Oaxacan Tacos
Transport your taste buds to the vibrant streets of Oaxaca with these irresistible Oaxacan Tacos! Featuring tender pork shoulder marinated in a smoky, tangy blend of guajillo chilies, chipotle peppers, orange juice, and warm spices, this recipe captures the essence of authentic Mexican flavors. The pork is seared to perfection, creating caramelized edges that pair beautifully with soft corn tortillas. Each taco is elevated with fresh toppings like crisp red onion, fragrant cilantro, crumbled queso fresco, and a zesty squeeze of lime. Perfect for gatherings or weeknight dinners, these tacos promise an unforgettable culinary journey to southern Mexico.
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Recipe Information
Ingredients
- 12 corn tortillas
- 1 lb boneless pork shoulder
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce
- 3 dried guajillo chili pods
- 2 tbsp white vinegar
- 1 cup orange juice
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp salt
- 1 tsp black pepper
- 1 red onion, thinly sliced
- 1 cup cilantro leaves, chopped
- 1 cup queso fresco, crumbled
- 4 lime wedges
- 2 tbsp canola oil
Instructions
Rehydrate the dried guajillo chili pods by submerging them in hot water for 15 minutes. Once softened, remove the stems and seeds.
In a blender, combine the rehydrated guajillo chilies, chipotle peppers in adobo sauce, garlic, white vinegar, orange juice, oregano, cumin, smoked paprika, 1 teaspoon of salt, and black pepper. Blend until smooth to form the marinade.
Cut the pork shoulder into 1-inch pieces and place them in a large bowl. Pour the marinade over the pork, ensuring the pieces are evenly coated. Cover and let marinate in the refrigerator for at least 30 minutes or up to 4 hours for deeper flavor.
Heat a large skillet or cast-iron pan over medium-high heat. Add the canola oil. Once shimmering, add the marinated pork (in batches if necessary to avoid overcrowding) and cook for about 10 minutes, stirring occasionally, until fully cooked and slightly caramelized.
Meanwhile, warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side, or until pliable. Keep them warm by wrapping them in a clean kitchen towel.
Assemble the tacos: Place a generous spoonful of the cooked pork onto each tortilla. Top with thinly sliced red onion, chopped cilantro, and crumbled queso fresco.
Serve with lime wedges on the side for an added squeeze of freshness.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1039 mg | 45% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 7.7 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 332 mg | 26% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 762 mg | 16% | |
*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.
