I’ve been wanting to revisit some of my older posts for a while now and I figured a good place to start would be with the very first recipes that I launched the blog with. The recipe I’m sharing today has minor tweaks (and Instant Pot directions) but the photography is definitely the most improved!
I’m leaving the original narrative below, and if you want to make some of my recipes but don’t know which one to start with, definitely start with this one, its one of my all time favorites.
A few weeks ago, I got to vacation in Colima MX for a few days where I spent time with family, and let’s be real, ate everything I could get my hands on.
Colima is a very small state along the Pacific bordered by the state of Jalisco and Michoacán. I love how authentic it still is, it’s a hidden gem that’s been left untouched by tourists and it is one of the things I appreciate the most. If you didn’t know, Colima is one of the worlds biggest producer of limes! There’s no shortage of tropical fruits either, you’ll find anything from mangos, tamarind, guamuchiles, durian, plums, pasiflora and coconuts growing everywhere, coffee is even grown at the foot of the Volcán de Colima. If you’re ever curious about visiting, I suggest staying in the port city of Manzanillo!
When I was younger, I used to visit every February for the Fiestas Charrotaurinas, and then again during summer break. I even lived there during a few of my toddler years.
While we were visiting the Pueblo Mágico of Comala where my maternal grandparents live, we stopped by Los Portales de Comala. This is a really cool restaurant because you order drinks and you’re automatically served botanas (tapas) as long as you keep having drinks! One of the standout dishes we were served were the tacos Tuxpeños.
Tacos Tuxpeños originated in Tuxpan, Jalisco and my mom used to make these for us growing up. They consist of a pulled pork that has been cooked in a guajillo-ancho sauce and then served on a tortilla that is dipped in a little bit of the smoky chile sauce and then is lightly fried and steamed. I personally like to leave my tortillas lightly fried though.
These are typically filled with either refried beans, potatoes, or pork, and make for a really good appetizer, so I highly suggest using the baby street taco tortillas if you’re able to find them.
If you get the chance to make these, I hope you enjoy them as much as I do. And if you don’t have an Instant Pot in your life, I highly recommend one! I use it every time I make pulled pork, and it is done in about 45 minutes.
If you get the chance to make these, I hope you enjoy them as much as I do– Nos vemos!
5 dried guajillo, peppers seeds and stems removed
2 dried pasilla-ancho peppers, seeds and stems removed
2 cups of low sodium chicken stock
1/4 large white onion, peeled
4 garlic cloves, peeled
1 sprig fresh thyme
pinch of cloves
1/4 teaspoon cumin
2 teaspoons of salt
2 dried bay leaves
3 lbs pork butt or pork shoulder
Thinly Sliced Radishes
Red or Green Salsa
Any size Corn Tortilla (Baby Street Taco Size work best)
Dutch Oven, Slow Cooker & Instant Pot
In a large pot, fully submerge your guajillo peppers and pasilla-ancho peppers in water and bring to a simmer. Simmer for 10-15 minutes so the peppers can rehydrate and soften then use a slotted spoon to scoop out the peppers and transfer to a blender.
Measure out the cooking liquid, you’ll need to add 2 cups to the blender, but if it’s not add a little more water to make it 2 cups. Add the chicken stock, onion, garlic cloves, thyme, pinch of cloves, cumin, and salt to the blender and blend on high speed for about 45 seconds to make sure it’s fairly smooth (make sure your lid doesn’t fully cover the top so there’s no explosions) then run the sauce through a fine mesh strainer right into a crockpot (I use this one), 6qt dutch oven, or Instant Pot. Use a spoon to help the liquid go through that might be having some trouble. Stir in the bay leaves.
Cut your pork into 3-inch chunks and add it to the mix. If it’s not fully submerged go ahead and add up to a cup more liquid to help out.
If you’re using a slow cooker, cook on low for 6-8 hours, 2-2 1/2 hours on medium for a 6 qt dutch oven, and 45 minutes on high pressure for an instant pot.
Once the pork is fully cooked, taste your sauce for salt and adjust as needed. Using a slotted spoon, remove the pork from the sauce and shred it, then add it back to the sauce.
To assemble the tacos: Heat a couple tablespoons of vegetable oil in a medium sized skillet. Using a pair of tongs, grab two tortillas and dip them in the adobo sauce then fry them up until lightly crisped up, leaving them stacked, about 1 minute on either side.
To serve, add a spoonful of the pork in the sauce on top of the crispy tortilla and top with your favorite garnishes.