I was recently shopping at Cost Plus World Market and found the most amazing baking tool on sale for half price. What you ask? A rack that bakes corn tortillas into the shape of a taco. I love, love, love tacos but refuse to fry tortillas in oil…not because I don’t love things fried, but because it’s just not good for me or my family. I couldn’t wait to use my new taco baking rack so I cooked some pork and green chiles in the oven all afternoon for the best shredded pork filling. It’s the same filling I used for my Baked Pork Taquitos and it tasted amazing. We all loved these tacos…they were crispy and delicious without being greasy.
- 2 tsp olive oil
- 1 1/2 – 2 lb pork roast (I used pork sirloin because it’s lean)
- 1 7 oz can of whole green chiles
- 5-6 cloves of garlic, chopped finely
- Dried oregano, to taste
- Cumin powder, to taste
- Garlic powder, to taste
- Sea salt and fresh cracked pepper, to taste
- 2 cups of chicken broth
Preheat oven to 275 degrees. Season the entire pork roast to taste. Heat olive oil in a small Dutch oven over medium high heat. Once hot, add the seasoned pork roast and sear on all sides. Add the chicken broth, chopped garlic and whole green chiles. Cover with a lid and place in the oven for 2 hours then turn roast over. Cook for an additional 1 1/2 to 2 hours or until the meat shreds easily with a fork. Shred the entire roast and mix meat with the juices then let simmer in the oven for 10-15 more minutes.
- Corn or flour tortillas
- Extra sharp Cheddar cheese
- Lettuce, chopped
- Black olives, sliced
- Tomatoes, diced
- Green onion, diced
- Fresh cilantro, chopped
- Refried beans
- Sour Cream
Once the tortillas are baked (or fried) fill the shell with refried beans, shredded pork, lettuce, tomatoes, olives, green onions, cheese and cilantro. Serve with fresh guacamole, salsa and sour cream. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net