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olive oil onion garlic thyme oregano bay leaves salt tomato paste pork shoulder tomatoes water corn tortillas queso fresco fresh cilantro
Viewed: 60 - Published at: 6 years agoIngredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 6 garlic cloves, minced
- 12 teaspoon dried thyme
- 14 teaspoon dried oregano
- 2 bay leaves
- salt and pepper, to taste
- 3 tablespoons tomato paste
- 1 (3 lb) boneless pork shoulder, cut in half lengthwise
- 1 (28 ounce) canwhole tomatoes with juice
- 1 large chipotle chile in adobo, minced (about 4 tsp.)
- 1 cup water
- 16 corn tortillas, toasted
- 1 cup queso fresco, crumbled
- 1 cup fresh cilantro leaves, chopped (optional)
Method
- In a large (5 quart) heavy pot, heat the oil over medium heat.
- Add the onion, garlic, thyme, oregano, and bay leaves.
- Season with salt and pepper.
- Cook until the onion has softened, about 5 minute.
- Stir in the tomato paste.
- Add the pork, tomatoes (breaking them up) and their juices, the chipotle chili, and 1 cup of water.
- Bring to a boil.
- Reduce the heat, cover and simmer until the meat is very tender, 2-2 1/2 hours.
- Discard the bay leaves.
- Using tongs, transfer the meat to a large bowl and shred with two forks.
- Discard any large pieces of fat or gristle.
- Return the shredded meat to the pan, and simmer until the sauce is thick, about 30-45 min more.
- Season, if necessary, with salt and pepper.
- Spoon pork and sauce into toasted tortillas.
- Top with a little of the crumbled queso fresco and cilantro, if desired.
