Marinated shredded pork tacos (Tacos de conchinita) from Nopalito: A Mexican Kitchen (page 91) by Gonzalo Guzmán and Stacy Adimando

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Accompaniments: Habanero salsa

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Notes about this recipe

  • Eat Your Books

    Can substitute basil or cilantro for epazote.

  • Ishie1013 on January 20, 2023

    This dish was excellent and went a long way (multiple meals). The annatto seeds were nice touch and added a nice smoky earthy flavor without excessive heat (someone I cook for can't handle spicy food). It was incredibly flavorful and tender. I did have to cook it quite a bit longer than the recipe indicated, but I used a 7 lb bone in shoulder rather than a 5 lb boneless, so this may be the reason, and it may have added more flavor to have the bone in than others have reported.

  • foodgloriousfood on April 08, 2021

    I agree with DFarnham, not much flavor! I used the leftovers to stuff acorn squash but added sautéed diced Fresno’s, cumin and bell peppers, garlic and cherry tomatoes, added that to the meat and topped that with cheese and baked it and that was a good save, but as written the pork is very boring! MUCH prefer the Yucatán-Style Pork Taco recipe in Roberto Santibanez’s Tacos, Tortas and Tamales (also cooked in banana leaves)

  • DFarnham on January 26, 2021

    Considering the amount of goodness that goes into this recipe, we were underwhelmed with the final result. Followed recipe exactly as written. I'll use the leftovers in enchiladas, probably with one of the great mole recipes in Nopalito. Not a repeat for us.

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