Porblana Pork Tacos

Your mouth will water over these authentic pork tacos! Traditional Mexican recipes, like this taco recipe, are easier than you think.

This what a taco recipe should taste like! I have omitted the chorizo in order to reduce the overall sodium content with much success. It's your decision to leave it in or not. The included nutritional data does reflect using the chorizo.

These are the real deal authentic Mexican pork tacos. I am talking the kind that would make the taco hunter weep with joy.

Traditional pork tacos, just like this authentic Mexican pork tacos recipe, brings the whole family together.



These authentic shredded pork tacos are just like the Mexican tacos that are slow roasted over a rotary spit, then topped with a fresh pineapple slice.

All the flavors blend together so well you do not need any additional salt or spices. I do add some fresh pineapple (just like the Mexican taco stands do) when it is available.



The first time I fixed these tacos I was teleported to a tacos stand in Mexico by just the aroma alone.

Poblana Pork Mexican Tacos Traditional Recipe

 Poblana Pork Taco (traditional) Recipe
 
 

2 lbs    pork loin  
3   onion  
2 lbs    tomatoes  
1/2 lb    chorizo  
4   cloves garlic  
1/4 cup    parsley  
4   chipotle chilies (canned is OK) plus 4 TB of their sauce  
1/4 tsp    pepper  
2   avocados  
1/2 lb    grated mild cheddar cheese  
24   corn tortillas  
 
1 Quarter one of the onions.
2 Bring 3 quarts of water to a boil and add the pork and the quartered onion. Simmer over low heat for one hour, or until no pink shows when cut into. Remove the meat from the pan and let cool. When the pork is cool enough to handle, shred it with forks, scraping with the grain.
3 Heat the broiler. Slice the tomatoes in half and broil until the skins are nearly black. Place the broiled tomatoes in a bag and let set for 15 minutes to let the smokey flavor absorb into the fruits.
4 Peel the tomatoes, and chop them. Set aside.
5 Chop the remaining onions. Seed and dice the chilies.
6 Saute the chorizo (if using) for 5 minutes. Add the chopped onions, garlic, parsley, salt and pepper. Stir and cook for 5 minutes. Add the shredded pork, the tomatoes chipolte chilies and their sauce. Simmer uncovered for 10 minutes.
7 Slice the avocados.
8 Serve, buffet style. Pork, tortillas, cheese and avocados.
 
Servings: 6
 
 Nutrition Facts

Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
chipotle chilis (canned is OK) plus 4 TB of their sauce
 
       
Amount Per Serving      
Calories   991.13  
Calories From Fat (35%)   344.36  
    % Daily Value
Total Fat 38.31g   59%  
Saturated Fat 11.46g   57%  
Cholesterol 174.94mg   58%  
Sodium 185mg   13%  
Potassium 2450.08mg   70%  
Carbohydrates 98.55g   33%  
Dietary Fiber 13.01g   52%  
Sugar 3.42g      
Sugar Alcohols 0.00g      
Net Carbohydrates 85.54g      
Protein 65.94g   132%  
 
 
     





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