South Texas Asado de Puerco Tacos

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 12 tacos)
• Prep Time: 30 minutes (includes chile soaking)
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 15 minutes

Quick Ingredients

• 3 lb boneless pork shoulder, cut in 1.5-inch cubes
• 2 tsp kosher salt + more to taste, 1 tsp black pepper
• 2 tbsp lard or neutral oil
• 4 dried ancho chiles (about 40 g), 6 dried guajillo chiles (about 60 g)
• 1/2 medium white onion (about 100 g), 6 garlic cloves
• 2 tsp ground cumin, 2 tsp dried Mexican oregano, 2 bay leaves
• 2 tbsp apple cider vinegar, 1 tsp sugar (optional)
• 1 cup chile soaking liquid + 2 cups low-sodium chicken stock (plus more as needed)
• 12 warm corn tortillas, 1 cup finely diced white onion, 1/2 cup chopped cilantro, lime wedges

Do This

• 1. Destem/seed chiles, toast 30 seconds per side, then soak in hot water 20 minutes.
• 2. Season pork with salt/pepper; sear in 2 tbsp lard over medium-high until well browned; remove.
• 3. Blend soaked chiles, onion, garlic, cumin, oregano, vinegar, 1 cup soak liquid, and 2 cups stock until smooth.
• 4. Pour sauce into the pot; simmer 3–4 minutes to deglaze; add bay leaves (and sugar if using).
• 5. Return pork and juices; simmer gently, covered, 1 hour 30 minutes (or oven 325°F for 1 hour 45 minutes).
• 6. Uncover; reduce 10–15 minutes to a glossy, spoon-coating sauce; adjust salt and a splash of vinegar.
• 7. Warm tortillas; serve pork with diced onion, cilantro, and lime.

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Why You’ll Love This Recipe

• Classic South Texas comfort: tender pork bathed in a brick-red ancho–guajillo sauce.
• Balanced flavors: smoky-sweet anchos, bright guajillos, garlic, cumin, oregano, and a hint of vinegar.
• Weeknight-friendly technique with company-worthy results.
• Perfect taco filling, but just as good over rice or with beans.

Grocery List

• Produce: 1 medium white onion, 6 garlic cloves, 1 bunch cilantro, 2–3 limes
• Dairy: None
• Pantry: 3 lb boneless pork shoulder, 4 dried ancho chiles, 6 dried guajillo chiles, ground cumin, Mexican oregano, bay leaves, apple cider vinegar, kosher salt, black pepper, low-sodium chicken stock, lard or neutral oil, sugar (optional), masa harina (optional), corn tortillas

Full Ingredients

Pork

• 3 lb boneless pork shoulder (Boston butt), trimmed and cut into 1.5-inch cubes
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 2 tbsp lard or neutral oil

Brick-Red Chile Sauce

• 4 dried ancho chiles (about 40 g), stems and seeds removed
• 6 dried guajillo chiles (about 60 g), stems and seeds removed
• 1/2 medium white onion (about 100 g), rough chopped
• 6 garlic cloves
• 2 tsp ground cumin
• 2 tsp dried Mexican oregano
• 2 tbsp apple cider vinegar, plus more to finish if needed
• 1 cup hot chile soaking liquid (reserved), see instructions
• 2 cups low-sodium chicken stock (plus up to 1/2 cup more as needed)
• 2 bay leaves
• 1/2–1 tsp kosher salt (to taste)
• 1 tsp sugar or a small pinch of piloncillo (optional, to balance)
• Optional for body: 2 tsp masa harina mixed with 2 tbsp water

For Serving

• 12 warm 6-inch corn tortillas
• 1 cup finely diced white onion
• 1/2 cup chopped fresh cilantro
• Lime wedges

Step-by-Step Instructions

Step 1: Prep, toast, and soak the chiles

Remove stems and seeds from the anchos and guajillos. Warm a dry skillet over medium heat. Toast the chiles in batches, pressing with tongs, about 30 seconds per side until fragrant and just pliable; do not darken or scorch. Place toasted chiles in a bowl, cover with very hot water, and weight them down with a small plate. Soak 20 minutes until fully softened. Reserve 1 cup of the soaking liquid and drain the rest.

