Mojo Pork Tacos Recipe With Mexican Rice Food

MOJO PORK TACOS

Steps:

• In a medium bowl, combine the cumin, paprika, oregano, 1 teaspoon salt and ½ teaspoon pepper. Add the pork and stir to coat. Set aside.
• In a 5½-liter or larger pressure cooker over medium, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the chipotles and adobo sauce. Stir in the pork, then the orange juice. Lock the lid in place and bring to high pressure. Adjust heat to low to stabilize pressure. Cook for 25 minutes.
• Off heat, allow the pressure to reduce naturally for 20 minutes, then quick release the remaining pressure. Carefully open the lid and tilt it away from you to release the residual steam. Using a slotted spoon, transfer the meat to a large bowl and let cool for 5 to 10 minutes. Use 2 forks to shred the meat into bite-sized pieces.
• Meanwhile, return the pressure cooker, uncovered, to medium-high and vigorously simmer the liquid, stirring occasionally, until reduced to 1 cup, 5 to 7 minutes. Stir in the lime juice and cilantro. Taste and season with salt and pepper. Pour ¾ cup of the sauce over the pork, then stir in both zests. Taste and season with salt and pepper. Serve with the tortillas, passing the remaining sauce separately.

MOJO PORK TACOS WITH CREAMY CILANTRO SLAW

Steps:

• • Wash and dry all produce. • Halve orange. Halve 1 lime and quarter remaining lime. Roughly chop cilantro. • Heat a drizzle of oil in a large pan over high heat. Add pork* and season with salt and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes (it'll finish cooking in the next step). • 4 SERVINGS: Halve both oranges. Halve 2 limes and quarter remaining limes. • TIP: If there's excess grease in your pan, carefully pour it out.
• • While pork cooks, squeeze juice from whole orange and 1 lime half into a small bowl. Stir in cumin, stock concentrates, oregano, half the garlic powder (you'll use more in the next step), and 1 tsp sugar. • Once pork is browned, pour in mojo sauce. Cook until sauce has reduced and pork is cooked through, 2-3 minutes more. Turn off heat. • 4 SERVINGS: Squeeze in juice from both oranges and 1 lime. Use 2 tsp sugar.
• • Meanwhile, in a large bowl, combine mayonnaise, half the cilantro, 2 packets sour cream (save the rest for serving), and a pinch of remaining garlic powder to taste. • Add coleslaw to bowl; toss to coat. Add a big squeeze of lime juice and season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • 4 SERVINGS: Use 4 packets sour cream.
• • Divide tortillas between plates and fill with pork mixture (leave any excess sauce in pan), slaw, and remaining sour cream. Garnish with remaining cilantro. Serve with lime wedges on the side.

CHEESY PORK TACO RICE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers, cut sides down, onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 6 minutes. Wrap peppers in the aluminum foil from the baking sheet. Allow peppers to steam as they cool, about 15 minutes. Remove and discard skins and seeds. Chop into bite-size pieces.
• Reduce oven temperature to 425 degrees F (220 degrees C).
• Heat a large oven-proof skillet over medium-high heat. Stir in ground pork, chicken broth, rice, 1/2 the onion, taco seasoning, garlic powder, and onion powder. Bring to a boil.
• Bake, covered, in the preheated oven until pork is no longer pink and rice is tender, about 20 minutes.
• Combine the remaining onion, tomatoes, lime zest, lime juice, and 1 tablespoon cilantro in a small bowl. Season salsa with salt and pepper.
• Stir the roasted poblano peppers, remaining cilantro, and corn into the baked pork-rice dish. Sprinkle cheese blend on top; let stand until melted, about 2 minutes. Sprinkle the salsa on top.

MOJO PORK TACOS

Steps:

• For the pork: Combine the cilantro, parsley, garlic, grapefruit juice, lime juice, orange juice, oregano and black pepper in a blender and purée. Pour the marinade over the pork butt in a bowl and refrigerate, covered, for 24 hours.
• To cook the pork, place it in a preheated smoker, using an oak and apple wood blend. Smoke until the internal temperature has reached 185 to 190 degrees F, 8 to 12 hours (see Cook's Note). When finished, the pork should be tender enough to yield fully to the touch. Cover and let cool, 1 hour. Using your weight, press down on the pork to break up. Uncover and pull apart/shred any remaining chunks of meat.
• For the apple-jicama slaw: Combine the vinegar, brown sugar, garlic, red pepper flakes, salt and pepper in a small pot and simmer for 45 minutes. Allow to cool. Peel the jicama and slice into thin sheets using a mandoline. Stack the sheets and julienne into thin sticks. Apply the same process to the apples, leaving the skin on. Combine half the marinade with the jicama and apple in a bowl, then finish with the cilantro leaves. Reserve the remaining marinade to use directly on the pork.
• For the pico de gallo: Combine the tomatoes, onions, garlic, cilantro, jalapeños and lime juice in a bowl, then toss to mix and season to your preference.
• Heat the tortillas in your preferred method (a dry sauté pan over medium heat works well). Pile the mojo pork into a folded tortilla, then top with the juicy apple-jicama slaw and finish with picked cilantro and pico de gallo.

MOJO MARINATED PORK

Steps:

• Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.
• Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
• Preheat the oven to 425 degrees F.
• Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.
• Serve the pork with the Mojo Dipping Sauce and the Plantains with Rum and Brown Sugar.
• Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.
• Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.

MEXICAN RICE WITH CHIPOTLE PORK & AVOCADO SALSA

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the pork with 1 tbsp of the chipotle paste, cumin, paprika, sugar and some seasoning. Spread on a baking tray, drizzle with the vegetable oil and bake for 20 mins until tender.
• Meanwhile, cook the rice following pack instructions until just cooked, then drain. Put back in the pan, add the beans and keep warm with a lid on.
• In a small bowl, toss the avocado with the red onion, most of the coriander, remaining chipotle paste and lime juice, then season. Serve the rice and beans with the pork, avocado salsa, jalapeño, lime wedges and remaining coriander.

SMOKY PORK & BLACK BEAN TACOS

Steps:

• Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
• Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
• Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.

MEXICAN PULLED PORK TACOS

Steps:

• Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they're well coated. Seal and put in the fridge overnight.
• Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
• To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.
• Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.