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.
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.
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 🙂
