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.
Anyways, 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. The tortilla is dipped in a little bit of the smoky adobo sauce and then fried, and you guys, the slightly crispy tortilla is E-VE-RY-THING. These are typically filled with either refried beans, potatoes, or pork, and go really well with an ice cold Michelada! These make for a really good appetizer, so I highly suggest using the baby street taco tortillas if you’re able to find them.
5 dried guajillo, peppers seeds and stems removed
2 dried pasilla ancho, seeds and stems removed
1/4 large white onion, peeled
4 garlic cloves, peeled
1 sprig fresh thyme leaves
pinch of ground cloves
1/4 teaspoon ground coriander
1 dried bay leaf
2 teaspoons of salt
2 cups of low sodium chicken stock
2 cups of water
2 lbs pork butt or pork shoulder
Rest of the onion, diced
Thinly Sliced Radishes
Red or Green Salsa
Any size Corn Tortilla (Baby Street Taco Size work best)
In a large pot or dutch oven, combine the chicken stock, water, guajillo peppers and pasilla ancho peppers 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 3 cups to the blender, but if it’s not add a little more water to make it 3. Add the onion and garlic 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, if yours is large see the note below). Use a spoon to help the liquid go through that might be having some trouble. Stir in the thyme, cloves, coriander, bay leaf, and salt.
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. Cook on low for 6-8 hours, or 4-6 hours on high. Go ahead and taste for seasoning now and add more if needed.
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. The meat should be falling apart no problem but if it needs a little help go ahead and shred it up and serve in a little sauce with all the garnishes.
*If you’ve got a larger crockpot or you have no crockpot then you can go ahead and just make this in a 6 qt dutch oven on the stove. Assemble it all in the dutch oven like the crockpot and just cook over a medium flame for 2-2 1/2 hours, until the meat’s super tender.