“This delicious recipe is my copy-cat version of the most excellent Mexican food we ever had in Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste.” —Ariella Winn, Mesquite, Texas
- 1 boneless pork sirloin roast (3 pounds)
- 5 cans (4 ounces each) chopped green chilies
- 2 tablespoons reduced-sodium taco seasoning
- 1 tablespoon ground cumin
- 24 corn tortillas (6 inches), warmed
- 3 cups shredded lettuce
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small bowl, combine the chilies, taco seasoning and cumin; pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/4 cup onto each tortilla; top each with 2 tablespoons lettuce and 1 tablespoon cheese.
Freeze option: Cool pork mixture; freeze in freezer containers up to 3 months. Thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Serve as directed. Yield: 12 servings.
Originally published as Baja Pork Tacos in Healthy Cooking August/September 2010, p53
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Baja Pork Tacos
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review