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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 10 |
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From More Diners, Drive-ins and Dives.Recipe courtesy of Susan Harries of Lone Star Taqueria. Ingredients:
2 tablespoons ground cumin |
2 tablespoons chili powder, california |
2 tablespoons chili powder, new mexican |
1 tablespoon cayenne pepper |
1 tablespoon salt, kosher, pluse more to taste |
1 teaspoon black pepper, freshly ground |
1 teaspoon garlic powder |
3 lbs pork butt, trimmed and sliced 1/4 inch thick |
2 cups oil, vegetable |
5 whole cloves |
2 bay leaves |
20 (6 inch) tortillas, white corn heated |
diced onion, for serving |
cilantro leaf, chopped coarsely |
lime wedge, for serving |
Directions:
1. Mix cumin, chile powder, cayenne, 1 T salt, pepper, and garllic powder in a 9 by 13inch baking dish. Toss the meat with the spice mixture to coat competely. Stir in the oil, cloves, and bay leaves. Cover with foil and refrigerate for at least 6 hours or overnight.
2. Remove the meat from the refrigerator and let sit at room temperature for 30 minutes. Preheat the oven to 350 degrees. Bake the meat, covered, for 1 hour or until it is tender. Allow the meat to cool slighty, then remove it from the liquid with a slotted spoon and chop into bite-size pieces. Spoon off some of the oil floating on top of the cooking liquid, and reserve.
3. Heat a griddle or skillet over medium-heat. Spoon a bit of the reserved oil onto the griddle, add some of the meat(mix up the leaner and fattier pieces so everyone gets some of both), season with salt, and cook, tossing, until hot and starting to crisp.
4. To serve, overlap 2 tortillas on each plate, top with 1/2 cup meat, some onions, and a sprinkle of chopped cilatro. Squeeze lime juice over all.
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