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Pulled Pork Tacos with Cherry Ancho Chile Jam
Recently at work (cooking school job), I was turned onto ancho chile powder and was pleasantly surprise the added flavor it provided to shrimp and beef recipes. So when I came upon the cherry ancho chile jam, I was all set to go. Excited for the outcome, I made this as soon as I got the cherries.
It took me sometime to get around to making the pork butt; but when I did, the house more fragrant than a bakery. A dash of this, pinch of that, and a cup of red wine; the pork butt roasted for ten hours. I've never sliced a more tender cut of meat.
The flavors were subtle but I could distinctly taste all the ingredients. These tacos were tasty, but it was missing something. I can't put my finger on it because I don't have a pallet for that, but it was good.
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