Southwest Soft Tacos

Have I mentioned that Mother has been spoiling us with homemade dinner? Ever since Rick broke his foot earlier this year, and now that we’ve also been starting a new business, making dinner once a week has been Nancy’s way of helping out – and it really is a huge help.

This week, she made slow-cooked pork butt, which became pulled pork sandwiches at first. But what to do with 7 pounds of leftover meat? A few ideas came to mind, one of which was tacos.

This recipe is a (possibly odd) fusion of flavors from traditional beef tacos and fish tacos, but it worked, so I’m writing it up here. Makes 6 tacos – serves 2-3.

Ingredients

  • 1 pound cooked tender meat, shredded or pulled (pork, chicken, or a meat substitute)
  • 1 medium red onion, sliced thin
  • Olive oil
  • 2 tsp. Chili powder
  • 12 small corn tortillas
  • 1 cup Green or red cabbage, wilted
  • 2 oz. Sour cream
  • Chipotle in adobo OR chipotle hot sauce
  • Salsa – your choice (I used canned peach salsa for some sweetness, but any style is fine)
  • Freshly chopped cilantro (optional)

Preparation

Shred the cabbage and salt it generously. Let it stand for a couple of hours, then wash thoroughly in a bowl with cool water, to remove excess salt. Drain and spin in a salad spinner to remove excess water.

In a medium skillet, sauté the onion in olive oil until soft, then add the shredded cooked meat and a couple of dashes of chili powder (to taste). Cook on medium heat until the meat is warmed through. Turn off the burner but leave the pan on the stove to keep the meat warm until serving time.

Combine the sour cream with one chipotle pepper OR 2 Tablespoons hot sauce (or to taste). If using a pepper I recommend pureeing in a food processor for even heat throughout the sauce.

Thoroughly wash the cilantro to remove grit, then chop roughly.

Just before serving, layer the corn tortillas on a microwave safe plate between damp (not soggy) paper towels, and heat on high for 20-30 seconds to gently steam them.

Serve buffet style. Use a doubled layer of corn tortillas per taco for structure and top with the meat. Lay out the cabbage, chipotle sour cream, salsa, and cilantro, and let everyone assemble their tacos with the toppings they like best.

 

Published by Sarah Scully

Sarah is the owner/operator of Vermont Natural Sheepskins. She is an avid knitter and knitwear designer. She also enjoys cooking and gardening.