Oaxacan Pork Tacos
Serves: 4-6
These spiced Oaxacan Pork Tacos have hints of cinnamon, orange and pasilla chiles. Tender smokey pork served on corn tortillas with a warm corn salsa.
  • 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
  • Tortillas
  • Desired taco toppings
  1. Place chiles in a small bowl with hot water. Cover, let stand 5-10 minutes.
  2. Remove stems and seeds from chiles, place in a blender.
  3. Add garlic, orange juice, spices and oil to chile mixture. Pulse until smooth.
  4. Place pork loin in a plastic zippered bag along with marinade.
  5. Let rest at least 1 hour or overnight.
  6. Preheat a large cast iron skillet medium high heat.
  7. Working in batches, cook pork 2 minutes per side. Set aside on a cutting board to rest. Roughly chop if desired.
  8. Serve hot on tortillas with desired toppings.
Recipe by Thyme for Cocktails at https://thymeforcocktails.com/oaxacan-pork-tacos/