yukon Gold potatoes
- 1 cup Chicken broth
- 12 pieces Corn tortillas
- 0.5 cups White onion, chopped
- 0.25 cups Fresh cilantro, chopped
- 4 pieces Lime wedges
Instructions
Remove the stems and seeds from the dried guajillo chiles. Place the chiles in a bowl and pour the boiling water over them. Let them soak for 10 minutes until softened.
Meanwhile, cut the pork shoulder into small, bite-sized cubes, trimming any excess fat.
Drain the soaked chiles, reserving 1/2 cup of the soaking liquid. Add the chiles and reserved liquid to a blender along with the minced garlic. Blend until smooth to create the guajillo chile sauce. Set aside.
Peel the Yukon Gold potatoes, then dice them into small cubes roughly the same size as the pork.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork and season with salt and cumin. Sear the pork until browned on all sides, about 5-7 minutes. Transfer the pork to a plate and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced potatoes and cook until they begin to brown and crisp, about 6 minutes.
Return the pork to the skillet and pour in the guajillo chile sauce and 1 cup of chicken broth. Stir well to coat everything in the sauce.
Reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the pork is tender and the potatoes are cooked through. If the mixture becomes too dry, add a splash of water or broth.
Toast the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until warm and pliable.
Assemble the tacos by spooning the pork and potato mixture onto each tortilla. Top with chopped white onion and fresh cilantro.
Serve immediately with lime wedges on the side for squeezing over the tacos. Enjoy!
Nutrition Facts
Calories |
3910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.0 g | 238% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 3601 mg | 157% | |
| Total Carbohydrate | 402.5 g | 146% | |
| Dietary Fiber | 61.9 g | 221% | |
| Total Sugars | 13.9 g | ||
| Protein | 180.9 g | 362% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 610 mg | 47% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 6674 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
