Two Epic Taco Recipes

Tacos really are the perfect food, aren’t they? The new cookbook Taco! Taco! Taco! by Sarah Haas celebrates this delicious and versatile food, featuring 100 savory and sweet taco recipes. While you’re trying out some new recipes at this time, give these two tacos a go.

Pork Tinga Slow Cooker Tacos
Servings: 6 to 8
(Makes About 4 Cups Cooked Pork)

For the pork:
1 tablespoon vegetable oil
1 large yellow onion, chopped
1 large tomato, chopped
1 (7-ounce) can tomatillo salsa (or about 1 cup tomatillo salsa)
2 cloves garlic, minced
1 chipotle chile canned in adobo
1 tablespoon adobo sauce (from canned chipotle chiles)
¼ cup low-sodium chicken broth or water
1 (2- to 2½-pound) boneless pork loin roast

For the tacos:
12 (6-inch) corn tortillas, warmed
Toppings: shredded lettuce, such as romaine, shredded red or green cabbage, thinly sliced radish, crumbled cotija cheese, sliced or diced avocado

To make the sauce, start by setting a large skillet over medium heat and add the oil. Once hot, add the onion and tomatoes and cook, stirring frequently, for 5 minutes. Add the tomatillo salsa and garlic, cook 1 more minute. Stir in the chipotle and adobo and remove from the heat. Allow to cool slightly, then transfer to a blender along with the broth or water and carefully puree until smooth (alternatively, you can use an immersion blender to puree). Place pork in the bottom of a 5- to 6-quart slow cooker. Pour pureed sauce over the pork, then cover with a lid and cook on low for 8 to 9 hours. After the pork has been cooked, use two forks to shred the pork (this can be done inside the slow cooker). Toss with the sauce and cook an additional 10 to 15 minutes to meld flavors. Season to taste with salt and pepper. To make the tacos, serve pork in warmed tortillas topped with toppings of your choice such as shredded lettuce, shredded cabbage, thinly sliced radish, and cotija cheese.

Korean BBQ Beef Tacos
Servings: 4

For the marinade:

2 cloves garlic, minced
2 tablespoons sesame oil
2 tablespoons vegetable oil
3 tablespoons honey
¼ cup low-sodium soy sauce
2 green onions, light and green parts only, thinly sliced
¼ cup mirin (or ½ teaspoon sugar per tablespoon rice vinegar)
½ cup pear juice or pineapple juice
1 pound sirloin steak or beef tenderloin, thinly sliced against the grain

For the tacos:
8 (6-inch) flour tortillas, warmed
Toppings: shredded lettuce or cabbage, shredded carrots, kimchi
Special equipment: 10 to 12 wooden skewers, soaked in water for 30 minutes

To make the marinade, add the first 8 ingredients to a medium bowl and whisk to combine. Reserve ½ cup. Transfer the remaining marinade to a gallon-size, sealable plastic bag. Add the beef, press out any excess air from the bag, then seal and turn to coat. Marinate for at least hours and up to 12 hours in the refrigerator. Preheat the grill to medium-high heat or set a grill pan over medium-high heat. If using the grill, clean the grill grates and brush them with oil. If using a grill pan, coat pan lightly with oil. Remove beef from the marinade and pat dry; discard the marinade. Thread beef onto soaked skewers then grill 2 to 3 minutes on each side, or until desired degree of doneness. Remove beef from skewers and serve family style with warmed tortillas, shredded lettuce, shredded carrots, and kimchi. Use extra reserved marinade for serving.

Notes: This recipe can also be prepared without using skewers—the skewers simply make it easier to handle the beef while it’s on the hot grill. To make slicing the beef easier, freeze it for at least 1 hour and up to 2 hours.

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