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Prep Time:1 hrAdditional Time:1 hrTotal Time:2 hrsServings:6Yield:12 tacosJump to Nutrition Facts
Prep Time:1 hrAdditional Time:1 hrTotal Time:2 hrsServings:6Yield:12 tacos
Prep Time:1 hr
Prep Time:
1 hr
Additional Time:1 hr
Additional Time:
Total Time:2 hrs
Total Time:
2 hrs
Servings:6
Servings:
6
Yield:12 tacos
Yield:
12 tacos
Jump to Nutrition Facts
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Ingredients
Pork
2 ½tablespoonsAnnatto Spice Blend
2 ½tablespoonscider vinegar
2tablespoonsorange juice
1tablespoonlime juice
3clovesgarlic, grated
1 ½teaspoonskosher salt
2 ¼poundsboneless pork shoulder, trimmed and cut into 2-inch pieces
1cupwater
Pickled Onion & Peppers
½mediumred onion, very thinly sliced
2 ¼cupswater, divided
2habanero or red jalapeño peppers, halved, seeded and thinly sliced
½cupcider vinegar
3whole cloves or 4 allspice berries
½teaspoondried Mexican oregano
¼teaspoonwhole black peppercorns
¾teaspoonkosher salt
Other
12(6 inch)corn tortillas, warmed
Cotija cheese & lime wedges for serving
Directions
To prepare pork: Whisk spice blend, 2 1/2 tablespoons vinegar, orange juice, lime juice, garlic and 1 1/2 teaspoons salt in a large bowl. Add pork and stir to coat.
If using banana leaves, rinse off any white residue and trim any hard, brown edges. Place one leaf so it covers the bottom of the inner pot of a 6-qt. electric pressure cooker. (Or see Oven Variation.) Arrange the pork in a single layer and drizzle with any juices from the bowl. Pour 1 cup water around the pork. Cover with the other banana leaf. (If not using banana leaves, proceed without them, arranging the pork and adding the water.)
Lock the lid and cook at high pressure for 45 minutes.
Meanwhile, to prepare pickled onion & peppers: Place onion in a small, deep heatproof bowl. Cover with 2 cups water and let soak for 10 minutes. Drain well, then return to the bowl. Add peppers.
Combine the remaining 1/4 cup water, vinegar, cloves (or allspice), oregano, peppercorns and salt in a small saucepan. Bring to a lively simmer over high heat, then pour over the vegetables. Set aside, stirring occasionally.
Let the cooker pressure release naturally for 15 minutes. Carefully release residual pressure manually, unlock and remove the lid. Use tongs to remove the banana leaves.
Drain the vegetables and remove the whole spices. Serve the pork and vegetables in tortillas with crumbled cotija and lime wedges, if desired.
To make aheadRefrigerate pickled onion (Steps 4-5) for up to 1 week.
To make ahead
Refrigerate pickled onion (Steps 4-5) for up to 1 week.
Equipment6-qt. electric pressure cooker (or see Oven Variation)
Equipment
6-qt. electric pressure cooker (or see Oven Variation)
Oven variation
TipBanana leaves can be used to wrap foods before barbecuing, baking or steaming, lending a subtle sweet flavor and aroma to whatever is folded inside them. They’re sold frozen and fresh at Asian and Latin American markets.
Tip
Banana leaves can be used to wrap foods before barbecuing, baking or steaming, lending a subtle sweet flavor and aroma to whatever is folded inside them. They’re sold frozen and fresh at Asian and Latin American markets.
Originally appeared: EatingWell Magazine, May 2020
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Nutrition Facts(per serving)472Calories17gFat30gCarbs49gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
