Tuesday, August 30, 2011

Pork Tacos Dallas Gas Station Style

Cookbook Spotlight and Cook Off
The Homesick Texan Cookbook
Lisa Fain

I am so excited to be invited to participate with a great group of bloggers in presenting to our readers some fabulous recipes from the new cookbook, The Homesick Texan by Lisa Fain. I will be cooking from this book for the next few weeks, so I really hope that you will enjoy our presentations. Let's get started cooking.

Pork Tacos Dallas Gas Station Style

Lisa's recipe is based on the great Taco's that can be found along the South Buckner area of Dallas at of all things, the Gas Station. I have enjoyed these Tacos along the South Buckner area many times and Lisa has certainly captured the flavor of the Dallas Gas Station Taco in her recipe.

Pork Taco's Dallas Gas Station Style
The Homesick Texan Cookbook
Page 167
Lisa Fain
Prepared in Miz Helen's Kitchen
4 to 6 servings
For The Pork
4 dried pasilla chiles, stems and seeds removed
2 pounds pork shoulder
1 canned chipotle chile in adobo
4 cloves garlic, chopped
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Small pinch of ground cloves
1/4 cup orange juice
1/4 cup pineapple juice
1 tablespoon white vinegar
2 tablespoons olive oil
Salt to taste
1 tablespoon vegetable oil
For The Taco's
6 jalapeno chiles
Tortillas either corn or flour
1/2 cup chopped cilantro
1/4 medium yellow onion diced
1 lime, cut into wedges
Salsa for serving
In a dry skillet heated on high, toast the pasilla chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles.  Leave the heat on until water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes.

While the pasilla chiles are soaking, rinse the pork and trim the fat.  Cut into half-inch size pieces.

Once the pasilla chiles are hydrated, drain and rinse the chiles. Place the chiles in a blender along with the chipotle chile, garlic, oregano, cumin, cloves, orange juice, pineapple juice, vinegar, and olive oil.  Blend until a smooth puree forms.  Taste and salt.

Toss the diced pork with the chile puree, place in a non-reactive container, and store covered in the refrigerator for 8 hours.

Before cooking, let the pork sit at room temperature for 30 minutes.  To cook the pork, heat the vegetable oil in a large skillet on medium.  Fry the pork in the skillet for 15 minutes, stirring occasionally.

While the pork is cooking, place the jalapenos under the broiler and cook for 10 minutes, or until blackened, turning once. Serve pork in warm tortillas, topped with cilantro and onions, along with the roasted jalapenos, lime wedges, and salsa on the side.

Starting With A Very Hot Skillet

Add All The Ingredients For The Chili Puree

This Is A Thick and Rich Chili Puree

Cook The Pork

Enjoy Your Taco's!

I made these great Taco's exactly like the recipe and would not change a thing. They are absolutely delicious!
You will want to get this book and try these great recipe's because this Texas Gal can cook! Thanks for stopping by today and having Taco's with us and sure hope we will see you at Full Plate Thursday!
This Post is part of The Homesick Texan Cookbook Spotlight and Cook-Off
sponsored by Hyperion and  hosted at Girlichef 
Peace and Joy