Happy Cinco de Mayo! Today is the day where margaritas are on sale at every restaurant that sells so much as a nacho chip and every food blogger cooks something with tortillas or tequila! Not that I’m complaining–seriously what’s wrong with tequila?
The 5th of May, in my family, has always meant Dad’s birthday. Happy Birthday, Daddy!! There’s an unwritten rule in our house that the birthday person gets to pick the restaurant for dinner, and I always remember going to get Mexican–Banditos in my younger days, then El Camino when they came in to town. Dad LOVES spicy food–chiles rellenos is one of his favorites!
He would have liked this dish–it doesn’t pack much heat, but the spices are definitely there. The pork is seared, then braised for 2 hours in all kinds of deliciousness. My house smelled AMAZING yesterday when I was making this!
Pork Roast Tacos
Adapted from My Baking Adventures
Chili Spice Rub–See Below
3lbs pork tenderloin
1 large onion, cut into wedges
2 cloves garlic, smashed
1 28 oz can crushed tomatoes
3 dried red chiles (or a handful of red pepper flakes)
1 Tbsp ground cumin
1 Tbsp Mexican Hot Chile Powder
Pat pork dry. Rub chili mixture into meat.
Set dutch oven over medium high heat, coat bottom with oil. Sear meat on all sides.
Add onion and garlic to pot and cook until the caramelize. Add tomatoes, chiles, cumin, and chile powder. Add 2 inches of water.
Cover and simmer for 2 hours, adding more liquid as necessary. Mine boiled down quite a bit, keep an eye on it.
Shred meat and serve on tortillas.
Chili Spice Rub
Adapted from 500 Five Ingredient Recipes
1/2 cup Hot Mexican Chili Powder
2 tsp dried oregano
2 tsp salt
8 cloves garlic, minced fine
Mix all ingredients together in a small bowl. Rub into meat before cooking.
**Note–Once seared, this could probably be cooked lower and slower in a crockpot, just make sure your meat is cooked thru before serving.