If you’d like to serve up a platter full of awesome during Bowl season, why not try something different to fill your taco shells?

This recipe will create approximately 14 good sized tacos with a completely new flavor.  The pork roast marinade is fraught with tequila and lime added to a base of tomatoes, garlic, onions and a special smoky chipotle finish.  And, Red Gold Chipotle diced tomatoes does half the work for you!

Okay, don’t drool yet. We’ve got some work to do…here’s what you’ll need:

Ingredients

2.5 pounds pork roast                                                            1 cup tequila

2 cans Red Gold Chipotle diced tomatoes             2 medium limes

¼ c. olive oil                                                                        ½ Tablespoon sea salt; 1 Tablespoon ground cumin

2 cups instant brown rice                                              1 bunch cilantro w/ stems removed, chopped

1 ripe avocado                                                                   ½ cup sour cream

Instructions

Cut pork roast into four equal pieces.  Place pork in a bowl then pour in the ¼ cup olive oil.  Make sure all pieces of pork are completely covered in the oil, and then dump oil and meat into a large sauté pan.  Cook on medium to medium high heat, browning pork on all sides (approximately 6-8 minutes).

Once meat is browned, remove pan from heat.  Remove the meat from pan, pour off any remaining oil but don’t clean pan.  Put the pan back on the burner and add two cans of Red Gold Chipotle diced tomatoes, the juice of two limes, 1 cup of tequila, the sea salt and the cumin.

Bring the liquid mixture to a medium simmer, ensuring all ingredients are mixed well, then add the pork, cover and braise meat in the liquid for 1.5 hours.  As soon as the liquid is simmering after the meat is added, cover and turn heat to medium low to keep a constant simmer going, but not a rapid boil.

After the meat is cooked, remove the pork from the pan again and add 2 cups of instant brown rice to the mixture. Bring back to a simmering heat.  Pull the pork apart while the rice is cooking for ten minutes.  Stir the rice occasionally.

Once the rice has cooked ten minutes, pour the pork back into the rice mixture, mix well, then build your tacos.  To do this step, simply fill pretoasted taco shells (or soft tortillas) with the filling, top with chopped cilantro and prepare the serving tray.

For a sauce, I made a simple topping by blending one avocado and ½ cup of sour cream.

Don’t forget the Mexican beer with lime and salt to complement these delicious “Tacos Burachos!” (aka – Drunk Tacos!).   Enjoy.  I know I did! Okay – actually, I had two of them.

Simply wonderful.

[kelly]

Note ~ This recipe was created by Red Dirt Kelly for a Red Gold Tomato products blogger contest.  While we normally focus on cooking local and Okie, we’re happy to throw our hat in the ring with the Red Gold contest folks.  We should have two more recipes for you before Friday. 

 

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