Baja Pork Tacos Recipe

4.5 21 25
Baja Pork Tacos Recipe
Baja Pork Tacos Recipe photo by Taste of Home
Publisher Photo

Baja Pork Tacos Recipe

Read Reviews
4.5 21 25
Publisher Photo
“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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 8 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 8 hours

Ingredients

  • 1 boneless pork sirloin roast (3 pounds)
  • 5 cans (4 ounces each) chopped green chilies
  • 2 tablespoons reduced-sodium taco seasoning
  • 3 teaspoons ground cumin
  • 24 corn tortillas (6 inches), warmed
  • 3 cups shredded lettuce
  • 1-1/2 cups shredded part-skim mozzarella cheese

Directions

Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chilies, taco seasoning and cumin; spoon over pork. Cook, covered, on low until meat is tender, 8-10 hours.
Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese.
Freeze option: Place cooled pork mixture in freezer containers; freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Yield: 12 servings.
Health Tip: Using reduced-sodium taco seasoning saves about 80mg sodium per serving.
Originally published as Baja Pork Tacos in Healthy Cooking August/September 2010, p53

Nutritional Facts

2 tacos: 320 calories, 11g fat (4g saturated fat), 77mg cholesterol, 434mg sodium, 26g carbohydrate (1g sugars, 4g fiber), 30g protein. Diabetic Exchanges: 3 medium-fat meat, 2 starch.

  • 1 boneless pork sirloin roast (3 pounds)
  • 5 cans (4 ounces each) chopped green chilies
  • 2 tablespoons reduced-sodium taco seasoning
  • 3 teaspoons ground cumin
  • 24 corn tortillas (6 inches), warmed
  • 3 cups shredded lettuce
  • 1-1/2 cups shredded part-skim mozzarella cheese
  1. Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chilies, taco seasoning and cumin; spoon over pork. Cook, covered, on low until meat is tender, 8-10 hours.
  2. Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese.
    Freeze option: Place cooled pork mixture in freezer containers; freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
    Yield: 12 servings.
Health Tip: Using reduced-sodium taco seasoning saves about 80mg sodium per serving.
Originally published as Baja Pork Tacos in Healthy Cooking August/September 2010, p53

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBaja Pork Tacos

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
dewflop User ID: 216755 249112
Reviewed Jun. 5, 2016

"Very easy. It tastes a lot like another taco recipe I use."

MY REVIEW
gingerichcook76 User ID: 2142632 241620
Reviewed Jan. 12, 2016 Edited Jan. 13, 2016

"So easy and delicious! My husband commented that it was better than a restaurant (and we have some good local Mexican restaurants!)"

MY REVIEW
robnat420 User ID: 2092551 225065
Reviewed Apr. 19, 2015

"These tacos are delicious and really do taste like they are from an authentic Mexican restaurant. I have 4 boys ages 9,7,4, and 2 and they all had clean plates. I definitely will make againf"

MY REVIEW
ConnieK User ID: 282614 99170
Reviewed May. 4, 2014

"This was excellent!. Put in the crockpot later at night and was done in the morning. This is so simple to make and the taste is incredible. Will be making this often in the future. Thanks so much for sharing the recipe!"

MY REVIEW
suelovesfood User ID: 5007008 144454
Reviewed Feb. 12, 2013

"Wonderful! Made for a party and everyone loved them! Put out chopped jalepenos , chopped onions and salsa for those that wanted but great just as recipe is. Will make again many times!"

MY REVIEW
mrs.mark User ID: 5436322 100012
Reviewed Jul. 6, 2012

"This was very good. I wasn't sure if 5 cans of green chilies was overdoing it for little kids, so I cut it back to 2. It was still yummy, but I'm sure it would be better with all of the chilies."

MY REVIEW
jhennek User ID: 4357429 210832
Reviewed May. 14, 2012

"Wow, these were great! I added a can of pinto beans for texture and fiber. My daughter ate her serving spooned over crushed tortilla chips and that was really good too. I will definately make these again."

MY REVIEW
Teinerfl User ID: 5153460 180788
Reviewed May. 3, 2012

"This was SO yummy! I put it together last night and put it in the fridge, then put it in the crockpot and turned it on...so easy and delicious! My family LOVED it too! The only changes I made...I just used a whole packet of taco seasoning mix and I added 1/2 an onion (because I needed to use it up!) We loved it and are happy there are leftovers! :)"

MY REVIEW
TessaMB User ID: 6083350 144453
Reviewed Jan. 24, 2012

"easy and flavorful. Great dinner!"

MY REVIEW
smstillinger User ID: 3094333 166864
Reviewed Jan. 17, 2012

"So easy to make and we all loved it (especially my husband). We did eat the meat on flour tortillas because we like them better than corn."

Loading Image

Similar Recipes