Smoky shredded pork tacos (Tacos de picadillo Oaxaqueño) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 150) by Rick Bayless

  • ground cinnamon
  • garlic
  • tomatoes
  • pork shoulder
  • raisins
  • corn tortillas
  • ground cloves
  • white onions
  • dried chipotle chiles
  • slivered almonds
  • EYB Comments

    Can substitute canned chipotle chiles in adobo sauce for dried chipotle chiles. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned chipotle chiles in adobo sauce for dried chipotle chiles. See recipe for variations.

  • Rutabaga on December 04, 2017

    I used this method for cooking the pork as the basis for a chili. For this purpose, I cooked a large batch of pork and used the resulting "stock" to cook two pounds of dried cannellini beans. I used canned fire roasted tomatoes for the sauce, and also added some star anise, cinnamon sticks, and whole allspice while it simmered, and grated in some piloncillo sugar for a subtle sweetness. To finish the chili, I stirred the chipotle tomato sauce into the pork and beans, and also added some leftover fragrant spice mix from the Persian love rice recipe found in Nopi. All in all, it was a really satisfying chili with some great flavor undertones from the various spices.

  • nicolepellegrini on June 02, 2017

    I made the "Shredded Pork Enchiladas" variation on this recipe. Well, first off this is a momma's-in-the-kitchen-all-day kind of recipe, if you haven't made some of the components of the dish already. First boiling the pork so it's cooked and shredded. Then making the chipotle sauce. Then making the picadillo with the meat and sauce (don't forget to toast those nuts!) Then putting it all together and baking until melty and finished. Was it good? Oh, yes, VERY good. The meat filling in particular was addictively good. But it was also exhausting, sort of like making a from-scratch lasagna, so not something I'm going to be making every night—or really any time I'm not motivated to spend most of an afternoon cooking.

  • Rutabaga on January 01, 2015

    Delicious! As someone who doesn't often cook pork, I was impressed by how easy it is to boil the meat in salted water and have succulent, tender, shreddable pork as a result (not to mention pork stock to use in other dishes). The chipotle sauce is fantastic. It's quite spicy on its own, but when mixed when the pork it's not overwhelming. The raisins add the perfect amount of sweetness and just disappear into the dish. I left out the almonds to accommodate someone's food allergy, and while I'm sure they will be a good addition for next time, I didn't find the dish at all lacking.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.