Tacos de picadillo oaxaqueno ? smoky shredded pork tacos

4 servings
20 min
25 min
Very Easy




  • Roast the garlic on a skillet, turning occasionally for 15 minutes until soft. Roast the tomatoes on a baking sheet 4 inches below a broiler set on high for 6 minutes and flip, roast for another 6 minutes. Cool, and then peel, saving all the juices.
  • In a food processor, pulse the tomatoes, chiles and garlic, until smooth. Heat the lard in a sauce pan over medium-high heat. Add the puree and stir for 5 minutes. Taste and season with salt if necessary. Set aside.
  • In a medium sauce pan, cover the meat with salted water. Peel and chop the garlic and half of the onion add them to the pot. Bring to a gentle boil, skim of any grayish foam, partially cover and simmer over medium for 1 ½ hours. Let cool in the broth, then shred.
  • In a large skillet heat the lard over medium-high. When hot, add the pork and remaining onion. Fry stirring regularly for 12-14 minutes scraping the brown bits as you go. The mix will become golden and crispy
  • Sprinkle in the seasonings and raisins, stir then add the tomato-chipotle sauce. Reduce heat to medium and simmer for 5 minutes. Until nearly all the liquid has evaporated.
  • Pre-heat the oven to 350. Toast the almonds for 6-8 minutes, until golden and fragrant. Stir them into the pork mixture.
  • Set up a steamer; add ½ inch of water and bring to a boil. Wrap the tortillas in a heavy kitchen towel; lay them in the steamer, and cover. Boil for one minute; turn off the heat and let stand covered for fifteen minutes. Don?t open the steamer to check.
  • Dinner time. You have the choice of preparing the tacos in the kitchen and serving or bring everything to the table and let everyone help themselves!

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