{"id":20453,"date":"2020-03-27T13:48:00","date_gmt":"2020-03-27T20:48:00","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=20453"},"modified":"2020-03-27T13:48:00","modified_gmt":"2020-03-27T20:48:00","slug":"two-epic-taco-recipes","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/two-epic-taco-recipes","title":{"rendered":"Two Epic Taco Recipes"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"750\"  height=\"500\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/03\/20121317\/pork-tinga-80x53.jpeg\"  alt=\"\"  class=\"wp-image-20455 pk-lqip pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 750px) 100vw, 750px\"  data-pk-src=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/pork-tinga-750x500.jpeg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/03\/20121317\/pork-tinga-750x500.jpeg 750w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/03\/20121317\/pork-tinga-300x200.jpeg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/03\/20121317\/pork-tinga-1024x683.jpeg 1024w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/03\/20121317\/pork-tinga-768x512.jpeg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/03\/20121317\/pork-tinga-380x253.jpeg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/03\/20121317\/pork-tinga-800x533.jpeg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/03\/20121317\/pork-tinga-1160x773.jpeg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/03\/20121317\/pork-tinga-80x53.jpeg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/03\/20121317\/pork-tinga.jpeg 1500w\" ><\/figure>\n\n\n<p class=\"wp-block-paragraph\">Tacos really are the perfect food, aren&#8217;t they? The new cookbook<a href=\"https:\/\/www.penguinrandomhouse.com\/books\/564775\/taco-taco-taco-by-sara-haas-foreword-by-bryan-roof\/\"> <em>Taco! Taco! Taco!<\/em> <\/a>by Sarah Haas celebrates this delicious and versatile food, featuring 100 savory and sweet taco recipes. While you&#8217;re trying out some new recipes at this time, give these two tacos a go.<\/p>\n\n\n<p class=\"wp-block-paragraph\"><strong>Pork Tinga Slow Cooker Tacos<br \/><strong>Servings: 6 to 8<\/strong><\/strong> (Makes About 4 Cups Cooked Pork)<br \/><br \/><em>For the pork:<\/em><br \/> 1 tablespoon vegetable oil<br \/> 1 large yellow onion, chopped<br \/> 1 large tomato, chopped<br \/> 1 (7-ounce) can tomatillo salsa (or about 1 cup tomatillo salsa)<br \/> 2 cloves garlic, minced<br \/> 1 chipotle chile canned in adobo<br \/> 1 tablespoon adobo sauce (from canned chipotle chiles)<br \/> \u00bc cup low-sodium chicken broth or water<br \/> 1 (2- to 2\u00bd-pound) boneless pork loin roast<br \/><br \/><em>For the tacos:<\/em><br \/> 12 (6-inch) corn tortillas, warmed<br \/> Toppings: shredded lettuce, such as romaine, shredded red or green cabbage, thinly sliced radish, crumbled cotija cheese, sliced or diced avocado<br \/><br \/><em>Directions<\/em><br \/> 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.<\/p>\n\n\n<figure class=\"wp-block-image\"><img  decoding=\"async\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  class=\" pk-lazyload\"  data-pk-sizes=\"auto\"  data-pk-src=\"https:\/\/getfitnow.com\/wp-content\/uploads\/gfn_koreanbbq.jpg\" ><\/figure>\n\n\n<p class=\"wp-block-paragraph\"><strong>Korean BBQ Beef Tacos<br \/>Servings: 4<\/strong><br \/><em> <br \/> For the marinade:<\/em><br \/> 2 cloves garlic, minced<br \/> 2 tablespoons sesame oil<br \/> 2 tablespoons vegetable oil<br \/> 3 tablespoons honey<br \/> \u00bc cup low-sodium soy sauce<br \/> 2 green onions, light and green parts only, thinly sliced<br \/> \u00bc cup mirin (or \u00bd teaspoon sugar per tablespoon rice vinegar)<br \/> \u00bd cup pear juice or pineapple juice<br \/> 1 pound sirloin steak or beef tenderloin, thinly sliced against the grain<br \/><br \/><em>For the tacos:<\/em><br \/> 8 (6-inch) flour tortillas, warmed<br \/> Toppings: shredded lettuce or cabbage, shredded carrots, kimchi<br \/> Special equipment: 10 to 12 wooden skewers, soaked in water for 30 minutes<br \/><br \/><em>Directions<\/em><br \/> To make the marinade, add the first 8 ingredients to a medium bowl and whisk to combine. Reserve \u00bd 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.<br \/><br \/><em>Notes:<\/em> This recipe can also be prepared without using skewers\u2014the skewers simply make it easier to handle the beef while it\u2019s on the hot grill. To make slicing the beef easier, freeze it for at least 1 hour and up to 2 hours.<br \/><br \/><\/p>\n","protected":false},"excerpt":{"rendered":"Tacos really are the perfect food, aren&#8217;t they? The new cookbook Taco! Taco! Taco! by Sarah Haas celebrates&hellip;\n","protected":false},"author":5,"featured_media":20455,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[4],"tags":[4971,7767,11014,12106,12809,13832,13848],"class_list":["post-20453","post","type-post","status-publish","format-standard","has-post-thumbnail","category-phoenix-recipes","tag-featured","tag-korean-bbq-beef-tacos","tag-pork-tinga-taco","tag-sarah-haas","tag-slow-cooker-taco","tag-taco-cookbook","tag-taco-taco-taco-cookbook","cs-entry","cs-video-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Two Epic Taco Recipes<\/title>\n<meta name=\"description\" content=\"Tacos really are the perfect food, aren&#039;t they? The new cookbook Taco! Taco! 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