Red Chile Pork Tacos with Caramelized Onions
Transform your taco night with these bold and flavorful Red Chile Pork Tacos with Caramelized Onions! This recipe features tender, slow-simmered pork shoulder infused with the smoky, slightly spicy essence of guajillo and ancho chiles, balanced perfectly with hints of cumin, oregano, and smoked paprika. The succulent pork is paired with golden caramelized onions, fresh cilantro, and a zesty squeeze of lime, all wrapped in warm, slightly charred corn tortillas for the ultimate handheld feast. Perfect for a cozy dinner or entertaining guests, these tacos bring authentic Mexican flavors straight to your table in a satisfying, crowd-pleasing dish. Keywords: red chile pork tacos, caramelized onions, Mexican tacos, slow-cooked pork, guajillo chile recipe, ancho chile tacos, taco night recipes.
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Recipe Information
Ingredients
- 2 lb pork shoulder
- 6 pieces dried guajillo chiles
- 4 pieces dried ancho chiles
- 4 pieces garlic cloves
- 1 large white onion
- 1 tsp cumin powder
- 1 tsp oregano
- 1 tsp smoked paprika
- 2 cups chicken broth
- 2 tbsp white vinegar
- 1.5 tsp salt
- 0.5 tsp pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 12 pieces corn tortillas
- 0.25 cup fresh cilantro
- 2 pieces lime wedges
Instructions
Trim any excess fat from the pork shoulder and cut it into large chunks (about 2-3 inches each). Set aside.
Remove stems and seeds from the guajillo and ancho chiles. Boil 2 cups of water, then soak the chiles in the hot water for 15 minutes until softened. Reserve the soaking liquid.
In a blender, combine the softened chiles, garlic, 1/2 of the onion (roughly chopped), cumin, oregano, smoked paprika, vinegar, and 1/2 cup of the reserved soaking liquid. Blend until smooth and set the chile sauce aside.
Season the pork chunks with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork in batches, browning all sides (about 3-4 minutes per batch). Remove the pork and set aside.
In the same pot, add the blended chile sauce and cook on medium heat for 3-4 minutes, stirring frequently. Add the chicken broth and stir to combine.
Return the seared pork to the pot. Lower the heat to a simmer, cover with a lid, and cook for 2.5 to 3 hours, stirring occasionally, until the pork is tender and easily shreddable.
While the pork cooks, prepare the caramelized onions. Thinly slice the remaining half onion. In a skillet, melt butter over medium heat and add the sliced onion. Cook, stirring occasionally, for 15-20 minutes until golden and caramelized. Remove from heat and set aside.
Once the pork is done, shred it using two forks directly in the pot, mixing it with the sauce. Adjust seasoning with additional salt if needed.
Warm the corn tortillas on a griddle or directly over a gas flame until pliable and slightly charred.
To assemble the tacos, spoon some of the shredded pork onto a warm tortilla, top with the caramelized onions, fresh cilantro leaves, and a squeeze of lime juice.
Serve immediately, with extra lime wedges on the side for garnish.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 820 mg | 36% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 2.1 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 912 mg | 19% | |
*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.
