These spiced Oaxacan Pork Tacos have hints of cinnamon, orange and pasilla chiles. Tender smokey pork served on corn tortillas with cabbage and a warm corn salsa.
Oaxacan Pork Tacos
It rained most of Sunday, letting up long enough for me and Paul to shop the farmers market, then starting back up again once we were safely at brunch.
So pretty much it’s was amazing, snuggle up in a sweater with a cup of coffee kind of day! Side note about coffee, stay tuned for a new chipotle barbecue sauce coming soon…
Now back my Oaxacan Pork Tacos.
Long story short while looking at mole recipes I discovered the state of Oaxaca in Mexico which is well-known for its regional cuisine and use of chiles.
And I love the idea of making a taco marinade with fall inspired spices like cinnamon, cloves and orange. It’s perfect for National Taco Day which also happens to fall on a Tuesday!
Keep your pork fatty, I sliced a boneless pork shoulder for these tacos which kept them nice and tender. If you use a leaner cut, be sure not to over cook it.
My warm Charred Corn Poblano Salsa really adds texture to the tacos while thinly cut cabbage gives them crunch.
How are you celebrating National Taco Day?
- 3 dried pasilla peppers
- ¼ cup hot water
- ¼ cup fresh orange juice
- 3 cloves garlic
- 2 tablespoons cider vinegar
- 1 tablespoon dried oregano
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- 2 tablespoon canola oil
- 2 pounds thinly cut pork shoulder
- Desired taco toppings
- Place chiles in a small bowl with hot water. Cover, let stand 5-10 minutes.
- Remove stems and seeds from chiles, place in a blender.
- Add garlic, orange juice, spices and oil to chile mixture. Pulse until smooth.
- Place pork loin in a plastic zippered bag along with marinade.
- Let rest at least 1 hour or overnight.
- Preheat a large cast iron skillet medium high heat.
- Working in batches, cook pork 2 minutes per side. Set aside on a cutting board to rest. Roughly chop if desired.
- Serve hot on tortillas with desired toppings.