BY VALERIE BELDEN WILDER
Upstate New York
Thursday, 11 February 2021
Original publication date: March 14th, 2016
My former mother-in-law, Norma, passed away recently. She was a great Mexican cook, and the one who taught me how to make these tacos.
They’re inexpensive to make, and pretty easy, but do require babysitting the second day they’re cooking, so pick out a time to make them when you’ll be around the house one evening, and into the next afternoon.
Her original recipe calls for a beef roast, but I discovered the kiddos like pork just as much, and it’s significantly cheaper. Chicken will work, as well.
Pick out a three to five pound pork roast, doesn’t matter if it has bones or not. Put it in the Crock-Pot on low, one night before going to bed, and fill it up halfway with water. Pour one packet of Lipton Onion Soup Mix in the water.
The next morning, pull the roast out of the Crock-Pot, using tongs or a big meat fork, and put it on a large plate or baking sheet with a rim. The meat should be easily falling off the bones at this point, so discard them and any big chunks of fat you see. Reserve the meat juice in the Crock-Pot.
Using two long-tined forks, shred the pork into strings and put it all in a large, heavy pan (cast iron Dutch oven if you have one), mixed with a jar of salsa. If you don’t have salsa, some chopped onion and a can of tomatoes will work just fine.
Pour the reserved meat juice over the mixture and let simmer on the back burner for hours and hours, stirring occasionally, until the salsa and juice incorporate into the meat. Your house will smell sooo good!
Quickly warm some small corn tortillas in oil in a frying pan, draining them on paper towels. Serve the shredded pork on them with your choice of salsa, guacamole, sour cream, shredded cheese, and shredded lettuce. And don’t forget the limes!
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