Mexican food is not usually what most people think of when they hear the word ‘high cuisine.’ However, Mexico has a rich, varied history, and complex and delightful culinary dishes. Recently, we’ve had a lovely young woman, Dulce Rojo, from Guadalajara join our family, marrying my wife’s cousin and sharing her cuisine and love of food with us.
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Coincidentally, this happened around the same time that our friend, Eli Brown, gifted us a smoker for meats, and it’s seriously one of the best gifts I’ve ever received. Coupled with Dulze’s recipies, the smoker has revolutionized the way I approach Mexican food and as she’s told me, helped me create more authentic fayre.
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Eliot’s Pork and Chicken Tacos (modified from Dulze’s Recipies):
Pork Shoulder.
Rub with generous amount of salt, pepper, dried oregano, dried garlic and cumin. Let sit for 4-24 hours.
If you have a smoker, smoke on low heat (200-300) for 2 hours. If not, skip this step.
Place either in pressure cooker (if available) or oven proof pan.
Add 1 cup orange juice, 1 jalapeno chopped and 1 chopped onion.
If using pressure cooker, cook for 1 hour. If braising, cook at 300 degrees for 3-4 hours (or until meat is tender),
Let cool slightly (5-10 minutes)
Separate meat
Chicken thighs.
Rub with generous amount of salt, pepper, dried garlic, cumin and chili powder (chipotle or other).
Let sit for a few hours.
If you have a smoker, smoke on high heat (450) for 40 minutes. Otherwise, bake at 450 degrees in oven for 40 minutes.
Let cool slightly (5-10 minutes)
Separate meat
Assemble tacos
Corn Tortillas
Chicken or Pork
Cilantro
Lime yogurt sauce (1/2 cup yogurt, salt to taste – about 1 tsp, lime juice to taste – about 1-2 Tbsp).
Finely sliced red cabbage
Tomatoes
+/- cheese, avacado,
Enjoy 🙂