Thursday, March 25, 2010

Achiote Pork Tacos with Pickled Onions, Guacamole and Three Salsas

We eat these tacos standing at the kitchen island.  We grab one of the little 4"corn tortillas that have been steaming in the oven and circle the island piling on the fillings.  Pausing long enough to devour these tasty morsels, we do it all over again.

The recipes for the fillings are from Rick Bayless' Mexican Everyday .  The Achiote Pork couldn't be simpler to make.  Line a slow cooker with banana leaves if you have them; add some pork shoulder; add a sliced white onion; drizzle over the top 1/2 package achiote paste mashed in 1/2 cup lime juice and 2 teaspoons salt; add 1/2 cup water; fold over the banana leaves, cover and cook on high for 6 hours.  The result is fork tender pork intensely flavored by the achiote and lime.

The other fillings included pickled onions, guacamole and three salsas: Roasted Fresh Chile, Roasted Tomatillo and Toasty Guajillo.  My favorite salsa is whichever I had on my last taco...

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