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West Texas Pork Asado Made Easy

Ok ok, I cheated! Living in Switzerland, sometimes you have to fudge things a little. I can’t always pop down to the neighborhood Mexican grocery and buy as many different dried chilis, such as Ancho and Guajillo, as I like. So when I saw that my jar of María Dolores Adobo Sauce had nearly the same ingredients as a West Texas Asado sauce (Ancho chilis, garlic, cilantro, Mexican oregano), I knew what I had to do — Buy some boneless pork shoulder and slow cook it! And boy, did I ever. Luckily boneless pork shoulder is easy to come by, it’s called Voressen and is widely available from the supermarket. Whoohoo!

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I didn’t even get fancy – I seared my pork on one side until it had a nice brown crust, I placed it in my slow cooker, poured over the sauce, and 6 hours (and a batch of homemade corn tortillas later) — it was ‘stuff-your-face time’ at my house!

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María Dolores made what would have been a half-day affair of soaking chilis and blending up sauce — into a 10 minute meal prep. Thank you María! María Dolores salsas and sauces are available at Globus (in-store and online, Ziano.ch, and many local Metzgerei.

West Texas Pork Asado - Quick Version

West Texas Pork Asado - Quick Version

Ingredients

  • 500g Boneless Pork Shoulder, cubed (Schweins Voressen)
  • 2 tablespoons oil (for pan)
  • 1 jar Maria Dolores Adobo sauce (or prepared Asado sauce)
  • For corn tortillas:
  • 2 cups (or more) Masa Harina (Corn tortilla flour)
  • 1/2 tsp salt
  • oil to brush pan

Instructions

  1. To make the pork:
  2. Put your oil in a large frying pan and heat over medium-high heat until shimmery. Place the cubes of pork in a single layer in pan, do not crowd the pan. Fry until one side has turned deep golden brown and releases easily. Do not turn. Place the browned pieces in your slow cooker and repeat with any remaining pork. Pour the jar of Adobo sauce over the pork and cover with lid. Cook on low heat setting for 6 hours. Can be served as is, with rice or corn tortiilas, or shredded and used to make tacos, burritos, enchiladas or sandwiches
  3. To make corn tortillas:
  4. Whisk masa and salt in a medium bowl. Stir in 1 1/2 cups water; knead in bowl until dough forms. The dough should feel firm and springy and feel like Play-Doh. Add more water by tablespoonfuls if too crumbly; add a little more masa if too wet.
  5. Measure 1 tablespoon dough and roll into a ball. Flatten on a tortilla press lined with a plastic bag. If tortilla crumbles, dough is too dry (add more water); if it sticks to the plastic, dough is too wet (add more masa). Repeat 2 times.
  6. Heat a large cast-iron skillet over medium-high heat and lightly brush with oil. Cook 2–3 tortillas until charred in spots and edges start to curl, 1–2 minutes. Turn; cook through, about 15 seconds. Transfer to a kitchen towel and fold over to keep tortillas warm. Repeat, in batches, with remaining dough.
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2 Comments

  1. Looks delicious, I think I’ll make this this week or next! What do you recommend for toppings? Onions and anything else?

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