Step 2: Season and sear the pork

Pat the pork cubes dry. Season with 2 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp lard or oil in a heavy Dutch oven (5–6 qt) over medium-high heat until shimmering. Sear the pork in 2–3 batches without crowding, 6–8 minutes per batch, turning to brown at least two sides deeply. Transfer browned pork to a bowl; leave about 1 tbsp fat in the pot and reduce heat to medium.

Step 3: Blend the red-chile sauce

In a blender, combine the softened chiles, onion, garlic, cumin, oregano, vinegar, 1 cup reserved chile soaking liquid, and 2 cups chicken stock. Add 1/2 tsp kosher salt. Blend on high for 60–90 seconds until completely smooth. For a silky sauce, set a fine-mesh strainer over a bowl and press the sauce through to remove any skins.

Step 4: Fry the sauce and deglaze

Pour the blended sauce into the Dutch oven. Bring to a lively simmer over medium heat, scraping up the browned bits on the bottom. Let the sauce bubble for 3–4 minutes to cook the raw edge off the chiles. Stir in the bay leaves and the sugar, if using. If the sauce is very thick, add up to 1/2 cup more stock to loosen; it should be pourable and lightly coat a spoon.

Step 5: Braise gently until spoon-tender

Return the seared pork and any accumulated juices to the pot, stirring to coat in the sauce. The liquid should come about three-quarters up the meat; add a splash of stock if needed. Bring to a simmer, then cover and cook on low heat for 1 hour 30 minutes, stirring every 20–30 minutes. Alternatively, transfer the covered pot to a 325°F oven and braise for 1 hour 45 minutes.

Step 6: Reduce, balance, and finish

When the pork is fork-tender, remove the lid and simmer 10–15 minutes to reduce to a glossy, brick-red sauce that clings to the meat. Skim excess fat. For extra body, stir in the masa harina slurry and simmer 2–3 minutes. Remove bay leaves. Taste and adjust: add salt as needed and a small splash of vinegar for brightness.

Step 7: Warm tortillas and serve

Warm the tortillas directly over a burner or on a dry skillet until pliable, or wrap in foil and heat in a 300°F oven for 5–7 minutes. Spoon the asado de puerco into tortillas and top with finely diced onion, chopped cilantro, and a squeeze of lime.

Pro Tips

• Do not burn the chiles; bitter chiles can’t be fixed. Toast just until fragrant.
• For a restaurant-smooth sauce, always strain the blended chiles.
• Brown the pork well. Deep browning builds the base of flavor for the entire dish.
• Heat level control: remove all seeds and veins for mild; add 1–2 arbol chiles to the blend for extra heat.
• Even better tomorrow: the flavors bloom overnight. Cool, chill, and reheat gently.

Variations

• With potatoes: Add 1 lb peeled, 1-inch potato cubes during the last 25–30 minutes of braising.
• Pressure cooker: Sear as directed, pressure cook on High for 35 minutes, natural release 10 minutes, then reduce the sauce.
• Slow cooker: Sear as directed, transfer to slow cooker with sauce, cook on Low 6–8 hours, finish by reducing uncovered on the stovetop.

Storage & Make-Ahead

Cool completely and refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently over medium-low heat with a splash of water or stock. Tortillas, onion, and cilantro are best prepared fresh. The sauce can be blended and strained 2 days ahead; store chilled.

Nutrition (per serving)

Approximate, including two 6-inch corn tortillas: 530 calories; 26 g fat (8 g saturated); 30 g carbohydrates; 6 g fiber; 3 g sugars; 41 g protein; 980 mg sodium.